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An overhead view of many pretzel nuggets in a large bowl.

Pretzel Nuggets

Make these at home instead of heading to the food court. You won't regret it!
Course Snack
Cuisine American
Keyword back to school, easy snack recipes, kid-friendly recipes
Prep Time 40 minutes
Cook Time 10 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 36 nuggets
Calories 60kcal


  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/2 cups warm water about 110 degrees
  • 3 cups all-purpose flour
  • 1 cup bread flour may use all-purpose
  • 1 teaspoon salt
  • 2 cups hot water
  • 2 tablespoons baking soda
  • 2 tablespoons butter melted
  • Kosher salt for sprinkling


  • In the bowl of a stand mixer fitted with the paddle attachment, add the yeast, sugar, and warm water. Let sit for 10 minutes.
  • Stir in both flours and the salt. Mix on medium speed, about 8 minutes, or until dough is soft, smooth, and elastic.
  • Transfer dough to an oiled bowl and let rise until doubled in a warm place free of drafts, about 1 hour.
  • Add the hot water and baking soda to a medium bowl and stir to dissolve the baking soda.
  • Grab a handful of dough and roll it into a long, thin snake, about 1/2 inch thick. Cut into 1-inch pieces.
  • Dunk each piece in the baking soda solution using a slotted spoon. Transfer to a paper towel lined plate to dry for about 30 seconds. Remove to a well greased baking sheet. When the baking sheet is full, set aside to rise for 15 more minutes.
  • Continue filling baking sheets with pretzel nuggets and bake, one sheet at a time, in a 400 degree oven for 10 minutes or until golden brown.
  • Brush with the melted butter and sprinkle with salt.
  • Serve with warm cream cheese, queso dip, or your favorite sauce for dipping.


Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 1mg | Sodium: 254mg | Potassium: 21mg | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.5mg