Jumbo Soft Pretzel Nuggets


When I think about soft pretzels, they bring me back to going to amusement parks and baseball games with our family when I was a kid. They have always been one of my sister's and I's favorites. Loaded up with salt and drizzled with mustard- what could be better on a beautiful sunny day. I knew I wanted to try out a recipe for soft pretzel nuggets because it's been slowly starting to look more like spring outside and why not celebrate that, right?

Snacking season!

These "jumbo" soft pretzel nuggets are the perfect compromise between having a big soft pretzel and snacking on those little nuggets, because they're perfectly in the middle of the two! These soft pretzels have a doughy, soft center, with an outer layer that is sprinkled with salt, and then if you're anything like me, drizzled with your fair share of yellow mustard. Grab a soda and you're brought back to one of your favorite Saturday afternoon trips to the carnival or sports stadium as a kid!

The salt is key to any soft pretzel and these jumbo soft pretzel nuggets are no different! I used coarse sea salt crystals which definitely did the trick in adding that pop of salty flavor to the top of your nuggets. If you have pretzel salt on hand, that is perfect and always ideal as well. And just look at the mustard dollop- so yummy.

Prior to baking your nuggets...

Try not to omit the step of dropping each nugget into the boiling water and baking soda mixture. This helps the salt to stick and also helps your nuggets to have that outer layer. Baking for just around 10 minutes will leave them with that golden brown glow.

Like I said, yellow mustard and soft pretzels go hand in hand in my eyes so make sure you have your side of mustard ready for any necessary dipping and dunking (both are fully supported) and if you're feeling bold go ahead and drizzle it right on top too! Your hands might get a little messy with this approach, but as always, it's worth it.

Jumbo Soft Pretzel Nuggets

Soft, salty, and delicious! Drizzle some yellow mustard and you're good to go to start popping in these soft pretzel nuggets.



Servings: 16

  • 1 cup water warm (plus additional for boiling)
  • 2 ¼ tsp yeast
  • 1 ½ tsp salt
  • 2 tbsp granulated sugar
  • 1 tbsp butter melted
  • 2 - 2 ½ cups flour
  • 6 tbsp baking soda
  • sea salt (or pretzel salt)
  • yellow mustard for topping, optional


1. Preheat oven to 400 degrees.

2. Combine warm water and yeast in a small bowl and leave for 2-3 minutes.

3. Add salt and sugar and stir to combine. Wait until melted butter has cooled and then pour in and stir to combine.

4. Add flour in, adding ½ cup at a time until dough is able to be formed into a ball (no longer as sticky). Mix together in between additions.

5. Once dough is formed into a ball, let rest for approximately 5 minutes.

6. Flatten dough into a disk and using a knife, cut dough into nuggets, approximately 1-1 ½ inches in length and width. These can have slightly varying shapes so however you want to cut and divide your dough into sections to achieve the 1-1 ½ inch nuggets is okay (I cut it into 1-1 ½ inch rows and then went from there).

7. Bring water to a boil in a medium sized sauce pan and once boiling, add baking soda.

8. Drop each nugget into the water for approximately 15 seconds. Remove from water to a baking sheet with greased parchment paper. Top with sea salt (or pretzel salt).

9. Bake for 10-12 minutes or until golden brown.

10. Let cool and drizzle with yellow mustard. Enjoy!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

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