Pretzel bites are the snackable, dippable sibling to regular soft pretzels! They’re perfect for game day parties, but you can keep a stash in the freezer for whenever you’ve got a craving.
Pretzel bites make any gathering instantly better. They’re the ultimate crowd-pleaser, the kind of snack that everyone gravitates to at a party. And let’s not forget the dipping possibilities! (Spoiler alert: I share some of my favourite dip ideas below.)
But the best part? Making pretzel bites yourself is surprisingly doable. While there is a bit of time involved, there’s nothing about the process that’s hard, especially if you’ve made sandwich bread , cinnamon rolls , or other yeast recipes in the past. ( Is Yeast Vegan? )
Why You’ll Love This Pretzel Bites Recipe
- No twisting needed . Which means pretzel bites are a lot easier to make than regular soft pretzels. All you have to do is cut the dough into bite-sized nuggets and boil them before baking.
- Perfect for freezing . Make a big batch of pretzel bites and freeze them for later. When you’re ready to enjoy some, simply pop them in the oven for a few minutes and they’ll taste just as fresh as when you first made them.
- Perfect for sharing . Pretzel bites are the ultimate party snack! I mean, who doesn’t love soft pretzels?! Serve them as a simple appetizer or go all out and set up a pretzel bar with different dipping sauces and toppings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Agave nectar – Honey is often used in pretzel bite recipes, but I use agave to keep it vegan.
- Active dry yeast – Here’s how to test yeast to see if it’s still good .
- Warm water – Too hot and it will kill the yeast; too cool and it will take too long to activate it.
- Olive oil
- Salt
- Flour – You don’t need anything fancy; all-purpose flour is perfect.
- Baking soda – Pretzels are traditionally made by boiling them in a lye solution, but this can be intimidating for a home baker. I use baking soda instead, which gives the outside a similar chewy texture, but the colour isn’t quite as dark.
- Vegan butter – I like to use my homemade vegan butter .
- Kosher salt
How to Make Pretzel Bites
- Activate the yeast. Whisk the agave, yeast, and water in a bowl. Allow the mixture to sit for 5 minutes or until it gets foamy.
- Make the dough. Use a wooden spoon to stir the olive oil and salt into the yeast mixture. Then, stir in the flour a cup at a time.
- Knead. Turn the dough out onto a lightly floured work surface and knead it gently until it forms a smooth ball.
- Rise. Oil a large glass mixing bowl and set the dough inside. Cover it with plastic wrap and let it rise for about 1 hour and 15 minutes, or until almost doubled.
- Prepare to boil and bake. Preheat your oven to 400°F and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Shape into pretzel bites. Divide the dough into 8 equal portions. Roll each into a long snake, then cut this into bites.
- Boil. Carefully add the pretzel bites to the boiling water and boil for 10 seconds. Flip and boil for an additional 5 seconds.
- Bake. Transfer the boiled pretzels to the baking sheet. Brush them with vegan butter, add the kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter at the end of the cooking time, if desired, then serve.
Tips for Success
- Know you may need more or less flour . The humidity in the air will change the amount of flour you need for this recipe. Less flour may be needed in the dry winter months, while summer humidity often means you need to add extra flour to keep your dough from being sticky.
- Avoid over-mixing the dough . Mixing the dough too much can lead to hard pretzels. Only mix until the dough slightly springs back when you poke it with a finger.
- The rising time can also vary . In a cooler kitchen, the dough may need some extra time to rise. If, after 75 minutes, the dough doesn’t seem to have doubled in bulk, let it continue to rise.
Variations
- Make cinnamon sugar pretzel bites by brushing them with melted butter and rolling them in a mixture of cinnamon and sugar.
- Use everything bagel seasoning instead of salt.
- Sprinkle shredded vegan cheddar cheese on top before baking.
Serving Suggestions
I love serving pretzel bites with pretzel dip , ranch , and spicy mustard. For a little more zip, try them with creamy vegan queso . This vegan cheese sauce is also excellent!
How to Store Leftovers
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days.
Can I Freeze This Recipe?
You can freeze pretzel bites for up to 3 months in an airtight container or freezer bag. To reheat, simply place them in a 350ºF oven or toaster oven until warmed through.
More Yeast Recipes
- Olive Bread
- Gluten-Free Focaccia
- Vegan Dinner Rolls (Soft & Fluffy)
- Vegan Japanese Milk Bread
Ingredients
- 2 tablespoons agave , 42 grams
- 2 ¼ teaspoons active dry yeast , 7 grams
- 1 ¼ cups warm water , 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl , 30 ml
- 1 ½ teaspoons salt , 9 grams
- 3-4 cups flour (more if needed) , 360–480 grams
- ⅓ cup baking soda , 74 grams, for the boiling water
- ½ cup melted vegan butter , 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) , 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Cut the snakes into ~1-inch bites.
- Lower the pretzel bites into the boiling water and boil for 10 seconds. Flip and boil for an additional 5 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
Pretzel Bites
Ingredients
- 2 tablespoons agave 42 grams
- 2 ¼ teaspoons active dry yeast 7 grams
- 1 ¼ cups warm water 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl 30 ml
- 1 ½ teaspoons salt 9 grams
- 3-4 cups flour (more if needed) 360–480 grams
- ⅓ cup baking soda 74 grams, for the boiling water
- ½ cup melted vegan butter 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Cut the snakes into ~1-inch bites.
- Lower the pretzel bites into the boiling water and boil for 10 seconds. Flip and boil for an additional 5 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
Nutrition
Pretzel Bites https://jessicainthekitchen.com/pretzel-bites/ April 17, 2024
Cabbage steaks are a whole new way to enjoy cabbage! This simple cooking method is easy, quick, and completely transforms this humble veggie into a mouthwatering side dish.
If you’re not a fan of cabbage, cabbage steaks might just change your mind! They don’t have the bite of raw cabbage, nor are they bland like boiled or steamed cabbage. Instead, they’re caramelized and deeply flavourful, perfect for pairing with any main dish.
I also love that you can jazz up cabbage steaks with all kinds of spices and herbs to match whatever you’re pairing them with. Below, I share an all-purpose seasoning with garlic powder, onion powder, and a squeeze of fresh lemon for brightness, but there are so many options!
Why You’ll Love This Cabbage Steaks Recipe
- Cabbage like you’ve never had it before . Unlike slaw, cabbage steaks become meltingly tender and caramelized in the middle, while the edges become brown and crisp. It’s a whole new way to experience cabbage!
- Quick and easy . With just a few simple ingredients and minimal prep time, these cabbage steaks are ready to go! This is the kind of side dish I love for a busy weeknight.
- Versatile . Mix up the seasonings to create different flavour profiles. Plus, you can serve this recipe as a side dish or add protein and turn them into a main course.
- Budget-friendly . Cabbage is a budget-friendly option for anyone looking to eat more veggies without breaking the bank.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cabbage – I use standard green cabbage for this recipe.
- Olive oil
- Seasonings – Salt, ground black pepper, garlic powder, and onion powder.
- Lemon – Freshly squeezed lemon juice adds a note of brightness.
- Fresh parsley
What’s the Best Way to Cut Cabbage for Cabbage Steaks?
To cut cabbage into steaks, start by placing the head of cabbage on your cutting board with the root end facing down. Use a sharp chef’s knife to cut the cabbage into 1-inch-thick slices, working your way from one side to the other. Keep the core intact in each steak, as this helps hold the leaves together during cooking. If some leaves fall off, don’t worry; you can roast these alongside the steaks and they’ll be crispy and delicious!
How to Make Cabbage Steaks
- Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the cut cabbage steaks on the baking sheet.
- Season the cabbage steaks. Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder in a small bowl. Brush this mixture onto both sides of the cabbage steaks.
- Cook. Roast the cabbage steaks for 25 minutes , or until they’retender and slightly golden brown.
- Garnish. Remove the steaks from the oven, then drizzle them with lemon juice and garnish with parsley before serving.
Tips for Success
- Don’t crowd the cabbage . If you do, it will steam rather than roast, and you won’t get the crispy edges that make cabbage steaks so delicious.
- Choose a firm, fresh cabbage . The firmer the cabbage head, the easier it will be to cut into steaks. Also, fresher cabbages tend to have better flavour.
- Remove browned parts as needed . If you have a lot of loose leaves, you can remove them as they get dark and then return the rest of the steaks to the oven. This way, you won’t end up with any burnt leaves.
Variations
- Asian-inspired cabbage steaks. Brush with a mixture of soy sauce, sesame oil, agave, and a pinch of chili flakes. Garnish the finished steaks with sesame seeds and green onions.
- Simple cabbage steaks. Brush with oil and then sprinkle them with seasoning salt.
- Cheesy cabbage steaks . After brushing the steaks with oil, sprinkle them with vegan Parmesan cheese. (If you use homemade vegan Parmesan , add it after the cabbage has finished roasting.)
Serving Suggestions
Cabbage steaks are excellent as a side dish with main dishes like vegan chicken , lemon pepper tofu , and lentil balls with zesty rice . I also love making them a main dish by serving them atop creamy polenta or Instant Pot risotto with crispy roasted chickpeas . Or even serve them with another kind of veggie steak: cauliflower steaks !
How to Store Leftovers
To store leftovers, transfer them to an airtight container and refrigerate for 3-4 days. When you’re ready to enjoy them again, reheat in the oven at 350°F, in the air fryer , or in the microwave.
I don’t recommend freezing cabbage steaks, as they’re likely to be mushy after freezing, thawing, and reheating.
More Cabbage Recipes
- Cabbage Roll Soup
- Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema
- Quick Pickled Cabbage (+ How To Pickle Any Vegetable)
- BBQ Chickpea Tacos with Kale Cabbage Slaw
Ingredients
- 2 large heads of cabbage
- ⅓ cup olive oil , 78 ml
- 1 teaspoon salt , 6 grams
- ½ teaspoon ground black pepper , 1 gram
- 2 teaspoons garlic powder , 6 grams
- 1 teaspoon onion powder , 2.4 grams
- Juice of 1 lemon
- ¼ cup chopped fresh parsley , 15 grams
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the stem ends of the cabbage heads, then cut each cabbage into 1-inch thick slices, creating “steaks”. Place the cabbage steaks on the prepared baking sheet.
- Whisk together the olive oil, salt, black pepper, garlic powder, and onion powder, and brush the mixture onto both sides of each cabbage steak to coat.
- Roast the cabbage steaks for 25 minutes or until tender and slightly golden brown.
- Remove the steaks from the oven, drizzle with lemon juice, and garnish with parsley.
