Chewy Pretzel Bites w/ Honey Mustard Dipping Sauce

Why You’ll Love This Recipe

If you love those warm, delicious pretzels you can get at the mall, I’ve got great news. You can easily make your own bite-size version at home. I’ve also including our favorite honey mustard dipping sauce recipe. It’s so easy to make and better than any store-bought sauce we’ve tried.

• Simple ingredients: No fancy flours or obscure ingredients required. Just pantry staples and a quick baking soda bath.
• Soft, warm, and perfectly chewy: These bites have that classic soft pretzel texture with a golden, chewy exterior and a soft, tender inside.
• Fun to make! Whether you’re cooking solo or with kids, rolling and shaping the dough is soooo satisfying.
• Customizable: Make them sweet, spicy or savory and serve with your favorite dipping sauces.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

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!

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Course: Breads

Cuisine: American

Keyword: Chewy Pretzel Bites with Honey Mustard Dipping Sauce, homemade pretzels

Prep Time: 1 hour hour

Cook Time: 15 minutes minutes

Servings: 6 servings

Calories: 431kcal

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Ingredients 

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For the dough

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast instant or rapid rise
• 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

Instructions

• In a large bowl or the bowl of an electric mixer, place 2 1/4 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 2 1/4 teaspoons yeast . Mix to just combine. Add 8 ounces very warm 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 12 cups water and 1/2 cup 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 3 tablespoons butter, melted. 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 1/2 cup mayonnaise, 4 tablespoons honey, 4 tablespoons grainy Dijon mustard and 1 teaspoon lemon juice in a medium bowl. Serve with pretzel bites.

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Nutrition

Calories: 431kcal | Carbohydrates: 54g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 3130mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 227IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 3mg

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Recipe Tips

• Use a digital thermometer to measure water temperature: Aim for around 100–110°F. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Don’t skip the baking soda bath! Boiling the bites in baking soda and water gives them that signature pretzel texture and flavor.
• Your dough should be soft but not sticky: Add the flour gradually. The dough should be slightly tacky but pull away from the sides of the bowl easily.
• These bake quickly! Check often during the last few minutes of baking so they don’t get to brown.

Storing and Reheating

• Store completely cooled pretzel bites in an airtight container or zip-top bag on the counter for up to 2 days. Add a paper towel inside to help absorb extra moisture.
• Freezer: Place in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer-safe bag or container for up to 2 months.
• To reheat: Wrap a few bites in a slightly damp paper towel and microwave in 10-15 second intervals until warm

Variations and Fun Twists

• Garlic Parmesan: Toss warm pretzel bites in melted butter, garlic salt, and grated Parmesan cheese right after baking.
• Everything Bagel: Reduce or omit the salt and sprinkle on everything bagel seasoning before baking.
• Spicy Jalapeño-Cheddar: Mix finely diced, seeded jalapeños and shredded cheddar into the dough for a spicy kick.
• Cinnamon Sugar: After baking, brush the bites with butter and roll them in a cinnamon-sugar mixture. Serve with a cream cheese or vanilla glaze for dipping.