Easy homemade Soft Pretzel Bites from canned refrigerated biscuit dough. Soft and chewy – season with salt or Everything Bagel Seasoning and bake until warm and golden. With or without cheese sauce they are so delicious!

Warm, fresh from the oven salty pretzels dipped in warm, gooey cheese. One of my favorite pub appetizers and today they’re getting an upgrade.

Everything but the Bagel Seasoning ~ an outrageously good balance of sea salt, garlic, onion, poppy seeds and black and white sesame seeds. Mmmm . . . did I mention garlicky? Basically everything you ever wanted in seasoning and the thing that takes these pretzel bites to the next level.

These bite size soft pretzels come hot and fresh from the oven liberally seasoned with Everything but the Bagel Seasoning and are served up with a pot of golden, gooey melted cheese sauce. Life just got a little better.

pretzels and cheese dip

Warm, soft, salty one-bite pretzel bites. The kind whose aroma gets you at the mall or ball park is now conveniently (and easily) made at home.

They’re the best thing since, well . . . sliced bread and are so simple because they start with refrigerated biscuit dough.

Another thing I love about these pretzel bites is they really are one bite so no thoughts of double dipping. Ugh.

Where do I buy Everything but the Bagel Seasoning?

Containers of refrigerator biscuits and everything bagel seasoning

It’s sold at Trader Joe’s but in case you don’t have a TJ near you, most grocery stores have their own version. Click here for how to make your own.

soft pretzel bites and bowl of cheese dip

WHAT DO I NEED TO MAKE Easy Soft Pretzel Bites:

  • Everything but the Bagel Seasoning
  • refrigerated biscuit dough (5 count package)
  • water
  • baking soda
  • egg
  • Parchment paper
  • Cooking spray

How to Make Soft Pretzel Bites:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, give it a light spray with cooking spray then set it aside.

Cut each biscuit into four pieces then roll each piece into a ball.

Bring 4 cups of water to a full boil over medium-high heat. Slowly add the baking soda a little at a time. NOTE: it will boil up so be careful!

Add the dough balls to the boiling water in batches cooking 20-30 seconds or until they’re puffed and dimpled. Remove with a slotted spoon shaking off any excess water and transfer them to the prepared baking sheet. Make sure the pretzel bites aren’t touching on the baking sheet.

NOTE: Your pretzel bites will be soggy and misshapen after their baking soda hot tub but will come out of the oven beautifully golden, lightly crisp and perfectly seasoned.

Whisk the egg and 1 tablespoon of water in a small bowl. Brush the top and sides of each pretzel bite with the egg wash then give each a generous seasoning of Everything but the Bagel Seasoning.

Bake 15 minutes or until deep golden brown.

easy soft pretzel bites ~ from refrigerator biscuits served with cheese dip

Can I double this recipe?

Yes. Double the recipe using two 5-count packages of biscuits or an 8-10 count package. The other ingredients remain the same. Each biscuit yields 4 pretzel bites.

cheese sauce ingredients:

It’s easy! I used some smoked Gouda cheese that I had on hand, but sharp Cheddar, spicy Pepper Jack or any melty type cheese will work well.

Here’s what you’ll need:

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups milk
  • pinch of cayenne pepper (optional)
  • pinch of salt
  • 8 ounces freshly grated cheese

HOW TO MAKE CHEESE SAUCE:

Melt the butter in a skillet over medium heat. Sprinkle flour over the top then whisk until smooth. Continue cooking 1 minute. 

Slowly add the milk and continue whisking constantly until the milk is completely combined. Simmer over low heat until the sauce begins to thicken then add the salt and (optional) cayenne pepper. 

Turn off the heat and add the cheese stirring gently until the cheese is melted and the sauce is smooth.

Easy Soft Pretzel Bites also make a great addition to a charcuterie board, served up alone or with your favorite spicy brown mustard.

easy soft pretzel bites on a charcuterie board

Practically addictive. They’re the party snack you can enjoy any every day.

soft pretzel bites with everything bagel seasoning and bowl of cheese dip

If you tried this Easy Soft Pretzel Bites recipe or any other on the blog, I’d love to hear from you with a comment or star rating!

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soft pretzel bites with cheese dip

Easy Soft Pretzel Bites

Easy Soft Pretzel Bites made from refrigerated biscuit dough, generously seasoned with Everything but the Bagel Seasoning and baked until brown. Serve with cheese sauce. 
4.17 from 18 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer
Cuisine American
Servings 4
Calories

Ingredients
  

  • 1 jar Everything but the Bagel Seasoning
  • 1 can refrigerated biscuit dough 5 count package
  • 4 cups water
  • ¼ cup baking soda
  • 1 egg
  • Parchment paper
  • Cooking spray

Instructions
 

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray then set aside.
  • Cut each biscuit into four pieces then roll each piece into a ball.
  • Bring 4 cups of water to a full boil over medium-high heat. Slowly add the baking soda a little at a time. NOTE: it will boil up so be careful!
  • Add the dough balls to the boiling water in batches cooking 20-30 seconds or until they're puffed and dimpled.
  • Remove with a slotted spoon shaking off any excess water and transfer them to the prepared baking sheet. Make sure the pretzel bites aren’t touching on the baking sheet. NOTE: the pretzels will be soggy and misshapen at this point but will change in the baking process.
  • Whisk the egg and 1 tablespoon of water in a small bowl. Brush the top and sides of each pretzel bite with the egg wash then generously season with Everything but the Bagel Seasoning.
  • Bake 12 minutes or until they’re a dark golden brown.
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16 Comments

  1. The flavor was great but they were soggy around the edges. Next time I wouldn’t try to roll them into balls, I’d just have odd shaped pieces. Also, I cooked about twice as long.

  2. Absolutely delicious, addictive, and could not be easier! (And my boyfriend was very impressed when I emerged from the kitchen with homemade pretzels haha!) Thanks so much, Bernie!

    1. Hi Sabrina – thank you so much! I have a pretzel-loving crew in my house too. I appreciate you taking the time to comment ~ enjoy the day!

  3. Super easy and came out exactly like they were supposed to. I had to bake some of mine for 2 minutes longer but in the end they were all eaten up by my boyfriend who is a picky eater!

  4. I had to bake my biscuits much longer than in the recipe. They turned out tasty but not as crisp as the ones I’d tasted from a friend. Also my cheese sauce was very thick & firmed up when cooled so I had to keep adding hot water. Can’t figure out what I did wrong.

  5. The biscuits were grand flakes, and they didn’t stay formed, maybe I’ll use the regular next time, and they stuck to the parchment paper even after spraying it. I may have soaked them too long…..I will continue to try and get them better

    1. Hi Penny – yes, I usually use the ‘regular’ biscuits – and haven’t had a problem with them not staying together. When you remove them from the water, use a slotted spook and shake any excess water from them before you place them on the baking sheet. — Bernie

  6. These tasted more like a biscuit, I was hoping they would have tasted more like the hooters pretzel bites. I think 15 minutes may be too long to bake,mine were a little burnt. I also made the cheese sauce, it was ok.

  7. Thank you very much for this recipe. It’s on my Pinterest food favorite page that I go back to find and click on your page to get the recipe every few months.
    It’s like a science project plus cooking in my house and always a winner once done. Stores in the fridge just fine for a week to pull out with soup, etc.
    It would be a great appetizer. I just never want to give them away!!

    1. Hi Teresa – thank YOU so much! I’m happy you enjoy the recipe and that it made it to your Pinterest Food Favorite Page! Much appreciated! You’re right – it’s definitely a science project kind of recipe. I”ve only eaten it as an appetizer dipped in cheese sauce. Need to try with soup too – especially since it’s Soup Season! Take care — Bernie