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Sourdough Pretzel Bites

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  • Prep Time: 30 minutes

  • Inactive Time (Rise): 1.5 to 2 hours

  • Cook Time: 10-12 minutes

  • Total Time: Approximately 2 hours 15 minutes to 2 hours 45 minutes

  • Intensity: Medium. This recipe requires some planning for the rise and a special step (the baking soda bath), but the shaping is forgiving and the process is deeply rewarding.

  • Servings: Makes approximately 40-50 bite-sized pretzels.

  • Best Served: Warm, fresh from the oven.

Why You’ll Love This Recipe

  • Sourdough Flavor: The fermentation from the starter adds a subtle tang that perfectly balances the salty, buttery exterior.

  • Perfect Texture: A quick dip in an alkaline water bath gives these bites their signature chewy crust and deep brown color.

  • Fun to Make: Shaping the dough into bites is a quick and satisfying process—no need to master the perfect pretzel twist!

  • Freezer-Friendly: Make a double batch and freeze some for later. They reheat beautifully.

Ingredients

For the Dough:

  • 1 cup (240g) active, bubbly sourdough starter (fed 4-8 hours prior)

  • 1 cup (240ml) warm water

  • 3 tablespoons (42g) unsalted butter, melted (plus more for brushing)

  • 3 ½ cups (450g) all-purpose flour or bread flour

  • 1 ½ teaspoons (9g) fine sea salt

  • 1 tablespoon (15g) granulated sugar or honey (helps with browning)

For the Pretzel Bath:

  • 8 cups (2 liters) water

  • ⅓ cup (80g) baking soda (using a full 1/2 cup creates an even darker, more authentic crust)

For Topping:

  • 1 large egg, beaten with 1 tablespoon of water (egg wash)

  • Coarse sea salt or pretzel salt (like fleur de sel or Maldon)

  • Optional: Everything bagel seasoning, garlic powder, or grated parmesan cheese

Instructions

Step 1: Make the Dough (5 minutes)

In a large mixing bowl, combine the active sourdough starter, warm water, and melted butter. Stir until the starter is mostly dissolved. Add the sugar/honey, salt, and 3 cups of the flour. Mix with a spatula or your hands until a shaggy dough forms. Add the remaining ½ cup of flour gradually until the dough comes together and is no longer overly sticky.

Step 2: Knead (8-10 minutes)

Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth, elastic, and passes the “windowpane test” (you can stretch a small piece of dough thin enough to see light through without it tearing). Alternatively, you can use a stand mixer with a dough hook on medium-low speed for 5-7 minutes.

Step 3: First Rise (1.5 – 2 hours)

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size. This may take longer in a cooler kitchen.

Step 4: Shape the Bites (15 minutes)

Preheat your oven to 425°F (220°C) . Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Punch down the dough to release the air. Transfer it to a clean work surface (no need for extra flour). Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1-inch thick. Using a bench scraper or a sharp knife, cut the rope into 1-inch pieces.

Step 5: The Baking Soda Bath (10 minutes)

This is the crucial step for pretzel magic!

  1. Bring the 8 cups of water to a rolling boil in a large, wide pot.

  2. Carefully add the baking soda (it will bubble up vigorously).

  3. Drop 8-10 dough bites into the boiling water. Don’t overcrowd the pot.

  4. Boil for 20-30 seconds, then use a slotted spoon to flip them over. Boil for another 20-30 seconds on the other side.

  5. Remove the bites with the slotted spoon, allowing excess water to drip off, and place them on the prepared baking sheets, spacing them about 1 inch apart.

Step 6: Egg Wash and Toppings (5 minutes)

In a small bowl, beat the egg with 1 tablespoon of water. Brush the top of each boiled bite with the egg wash. Immediately sprinkle generously with coarse sea salt or your chosen toppings. The egg wash helps the salt stick and gives the bites a beautiful, glossy sheen.

Step 7: Bake (10-12 minutes)

Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the pretzel bites are a deep, gorgeous golden brown. Rotate the pans halfway through for even baking.

Step 8: The Final Touch & Serving

Remove from the oven and immediately brush the hot pretzel bites with melted butter. This adds incredible flavor and softens the crust just slightly. Let them cool on the baking sheet for 5 minutes before serving.

Nutrition Information

Please note: This is an estimate calculated using standard ingredients and serving sizes. Actual values may vary.

  • Serving Size: 5 pretzel bites

  • Calories: 210

  • Total Fat: 5g

    • Saturated Fat: 3g

  • Cholesterol: 30mg

  • Sodium: 950mg (Note: This is high due to the baking soda bath and salt topping, characteristic of pretzels)

  • Total Carbohydrates: 35g

    • Dietary Fiber: 1g

    • Sugars: 1g

  • Protein: 6g

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