Parmesan Pretzel Bites
Want to make the most irresistible snack food for game day or any occasion? These homemade Parmesan Pretzel Bites have the perfect texture. They’re soft and fluffy with a little crunch on the exterior and the most wonderful saltiness from the parmesan cheese. Serve them with your favorite queso or pretzel dip for the ultimate finger food.
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2025 update: I shared this recipe in January 2015 at My Cooking Spot, where I was a contributor. I have updated and reworked the recipe to be even better, as well as took new photographs and have added lots more tips and tricks for you here. I hope you LOVE these.
Words cannot describe to you just how delightful these little Parmesan Pretzel Bites are other than me telling you that Winston and I literally ate the ENTIRE batch of these beauties as we watched football. And when I say “as we watched football,” I mean in the first half of the game. (This is a direct quote from 2015, when this post was originally shared.)
Well, this year, we barely saved any for our girls to try because the same thing happened. Oops..
Sometimes, you just need carbs. And sometimes, you take down an entire batch of ’em that could easily feed four people.
As someone who has always been obsessed with mall pretzels (looking at you, Auntie Annie), there is something SO much fun about making them at home.
Why I love this recipe:
This Parmesan Pretzel Bite recipe is just super satisfying. They’re bite-sized and have the perfect texture. While the exterior has a little crunch, they’re soft and fluffy on the inside. The parmesan cheese lends some saltiness and texture for the exterior, too.
Winston said that they’re really “satisfying tactilely” to eat. And I agree.
The only downside is that homemade pretzels are basically a bread recipe, which means this takes a little while to make and there’s no instant gratification. There’s some waiting around. That said, they are well worth the effort and time spent because they are irresistible. Also, this is a pretty easy appetizer to make and assemble if you plan ahead.
They go great on their own with a pint of your favorite beer, but they would also be lovely paired with a dip. (Looking at you, beer cheese dip.)
While I would encourage you to make these for a sports-centric gathering to share, there’s nothing wrong with making a batch of them for yourself and/or your family. They are that delightful!
Other excellent finger food recipes to make to share: Pretzel Cheese Dip | Air Fryer Garlic Parmesan Wings | How to Make the Best Summer Snack Sandwiches | Chex Mix Puppy Chow | Caramelized Onion Guacamole
What you need to make this recipe:
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- Stand mixer
- Liquid measuring cup
- Rubber spatula
- Box grater
- Large mixing bowl
- 100% avocado oil spray
- Pizza cutter, bench scraper or a sharp knife (to cut the dough into bite-sized pieces)
- Round Dutch oven or a similarly large pot or saucepan
- Slotted spoon
- Pastry brush
- Rimmed sheet pan
- Parchment baking paper
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
You’ll also need to grab some simple ingredients from the grocery store:
- Warm water — this needs to be warm to touch, but not HOT or boiling. Otherwise, it will kill the yeast.
- Honey — this is the sweetener for our pretzel bites, and this is the thing that will feed the yeast so that the dough can expand. I do not recommend replacing it or removing it from the ingredients.
- Active dry yeast — this is our leavener. Make sure yours is fresh. If it’s not, it will not bloom in the warm water and honey mixture. This is not the same thing as instant yeast or commercial yeast. I have not tested this recipe with either of those and do not recommend using them.
- Salted butter — for a little bit of fat in the dough. I like using salted butter just to give a little extra saltiness to the pretzels. Melt it after you warm the water so it has a little time to cool down. Again, it does not need to be so hot, or it could kill the yeast.
- All-purpose flour — also known as AP flour. I keep unbleached all-purpose flour in my house, but regular AP flour works just fine, too.
- Kosher salt — I use a medium grain kosher salt (Diamond Crystal) for all my baking these days. I recommend using a similarly sized one. Sea salt also works.
- Grated parmesan — you’ll need this for both the pretzel dough, as well as the garnish. I purchase pre-grated cheese at my store, but you can grate your own if you prefer. I like grated better than shredded because it integrates a little better and more cohesively.
- Water — this, obviously, is the base for the water bath. Tap water is fine.
- Baking soda — this is an integral piece of the water bath for the pretzel bites, and there is no substitute.
- Egg — this is for the egg wash. You need a single large egg from the store.
- Coarse salt — for sprinkling on top of the pretzel bites
How to make Homemade Soft Pretzel Bites with Parmesan
Combine the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top, and let stand for 5-10 minutes, or until the yeast blooms and becomes frothy.
Add the melted butter, flour, parmesan and salt to the yeast mixture, and give it a gentle stir with a wooden spoon or a rubber spatula.
Use the dough hook attachment and mix on low speed until the ingredients are combined.
Increase the speed to a medium intensity, kneading the dough for about 5 minutes until it becomes pliable, but is still tacky.
Transfer the dough from the stand mixer to a large greased bowl. Cover with a damp kitchen towel (or a damp paper towel), and let it rise at room temperature for 45 minutes, or until the dough has doubled in size.
This will be dependent on the temperature of the room where it rests. I recommend placing it in a warm place inside your home.
Once the dough has doubled in size, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Shape the dough. Place the pretzel dough on a lightly floured surface. Cut into 8 even pieces, and gently roll each into a long rope shape.
Cut the dough into equal pieces that are about 1″ in diameter. You want them to be bite-sized. Roll them in your hands to form them into balls. Set aside on a greased plate or baking sheet. Let these rest for 10 minutes.
Bring the 8 cups of water to a boil in a large pot over high heat. Add the baking soda when the water is at a rolling boil. This is our water bath or a baking soda bath for the pretzels and is an integral step to their texture and exterior.
When the water is boiling and the pretzel bites have rested, add a few at a time to the boiling water, and cook for 30 seconds. (This doesn’t have to be exact, so don’t fret if your pretzels are in the bath for a bit longer.)
Remove the pretzel bites from the water bath using a slotted spoon, and transfer to the prepared baking sheet. Repeat this process with the remaining pretzel bites until all have had their water bath.
(If you haven’t already, make the egg wash. Break the egg into a small bowl, and use a fork to mix it up until combined. That’s it. This is egg wash!)
Brush the pretzel bites with the egg wash, and sprinkle with a little salt and the additional parmesan cheese.
Transfer the pretzel bites to the oven, and bake for 16-20 minutes, or until the tops are golden brown.
When the pretzel bites have finished baking, remove from the oven and enjoy warm!
We recommend trying them alone, as well as with your favorite dipping sauce, be it spicy mustard, pretzel cheese sauce or a marinara sauce.
How to store:
Store leftover in an airtight container in the refrigerator for 2-3 days. Reheat in a low-temperature oven or a toaster oven until warmed through.
Erin’s Easy Entertaining Tips
Let’s be real: these pretzel bites are the perfect party food because they’re bite-sized and poppable. You can also pair them with a variety of dips or serve them solo, just dending on how you feel.
If I were to host people and serve these bites, here are some things I would do:
- Double the recipe. You’ll need two large baking sheets to make this happen, but you’ll have more than enough for a crowd and maybe some leftovers, too.
- Make them early. While they taste amazing when eaten warm, you can serve them at room temp and they will still be delicious.
- Serve with multiple dipping sauces. Some of our favorites are loaded queso, homemade tzatziki sauce and Cajun Dipping Sauce.
Frequently Asked Questions
I’m sure you can turn this dough into classic soft pretzels, though I have never given that a shot before. If you give it a try, let me know how it goes.
You sure can. Make sure that you let them cool completely before storing and refrigerating overnight. Let them come to room temperature for about an hour before serving.
Quick tips and tricks to the best homemade pretzel bites
- Give yourself time. Sometimes, yeasted doughs can be finicky. Make sure you’re giving your dough (and you!) enough time to get it right.
- Don’t skip the rise or the water bath. These are both essential for the texture of the bites.
- Serve with your favorite dips or serve ’em alone with a little extra cheese.
- How to store: Store leftover in an airtight container in the refrigerator for 2-3 days. Reheat in a low-temperature oven or a toaster oven until warmed through.
Here’s how to make these in your own kitchen…
Parmesan Pretzel Bites
Ingredients
Pretzel Bites
- ¾ cup warm water
- 2 teaspoons honey
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons salted butter melted
- 2 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup grated parmesan
Water Bath
- 8 cups water
- ¼ cup baking soda
Toppings
- 1 egg lightly beaten
- ¾ teaspoon coarse salt
- ⅓ cup grated parmesan
Equipment
- Slotted spoon
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Instructions
- Combine the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top, and let stand for 5-10 minutes, or until the yeast blooms and becomes frothy.
- Once the yeast has become frothy, add the butter, flour, parmesan and salt to the mixture. Use the dough hook attachment and mix on low until the mixture is combined, then increase the speed to a medium intensity, kneading the dough for about 5 minutes until it becomes pliable, but is still tacky.
- Transfer the dough from the stand mixer to a large greased bowl. Cover with a damp kitchen towel, and let it rise for 45 minutes, or until the dough has doubled in size.
- Once the dough has doubled in size, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the pretzel dough on a lightly floured surface. Cut into 8 even pieces, and gently roll each into a long rope shape.
- Cut the dough into equal pieces that are about 1″ in diameter. (You want them to be bite-sized.) Roll them in your hands to form them into balls. Set aside on a greased plate (or baking sheet.) Let these rest for 10 minutes before proceeding.
- Bring the 8 cups of water to a boil in a large pot over high heat. Add the baking soda when the water is at a rolling boil.
- When the water is boiling and the pretzel bites have rested, add a few at a time to the boiling water, and cook for 30 seconds. (This doesn’t have to be exact, so don’t fret if your pretzels are in the bath for a bit longer.)
- Remove the pretzel bites from the water bath using a slotted spoon, and transfer to the prepared baking sheet. Repeat this process with the remaining pretzel bites until all have had their water bath.
- Brush the pretzel bites with the egg wash, and sprinkle with a little salt and the additional parmesan cheese.
- Transfer the pretzel bites to the oven, and bake for 16-20 minutes, or until the tops are golden brown.
- When the pretzel bites have finished baking, remove from the oven and enjoy warm! We recommend trying them with spicy mustard, pretzel cheese dip or a marinara sauce, depending on your mood.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Um, I’m pretty share I could take down a whole batch of these on my own! I love the honey flavor with pretzels and parmesan!
Oh yeah! This is definitely something you could take down solo or with some help, Trisha! So glad I’m not alone in that!
honey + parmesan + pretzel?
one word: YUM!