Homemade Pretzel Bites Recipe with Ham and Cheese (2024)

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This delicious homemade pretzel bites recipe is the PERFECT party or game day food! Don’t be intimidated by the cooking process. It’s way easier than it looks! You will not be disappointed.

Homemade Pretzel Bites Recipe with Ham and Cheese (1)

Original recipe: February 2012 | Updated: January 2022

Why This Recipe Works

Back in my poor, single years, I was a waitron at Timberwolves games. Isn’t that a funny word? Waitron?

Anyhow, before the madness began each night, we had the option to eat either a free hot dog or a free soft pretzel. I usually opted for the pretzel, along with a container of warm, gooey cheese for dipping and never got tired of it.

I have not sunk my teeth into a soft pretzel since my waitron days, so when I bit into these my tastebuds did cartwheels! Reunited with the beloved soft pretzel!

Recipe Ingredients

Homemade Pretzel Bites Recipe with Ham and Cheese (2)
  • Dough ingredients – If desired, forego making dough with yeast by either purchasing no-yeast frozen pizza dough from the store or by making a quick no-yeast dough at home. Scroll down for instructions!
  • Cheese – Use any variety of melty cheese, such as mozzarella, cheddar, cojack, provolone or muenster.
  • Ham – If desired, replace ham with cooked bacon crumbles or cooked ground meat of any variety.

Check out our web stories to see Pip and Ebby “recipes in action!”

How To Make Soft Pretzel Bites

Step 1

In a small bowl, combine:

  • 2 tablespoons brown sugar
  • 1 cup warm milk (110-115 degrees F)

Stir until the sugar is dissolved.

In a large bowl, combine:

  • 2 1/2 cups flour
  • Warm milk mixture
  • 1 package (1/4 oz.) instant dry yeast

Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup). Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

Step 2

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap.

Allow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.

Homemade Pretzel Bites Recipe with Ham and Cheese (3)

Step 3

Turn the pretzel dough onto a lightly floured surface. Divide it into 4 equal pieces.

Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12×4-inch rectangle. As you can see, my rectangles are not quite rectangles.

Step 4

With the long sides facing you, place the following ingredients onto the bottom third of each piece of dough:

  • A quarter of 1/2 cup finely chopped ham
  • A quarter of 1/2 cup mozzarella cheese, shredded
Homemade Pretzel Bites Recipe with Ham and Cheese (4)

Roll the dough as tightly as you, starting with the long edge holding the ham and cheese.

Cut each roll into 12 equal pieces.

Homemade Pretzel Bites Recipe with Ham and Cheese (5)

Transfer the pieces to a parchment-lined baking sheet. Let them rest, uncovered, at room temperature for 30 minutes.

Preheat your oven to 400 degrees F.

Step 5

Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.

Boil the pretzels in batches, cooking for about 20 seconds each and turning once. It is totally normal to have a few casualties during this step in the process.

Homemade Pretzel Bites Recipe with Ham and Cheese (6)

They should look slightly puffed when done. Use a slotted spoon to transfer them back to the baking sheet.

Step 6

Bake in the preheated oven until they are puffed and golden, about 15 minutes.

Homemade Pretzel Bites Recipe with Ham and Cheese (7)

Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.

Serve warm! Enjoy!

Recipe Notes

  • Use a thermometer such as the Thermapen to ensure your milk reaches the proper temp (110-115 degrees F).
  • Buy pre-cooked, pre-diced ham to make this recipe even easier.
  • Any melting cheese works great. Mozzarella, cheddar or provolone are all delicious options.
  • Simplify the recipe by making your own quick dough. Skip steps 1 and 2 in the recipe card entirely.

Easy No Yeast Pizza Dough Recipe

With just 20 minutes of prep and 5 ingredients, this no yeast pizza dough is ready to be put in the oven! No yeast, rising or waiting is required and it produces a perfect pizza (or pretzel bites!) every time.

Dips For Pretzel Bites

  • Seasoned sour cream
  • Ketchup
  • Honey mustard dipping sauce
  • Cheese dip
  • BBQ sauce
  • Marinara sauce
  • Cilantro lime sauce
  • Ranch dressing

FAQ About Pretzel Bites

What are pretzel bites?

Pretzel bites are bite-sized version of that delicious, salty soft pretzel snack we all know and love.

How to make pretzel bites without yeast?

Making pretzel bites without yeast is easy! Simply create your own easy no-yeast pizza dough and substitute for any dough called for in the recipe.

How to reheat pretzel bites?

Pretzel bites can be reheated in a 350-degree oven for 15 minutes or in the microwave on 1-minute bursts.

Homemade Pretzel Bites Recipe with Ham and Cheese (8)

What is a Pretzel?

There are two ways to prepare pretzels, but our version is similar to the original breaded treat from Germany. Maybe you’re familiar with them from a street cart vendor or a mall shop that entices you to buy one from the smells wafting around you.

While it can be served in a variety of ways, the treat was often twisted into a knot and salted with a chewy exterior and a soft bread interior. Using lye was one way to prepare pretzel’s and a baking soda bath is a more simpler way, that we use in our recipe.

Pretzels can be prepared with salt, sugar, dipped into cheese or chocolate and also served hard like a chip or soft like the bread made in this recipe. It is fun to create different shapes and flavors to enjoy this old school treat!

Party Food Recipes

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  • Fries or chips served with Seasoned Sour Cream makes the perfect party food.
  • This EASY 3 can chili recipe requires is a super comforting dish that is packed with flavor and requires only 30 minutes of your time. Great for gatherings!
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Homemade Pretzel Bites Recipe with Ham and Cheese (9)

Homemade Pretzel Bites Recipe with Ham and Cheese

These savory and delicious homemade pretzel bites make the perfect finger food. Great party appetizer or game day food!

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Rise Time: 2 hours hours

Servings: 48

Calories: 45kcal

Author: Megan Porta

Ingredients

  • 2 tbsp brown sugar
  • 1 cup warm milk (110-115 degrees F)
  • 2 1/2-3 cups all-purpose flour
  • 1 package instant dry yeast 1/4 oz.
  • 1/2 cup ham finely chopped
  • 1/2 cup mozzarella cheese shredded
  • 6 cups water
  • 4 tsp baking soda
  • 4 tbsp unsalted butter melted
  • 1-2 tbsp coarse kosher salt

Instructions

  • In a small bowl, stir together the brown sugar and warm milk until dissolved. In a large bowl, combine 2 ½ cups flour, the milk mixture and the yeast. Stir until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

  • Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

  • Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press ¼ of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of dough.

  • Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.

  • Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm.

Notes

  • Use a thermometer such as the Thermapen to ensure your milk reaches the proper temp (110-115 degrees F).
  • Buy pre-cooked, pre-diced ham to make this recipe even easier.
  • Any melting cheese works great. Mozzarella, cheddar or provolone are all delicious options.
  • Simplify the recipe by making your own quick dough. Skip steps 1 and 2 in the recipe card entirely.

Nutrition

Calories: 45kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 265mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

Homemade Pretzel Bites Recipe with Ham and Cheese (2024)

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

Why do you boil pretzels before baking? ›

This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Why did you dip your pretzel dough into baking soda and water? ›

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

How do you get salt to stick to pretzel bites? ›

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

What is the secret ingredient in pretzels? ›

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

What is the secret solution for Auntie Anne's pretzels? ›

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

What happens if you don't boil pretzels before baking? ›

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions).

What is the purpose of putting an egg wash on the pretzel? ›

The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.

Do you put baking soda or baking powder in pretzels? ›

Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor.

Do you have to boil pretzels in baking soda? ›

The boiling water + baking soda is important for color and texture of pretzel. Baking soda raises pH, thus creating a basic solution. This help the browning process during baking, which will occur more in basic pH. Thus, producing the desired flavor and brown color of pretzel.

What state eats the most pretzels? ›

The area roughly considered to constitute the Pretzel Belt, identified with Pennsylvania Dutch Country. Pennsylvania in general produces 80% of the pretzels consumed in the United States, with many of the top producers located in York County alone.

Can you use baking soda instead of lye for pretzels? ›

If working with lye isn't an option for you, here are the directions for using baking soda instead. You simply dip the pretzels in boiling water that's been alkalized with baking soda. Note that the pretzels will be much lighter in color and won't have the same chewy texture.

What kind of salt do you use on homemade pretzels? ›

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

Can pretzel dough sit overnight? ›

While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough's flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation.

How do you soften Auntie Anne's pretzel bites? ›

If pretzel is frozen, allow it to thaw. Wrap pretzel in foil and bake approximately 3 minutes. Microwave Oven: If pretzel is frozen, allow it to thaw. Microwave pretzel for approximately 10-15 seconds on medium setting.

What is the Flavouring on pretzels? ›

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

Why do pretzels taste the way they do? ›

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous. It will burn you if it gets on your skin and blind you if it gets in your eyes.

What is the chemical dip on pretzels? ›

The dipping stage normally takes just 10-15 seconds of exposure to the hot alkaline solution which is about 200°F. Traditionally the solution was a mixture of sodium hydroxide and water. Today, most production involves the use of sodium carbonate and bicarbonate solutions which are not as caustic as NaOH.

What makes pretzels smell like pretzels? ›

After removing other scent molecules individually, the researchers found two molecules that are essential to the unique pretzel scent: 2-acetyl-1-pyrroline, which has a roasted smell, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, which has a caramel smell.

References

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