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Buttery, salty, and perfectly chewy these soft sourdough pretzel bites are made with active starter and baked to golden brown perfection! For a quicker sourdough discard version see my Sourdough Discard Pretzel Bites.
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“So easy and delicious! My kids loved them and asked me to make them again immediately!” -Brittany
These sourdough pretzel bites are the perfect snack. They’re easy to grab, fun to dip, and perfectly chewy with a sourdough twist. Eat the Sourdough Pretzel Bites by themselves, or serve with your favorite dipping sauces such as cheese dip or honey mustard. If you like these, you’ll love my Cheesy Sourdough Pretzel Bread that brings the pretzel flavor you love into an easy-to-share loaf.. And if you want more crowd-pleasing sourdough snacks, try my Sourdough Granola Bars and Sourdough Cheez-Its.
Why you’ll love this recipe
- Soft & chewy texture. These sourdough pretzel bites are soft, chewy, and just the right texture that will make you want to keep coming back for more.
- Made in one day. This is a same-day sourdough recipe with a rise time of just 4 hours! If you like same-day recipes, be sure to try my same-day sourdough bread.
- Variety of flavors. Make a sweet cinnamon sugar version, sprinkle with everything bagel seasoning or top with cheese and jalapeños for a spicy snack.
- Game day essential. Just like my Sourdough Mini Corn Dogs, these sourdough pretzel bites are the perfect snack, especially as a sourdough recipe for game day!
Important Ingredients & Substitutions
- Active Sourdough Starter – An active sourdough starter is one that has recently been fed, is bubbly, and has doubled in size. Learn more about caring for your sourdough starter here.
- Bread Flour – I prefer to use bread flour for the higher protein content, but in a pinch, you could substitute it for all-purpose flour. Just keep in mind you will need to reduce the amount of liquid by about 20-25 grams.
- Baking soda- Similar to Sourdough Bagels, a baking soda bath gives pretzels their chewy texture and golden-brown color.
- Brown Sugar –You can substitute honey or maple syrup for the brown sugar. Since honey is sweeter, use half the amount (1 tablespoon) and reduce the warm water by about 15 grams (1 tablespoon) to account for the extra moisture.
- Salt – Salt is added in the dough for flavor, and then you will also need coarse pretzel salt or sea salt to sprinkle on top of the pretzel bites.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Pretzel Bites
Step 1: Add all the dough ingredients together in the bowl of a stand mixer and knead with the dough hook attachment on low speed for 3-5 minutes or by hand until the dough is soft and smooth.
Step 2: Place the pretzel dough in a bowl or straight edge container to rise until doubled in size. At 80°F, this takes about 4 hours.
Once the dough is ready, put water and baking soda in a large pot and bring it to a boil.
Step 3: Punch down the dough and divide it into 3 sections.
Step 4: Roll each piece of dough into a long rope by pressing your palms down and gently rolling back and forth to stretch it until it reaches 20-22 inches in length.
Step 5: Cut the dough into 1 inch sections with a sharp knife or bench scraper. Repeat with the other 2 sections.
Step 6: Add the baking soda to the boiling water. Work in batches, adding the dough pieces to the boiling water for about 15-20 seconds. Scoop out the dough balls and place them in a colander or use a slotted spoon.
Immediately sprinkle the dough balls with pretzel salt while the balls are still damp.
Step 7: Place the pretzel bites on a baking sheet lined with parchment paper or a silicone mat.
Bake in a preheated 450°F oven for 10-13 minutes until golden brown.
Step 8: Melt butter and toss the pretzels in butter, and add more salt if desired.
Sample Schedule
This is based on the dough temperature being 80°F. There are many factors that can impact how slowly or quickly dough rises, so use this as a guideline, but also look for the visual cues that the dough is ready to move on.
| Steps | Time |
| Feed starter a 1:1:1 ratio (60 grams starter: 60 grams flour: 60 grams water) | 8 am |
| Mix dough & first rise | 12 pm |
| Cut and boil | 4 pm |
| Bake | 4:15 pm |
Recipe Tips
- Keep in a warm spot. If the dough is at 80°F the dough will double in about 4 hours, but if the dough temperature is lower, it will take longer to rise. At 68-70°F you could leave the dough to rise overnight instead. To keep the dough warm, use a bread mat (use code country10 for 10%) or proofing box. See more tips on how to keep your dough warm.
- Ensure dough is doubled in size. Let the dough rise and do not move on to the next step until it has doubled in size or the pretzels will likely bake up pale and dense. Add the pretzel dough to a straight edge container so you can easily see when the dough has doubled in size.
- Make-ahead instructions. If you’re making the pretzel bites ahead of time, skip sprinkling the pretzel salt over the boiled pieces and adding the butter and salt on top of the baked pieces. Adding salt early can cause the pretzels to become soggy and wrinkled while storing them. Instead, right before serving, toss in butter and sprinkle with pretzel salt.
- Cinnamon Sugar Topping. For a sweet version, toss the warm baked pretzel bites with 4 tablespoons of butter. Combine ½ cup granulated sugar with ½ teaspoon cinnamon, then toss the buttered pretzels in the sugar mixture until evenly coated.
Storage Instructions
Pretzel bites are best enjoyed warm, straight from the oven, when they’re soft and chewy. Leftovers can be stored in an airtight container at room temperature for up to 3 days. To refresh, warm them briefly in the microwave until softened. If you’re making a full batch ahead of time, hold off on adding the pretzel salt until just before serving, since salted pretzels can become soggy and wrinkled as they sit.
Baked sourdough pretzel bites also freeze well for up to 3 months in a freezer-safe container. When you’re ready to enjoy them, let them thaw on the counter, then warm in a 350°F oven for a few minutes until heated through with a lightly crisp exterior.
Recipe FAQ
Yes! There are so many options from cinnamon sugar, everything bagel seasoning, cheese and jalapeno and more. You can also serve with different dipping sauces such as beer cheese, spinach artichoke dip, queso or even a cream cheese dip to go with the cinnamon sugar ones.
No, they do not need an egg wash. I find they get perfectly golden brown without one!
Yes, you can prep the pretzel bites ahead of time. Place the dough in the fridge for up to 12 hours before baking. If the dough has not fully risen yet, it can stay in the fridge up to 18 hours. Alternatively, if your kitchen is cooler, 68-70°F, you can let the dough rise overnight at room temperature and bake the next day.
If your pretzels aren’t browning, the most common cause is improper proofing. Underproofed dough that hasn’t doubled in size can bake up pale, and overproofed dough that rises well beyond double can do the same. Another possible reason is not enough baking soda in the water, so be sure to follow the measurements closely.
If you’re making the pretzel bites ahead of time, skip sprinkling the pretzel salt over the boiled pieces and adding the butter and salt on top of the baked pieces. Adding salt early can cause the pretzels to become soggy and wrinkled while storing them. Instead, right before serving, toss in butter and sprinkle with pretzel salt.
More sourdough snacks
Sourdough Breakfast Recipes
Sourdough Breakfast Bars with Jam
Sourdough Discard Recipes
Sourdough Granola Bars Recipe (Easy And Chewy)
Sourdough Discard Recipes
Homemade Sourdough Cheez-It Crackers
Sourdough Discard Recipes
Quick & Easy Sourdough Mini Muffins (Little Bites copycat)
Tried Sourdough Pretzel Bites or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Pretzel Bites
Ingredients
Active Sourdough Starter or Levain
- 60 grams active sourdough starter , ¼ cup
- 60 grams all-purpose or bread flour, scant ½ cup
- 60 grams warm water, ¼ cup
Pretzel dough
- 160 grams water, heated to 100°F, ⅔ cup
- 175 grams active sourdough starter, ¾ cup
- 28 grams butter, melted, 2 Tablespoons
- 5 grams salt, 1 teaspoon
- 350 grams bread flour, 2½ cups
- 30 grams brown sugar, 2 Tablespoons
Water bath
- 960 grams water, 4 cups
- 30 grams baking soda, 2 Tablespoons
Topping
- 5-10 grams Coarse pretzel salt or sea salt, 1-2 teaspoons
- 28 grams butter, melted, 2 Tablespoons
Instructions
- 3–4 hours before making the dough, make a levain or feed your sourdough starter and leave it covered at around 77–80℉ to double in size. Skip this step if your starter is already activated and ready to bake with.60 grams active sourdough starter , 60 grams all-purpose or bread flour, 60 grams warm water
- Add all the dough ingredients together and knead in a stand mixer on low for 3-5 minutes or by hand until the dough is soft and smooth.160 grams water, heated to 100°F, 175 grams active sourdough starter, 28 grams butter, melted, 5 grams salt, 350 grams bread flour, 30 grams brown sugar
- Place the dough in a bowl to rise until doubled in size. At 80°F this took 4 hours.
- Once the dough is ready, pour the water and baking soda in a pot and bring to a boil. 960 grams water, 30 grams baking soda
- Preheat the oven to 450°F.
- Punch down the dough and divide it into 3 sections.
- Roll each piece of dough into a long rope by pressing your palms down and gently rolling back and forth to stretch it until it reaches 20-22 inches in length.
- Cut the dough into 1 inch sections. Repeat with the other 2 sections.
- Work in batches, adding the dough pieces to the boiling water for 15-20 seconds. Scoop out the dough balls and place them in a colander.
- Immediately sprinkle the dough balls with pretzel salt while the balls are still damp.5-10 grams Coarse pretzel salt or sea salt
- Place the pretzel bites on a parchment- lined baking sheet.
- Bake for 10-13 minutes until golden brown.
- Melt butter and toss the pretzels in butter and add more salt if desired.28 grams butter, melted
Notes
- Keep in a warm spot. If the dough is at 80°F, the dough will double in about 4 hours, but if the dough temperature is lower, it will take longer to rise. At 68-70°F, you could leave the dough to rise overnight instead.
- Ensure dough is doubled in size. Let the dough rise and do not move on to the next step until it has doubled in size or the pretzels will likely bake up pale and dense. Add the pretzel dough to a straight edge container so you can easily see when the dough has doubled in size.
- Storing in advance. If you’re making the pretzel bites ahead of time, skip sprinkling the pretzel salt over the boiled pieces and adding the butter and salt on top of the baked pieces. Adding salt early can cause the pretzels to become soggy and wrinkled while storing them. Instead, right before serving toss in butter and sprinkle with pretzel salt.
- Make-ahead instructions. Place the dough in the fridge for up to 12 hours before baking. If the dough was not fully risen before placing in the fridge, it can stay in the fridge up to 18 hours.
- Cinnamon Sugar Topping. For a sweet version, toss the warm baked pretzel bites with 4 tablespoons of butter. Combine ½ cup granulated sugar with ½ teaspoon cinnamon, then toss the buttered pretzels in the sugar mixture until evenly coated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are delicious! I followed this recipe exactly, though needed lots more flour when mixing to make it not sticky. I used a slotted spoon, then put directly onto the parchment paper instead of using a colander. This worked great! My family loved them, and I will be making these again soon! Thanks for another great recipe!
Thanks so much, Larissa!
The best pretzel bites EVER! Super easy to make, too. They smelled exactly like Auntie Anne’s pretzel bites, and tasted even better!
Thanks so much, Bri!
These came out amazing! I was even able to get my sourdough hating husband and children to eat them and they loved them. 5 star recipe for sure this is a must try for pretzel lovers. They didn’t taste sour at all they taste like classic pretzels which was a hit in my family.
Halfway through this one and noticed it doesn’t have a second rise. Would love to know the reasoning behind this!
Love it! So easy, tasty… exact flavor I remember in soft pretzel bites. Only issue I had was my brain. (Sigh) I added baking powder instead of baking soda. Mine didn’t turn golden brown, but I’m hoping/thinking that is because of the baking powder. Definitely, making again. Thank you!!
Oh no! Yeah the baking soda bath helps give them the golden brown color. So glad they were still delicious though!