Soft Pretzel Bites

24 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Easy Soft Pretzel Bites recipe hack for bite-sized semi homemade pretzels using biscuit dough! With a creamy cheddar cheese dipping sauce.

While Cinnamon Sugar Pretzel Bites are a favorite sweet Snack, there’s something about dunking buttery pretzel bites in a warm cheddar cheese Dipping Sauce. These savory delicious pretzel bites are easier than our bites with cinnamon sugar because they swap the dough ingredients with a can of refrigerated biscuit dough!

Sabrina’s Soft Pretzel Bites Recipe

Soft Pretzel Bites are pretty much everything you want in an appetizer. They’re soft, yummy, and chewy with a golden brown outside that’s dusted with kosher salt to give it a little bit of a crunch. This pretzel  recipe doesn’t involve kneading or mixing. We use biscuit dough to cut down on a few extra steps like activating the instant yeast, needing a dough hook and stand mixer, or waiting for the pretzel dough to rise for an hour. On top of that, you only need to bake them for about 20 minutes.

You can customize this pretzel recipe with a variety of dipping sauces. The crispy, buttery pretzel bites pair well with all kinds of dipping sauces but our homemade cheese dipping sauce is an especially delicious recipe. You could even turn half of them into cinnamon sugar pretzel bites for a sweet and savory game day snack.

Soft Pretzel Bites ingredients in bowls


  • Pretzel Bite Dough: Skip the regular assortment of dough ingredients by using a can of refrigerator biscuits. It works as a soft pretzel dough with way less work. If you want to make homemade pretzel dough, see our Cinnamon Sugar Pretzels for an easy dough recipe.
  • Water: Just like a regular homemade pretzel recipe, you are going to boil the dough in warm water. The warm water stops the yeast from rising past a certain point so they stay in bite size pieces.
  • Baking Soda: Traditionally you boil pretzels in lye but the water and baking soda solution gives the same affect and classic pretzel flavor.
  • Egg: When you add the egg wash over the pretzel dough bites, it gives them that golden brown exterior and allows the salt to stick to the bites.
  • Salt: Coarse sea salt gives these homemade pretzel bites some crunchy and who can resist that buttery salty classic pretzel flavor?
  • Cheese Sauce: The homemade cheese dipping sauce starts with melted butter and flour to help thicken the cheese and milk mixture. It is seasoned with a little salt and pepper plus a little cayenne pepper for some kick.

Kitchen Tools & Equipment

  • Baking Sheet: These are baked pretzels so you’ll need a couple large baking sheets. You don’t want them crowded on the pan so they can bake evenly.
  • Parchment Paper: Using the parchment paper lined baking sheets helps the pretzels bake evenly without sticking to the pan. You can also use silicone baking mats.
  • Saucepans: You’ll need to use a medium saucepan to boil the pretzel bites as well as a small saucepan to make the cheese sauce. 
  • Slotted Spoon: A large slotted spoon lets you drain the boiled pretzel bites without having to pour out the water so you can work in batches.
  • Pastry Brush: You’ll need a pastry brush to apply the egg wash so you get a light, even coat. You just want enough egg wash to give it a sheen without soaking the dough.

How to Make

Time needed: 40 minutes.

  1. Prep for Baking

    Preheat your oven. Line one or two large baking sheets with parchment paper or silicone baking mats. Spray the paper with cooking spray.

  2. Shape the Dough Pieces

    Quarter each biscuit dough round then roll the pieces of dough into small balls. Score an x into each dough piece with a sharp knife.Soft Pretzel Bites dough sliced

  3. Boil the Dough

    Bring the water and baking soda to a boil in a medium saucepan then reduce to a simmer. Cook each piece of dough in the baking soda solution for 30 seconds or until it floats to the top. Work in batches so you don’t overcrowd the pan.Soft Pretzel Bites dough boiling in water

  4. Bake the Pretzel Bites

    Transfer the dough pieces with a slotted spoon to the prepared baking sheets with a slotted spoon, spacing them so they aren’t touching. Brush the egg wash over each pretzel bite then sprinkle with salt. Bake for 10-15 minutes, until golden brown.Soft Pretzel Bites collage

  5. Make the Cheese Sauce

    While the pretzels are baking, melt the butter in a small sauce pan over medium heat. Whisk the flour into the melted butter for 1 minute. Whisk in the milk and bring the mixture to a simmer. Once the mixture has thickened, whisk in the cheese until the sauce is smooth then season.Soft Pretzel Bites sauce in mixing bowl

  6. Serve the Pretzels

    Serve the pretzels and the cheese sauce while they are warm. You can also brush butter over the baked pretzels and serve with mustard.Soft Pretzel Bites with dip

Can Pretzel Bites be made ahead of time?

You can definitely do some prep work ahead of time for these pretzel bites. You can boil the pretzel bites and keep them in the fridge overnight before baking. Wait to add the egg wash before baking. The boiled dough can also be frozen for up to 1 month before baking, and you can bake it from frozen.

Nutritional Facts

What to Pair With Pretzel Bites

Drinks: A big glass of ice cold beer will go perfectly with your delicious pretzel bites! You can go with any beer you like but a German Pilsner is a natural choice. If you prefer wine, try these with a crisp white wine like Sauvignon Blanc.

Dips: You can serve these savory pretzel bites with a variety of dips besides the cheese sauce. Try them with Honey Mustard, spicy brown mustard, Alfredo Sauce or just melted butter with spices added. Our amazing Beer Cheese Dip would be perfect for a game day appetizer.

How to Store

Store: You can keep Soft Pretzel Bites at room temperature for around 2 days in an airtight container or wrapped in plastic wrap. You can also keep them in the fridge for up to a week. Just remember to let the Soft Pretzel Bites completely cool down to room temperature before you put them away.

Reheat: To reheat the pretzel bites, just pop them in the oven or the air fryer until they are warmed through.

Freeze: You can freeze Soft Pretzel Bites for up to 2 months. Let them freeze on a baking sheet for 1 hour before transferring to a container so they don’t stick. Thaw overnight first in the fridge or reheat them from frozen.

Frequent Questions

How do you keep pretzel bites warm?

Turn off the oven and remove the pretzels while the oven cools slightly, to about 250 degrees. Once the oven cools to the point where it won’t continue cooking the pretzels, return them to the oven. This will keep them warm for about 30-60 minutess without making them soggy.

What are soft pretzels made of?

Traditionally pretzels are made with a yeast dough but these pretzel bites are made with refrigerated biscuits. The biscuit dough has mostly the same basic ingredients but the pretzels take way less time to make.

Why do you boil the pretzels first?

Classic pretzels are boiled in lye to stop the yeast from growing and keep the dough from expanding as they bake. This gives them the dense chewy texture that makes pretzels so unique and delicious. Instead of lye, these pretzels are made with baking soda which gives the same effect but without having to use such a complicated ingredient.

Recipe Card

Soft Pretzels Bites

Easy Soft Pretzel Bites recipe hack for bite-sized semi homemade pretzels using biscuit dough! With a creamy cheddar cheese dipping sauce.
Yield 24 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Author Sabrina Snyder


  • 16.3 ounces refrigerated biscuits , canned
  • 4 cups water
  • 1/4 cup baking soda
  • 1 large egg , beaten
  • Coarse salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cheddar cheese , shredded
  • Kosher salt
  • coarse ground black pepper
  • 1 pinch cayenne pepper


  • Preheat oven to 425 degrees.
  • Line a large baking sheet with parchment paper and spray with cooking spray.

Make the pretzels:

  • Quarter each biscuit, then roll each piece into a ball.
  • Using a knife, carve an X into each ball.
  • In a medium saucepan, combine water and baking soda.
  • Bring to boil then reduce to a simmer.
  • Add balls and cook for 30 seconds (The dough will float to top.)
  • Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren’t touching.
  • (Don’t worry if the dough looks messy here! They’ll completely transform in the oven.)
  • Brush beaten egg over each pretzel, then sprinkle with coarse salt.
  • Bake for 10 to 15 minutes or until golden brown.
  • Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat.
  • Whisk in flour and cook for 1 minute.
  • Stir in milk and bring to a simmer.
  • When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth.
  • Season to taste with salt, pepper, and cayenne.
  • Serve with the pretzels.


Calories: 127kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 601mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 0.003mg | Calcium: 91mg | Iron: 1mg
Keyword: Soft Pretzel Bites

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Sweet: Combine cinnamon and sugar in a small bowl. Brush the pretzel bites with a little bit of melted butter and roll them in the cinnamon sugar. You can also mix a little bit of unsalted butter with brown sugar. Drizzle it over the tops of the Soft Pretzel Bites to give them a crunchy layer of sweetness.

Garlic Herb: Instead of the coarse sea salt, make a mixture of garlic salt and Italian seasoning. Sprinkle the mixture over the pretzels before baking.

Parmesan: After the pretzel bites have been baked, brush them with melted butter and toss in a bowl with grated Parmesan cheese and herbs. 

More Yummy Bite Sized Appetizers

Soft Pretzel Bites finished bites and sauce collage with recipe across middle

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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