Pumpkin Spice Pretzel Bites


Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

 Pretzel Bites on a white plate with dipping sauceWith chewy crusts and soft centers, these sweet pretzel bites have everything that’s great about soft pretzels in a bite-sized package. For a fall twist, this version is rolled in cinnamon, sugar, and pumpkin pie spice!

It would be an understatement to say that I’m excited to share this recipe with you! These sweet little bite-sized pretzels are the best fall treat. They’re fun to make, flavored with aromatic pumpkin pie spices, and are more than just a little addictive.

pouring dipping sauce into a small white bowl

I’d never made pretzel bites before testing this recipe, but the process is pretty fun. Much like making homemade bagels, it seems intimidating at first, but is totally manageable once you dive in.

Pumpkin Spice Pretzel Bites on a parchment lined sheet pan

It’s a bit of a project, so I’d definitely recommend setting aside a chilly fall day, pouring yourself a warm cup of tea / coffee / apple cider and making a morning of it. The pretzel bites require a classic dough that you have to knead by hand, but the steps to make the bites are great for helpers and little hands. Any kid or adult who has ever played with Play Doh will totally recognize the process of rolling the dough into “snakes” and slicing the snakes into even pieces. They don’t have to be perfectly even to bake up into delicious pretzel bites.

rolling dough on a marble countertop

Boiling in Baking Soda

The secret to that dark brown, chewy crust that makes soft pretzels so unique is a brief boil in a water and baking soda mixture. The mixture is 8 cups of water and 1/2 cup of baking soda. That 1/2 cup is correct! It sounds like a lot, but it really is the key. The dough just needs a quick 30 second bath in the water / baking soda and then is baked briefly in the oven.

boiling Water for Pumpkin Spice Pretzel Bites

When those bites come out of the oven, roll them in butter and then in a cinnamon-sugar-pumpkin pie spice mixture.

Putting spice on Pretzel Bites

Though they’ll be fine at room temperature for a couple hours, good luck keeping any around that long!

Pumpkin Spice Pretzel Bites on a white plate

Favorite Tools

More Yummy Pumpkin Recipes

Pin this now to save it for later

Pin It Now
Pumpkin Spice Pretzel Bites
5 from 1 vote

Pumpkin Spice Pretzel Bites

With chewy crusts and soft centers, these sweet pretzel bites have everything that’s great about soft pretzels in a bite-sized package. For a fall twist, this version is rolled in cinnamon, sugar, and pumpkin pie spice!
Prep: 3 hours
Cook: 20 minutes
Total: 3 hours 20 minutes
Servings: 10


  • Mixing Bowl
  • Half Sheet Pan
  • Parchment Paper
  • Saucepan
  • Rolling Pin


For pretzel bites:

  • 1 cup Warm Water (between 100 F to 110 F)
  • 1 1/4 oz packet Active Dry Yeast
  • 3 cups Bread Flour, plus more for work surface (see note)
  • 1 tsp Kosher Salt
  • 2 Tbsp Light Brown Sugar
  • 4 Tbsp Unsalted Butter, softened
  • 4 Tbsp Unsalted Butter, melted
  • ½ cup Granulated Sugar
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin Pie Spice
  • Caramel sauce, for serving (optional)

For boiling pretzel bites:

  • 8 cups Water
  • ½ cup Baking Soda


  • In a large mixing bowl, combine warm water and yeast. Let stand for 10 minutes, until a creamy foam develops on the surface.
  • In a smaller mixing bowl, combine flour, salt, and brown sugar.
  • Add 4 Tbsp softened butter and dry ingredients to water / yeast mixture.
  • Stir with a wooden spoon until the dough comes together.
  • Lightly dust a work surface with flour. Turn dough out on floured surface and knead until dough is smooth and elastic, 8 to 10 minutes, adding additional flour a bit at a time if needed to prevent sticking.
  • Transfer dough to a lightly oiled bowl and cover with a kitchen towel.
  • Let dough rise in a warm place until doubled, ~2 hours.
  • When dough has risen, heat oven to 450 F / 232 C.
  • Line two sheet pans with parchment paper or rub them with oil.
  • While oven is heating, fill a large saucepan (I often use my wok for these) with 8 cups water and baking soda. Bring mixture to a boil (as the water heats, it will develop large foam bubbles on the top).
  • While water is coming to a boil, punch down dough and divide into 6 sections.
  • Divide each dough section in half and roll each half into a 12-inch rope.
  • Cut each rope in to 6 2-inch pieces. (Note: This should make 72 pretzel bites, but it’s fine to make them slightly larger and have fewer. If you make larger bites, bake them for 2 to 3 minutes longer than the time listed below.)
  • Working with 12 pretzel bites at a time, carefully drop them into the boiling water / baking soda mixture. Boil for 30 seconds and then use a slotted spoon to transfer them to prepared sheet pans.
  • Bake pretzel bites until deep golden brown, rotating the pans halfway through baking, 8 to 10 minutes.
  • While pretzel bites bake, melt 4 Tbsp butter in one medium bowl. Combine sugar, cinnamon, and pumpkin pie spice in a second medium bowl.
  • When pretzel bites are finished baking, allow to cool slightly on the sheet pans.
  • Working in batches, drop warm pretzel bites into butter and then sugar mixture, turning to coat on all sides.
  • Serve pretzel bites on their own or with warm caramel sauce for dipping. They’re best served warm but, once cool, they can be kept at room temperature for a couple hours before serving.


The recipe for the pretzel dough is adapted from Pretzel Bites with Quick Cheddar Dip. I tested this recipe using bread flour, however the original recipe linked above notes that you can also use all purpose flour.
For classic cinnamon-sugar pretzel bites, substitute ground cinnamon for the pumpkin pie spice in this recipe.


Serving: 7g | Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1888mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $3.50
Calories: 267
Keyword: fall recipe, pumpkin
Like this? Leave a comment below!Jump to Comments

It’s rare that I’m on the other side of the camera, but I’m loving this picture that Frank took with all THREE of our girls!

smiling for the camera

*This post contains affiliate links*




Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. What a great picture of the four of you. How sweet! And speaking of sweet, these pumpkin spice pretzel bites look incredibly delicious! What a wonderful fall snack.