These Homemade Soft Pretzel Nuggets are warm, chewy on the inside, perfectly golden on the outside, and everything you want from a classic soft pretzel — just bite sized which makes them more fun. They are made from a simple yeast dough, take a traditional baking soda bath, and then get baked for that signature pretzel flavor and deep golden color without any complicated steps.
They’re perfect for game day spreads, after school snacks, movie nights, or serving alongside cheese sauce, mustard, or even my brown sugar cinnamon cream cheese dip for a sweet twist. The dough comes together easily, the rise is forgiving, and the nuggets bake up beautifully every single time. Once you make homemade pretzels like this, you’ll never want them any other way again.
Why you’ll love this recipe!
What ingredients do I need?
- Instant Yeast: Provides a reliable rise and soft, fluffy interior. Active dry yeast works too if bloomed first.
- Warm Water: Activates the yeast; aim for warm to the touch, not hot.
- Honey: Adds subtle sweetness and helps feed the yeast for a better rise.
- Granulated Sugar: Works alongside the honey to jumpstart yeast activity.
- Bread Flour: Creates that classic chewy pretzel texture with structure and bite.
- Salt: Balances flavor and strengthens the dough.
- Olive Oil: Adds richness and keeps the pretzels soft.
- Baking Soda: Essential for the pretzel bath, giving pretzels their signature flavor and deep golden color.
- Egg Wash (optional): Adds shine and helps toppings stick.
- Coarse Kosher Salt: The classic finishing touch for authentic soft pretzels.
Recipe Variations
- Cinnamon Sugar Pretzels: Skip salt, brush with melted butter after baking, and toss in cinnamon sugar.
- Cheese Stuffed Pretzel Bites: Wrap dough around small cubes of cheese before boiling and baking per instructions.
- Everything Bagel Pretzels: Sprinkle with everything seasoning instead of salt before baking.
Pro Tips
- Slightly tacky dough is ideal for this dough, avoid adding too much flour.
- Don’t skip the baking soda bath! This is where the pretzel flavor comes from.
- Let pretzels rest briefly before boiling for better structure.
- Don’t remove the nuggets from the oven too soon. Bake until deeply golden for the best flavor.
- Serve warm for peak softness and chew.
- Serve these with my: Brown Sugar Cinnamon Cream Cheese Dip, Creamy Garlic Honey Mustard Dip, and Cheddar Gruyere Cheese Sauce.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Bread Flour: All Purpose Flour. The pretzels will be slightly less chewy, but still delicious.
- Honey: Maple Syrup or Brown Sugar. Use an equal amounts.
- Olive Oil: Melted Butter or other Neutral Oil, all work well.
- Egg Wash: Skip Entirely. Pretzels will still brown nicely from the baking soda bath.
Dietary Substitutions
- Vegan: Use maple syrup instead of honey and skip the egg wash.
- Lower Sodium: Reduce salt topping or omit entirely and serve with low sodium dips.
Leftovers and Storage
- Store cooled pretzel nuggets in an airtight container at room temperature for up to 2 days.
- Reheat briefly in the oven for best texture.
How to Reheat Soft Pretzels
- Oven (Best Texture): Preheat to 325–350°F. Lightly mist pretzels with water and warm for 5–8 minutes (nuggets closer to 5).
- Air Fryer: Heat at 325°F for 2–4 minutes, lightly misted with water.
- Microwave (Quickest): Wrap in a damp paper towel and microwave 15–25 seconds. Best eaten immediately.
- Tip: A little moisture before reheating helps restore that soft, fresh baked texture.
But, I Still Have A Few Questions…
Why do soft pretzels need a baking soda bath?
The baking soda bath is what gives pretzels their classic chewy texture, deep golden color, and distinct pretzel flavor. Skipping this step will result in bread like rolls rather than true pretzels.
Can I use active dry yeast instead of instant yeast?
Yes. If using active dry yeast, bloom it in the warm water with the honey and sugar for 5–10 minutes until foamy before continuing with the recipe. Check out my How to Guide for yeast here.
Why is my dough sticky or dry?
Pretzel dough should be slightly tacky but not sticky. If it feels too sticky, add flour 1 tablespoon at a time. If it feels dry or stiff, add a teaspoon or two of warm water while kneading.
Can I make full pretzels instead of nuggets?
Absolutely. After rolling the dough into ropes, shape the dough into any shape you’d like. Boil and bake as directed.
How long should pretzels stay in the baking soda bath?
About 20–30 seconds per pretzel is ideal. Longer than that can give the pretzels a bitter or metallic taste.
Why aren’t my pretzels dark enough after baking?
They may need a slightly longer bake or a full 30-second bath. Every oven browns a little differently, so bake until deeply golden rather than pale.
Can I skip the egg wash?
Yes. The egg wash is optional and mainly adds shine and helps toppings stick. The pretzels will still brown nicely without it.
What are the best toppings for soft pretzels?
Classic coarse salt is always a favorite, but everything bagel seasoning, sesame seeds, shredded cheese, or cinnamon sugar (added after baking) all work well.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Soft Pretzel Nuggets
Ingredients
Pretzel Dough
- 2½ teaspoons instant yeast or active dry, bloomed
- 1½ cups warm water 105–110°F
- 1½ tablespoons honey
- 1 teaspoon granulated sugar
- 3¼ cups bread flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Optional Toppings
- Egg wash 1 egg + 1 tablespoon water
- Coarse kosher salt
Instructions
- In a large bowl, mix warm water, honey, sugar, and yeast. Let sit 5–10 minutes until foamy (you can skip resting time if using instant yeast).
- Add olive oil, salt, and bread flour. Mix until a shaggy dough forms, then knead for 7–9 minutes until smooth, elastic, and slightly tacky.
- Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise for about 1-1 1/2 hour, or until doubled in size.
- Divide dough into 8 equal pieces. Roll each piece into a 20–22 inch rope, then cut into 1½-inch nuggets (or shape into pretzels).
- Place shaped dough on parchment lined baking sheets and let rest uncovered for 10–15 minutes.
- Bring water and baking soda to a gentle simmer. Working in batches, dip pretzels for 20–30 seconds, flipping once. Remove with a slotted spoon and place on parchment line baking sheet.
- Brush with egg wash and then sprinkle with coarse salt.
- Bake at 425°F for 12–14 minutes until deeply golden brown.
- Let cool for 5 minutes before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.