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Pumpkin Spice Pretzel Bites
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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 Time3 hrs
Cook Time20 mins
Total Time3 hrs 20 mins
Course: Snacks
Keyword: fall recipe, pumpkin
Servings: 10
Calories: 267kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.50


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


For pretzel bites:

  • 1 cup Warm Water (between 100 F to 110 F)
  • 1 ¼ oz packet Active Dry Yeast
  • 3 cups Bread Flour, plus more for work surface (see note)
  • 1 teaspoon Kosher Salt
  • 2 tablespoon Light Brown Sugar
  • 4 tablespoon Unsalted Butter, softened
  • 4 tablespoon Unsalted Butter, melted
  • ½ cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 2 teaspoon 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 tablespoon 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 tablespoon 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