Breakfast Baking
Soft Pretzel Bites with Mustard
Original recipe: 6 servings · Prep: 30 min · Cook: 20 min · Total: 120 min
By Beginnerbakes Editorial TeamPublished Mar 31, 2026 | Updated Sep 30, 2026
American
120 mins
Beginner-friendlyEasyStep By StepNo Fuss
Make soft pretzel bites from yeast dough, briefly boil them, and bake until golden. Serve with prepared yellow mustard for dipping.
Prep
30 min
Cook
20 min
Total
120 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 1 1/2 cups warm water (110 degrees F / 43 degrees C) for yeast activation
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour, plus extra for dusting
- 2 tsp kosher salt
- 10 cups water for baking soda bath
- 2/3 cup baking soda
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Yellow mustard, for dipping or alternative mustards to taste
Instructions
-
In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5 minutes until foamy, signaling active yeast.
-
Add flour and kosher salt to the yeast mixture, stirring until a shaggy dough forms.
-
Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Add flour as needed if sticky.
-
Place dough back in the bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
-
Preheat oven to 450 degrees F (230 degrees C). Line two baking sheets with parchment paper.
-
In a large pot, bring 10 cups water and baking soda to a rolling boil for the soda bath.
-
After dough has risen, punch it down and transfer to a floured surface.
-
Divide dough into 6 equal pieces. Roll each into 18-inch ropes.
-
Cut each rope into 6 equal pieces to form pretzel bites.
-
Using a slotted spoon, carefully boil 4-5 bites at a time in the baking soda water for 30 seconds each.
-
Remove bites with the spoon, placing them on prepared baking sheets.
-
Brush each pretzel bite generously with egg wash for a golden, shiny crust.
-
Bake bites in preheated oven for 12-15 minutes or until golden brown.
-
Cool for a few minutes before serving with yellow mustard or your preferred mustard dipping sauce.
-
To freeze, cool completely and store in airtight containers or freezer bags up to 2 months. Reheat in an oven at 350 degrees F (175 degrees C) for 8-10 minutes to restore crispness.
Timing and Planning
Timing estimate: 120 minutes elapsed. Allow 30 minutes for mixing, kneading and shaping, 5 minutes for yeast activation, 1 hour rising, about 5 minutes boiling the bites in batches, up to 15 minutes baking and 5 minutes cooling. Heat the oven and water during the rise. Extra oven batches take longer. These are planning estimates; use the recipe's doneness, rise and setting cues.
Storage and Reheating
Store cooled pretzel bites in an airtight container at room temperature for 1 day, or refrigerate them for up to 4 days if your kitchen is warm. Keep the mustard dip covered separately in the refrigerator.
Freeze fully cooled bites for up to 2 months. Reheat in a 350 degrees F (175 degrees C) oven for 8-10 minutes, or until warmed through with a lightly crisp exterior.
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