Homemade Soft Pretzel Bites | Pretzel Bite Recipe (2025)

FAQs

How do you get salt to stick to pretzel bites? ›

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again. Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

Baking soda solution adheres salt to pretzel

Repeat. recommends dipping pretzel bites (or twists) in a solution of baking soda and water prior to baking them. Kitchn likewise suggests a baking soda solution, as it replaces the traditional lye.

Storing pretzels properly will preserve their soft, fresh, flavorful quality. First, note that open air and direct sunlight will quickly turn soft pretzels stale. To remedy this, once cooled, sprinkle some salt over the soft pretzels, then seal them in an airtight container at room temperature.

Wrap pretzel in foil and bake approximately 3 minutes. Microwave Oven: If pretzel is frozen, allow it to thaw. Microwave pretzel for approximately 10-15 seconds on medium setting.

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

Pretzel products naturally have moisture in them and that moisture causes the pretzel salt to melt. While the pretzel is perfectly safe to eat and will retain the salted flavor, this melting will cause the pretzel product to appear wrinkled and may get a slightly wet feel to it.

If for some crazy reason you don't eat all those soft pretzels immediately, you can store them. Just cool them completely, then wrap them individually in plastic wrap. You can store them at room temperature for up to 2 days, or freeze them for up to 1 month.

How to keep soft pretzels warm at a wedding reception? ›

Commercial pretzel warmers are the best way to keep these snacks soft and delicious. To warm pretzels at home, you can heat them in an oven or microwave, then transfer them to a ceramic bread warmer.

Storing Freshly Baked Soft Pretzels

Room Temperature for Short-Term: Store them in an airtight container at room temperature if enjoying within a couple of days. Refrigerate for a Little Longer: Wrapped pretzels can be refrigerated for up to a week.

Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy. Wrap your pretzel in aluminum foil and place it in the oven for five minutes. If you want a crispier exterior, leave the aluminum foil off and just place the pretzel directly on the middle rack of your oven.

Lime or lemon juice. Rim the cup with a wedge of lime or lemon and then roll in the salt. It should stick.

Finer-grained salt will adhere more evenly to the surfaces of the chips. You can use kosher salt if you have it, but you can also put that kosher salt in a spice grinder to make it finer. Either way, add it when the chips are hot and fresh out of the oil, while they are still draining.

Depending on the serving method, you may choose to add salt to your PRETZILLA® Bites. To apply, lightly moisten the Bites with water (using a brush, spray bottle, or your hands) and sprinkle immediately with an enclosed salt packet. If heating in the oven, we recommend adding salt before heating.

To remedy this, once cooled, sprinkle some salt over the soft pretzels, then seal them in an airtight container at room temperature. Also, use parchment paper as a pretzel wrapper or barrier to keep the pretzels from sticking to one another or the surfaces of the airtight container.