Garlic Parmesan Pretzel Bites

Garlic Parmesan Pretzel Bites

Sep 17th 2025

Buttery-soft on the inside, golden on the outside, and coated in garlicky parmesan goodness—these pretzel bites are an instant party hit. Two quick bakes give you the classic pretzel chew, while The Olive Leaf Butter Olive Oil and Dill Olive Oil add rich flavor without melting actual butter.

Ingredients (about 10–12 servings)

Dough

  • 1½ cups warm water
  • 2½ tsp fast-acting (instant) yeast
  • 2 tsp light brown sugar
  • 2 tsp salt
  • ¼ cup The Olive Leaf Butter Olive Oil
  • 4½ cups all-purpose flour, plus more as needed

Baking soda bath

  • 3 cups warm water
  • 3 Tbsp baking soda

Finish

Directions

  1. Prep the pans & oven. Heat oven to 425°F. Line 2 large baking sheets with parchment.
  2. Activate & mix. In a large bowl, stir warm water and yeast; rest 1 minute. Add brown sugar, salt, and Butter Olive Oil. Stir in flour, 1 cup at a time, until a soft dough forms (add 1 Tbsp flour at a time if still sticky).
  3. Rest. Shape into a ball, cover with a towel, and rest in a warm spot 10 minutes.
  4. Make the soda bath. In a medium bowl, stir baking soda into warm water until dissolved.
  5. Shape the bites. Divide dough into 6 pieces. Roll each into a ~20-inch rope; cut into 1½-inch bites.
  6. Dip & first bake. Quickly dip bites in the baking-soda water, shake off excess, and place on sheets. Bake 10–15 minutes until golden. Cool just until handleable.
  7. Coat. Transfer warm bites to a large zip-top bag or bowl. Add Dill Olive Oil, Parmesan, and garlic salt. Seal and shake/toss until evenly coated.
  8. Second bake. Return coated bites to the sheets and bake 15 minutes more until crisped and fragrant. Serve hot.

Serve With

Warm marinara, beer cheese, or a quick dip of The Olive Leaf Garlic Olive Oil swirled with a splash of Traditional Balsamic.

Make-Ahead & Storage

  • Par-bake: Do steps 1–6 earlier in the day. Coat and do the second bake just before serving.
  • Leftovers: Cool, store airtight up to 2 days; reheat at 350°F for 6–8 minutes.
  • Freeze: After the first bake, cool and freeze up to 1 month. Thaw, coat, and finish with the second bake.
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