Soft Homemade Sourdough Pretzel Bites Recipe
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These Sourdough Pretzel Bites are one of my favorite homemade snacks because they’re soft, chewy, golden brown, and impossible to stop eating. Made with active sourdough starter, they have that classic pretzel flavor with a subtle tang that makes them feel extra homemade and perfect for game days, parties, or cozy weekends at home.
They’re much easier to shape than full-sized pretzels, so you get all the goodness of homemade soft pretzels without the extra fuss. And if you love pretzel recipes, I also have a classic Sourdough Pretzel recipe along with a quicker Sourdough Discard Pretzel Bites version that’s ready in just 2 hours.
Quick Look: Sourdough Pretzel Bites
- Prep Time: 15 minutes
- Bulk Rise Time: 8 hours
- Bake Time: 20 minutes
- Total Time: 8 hours 35 minutes
- Servings: 90 pretzel bites
- Calories: ~35 kcal per 5 bites
- Cook Method: Boiled, then baked
- Flavor Profile: Soft and chewy with a golden, slightly crisp exterior and classic pretzel flavor. Top with coarse salt, cinnamon sugar, or everything bagel seasoning for a fun twist.
- Difficulty: Intermediate — Simple ingredients and mostly hands-off with an overnight rise, plus a quick boiling step before baking.
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Why You’ll Love This Sourdough Pretzel Bites Recipe
- Incredible Texture: You won’t believe how soft these sourdough pretzel bites are! Thanks to the boiling water bath, they develop a slight chew on the crust while maintaining a pillowy soft center. It’s the exact same satisfying texture you get from my easy sourdough pretzels, but in a fun, bite-sized form.
- The Perfect Snack: These bites are a breeze to make because you skip the tedious pretzel shape entirely. Just roll the dough into a long rope, cut into equal pieces, and boil! They are the ultimate party food to serve with honey mustard or beer cheese dip, much like my sourdough cheese and garlic pull-apart bread.
- Healthy Fermentation: Unlike regular pretzels made with commercial yeast, this recipe uses your own sourdough starter to ferment the dough. This long fermentation process breaks down the gluten, making these pretzels easier for our bodies to digest.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Starter – Make sure to use the active and bubbly starter for the best results.
- Water – Needed moisture for the dough.
- Sugar – To add a touch of sweetness to the dough.
- Bread Flour – For the softest pretzels with a great rise, you will want to opt for using Bread Flour over All-Purpose flour.
- Salt – To enhance all the flavors
How to Make Sourdough Pretzel Bites
Make the Dough
- In a large bowl, add your active starter, warm water, and sugar. Mix until it looks like a milky liquid. Next, add the bread flour and salt to the dough. Mix until fully incorporated.
- Next, pull a small section of bagel dough above the rest, fold it over on top, and push into the dough with the heel of your hand. Repeat this motion while turning the bowl of dough clockwise for 5-6 minutes.
- Cover the dough and let it it rest for 60 minutes.
Stretch and Fold
- After 1 hour of resting, do the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds.
- Cover the bowl with a reusable shower cap and place dough in a warm place to double in size.
Shape
- Grab a baking sheet and line it with a piece of parchment paper. Set aside.
- Gently remove the sourdough pretzel dough and place it on your work surface. Stretch and shape the dough into a big rectangle, about 1/2 of an inch high.
- Cut the dough into 6 equal pieces. Roll each piece of dough in a long rope, about 15″ long.
- Cut the rope of dough into equal portions and place the rectangular pieces on the prepared baking sheet.
Second Rise
- Cover the Sourdough Pretzel Bites and let them rest until puffed up.
Boil Bath
- While your pretzel bites are rising, preheat your oven to 425 degrees F.
- Fill a large pot of water. Add brown sugar and baking soda and whisk until well mixed. Bring the water to a boil.
- Carefully drop 8-10 pretzel bites into the baking soda bath and boil for 15 seconds. Remove the pretzel bites from the boiling water with a slotted spoon and lay them on the cooling rack to dry.
- Repeat until all the Sourdough Pretzel Bites have been boiled
Toppings
- After all the pretzel bites have been boiled, place them on the cookie sheet with parchment paper. Using a pastry brush, brush the pretzels with an egg wash and sprinkle with coarse salt if desired.
Bake
- Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool slightly before enjoying with all of your favorite dips.
McKenna’s Helpful Tips
- Use bread flour for the best chew: While all-purpose flour works, bread flour has a higher protein content that gives these pretzel bites their signature chewy crust and soft interior. I highly recommend it for the best results, just as I do for my sourdough monkey bread.
- Don’t skip the baking soda bath: Boiling the dough pieces in a baking soda bath for just 15 seconds is crucial. This step is what gives pretzels their distinct flavor and beautiful golden brown color when baked.
- Make them sweet or savory: Before baking, you can brush them with egg wash and sprinkle with coarse salt for a classic savory snack. Or, skip the salt, bake them, and toss them in melted butter and cinnamon sugar for a sweet treat! They are as versatile as my sourdough pinwheels.
- Freeze for later: These baked pretzels freeze wonderfully. Let them cool completely on a cooling rack, then store them in a ziploc bag in the freezer. Just pop them in the microwave or oven to reheat for a quick snack!
How to Store
Store leftover Sourdough Pretzel Bites in an airtight container for 1-2 days. Reheat in the microwave in small increments until heated through.
Sourdough Pretzel Bites FAQs
Can I use sourdough discard for this Soft Homemade Sourdough Pretzel Bites Recipe?
You can use sourdough discard, but the bulk fermentation will take much longer since it lacks the rising power of an active starter. Allow the dough to rise until doubled in size. If you want a faster discard option, try my sourdough discard pretzel bites instead!
Do you have to boil your Sourdough Pretzel Bites?
Yes! Boiling pretzels in a baking soda bath is essential for their delicious taste and chewy texture. This step helps create a golden-brown color and forms a thin, crispy crust on the outside while keeping the inside soft. The bath also adds a unique flavor to the pretzels, making them distinctively tasty. Overall, it’s a traditional technique that enhances the authenticity and appeal of homemade pretzels.
What are the best dips for these Sourdough Pretzel Bites?
These bites are incredibly versatile! For savory options, serve them with warm beer cheese dip, tangy honey mustard, or a classic cheddar cheese sauce. If you made the sweet cinnamon sugar version, a simple cream cheese icing or chocolate ganache is fantastic. They pair perfectly with a snack spread featuring my sourdough cheez its!
If you tried this Sourdough Pretzel Bites recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Pretzel Bites Recipe
Yield: 90 sourdough pretzel bites
Soft Sourdough Pretzel Bites made with the goodness of sourdough starter! All you need are 5 ingredients and you got yourself a delicious and easy-to-make appetizer for parties or game-day!
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Equipment
Ingredients
Sourdough Pretzel Bites
- 150 grams active sourdough starter 1/2 cup
- 240 grams warm water 1 cup
- 40 grams sugar 3 Tablespoons
- 500 grams bread flour 3 1/2 cups
- 9 grams salt 1 1/2 teaspoons
Boil Bath
- 1920 grams water 8 cups
- 36 grams baking soda 2 Tablespoons
- 40 grams brown sugar 3 Tablespoons
Egg wash
- 1 egg yolk
- splash of water
Toppings
- course salt if desired
- 57 grams salted butter, melted 5 Tablespoons
- 100 grams sugar 1/2 cup
- 4 grams ground cinnamon 2 teaspoons
Instructions
MAKE THE DOUGH:
- In a large mixing bowl, add the active, bubbly starter, warm water, and sugar. Mix with a Danish dough whisk or by hand. It will look like a milky liquid.150 grams active sourdough starter, 240 grams warm water, 40 grams sugar
- Next, add the bread flour and salt to the wet ingredients. Mix until the dough ingredients are fully incorporated. The dough will look shaggy, instead of smooth and elastic.500 grams bread flour, 9 grams salt
- Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. First, I keep the dough in the bowl – less mess! Next, pull a small section of sourdough pretzel dough above the rest, fold it over on top of itself, and push it into the dough with the heel of your hand. Repeat for 5-6 minutes.You can also knead the dough using a stand mixer with the dough hook attachment in your preference. Knead at low speed for 5-6 minutes.
- As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this is normal.
- Place the dough in a greased straight edge bowl. Cover with the plastic cover or plastic wrap and let it rest for 60 minutes.I love using a straight edge bowl because it allows me to clearly see when the dough has doubled in size.
STRETCH AND FOLD :
- After 1 hour of resting, do the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds. The dough should be less stiff and smoother.
- Cover again and let rest in a warm place until it has doubled in size.This took about 8-10 hours in my 70 degree F kitchen. The timing depends greatly on the temperature of your dough and environment. The warmer it is, the faster the dough will rise. The opposite is true for cooler kitchens.
SHAPE :
- Grab a baking sheet and line it with a piece of parchment paper. Set aside.
- Gently remove the sourdough pretzel dough and place it on your work surface – no flour dusting is needed! Stretch and shape the dough into a big rectangle, about 1/2 of an inch high.
- Now, with a bench scraper or a sharp knife, cut the dough into 6 equal pieces. Roll each piece of dough in a long rope, about 15" long.
- Cut the rope of dough into equal portions, about 1/2 inch thick, and place the rectangular pieces on the prepared baking sheet.
SECOND RISE :
- Cover the Sourdough Pretzel Bites fully with a plastic cover or plastic wrap so they don’t dry out. Let them rest until puffed up (about 20-60 minutes).
BOIL BATH :
- While your pretzel bites are rising, preheat your oven to 425 degrees F. Fill a large pot of water. Add the brown sugar and baking soda and whisk until combined.1920 grams water, 36 grams baking soda, 40 grams brown sugar
- Once the Sourdough Pretzel Bites are puffed up, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
- Carefully drop 8-10 pretzel bites into the baking soda bath and boil for 15 seconds. Remove the pretzel bites from the boiling water with a slotted spoon and lay them on the cooling rack to dry.
- Repeat until all the Sourdough Pretzel Bites have been boiled.
TOPPINGS :
- After all the pretzel bites have been boiled, place them on the prepared baking sheet. Using a pastry brush, brush the pretzels with an egg wash and sprinkle with coarse salt, if desired. If you're going to top these with cinnamon sugar, skip the salt. See directions below.1 egg yolk, splash of water, course salt
BAKE :
- Bake for 15-20 minutes or until golden brown with the internal temperature of at least 195 degrees F.
- Remove from the oven and allow to cool slightly before enjoying with all of your favorite dips.
Cinnamon Sugar :
- If you would like to enjoy a sweeter version, omit the course salt prior to baking.
- Once baked, place the still-warm sourdough pretzel bites in a large bowl. In a separate bowl, mix together sugar and ground cinnamon.100 grams sugar, 4 grams ground cinnamon
- Melt butter and pour over the pretzel bites, then sprinkle the cinnamon sugar on top. Mix until all the sourdough pretzel bites are evenly coated. Enjoy warm!57 grams salted butter, melted
Notes
This recipe card was updated on March 1st, 2026.
Topping Suggestions
The toppings are endless when it comes to these delicious sourdough pretzel bites!- Coarse salt
- cinnamon sugar
- everything bagel seasoning
- Parmesan cheese
- ranch seasoning!
How to Serve
Freshly baked Sourdough Pretzel Bites are delicious on their own but if you’re looking for the next level of flavor, try these favorites!- melted butter
- beer cheese dip
- honey mustard
- brown mustard
How to Store
Store leftover Sourdough Pretzel Bites in an airtight container for 1-2 days. Reheat in the microwave in small increments until heated through.FAQs:
Can I use sourdough discard for this recipe?
You can use sourdough discard, but the bulk fermentation will take longer. Allow the dough to rise until doubled in size. Instead, you can follow my Sourdough Discard Pretzel Bites recipe and enjoy in just 2 hours!Do you have to boil your Sourdough Pretzel Bites?
Boiling pretzels in a baking soda bath is essential for their delicious taste and chewy texture. This step helps create a golden-brown color and forms a thin, crispy crust on the outside while keeping the inside soft. The bath also adds a unique flavor to the pretzels, making them distinctively tasty. Overall, it’s a traditional technique that enhances the authenticity and appeal of homemade pretzels.What is the best way to reheat Sourdough Pretzel Bites?
Preheat the oven to 325 degrees F. Lightly wet the pretzel bites with water, then place them on a baking sheet lined with parchment paper. Bake for 5 minutes, or until heated through.Nutrition
Serving: 5g | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 0.002mg | Calcium: 3mg | Iron: 0.1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I am so excited to try this recipe this week!! If I wanted to do a cold ferment, when would be the best time to do this? Thank you!
I’m so glad you’re excited to try them! If you’d like to do a cold ferment, the best time is after the dough finishes its bulk fermentation. You can cover the dough and place it in the fridge overnight.The next day, take it out, shape the bites, then continue with the boiling and baking steps as written.
Thank you so much!!! I’ll let you know how amazing they are when I’m done!! 🥰
Delicious and so easy to follow. Omitted egg wash personal preference
Thank you so much! I’m so glad you found the recipe easy to follow and enjoyed the pretzel bites.
Would it be possible to boil the pretzel bites then refrigerate to bake a few hours later?
Yes, that should work just fine! After boiling, let them cool completely, then store them covered in the fridge. When you’re ready to bake, I recommend letting them sit at room temperature for about 20–30 minutes while the oven preheats. Brush with egg wash (if using) and add salt right before baking.
They may not puff quite as much as baking immediately after boiling, but the texture and flavor will still be great. I wouldn’t push this much longer than the same day, as they can start to lose a bit of their rise.
Why do you use an egg wash with the bites but not the full-sized pretzels?
Great question! I use an egg wash on the pretzel bites because the bites are small and bake close together. The egg wash helps them develop a more even, deeper golden color and gives them a slightly shinier finish without needing to extend the bake time.
With full-sized pretzels, the larger surface area and longer bake naturally give you that classic deep pretzel color after the baking soda bath, so an egg wash isn’t really necessary. That said, you can absolutely skip the egg wash on the bites if you prefer—they’ll still taste great, just with a more matte finish.
Can you shape these into an actual pretzel and boil bath then bake. Not sure what the timing on that would be but wanted to see if it’s possible?
How many hours is needed for the bulk rise? Thinking I may have started this recipe too early in the day.
Hi Jenna! In my 70 degree kitchen, this usually can take 8-12 hours. I will be sure to add this important tip to the recipe card! Hope you enjoy this recipe.
Could the second rise be done overnight in the fridge? So the bulk during day and the second proof once cut in the fridge?
Depending on how warm your fridge is, this could work! Just make sure the pretzel bites have puffed up before boiling. If not, then leave them out at room temperature until they have.
I’m making it now and the family is so excited to try them with dinner! Thanks for the great recipe!
I hope you all enjoyed them!
Can you freeze the pretzel bites? Have you tried that?
Yes, they can be frozen!
I am very new to sour dough starters in baking. May I have the recipe to the starter? I really appreciate it. Thank you.
Here’s the link to my FREE guide on how to make a sourdough starter from scratch 🤍
https://sunny-artisan-7227.ck.page/980d432161
What if I dont want to do the shape, boil bath and bake right after the bulk rise? Can I put the dough in the fridge?
Absolutely!
How much of my starter do I use?
This recipe calls for 150 grams!