Soft Pretzel Tots

in Appetizers, Snacks

There’s this game…not sure if you’ve heard of it…but it seriously is all consuming. Like, it swallows people for like 4 months out of the year. They join fantasy leagues. (We’ll get back to that in a second…) They scream at the television. Become depressed if their teams loses. Wear pieces of cheese on their heads. Stand in negative 30-degree temperatures…

It’s called football. You’re familiar with this, right?!

And fantasy leagues…really, boyz?! Really?! When I finally had the mental energy to pay attention to the explanation I got one of my dude friends, I was totally disappointed. I mean, statistics…off of how players play. UGH! Snoozefest, USA.

I do like boyz, though. And boyz like football so I guess by proxy I like football, too.

And I dig football food, obvi. Wings and celery and cheese sticks and nacho cheese and chips and snacks!! I can get down.

Enter…pretzel tots…

HOLD THE PHONE!! Are soft pretzels baseball food?! Ugh…don’t answer that…whatevsies…let’s just go with it.

These pretzel tots are pretty awesome. Remember when I made Churro Tots?! These are the savory version. Sorta.

They start from a pretty simple dough with some yeast and flour and butter and a little sugar and salt. There are two rises. Typical dough behavior.

I rolled out the dough into a long 22-inch tube. And then I cut 1-inch pieces. And since I wanted them to be round, I simply rolled the dough into (NOT) perfect circles, dropped them into some boiling water and then brushed ‘em with some egg wash and sprinkled big salt on each of them.

Oven. Out. In some mustard.

They’re everything a prezel should be: soft and chewy on the inside and salty with a delightful crust on the outside.

Next time I’m gonna play around with different dipping sauces. Maybe mix some harissa with some mustard. Or toss a little curry powder in some mustard. I dunno. But it’s gonna get crazy.

POLL TIME: Are my nails really unicorn/Lisa Frank?! That’s what Teri said. I think maybe they are. I got a little crazy with the nail polish layers at the salon the other day. :(

Soft Pretzel Tots

Recipe tweaked from Alton Brown

Print this recipe!

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse Sea Salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.

Place the pretzels tots into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

{ 103 comments… read them below or add one }

Laura @ A Healthy Jalapeño September 22, 2011 at 12:49 am

These look wonderful. Just the right bite of pretzel with the dash of salt. I love it and I love your blog.
Laura @ A Healthy Jalapeño

Reply September 22, 2011 at 3:55 pm

These look great! I absolutely love fresh homemade pretzels. Maneuvering the braids has always been tricky for me, these look like a mighty adorable solution to that dilema.


Jennifer September 26, 2011 at 3:34 pm

I loved this recipe! I made it yesterday for some friends that came over to watch the big game (Bears vs. Packers), and everyone was raving about how good they were. I already sent over the link to your blog to a few of my friends. Thank you so much for posting, and I look forward to trying out other recipes!


Paige September 29, 2011 at 6:09 pm

Just made these! I had all the ingredients and I was bored. And let’s face it, pretzels bites rock. Turned out very good! Never thought I could make a pretzel before. I used kosher salt but finer because that’s all I had. Just posted my picture on FB so everyone can be jealous. I’ll be sure to share the recipe if someone asks though. ;-)


Trisha October 19, 2011 at 3:15 am

I really like the look and sound of these pretzel tots, will be trying it out soon. This is my first time visiting and I can’t wait to see the rest of u’r site!


Viviana November 3, 2011 at 10:51 pm

Fantasy Football? And what about Fantasy Baseball? And football games? And baseball games? My husband follows all of the above…the most wonderful time of the year for me? The 6 weeks in between the Superbowl and the beginning of baseball season. LOL!

By the way, these look yummy :)


Barbara November 21, 2011 at 5:44 am

Thanks for the recipe!! Just made them tonight and they turned out perfect. I have never had luck with pretzel recipes before but this is a real keeper!!


Heather December 6, 2011 at 4:18 pm

I made these the other day for the first time, and they were such a hit with everyone that I’m making them again today! They were delicious!! Thank you ! :)


heather December 15, 2011 at 7:57 pm

You’re nails look awesome and I can’t wait to try this recipe!


Alex February 4, 2012 at 6:56 pm

These look awesomeeee!!!!! Soft pretzels are my weaknes……


Karie February 4, 2012 at 9:10 pm

I know it really shouldn’t be any concern but do you have the nutritional value (spec. calorie count) for these I just fear that these could be kinda addicting and to know what I should limit myself to would be great lol.


Adrianna February 4, 2012 at 9:12 pm

Unfortunately I don’t.:(


Cassie February 5, 2012 at 12:02 am

These look far too amazing! Do you think they would turn out if I used margarine instead of the butter? We have a dairy allergy so butter is a no-go.


Sophia February 5, 2012 at 11:26 am

Another success! Also made them with hot dogs! The main course to your jalapeno poppers :) Thank you!!!!!


Via February 5, 2012 at 12:05 pm

I want to make these, put with store-bought dough. Any suggestions?


Adrianna February 5, 2012 at 9:03 pm

This recipe is pretty different than a usual store-bought pizza dough, so I’m unsure. Sorry!


DixieWitch February 6, 2012 at 7:06 am

Excellent idea. Made these for the super bowl and they were a huge hit. I did make a change. I stead of brushing with egg wash and sprinkling with salt, I baked them plain then dipped in melted butter and tossed in a cinnamon sugar mixture. Yummy!


Alex February 10, 2012 at 5:17 pm

Would these still get as brown without the egg wash?


Adrianna February 10, 2012 at 6:46 pm

They’ll turn a slightly, dull brown. They won’t have that pretty golden sheen to them. They’ll taste the same tho!


Alex February 10, 2012 at 5:23 pm

Oh and also I don’t have a mixing bowl with a dough hook….would it work if I just used a hand mixer?? Thanks!!!!!!!!!!


Adrianna February 10, 2012 at 6:47 pm

No hand mixer. If you don’t have a stand-up mixer, you can make this by hand, it’ll just take a little strength and you might sweat a little!


Alex February 12, 2012 at 5:17 pm

so this is probs a dumb question but how would i do it by hand? and maybe if i sweat a little that would give me a good excuse to eat them all :)


Adrianna February 12, 2012 at 10:44 pm

Not a dumb question! So when you get to the part where it says: “turn the stand-up mixer on, using the dough hook…” You’re going to actually going to mix everything by hand, or using a wooden spoon. And when it says “knead the dough for 4-5 minutes in the stand-up mixer,” you’re also going to do that by hand. You want the drop the flour mixture onto a lightly floured surface (like your kitchen counter) and knead. (If you don’t know how to knead, here’s a good video: ) Note: Your dough is going to look much tougher than the dough pictured. So don’t worry about that. Hope this helps!


Alex February 17, 2012 at 6:40 pm

Thank you!!!! I’ll let you know how they turn out

Alex February 23, 2012 at 7:18 pm

so i mixed the pretzels by hand and didn’t add the egg wash and they were still super brown and tasted fantastic!!!!

Mariah February 12, 2012 at 12:43 pm

This recipe sounds delicious! The batch seems large though for just me and my husband. Is it possible to freeze the dough? If so, at what point? Would you still boil them and then freeze? Or would you complete the recipe it all the way and then freeze the already cooked ones?


Adrianna February 12, 2012 at 10:46 pm

I would make them all the way through, including baking and then freeze them. Should work just fine. :)


Zendi Ruggles March 1, 2012 at 5:23 pm

DELICIOUS!! so happy. just like the ones at the soft pretzel places at the mall. THANKYOU!!


Adrianna March 1, 2012 at 6:26 pm

YAY! So glad they worked out.


Dee June 7, 2012 at 7:17 pm

I’m from Philadelphia, so pretzel season is 365/6 days a year!
I am gonna try these since, pretzels everywhere else that I have lived taste like Super Pretzel . . . and if I wanted a nuked pretzel, I’d just eat those! ;)


Melissa September 11, 2012 at 10:53 am

My husband and I have made soft pretzels a couple of times, but I think I like these little “tots” are my favorite! We just made them for a Sunday Football Kickoff get-together. They were a big hit, especially with the beer dip we made :)
Thanks for the recipe, it was delicious!!


sarah December 27, 2012 at 12:55 pm

I just made these, they are AMAZING!! So good!!!! I have made other pretzel recipes and this is the absolute best! They were very easy to make and delicious!!!! Thanks so much for posting this recipe!!


Theresa January 1, 2013 at 1:52 am

So good!!! I made them to dip into cheese fondue!! Thanks so much for sharing :)


Holly Jo January 8, 2013 at 7:02 pm

These were amazing! Perfect soft little pretzel bites!
The only problem I had was they stuck to the parchment paper. :( Otherwise, they were really really good! Thanks for the recipe!


Little Kitchie February 3, 2013 at 12:36 pm

I’m about to make these! Just curious, what does the boiling water step do for the pretzels? I’ve made other soft pretzels before and never done this step.

Looking forward to trying these!! :)


Lauren Bux February 4, 2013 at 8:04 am

Oh my goodness, I made these for the Superbowl last night and they were FAB!! I actually served them with a Bier Cheese fondue that I made and they were a huge hit! The texture is fantastic on these things! Thanks for sharing :)


Heide M. February 11, 2013 at 9:41 pm

Thanks for posting this recipe.


Lisa March 7, 2013 at 11:43 am

Made these and love them! Any tips on how to store them tho? I made them for a party and stores them in a plastic bag and two days later the outsides of them were soft but the insides were hard?


Claire May 28, 2013 at 1:04 pm

Making these for a birthday. Nextmonth.


Tiffany July 7, 2014 at 4:48 pm

OMG! I make the regular recipe all the time. The last time I made it, I was wondering about making bites. This just gave me the go ahead. :). Thanks! I’m going to have an ecstatic 3 year old when she wakes up from her nap!


linda November 16, 2014 at 5:48 am

can i use a bread machine to make dough?
thank you


Adrianna Adarme November 16, 2014 at 9:39 am

Sorry, I’m not sure, I’ve never used a bread machine.


Adrianna February 23, 2012 at 7:20 pm

Yay! So glad.


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