This easy soft pretzel bites recipe is the kind of kitchen shortcut that becomes a household staple almost overnight. I first stumbled across this method on a hectic weekend when pantry time and patience were both in short supply. Using a single can of refrigerated biscuit dough transforms a normally time-consuming dough process into a no-fuss, weekend-friendly snack. The exterior browns into a glossy, slightly crisp crust thanks to a brief baking soda bath, while the inside remains irresistibly tender and pillowy. It’s simple, fast, and dangerously moreish.

What makes these bites special is their balance of texture and flavor: the baking soda bath produces a deep, toasty flavor and a satin-brown crust that contrasts beautifully with the soft, tender crumb. They’re perfect for gatherings, a quick after-school snack, or a casual game night offering. I often serve them with mustard, cheese sauce, or a cinnamon-sugar dip for dessert. Every time I bring a tray to the table, someone inevitably asks for the recipe, and that’s how this version earned a permanent spot in my booklet of go-to recipes.

Ingredients

• Refrigerated biscuit dough (1 can, 8-count): Use a standard brand like Pillsbury Grands or a similar 8-count can. The rolled biscuits form a tender interior; for best texture, use dough straight from the fridge so it’s firm enough to braid into ropes.
• Baking soda (1/4 cup): This is essential for the alkaline bath. It creates the characteristic brown crust and deep, slightly tangy surface flavor—don’t skip it or substitute with baking powder.
• Egg (1 large) + 1 tablespoon water: Whisked together for an egg wash to promote glossy browning and help coarse salt adhere. If you prefer a vegan finish, see substitutions below.
• Coarse salt: Pretzel salt or coarse sea salt gives the classic salty crunch. Sprinkle to taste right after brushing with egg wash.

Instructions

Preheat oven: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup effortless. Position a rack in the center of the oven so heat distributes evenly and the bites brown uniformly. Allow the oven to fully reach temperature before baking for predictable color development (about 10–15 minutes). Prepare the dough: Separate the 8 biscuits and work with one at a time. On a lightly floured surface, roll each biscuit into a rope roughly 6 inches long. Trim ends if they’re irregular. Cut each rope into 4 equal pieces to form the bites—this yields about 32 pieces from one can. Keep the cut pieces spaced on a tray so they don’t stick together before boiling. Boil the baking soda bath: Fill a large pot halfway with water and bring to a rolling boil. Carefully stir in 1/4 cup baking soda—expect bubbling and some foaming as the powder dissolves; this is normal. The alkalinity is what creates the pretzel-like crust when the dough hits the oven, so be precise with this step. Use caution when adding baking soda to boiling water to avoid overflow. Boil the dough pieces: Working in small batches, gently drop the cut dough pieces into the boiling baking soda bath. Boil each side for about 15 seconds—enough to set the exterior but not to cook through. Use a slotted spoon to transfer bites to the prepared baking sheet, spacing them at least 1 inch apart. If the oven temperature or biscuit brand varies, adjust slightly: longer boiling tightens the crust; shorter keeps them softer. Apply egg wash and salt: Whisk one large egg with 1 tablespoon water to make the wash. Lightly brush each pretzel bite with the mixture to encourage even browning and to give the salt something to cling to. Immediately sprinkle with coarse salt so it sticks to the moist surface. If you prefer a milder finish, reduce the salt to a light dusting. Bake until golden: Bake in the preheated 425°F oven for about 15 minutes, or until the bites turn a rich golden brown. Some may be a touch darker at the edges—this adds a rustic flavor. Remove from the oven and let cool for 5 minutes before serving so the interior sets slightly and the bites are easier to handle.

Storage Tips

To store leftovers, cool completely and transfer to an airtight container. At room temperature they’ll stay fresh for 1–2 days; refrigerate for up to 5 days though refrigeration can slightly firm the interior. For longer storage, freeze on a parchment-lined tray for 1–2 hours until firm, then move to a freezer-safe bag for up to 3 months. Reheat frozen or chilled bites in a 350°F oven for 8–10 minutes, or until warmed through—this restores the exterior crunch without drying the interior. Avoid microwaving if you want to retain texture.

Ingredient Substitutions

If you need an egg-free option, brush bites with a thin layer of milk or a mixture of 1 tablespoon oil and 1 tablespoon water to help salt adhere and encourage browning; color won’t be quite the same but still delicious. For a dairy-free egg wash alternative, use aquafaba (chickpea brine) whipped lightly—apply it as you would an egg wash. To make a whole-grain version, some refrigerated whole-wheat biscuit doughs work, though texture will be denser and boiling time may need a 5–10 second adjustment. If you want a softer exterior, reduce baking soda to 3 tablespoons, but expect a milder crust.

Serving Suggestions

Serve warm with a selection of dips: classic yellow or spicy brown mustard, beer-cheese sauce, garlic-herb butter, or a sweet cinnamon-sugar glaze for dessert. Garnish with chopped fresh parsley or flaky sea salt for a polished look. Pair with beer for a pub-style platter or with soup and salad for a light meal. For parties, place pretzel bites on a large wooden board alongside small bowls of dips and pickles for texture contrast—this presentation invites guests to graze and keeps things casual yet elevated.

Cultural Background

Soft pretzels originate from central Europe, with a long tradition in German-speaking regions where the alkaline bath—traditionally lye—creates the distinctive crust and flavor. Home cooks often recreate that effect using baking soda for a safer, more accessible method; it’s what gives the surface that deep, glossy brown without specialized supplies. Pretzels have long been associated with celebrations and street food, and the bite-sized format here mirrors modern snack culture, where portability and shareability are key.

Seasonal Adaptations

In cooler months, add warming spices: brush with butter after baking and toss with a cinnamon-sugar mixture for a cozy treat. For summer gatherings, serve with a chilled beer-cheese dip and pickled vegetable accents to brighten flavors. Around holidays, consider sprinkling with a small pinch of smoked paprika or rosemary for festive aroma. The basic method adapts easily—swap coarse salt for everything bagel seasoning or grated Parmesan for a savory twist.

Meal Prep Tips

For make-ahead convenience, shape the ropes and cut the pieces, then lay them single layer on a tray and cover tightly; refrigerate for up to 24 hours before boiling and baking. This is ideal when prepping for a party—finish the alkaline bath and bake just before guests arrive. If freezing, par-bake for 6–7 minutes, cool, then freeze. When ready to serve, finish baking from frozen at 400°F for 8–10 minutes until golden to refresh texture and color.

These soft bites are proof that simple techniques can yield impressive results. Whether you’re feeding a crowd or satisfying a late-night craving, they deliver familiar, comforting flavor with minimal effort—try a batch tonight and see how quickly they become a favorite.