CHEWY PRETZEL BITES: These delicious pretzel bites are soft on the inside and chewy on the outside, and go perfectly with the honey mustard dipping sauce. Fun to make, and eat!
If you love those delicious pretzel bites you can get at the mall, I’ve got great news. You can make your own Chewy Pretzel Bites at home!
My kids think these pretzel bites are the best thing to ever happen around here. And to be honest, so do I. You could, of course, make regular pretzels with this dough, but the bites are much easier, and more fun!
They’re great dipped in honey, mustard, or honey mustard. When I first shared these pretzel bites on the blog, we hadn’t discovered our favorite honey mustard dipping sauce recipe.
But now that we’ve found a honey mustard sauce that we truly love, I’ve included that in the updated recipe. It so easy to make and better than any store-bought sauce we’ve tried.
You can also sprinkle your pretzels with cinnamon sugar instead of salt. I’ve even replaced a third of the flour with whole wheat flour and gotten good results. I feel better about eating so many when I do that.
You really must try these Chewy Pretzel Bites! Don’t forget the Honey Mustard Dipping Sauce!
Be sure to save this recipe for Chewy Pretzel Bites with Honey Mustard Dipping Sauce to your favorite Pinterest board for later.
Here’s what you’ll need to make Chewy Pretzel Bites with Honey Mustard Dipping Sauce
- Baking soda
- Dijon mustard
- Lemon juice
Chewy Pretzel Bites with Honey Mustard Dipping Sauce
These delicious pretzel bites are soft on the inside and chewy on the outside, and go perfectly with the honey mustard dipping sauce. Fun to make, and eat!
For the dough
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons instant (or rapid rise) yeast
- 8 ounces very warm water
For the topping
- 12 cups water
- 1/2 cup baking soda
- 1 egg, beaten
- Coarse salt (optional)
- 3 tablespoons butter, melted
For the honey mustard sauce
- 1/2 cup mayonnaise
- 4 tablespoons honey
- 4 tablespoons grainy Dijon mustard
- 1 teaspoon lemon juice
- In a large bowl or the bowl of an electric mixer, place the salt, sugar, yeast and 2 1/4 cups flour. Mix to just combine. Add the water and mix well, adding remaining flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.
- Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. Lightly oil the dough and place it in a bowl, covered with plastic wrap. Let it rise for 40-60 minutes.
- Preheat your oven to 475 degrees. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
- Transfer the dough to a lightly greased work surface, and divide it into about four equal pieces. Roll each piece into a rope, about 1 inch in diameter. Allow the pieces to rest, uncovered, for 5 minutes. Cut each strip of dough into pieces, 1 to 1 1/2 inches in long.
- While the dough is resting, bring the water and baking soda to a boil in a large pot or Dutch oven. Stir until the baking soda is dissolved. Drop the pretzel bites (about 15 at a time) into the boiling water and let boil for one minute.
- Remove the dough from the boiling water with a metal strainer or slotted spoon, allowing all of the water to drain back into the pot. (Instead of boiling, you can dip the pretzel bites in a mixture of 1 cup warm water and 2 tablespoons of baking soda). Allow pretzel bites to rest to rest, uncovered, for 10 minutes. Brush with beaten egg.
- Bake one sheet at a time for 5-7 minutes or until the pretzels are golden brown.
- Remove the pretzels from the oven, and brush them thoroughly with the melted butter. If desired, sprinkle with coarse salt. Pretzels can be reheated in the oven or microwave on low heat.
- To make the honey mustard sauce, whisk together all the ingredients in a medium bowl. Serve with pretzel bites.
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.
i love mels kitchen recipes- they are great!
these look like no exception, delicious!
this is one of our favorite recipes! lately, we put pepperoni and mozzarella in them and dunk them in sauce. so, so good! i am so thrilled you can sub in wheat flour. i’m so grateful to you pros who figure that out and share because i’m too chicken to try it myself! 😀
What a fun idea… especially helpful for those of us that are less coordinated and make odd looking pretzel shapes!
Alison@Mama Wants This
Yum, that looks delicious!
Hi -following you from FTLOB. Delicious looking recipes! Can’t wait to browse around!
These look like they would be addictive little snacks! Yummy! 🙂
1) I love this recipe. My husband and I just had a soft pretzel appetizer last night and he requested some homemade ones! yay.
2) I love that your recipes are on the top next your pictures. Brilliant.
3) I can’t comment as myself (Lindsay @ pinchofyum) so I’m commenting as whatever google account it allows. 🙂 Enjoying your blog!!
I love this recipe too Lindsay! So much that I made it 2 days in a row!
I love this recipe of yours and lovely pictures… !
Heck Yes! My brother and I go out for a “pretzel date” every month. So maybe I will surprise him and make these for him! Thanks for the recipe.
mmm soft pretzels are soo good, but yeast makes me shy away into my corner ha
Danelle, these look fantastic! There’s a microbrewery here (San Francisco) that serves pretzel nuggets like these with cheddar fondue, and they’re insanely good. I’m looking forward to trying these out!
Do you think I could use all whole wheat flower and they’d turn out ok?
I’ve done half white and half whole wheat Emily, and those turned out. So I definitely think it’s worth a try. I will say though, that we liked the all-white flour ones best.