Sourdough Pretzel Bites Recipe

Yield: sourdough pretzel bites

Prep Time: 15

Cook Time: 20

Bulk Rise Time: 8

Total Time: 8 35

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!

4.79 from 14 votes

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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

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