Garlic Parmesan Pretzel Bites Recipe
If you’re craving a warm, buttery, pull-apart snack, this Garlic Parmesan Pretzel Bites Recipe is your new go-to for game day, movie night, or honestly—any random Tuesday.
These soft pretzel bites are everything we love about mall pretzels, but baked at home with a garlicky butter topping and a generous Parmesan cheese coating. They’re bite sized pretzels, perfect as a party appetizer recipe, and they make your whole kitchen smell like a cozy bakery. I love serving these as a savory snack recipe on football Sundays, alongside a big pot of chili or a cheesy dip. They’re simple, comforting, and feel a little special without being fussy.
You’ll start with an easy homemade pretzel dough (yes, yeast dough pretzels—but don’t worry, I’ll walk you through it like we’re in the kitchen together). Then we give them a quick baking soda bath, bake them until golden, and finish with buttery garlic and a shower of Parmesan. Think cheesy garlic pretzels meets soft pretzel bites. Hard to beat, right?
Why You’ll Love This Recipe
- Soft, chewy, bakery-style texture – These garlic parmesan pretzel bites bake up fluffy inside with that classic pretzel chew on the outside.
- Crowd-pleasing party appetizer – Perfect for game day, holiday parties, or kids’ sleepovers; they disappear fast.
- Beginner-friendly yeast dough – If you’re nervous about yeast, this recipe is a gentle, forgiving place to start.
- Make-ahead friendly – You can prep the dough or even par-bake the bites ahead for stress-free entertaining.
- Customizable flavors – Turn them into cheesy garlic pretzels, spicy bites, or even cinnamon sugar (I’ll share variations).
- Freezer-friendly – Freeze baked pretzel bites and reheat for quick snacks or last-minute guests.
- Simple pantry ingredients – Flour, yeast, butter, garlic, Parmesan—nothing exotic or hard to track down.
- Kid- and adult-approved – My grown kids and their friends inhale these, and they’re fun for little hands to help roll and cut.
Ingredients
Here’s everything you’ll need for this Garlic Parmesan Pretzel Bites Recipe. I’ll add a few notes so you know why each ingredient matters.
For the soft pretzel dough:
- 1 ½ cups warm water (110–115°F; warm but not hot to the touch)
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour (plus a little extra for dusting your counter)
- 1 ½ teaspoons fine sea salt (or table salt)
- 2 tablespoons unsalted butter, melted and slightly cooled
For the baking soda bath:
- 10 cups water
- ½ cup baking soda
For the garlic butter topping:
- 6 tablespoons unsalted butter, melted
- 3–4 cloves garlic, very finely minced or pressed
- ½ teaspoon garlic powder (helps boost the fresh garlic flavor)
- ½ teaspoon kosher salt (or ¼ teaspoon fine salt, to taste)
- 2 tablespoons fresh parsley, finely chopped (optional but pretty)
For the Parmesan cheese coating:
- ¾ cup finely grated Parmesan cheese (from a block, if you can—better flavor and melt)
- ¼ teaspoon black pepper (optional)
- Pinch of red pepper flakes (optional, for a subtle kick)
Serving suggestions (optional but recommended):
- Warm marinara sauce
- Ranch dressing
- Cheese sauce or beer cheese
- Honey mustard
A quick note: if you have bread flour at home, you can swap 1–2 cups of the all-purpose flour for a slightly chewier texture. And if you only have instant yeast, you can use the same amount and skip the waiting time for blooming; just mix it right in with the dry ingredients.
Directions
Let’s walk through these step by step. If this is your first time making yeast dough pretzels, take a deep breath—you’ve got this, and I’ll give you little cues to watch for.
1. Bloom the yeast
- In a large mixing bowl (or the bowl of a stand mixer), combine warm water, sugar, and yeast.
- Stir gently and let it sit for about 5–10 minutes, until the top looks foamy and creamy.
If the mixture doesn’t foam, your water may have been too hot or the yeast may be old. It’s worth restarting—this step is the engine of your homemade pretzel dough.
2. Mix the dough
- Add the melted butter and salt to the yeast mixture; stir to combine.
- Add 3 ½ cups of the flour and mix with a wooden spoon or dough hook until a shaggy dough forms.
- Gradually add the remaining ½ cup flour, a little at a time, mixing until the dough pulls away from the sides of the bowl and feels soft but not sticky.
You might not need every tablespoon of flour, or you might need a bit more depending on humidity. The dough should feel like a slightly tacky pillow—soft, but it shouldn’t glue itself to your fingers.
3. Knead and let it rise
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic. (If using a stand mixer, let the dough hook knead on medium-low for about 5 minutes.)
- Shape the dough into a ball. Lightly grease the mixing bowl with a bit of oil or nonstick spray, place the dough back in, and turn it once to coat.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for 45–60 minutes, or until doubled in size.
In cooler kitchens, I like to turn my oven on for just a minute or two, turn it off, and then set the bowl inside with the light on. You don’t want it hot—just a cozy environment for that yeast to work.
4. Prepare the baking soda bath and pans
- Near the end of the rising time, preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large pot, bring the 10 cups of water and ½ cup baking soda to a gentle boil. Keep it at a steady simmer while you shape the dough.
This baking soda bath is what gives baked pretzel bites their classic chewy exterior and deep color. It’s a small extra step, but it makes a huge difference.
5. Shape the pretzel bites
- Punch down the risen dough gently to release excess air, then transfer it to a lightly floured surface.
- Divide the dough into 6–8 equal pieces (like cutting a pizza).
- Roll each piece into a rope about 18–22 inches long. If the dough shrinks back, let it rest for a minute and try again.
- Using a sharp knife or bench scraper, cut each rope into 1–1 ½ inch pieces—these are your soft pretzel bites.
You’ll end up with roughly 60–70 bite sized pretzels, depending on how big you cut them.
6. Give the bites a baking soda bath
- Working in batches, carefully drop 10–12 pretzel bites into the simmering baking soda water.
- Let them cook for 20–30 seconds, then remove them with a slotted spoon, letting the excess water drip off.
- Arrange the boiled bites on the prepared baking sheets, leaving a little space between each one.
If they look a little odd or wrinkly at this stage, don’t worry. They puff and smooth out beautifully in the oven.
7. Bake until golden
- Bake for 10–12 minutes, rotating the pans halfway through, until the pretzel bites are deep golden brown.
Every oven runs a bit differently, so start peeking around 9 minutes. Golden is good; too dark and they’ll dry out.
8. Make the garlic butter topping
- While the pretzels bake, stir together melted butter, minced garlic, garlic powder, salt, and parsley in a small bowl.
- In a separate shallow bowl, mix the grated Parmesan, black pepper, and red pepper flakes (if using).
This is what turns regular baked pretzel bites into full-on buttery garlic pretzels with a cheesy garlic finish.
9. Toss and coat with Parmesan
- As soon as the pretzel bites come out of the oven, brush them generously with garlic butter.
- Working while they’re still warm, toss a handful of pretzel bites at a time in the Parmesan mixture, pressing lightly so the cheese clings.
- Transfer to a serving platter and serve warm with your favorite dips.
You know what? It’s worth snitching one (or two) right off the pan. That hot garlic butter and Parmesan cheese coating is unreal.
Servings & Timing
- Yield: About 60–70 Garlic Parmesan Pretzel Bites
- Prep Time: 20–25 minutes (mixing, kneading, shaping)
- Rise Time: 45–60 minutes
- Cook Time: 15–20 minutes (boiling and baking)
- Total Time: About 1 hour 30 minutes
Most of this is hands-off time, so this works well for weekends, game day appetizer spreads, or when you’re hanging around the house anyway.
Variations
Because once you master these soft pretzel bites, you’ll want to play:
- Extra Cheesy Garlic Pretzels: Add ½ cup shredded mozzarella to the Parmesan coating for a gooier cheesy layer.
- Herb & Garlic Pretzel Bites: Stir 1 teaspoon Italian seasoning or dried basil into the garlic butter for an herby twist.
- Spicy Garlic Parmesan Snack: Add ¼–½ teaspoon cayenne pepper or chipotle powder to the Parmesan for a little heat.
- Everything Bagel Pretzel Bites: Skip the Parmesan and sprinkle everything bagel seasoning right after brushing with butter.
- Gluten-Free Shortcut: Use your favorite gluten-free pizza dough (store-bought) and follow the same cutting, boiling, and baking method.
- Lemon-Garlic Pretzel Bites: Add 1 teaspoon lemon zest to the garlic butter for a bright, fresh flavor that’s amazing in spring and summer.
Storage & Reheating
These are absolutely best the day they’re made, but leftovers are still very snack-worthy.
- Room temperature: Keep cooled baked pretzel bites in an airtight container for up to 1 day.
- Refrigerator: Store in a sealed container up to 3 days; they’ll be a bit firmer but still good reheated.
- Freezer: Freeze baked and cooled pretzel bites on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating tips:
- Oven/Toaster oven: Warm at 325°F for 6–8 minutes (10–12 from frozen) until heated through; brush with a little extra garlic butter and sprinkle with more Parmesan if you’d like.
- Air fryer: 300°F for 3–5 minutes works well for a quick garlic parmesan snack.
- Microwave: 10–15 seconds works in a pinch, but they’ll be softer and less chewy.
For make-ahead entertaining, you can bake the pretzel bites a bit lighter in color, cool, then reheat and finish with garlic butter and Parmesan just before serving.
Notes
- Flour matters: Start with 3 ½ cups flour and add more slowly; a slightly softer dough makes more tender pretzel bites. Too much flour creates dense, tough bites.
- Yeast check: If your yeast doesn’t foam, don’t push ahead—you’ll end up with flat, sad pretzels. Fresh, active yeast is key.
- Baking soda bath: Resist the urge to skip this. That quick simmer in baking soda water is what gives these baked pretzel bites their signature flavor and color.
- Garlic balance: Fresh garlic can burn easily, so keep it in the butter and off the baking sheet. If you’re sensitive to garlic, reduce by one clove and add more garlic powder instead.
- Salt level: Parmesan is salty, so taste the finished bites before adding extra salt on top.
- Serving idea: I like to set these out on a big wooden board with a trio of dips—marinara, ranch, and cheese sauce—so everyone can choose their favorite.
Honestly, after a couple of test batches for this recipe, I had neighbors “stopping by” right around baking time. Word gets out fast when your house smells like buttery garlic pretzels.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes—use the same amount of instant yeast and skip the 5–10 minute blooming time; mix it right in with the flour and salt.
Do I have to do the baking soda bath?
For classic pretzel flavor and chew, yes; otherwise they’ll taste more like soft dinner rolls than traditional soft pretzel bites.
Can I make the dough ahead of time?
You can make the dough, let it rise once, then refrigerate it (covered) for up to 24 hours; bring it back to room temperature before shaping.
Why are my pretzel bites pale and not golden?
They either didn’t boil long enough in the baking soda bath or your oven runs a little cool—next time, make sure the water is gently boiling and try baking a few minutes longer.
Can I make these without garlic for picky eaters?
Definitely—just brush with plain melted butter and roll in Parmesan, or sprinkle with coarse salt for classic soft pretzel bites.
What’s the best way to freeze them?
Freeze the fully baked, cooled pretzel bites on a tray, then transfer to a freezer bag; reheat from frozen in the oven or air fryer and add a fresh drizzle of garlic butter and Parmesan.
Can I make these vegan?
Yes—use plant-based butter and swap the Parmesan for a vegan Parmesan-style cheese or nutritional yeast with garlic and herbs.
Conclusion
These Garlic Parmesan Pretzel Bites bring together everything we love about comfort food: warm, buttery dough, plenty of garlic, a savory Parmesan cheese coating, and that soft pretzel chew that keeps you reaching for “just one more.” They’re simple enough for a casual snack but special enough to anchor a game day appetizer spread or a cozy family movie night.
If you try this Garlic Parmesan Pretzel Bites Recipe, I’d love to hear how it went—tell me in the comments what dips you served, or what fun twists you added. And if you’re in a snacking mood, you might also enjoy my other easy pretzel bites and game day appetizer ideas for your next gathering.
Garlic Parmesan Pretzel Bites
Ingredients
- 1 1/2 cups warm water 110–115°F; warm but not hot to the touch
- 2 1/4 teaspoons active dry yeast 1 standard packet
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour plus extra for dusting
- 1 1/2 teaspoons fine sea salt or table salt
- 2 tablespoons unsalted butter melted and slightly cooled
- 10 cups water for baking soda bath
- 1/2 cup baking soda
- 6 tablespoons unsalted butter melted, for garlic butter topping
- 3-4 cloves garlic very finely minced or pressed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine salt, to taste
- 2 tablespoons fresh parsley finely chopped, optional
- 3/4 cup Parmesan cheese finely grated, preferably from a block
- 1/4 teaspoon black pepper optional
- pinch red pepper flakes optional, for a subtle kick
- Warm marinara sauce for serving, optional
- Ranch dressing for serving, optional
- Cheese sauce or beer cheese for serving, optional
- Honey mustard for serving, optional
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes, until the top looks foamy and creamy. If the mixture does not foam, discard and start again with fresh yeast and correctly warmed water.1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 tablespoon granulated sugar
- Add the melted butter and salt to the foamy yeast mixture and stir to combine. Add 3 1/2 cups of the all-purpose flour and mix with a wooden spoon or dough hook until a shaggy dough forms. Gradually add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.4 cups all-purpose flour, 1 1/2 teaspoons fine sea salt, 2 tablespoons unsalted butter
- Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Alternatively, knead with a dough hook on medium-low speed for about 5 minutes. Shape the dough into a ball, lightly grease the bowl with oil or nonstick spray, place the dough back in the bowl, turn once to coat, cover, and let rise in a warm spot for 45–60 minutes, or until doubled in size.
- Near the end of the rising time, preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a large pot, bring 10 cups of water and 1/2 cup baking soda to a gentle boil, then maintain at a steady simmer.10 cups water, 1/2 cup baking soda
- Punch down the risen dough to release excess air and transfer to a lightly floured surface. Divide the dough into 6–8 equal pieces. Roll each piece into a rope about 18–22 inches long; if the dough shrinks back, let it rest briefly, then continue rolling. Cut each rope into 1–1 1/2 inch pieces to form pretzel bites. You should have roughly 60–70 pieces.
- Working in batches, carefully drop 10–12 pretzel bites into the simmering baking soda water. Let them cook for 20–30 seconds, then remove with a slotted spoon, allowing excess water to drain. Arrange the boiled bites on the prepared baking sheets, leaving a little space between each one.
- Bake the pretzel bites for 10–12 minutes, rotating the pans halfway through, until they are deep golden brown. Begin checking around 9 minutes to avoid overbaking.
- While the pretzel bites bake, stir together the melted butter, minced garlic, garlic powder, kosher salt, and chopped parsley in a small bowl. In a separate shallow bowl, combine the grated Parmesan cheese, black pepper, and red pepper flakes (if using).6 tablespoons unsalted butter, 3-4 cloves garlic, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 2 tablespoons fresh parsley, 3/4 cup Parmesan cheese, 1/4 teaspoon black pepper, pinch red pepper flakes
- As soon as the pretzel bites come out of the oven, brush them generously with the garlic butter mixture. While still warm, toss a handful of pretzel bites at a time in the Parmesan mixture, pressing lightly so the cheese clings. Transfer to a serving platter and serve warm with your choice of dips such as marinara, ranch, cheese sauce, or honey mustard.
