Sourdough Pretzel Bites

Name: Sourdough Pretzel Bites
Prep time: 2 h
Cook time: 11 min
Total time: 2 h 11 min
Ingredients: Pretzel Dough:; 9 fluid ounces water, lukewarm (105 degrees); 1 1/4 teaspoon instant yeast; 1 tablespoon brown sugar; 200 grams sourdough discard; 2 teaspoons salt; 4 cups all purpose flour; 4 tablespoons unsalted butter, melted; 10 cups water; 2/3 cups baking soda; Regular pretzel toppings:; Egg wash; Flaky salt; Everything bagel pretzel toppings:; Egg wash; Everything bagel seasoning; Cinnamon sugar pretzel toppings:; Melted butter; Cinnamon sugar

Guest Author: Anna

Written on

October 6, 2026

Recipes

If you are looking for a fun snack to bring to the next watch party for the game, I’ve got you covered! These sourdough pretzel bites are so good and so fun. You can mix up the flavors or just go for original. You can add in your favorite mustards or cheese sauces for dipping. You can go for sweet or savory. There are so many options. These pretzel bites are cozy and delicious, and I already know you will be coming back to make them again soon!

If you have never made pretzels before, I promise you don’t need to be intimidated. Making the dough is much like any other yeasted bread. The difference in the process comes after the second rise. Instead of going straight into the oven to bake, pretzels are first dipped in an alkaline solution of water and baking soda. After sitting in the boiling solution for about 30 seconds, the pretzels are removed, placed on a baking sheet, and baked.

So, what is this step adding to the process, and how is it changing the outcome of the pretzel? Good question! Through a process called the Maillard reaction, several things happen to the pretzel because of this boiling bath. For one, this helps create the beautiful deep brown color on pretzels. It also helps create a crust on the outside of the pretzel while locking the moisture inside, leading to soft, chewy pretzels. Lastly, it helps make that distinctive pretzel flavor!

To begin making the pretzel bites, we first need to activate the yeast. In a bowl, add warm water, about 105 degrees, and the active yeast. Allow it to sit for several minutes. During this time, you will see the yeast begin to foam and increase in size. This is what you want!

Once it is activated, add in the brown sugar, sourdough discard, salt, and flour. As you begin to mix the dough together, it will start off shaggy and then begin to come together. While mixing, gradually add in the melted butter. Knead the mixture by hand for about five minutes or until you have a smooth, elastic dough. Form the dough into a ball and place it in a clean, oiled bowl to rise for about an hour or until doubled in size.

After the dough has risen, prep two large baking pans by lining them with parchment paper. Then turn the dough out onto clean work surface and cut it into eight equal sections using a bench scraper. Just a side note here, but a good bench scraper is one of my favorite kitchen tools!

Roll each section of dough out into a log that is about 12 inches long. I found it helpful to hold the dough up while gently rolling it between my hands and letting gravity help it stretch out. Then, lay it on your work surface and finish rolling it evenly. After you have all eight sections rolled out, cut each log into pieces that are about 1.5 inches each. Roll each piece into a ball and then place it on the prepared baking sheet. Cover with plastic wrap and let rise while you work on the next step.

While the dough rises, go ahead and preheat the oven to 450 degrees. In a large pot on the stove, mix together ten cups of water and 2/3 cup of baking soda. Turn the heat to high and stir well until the baking soda is dissolved. Once the water is boiling, we will begin the next step.

With the water boiling, carefully place about 10 pretzel bites into the water. Let them stay in the water for about 30 seconds. Be sure to flip them so that all sides are submerged in the water at some point. After the 30 seconds, carefully remove the pretzel bites from the boiling water, let any excess water drain away, and spread them out on the parchment-lined baking sheet. Repeat this process until all of the pretzel bites have been through the process. If for some reason your pretzel bites do not float, it is a sign that they have not risen enough. Remove them from the water and let them rise for about 10 more minutes, and then try again.

Now you get to choose what flavor your pretzels will be. For classic pretzels, brush the dough with an egg wash (whisk together one egg and one tablespoon of water) and then sprinkle flaky salt on top. If you want to switch it up a little, try out everything bagel pretzels.

First, brush the dough with an egg wash and then sprinkle with everything bagel seasoning. To make a sweet cinnamon sugar pretzel, leave the dough plain while baking. After the pretzel bites come out of the oven, toss them first in melted butter and then in cinnamon sugar.

Bake the pretzel bites at 450 degrees for 11-13 minutes. They should be a beautiful golden brown color. Let them cool for a few minutes, and they should be ready to enjoy. If you are making cinnamon sugar pretzel bites, now is when you will toss them in butter and then cinnamon sugar.

These pretzel bites are delicious on their own, or you can pair them with various mustards or cheese dips to make a fun spread. They are best enjoyed the first day, but you can reheat them in the oven the next day if needed. Be creative and enjoy!

Anna

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