Sourdough Pretzel Bites


These pretzel bites are a crowd favorite and so easy to make and take to an event! (Or just munch on in your kitchen!)


For dough:
1 cup + 2 Tablespoons warm water
1 Tablespoon dark brown sugar
1 ¼ teaspoons active dry yeast
200 grams (about ¾ cup) sourdough discard unfed, at room temperature
567 grams (about 4 cups) all-purpose flour
2 teaspoons kosher salt
4 Tablespoons unsalted butter melted

For boiling:
10 cups water
⅔ cup baking soda


  1. Combine the warm water (1 cup + 2 Tbsp) and dark brown sugar in a bowl or a stand mixer.
  2. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
  3. Add the sourdough discard, flour, salt and melted butter and mix using the dough hook attachment (or a spoon/your hands) until well-combined. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.
  4. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms (the dough shouldn’t be sticky!)
  5. Shape the dough into a ball and transfer to a large bowl.
  6. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.
  7. Line 2 baking trays with parchment paper and set aside.
  8. Turn the dough out onto a smooth, dry work surface (no need to flour or oil).
  9. Divide into 8 equal-sized pieces.
  10. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces (about 1 inch long.)
  11. Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking sheet.
  12. Preheat oven to 450°F.
  13. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
  14. Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon, shake off excess water, and spread the bites on the baking sheet so they have room to expand. The bites will be easier to spread while they’re still wet; they’ll become stickier as they dry.
  15. Lightly brush each pretzel bite with egg wash and sprinkle with your toppings (flaky sea salt, everything bagel seasoning, garlic etc.)
  16. Bake until golden brown, approximately 13-14 minutes.
  17. Place on a cooling rack to cool fully.


Servings: 8
Prep time: Approx. 1 hour/rise time 1 hour
Cook time: 14 minutes
Total time: Approx. 2.5 hours
Other: If you’re doing cinnamon sugar, omit the eggwash. After they’re done in the oven brush with melted butter and roll in cinnamon/sugar mixture before setting on the drying rack
Find more sourdough recipes here





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