No need to choose a flavor with these sweet & salty vegan soft pretzel bites. A simple and easy to make party food that’s ready in about an hour! These kid-friendly (and adult-friendly) snack bites will be everyones favorite appetizer on the table. Watch how quickly they disappear!
Soft pretzel bites have always been a favorite snack food of mine.
I didn’t leave the mall unless I got an order of bites. But choosing between savory salty pretzel bites or sweet cinnamon and sugar bites was hard. I usually opted for salty bites, but still craved the sweet. So I would go home and bake a loaf of sweet vegan banana bread for a ‘healthier’ option. No Joke!
Fast forward to a few year later and I’ve found the perfect solution–I make my own and satisfying both cravings in one batch! Now I’m able to enjoy endless homemade soft vegan pretzel bites.
This recipe makes a lot–roughly 64 bites last time I counted! But that means plenty of soft pretzel bites to share! Take them to parties, enjoy them on game day, or make a batch family movie night and they will all disappear quickly!
How to make pretzel bites
It’s a pretty easy 4 step process.
- Prep the dough: Activate the yeast, then mix in the remaining ingredients until a slightly sticky dough forms. Cover and set aside to rise for 15-20 minutes.
- Make the bites: Divide and roll the dough into ropes. Cut the ropes into bite sized pieces.
- The baking soda bath: Give them a quick dip in the baking soda bath then transfer them to a baking sheet.
- Bake the bites: 10-12 minute in the oven at 450ºF and they’re done.
What is the baking soda bath?
The baking soda bath is what give the pretzel bites their golden shell during baking.
The dough takes a quick 30-second dip in a mix of hot water and baking soda just before going into the oven. It’s definitely a step you shouldn’t skip if you want a crisp/chewy pretzel-like outside and a soft, pillowy inside.
Dip ideas for salty pretzel bites
I decided not to pair the cinnamon and sugar bites with a dip. I thought they were sweet enough on their own.
However, I did have leftover jalapeño nacho cheese, which was one of my inspirations for this recipe. It paired perfectly with the salty pretzel bites. But you can use a sweet or spicy mustard dip or anything else you’d like.
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To Store: If you don't plan on eating all the bites right away, I suggest topping only what you're going to eat. Store leftover, cooked bites in an airtight container in the fridge for up to 10 days. Or the freezer for up to 3 months. When ready to eat, preheat your oven to 400ºF and bake for 5-10 min. Add sweet or salty toppings to the bites after baking. **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Pretzel Bites Dough
Baking soda bath
Sweet, Cinnamon & Sugar Coating
Optional Dip for Salty Pretzels
Pretzel Bites Dough
Baking Soda Bath
Cinnamon & Sugar Coating
Serving Size: 2 bites
Amount Per Serving: Calories: 75 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 381mg Carbohydrates: 14g Fiber: 1g Sugar: 2g Protein: 2g
To Store: If you don't plan on eating all the bites right away, I suggest topping only what you're going to eat. Store leftover, cooked bites in an airtight container in the fridge for up to 10 days. Or the freezer for up to 3 months. When ready to eat, preheat your oven to 400ºF and bake for 5-10 min. Add sweet or salty toppings to the bites after baking.
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**