Parmesan Pretzel Bites

Parmesan Pretzel Bites // @speckledpalate for @mycookingspot

I have a thing for pretzels.

It’s been a part of my life since I was a kid. We’d visit my family in Pennsylvania once a year, and when there, we always inevitably ended up at the mall, which prominently featured an Auntie Annie’s, my favorite mall food snack.

Back then, we didn’t have an Auntie Annie’s in Memphis, so it was a special treat.

And my pretzel obsession grew. I’m partial to their Cinnamon-Sugar Pretzels, though I love a good savory pretzel every once in a while, too.

Parmesan Pretzel Bites // @speckledpalate for @mycookingspot

As I’ve gotten older, I have tried to resist the siren song of mall pretzel places… but more often than not, I’m suckered in by the smell alone. In fact, on a recent trip, I ate pretzels bites as my dinner in the airport because they just smelled so darn delectable.

And then one day, I realized that I could make my own. In my own home. No shopping spree or airplane ride necessary.

These Parmesan Pretzel Bites are a revelation. They’re delicious, and they require minimal work, even if they do take a little time.

Trust me, they’re worth it. And as my husband and I watched the games yesterday, we proceeded to eat all of these little beauties. And we both think these would make a fabulous Super Bowl snack, as the recipe can easily be doubled or tripled!

Here’s how you can make them:

Parmesan Pretzel Bites


    Pretzel Bites
  • 3/4 cup warm water
  • 2 teaspoons local honey
  • 1 1/4 teaspoons active dry yeast
  • 1 tablespoon salted butter, melted
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup shaved parmesan
  • Water Bath
  • 8 cups water
  • 1/4 cup baking soda
  • Dressing
  • 1 egg, lightly beaten
  • 1/3 cup shaved parmesan (for topping)


  1. In the bowl of the stand mixer, combine the warm water and honey. Sprinkle the yeast on top, and let stand for 5-10 minutes.
  2. Once the yeast has become frothy, add the butter, flour, parmesan and salt to the mixture. Use the dough hook attachment and mix on low until the mixture is combined, then increase the speed to a medium intensity, beating the dough for about 5 minutes until it becomes pliable, but still tacky.
  3. When the dough reaches this point, transfer it from the stand mixer to a large greased bowl. Cover and let it rise for 45 minutes, or until the dough has doubled in size.
  4. Once the dough has doubled in size, preheat the oven to 350°F, and line a baking sheet with parchment paper.
  5. Cut the dough into bite-sized pieces, rolling in your hands to form them into balls. Set aside on a greased plate (or baking sheet.) Let these rest for 10 minutes before proceeding.
  6. In a large pot over high heat, bring the 8 cups of water to a boil, and add the baking soda when the water is at a rolling boil.
  7. When the water is boiling, and the pretzel bites have rested, add a few at a time to the boiling water, and cook for 30 seconds. (This doesn't have to be exact, so don't fret if your pretzels are in the bath for a bit longer than 30 seconds.)
  8. Remove the pretzel bites from the water using a slotted spoon, and line on the prepared baking sheet. Repeat this process with the remaining pretzel bites.
  9. Once all have been boiled, brush with the egg.
  10. Transfer the pretzel bites to the oven, cooking for 10 minutes.
  11. Remove the pretzel bites from the oven after 10 minutes, and sprinkle the tops with the additional shaved parmesan. Place back in the oven, and bake for an additional 10 minutes, or until the tops are golden brown.
  12. When the pretzel bites have finished baking, remove from the oven and enjoy warm! (We recommend trying them with spicy mustard or a marinara sauce, depending on your mood.)
Parmesan Pretzel Bites // @speckledpalate for @mycookingspot

What kind of food do YOU have a thing for?

What snacks will you be making for the Super Bowl in a few weeks?

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Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

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  1. Reading this the second time around, I feel much better about my drooling than I did at 10am yesterday. But girl, these look AMAZING! I just used yeast for the first time this weekend so I’m not as scared to try a recipe like this! I can’t wait to make it 🙂

  2. whats the nutrition value in these?

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