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If you love soft, salty sourdough pretzels, these sourdough pretzel bites will become your new favorite snack! They’re chewy on the outside, fluffy on the inside, and full of the rich flavor only sourdough can give.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

I didn’t think anything would be more fun than twisty, soft sourdough pretzels. The nostalgia alone puts them at the top of the Best Snacks Ever list.

But then I tried my hand at sourdough pretzel bites, and let me tell you, they are somehow more fun than full-sized pretzels.

Maybe it’s like the fun-sized version of candy bars. You think you’re being ripped off, not getting the full-sized version of your favorite candy, but somehow, you keep going back for more. You decide they’re cute, and somehow better for you because they’re small.

Whether you like your sourdough pretzels large or small, I think you’re going to be really excited about these sourdough pretzel bites, especially if you have little ones. Kids like things that are their size, and pretzel bites fall into that category. They fit perfectly in their hands and are a healthy, easy snack for them to munch on!

Interested? Read on

Why You’ll Love These Sourdough Pretzel Bites

I think I made my case already about why sourdough pretzel bites are bound to be your new favorite snack, but just in case, here are a few more things you’ll love about them:

• Soft, chewy, salty, and packed with delicious sourdough tang.
• Bite-sized pieces that are perfect for snacking, parties, and game day.
• Beginner-friendly sourdough recipe that’s fun to make with kids.
• Freezer-friendly and easy to reheat for quick snacks anytime.
• More flavor and better texture than store-bought pretzels.
• A great way to use up extra sourdough starter.

Ingredients You’ll Need

Here’s what you’ll need to make a batch of homemade sourdough pretzel bites:

• Sourdough starter: You’ll need active sourdough starter for the best rise.
• Water: Helps hydrate and bring the dough together.
• All-purpose flour: Keeps the pretzel bites soft and chewy. Bread flour also works for a chewier result.
• Sugar: Just enough to help with browning and flavor.
• Salt: Adds structure and enhances flavor.
• Baking soda + brown sugar: Essential for the boiling bath that gives pretzels their signature color and crust.
• Egg wash: Helps the bites bake to a deep, glossy golden brown.
• Coarse salt: For that classic pretzel topping.

How to Make Sourdough Pretzel Bites (Recipe Card Style)

Step 1: Mix the Dough. Whisk sourdough starter and water in a large bowl until smooth. Add flour, sugar, and salt, and stir until a shaggy dough forms.

Step 2: Knead. Knead with a stand mixer (6–8 minutes) or by hand (8–10 minutes) until the dough is smooth, elastic, and slightly tacky.

Step 3: Bulk Ferment. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 8–12 hours, or until puffy and well expanded.

Step 4: Shape the Pretzel Bites. Gently deflate the dough. Divide into 8 equal pieces. Roll each into a 12–15-inch rope and cut into 1-inch pieces. Transfer to a parchment-lined baking sheet and let rise for 1 hour.

Step 4: Prepare the Water Bath. Bring 6 cups of water to a simmer. Add 2 tablespoons of brown sugar and 1 tablespoon of baking soda (add slowly to avoid bubbling over).

Step 5: Boil the Pretzel Bites. Working in batches, simmer the pretzel pieces for 15 seconds. Remove with a slotted spoon and return to the baking sheet.

Step 6: Egg Wash & Salt. Brush each piece with egg wash (1 egg yolk + 1 tablespoon water). Sprinkle with coarse salt.

Step 7: Bake. Bake at 425°F (218°C) for 12–15 minutes, or until deep golden brown.

Tips for the Best Pretzel Bites

• Don’t over-flour the dough: A slightly tacky dough leads to softer pretzel bites.
• Let them rise long enough: If the bites are under-proofed, they can bake up dense.
• Boil quickly: No more than 15–20 seconds or they may become tough.
• Use parchment paper: Prevents sticking and helps with even browning.
• Rotate the pan: Ensures every bite gets that even, deep golden color.

Flavor Variations

You can easily customize these sourdough pretzel bites with fun seasoning options:

• Cinnamon sugar: Toss warm baked bites in melted butter and cinnamon sugar.
• Garlic butter parmesan: Brush with garlic butter and sprinkle with grated parmesan.
• Everything bagel: Add everything bagel seasoning before baking.
• Jalapeño cheddar: Add diced jalapeños to the dough and sprinkle cheddar on top.
• Ranch-seasoned: Dust with ranch seasoning right after the baking-soda bath.

Dipping Sauce Ideas

These pretzel bites pair well with just about anything:

• Classic yellow mustard
• Honey mustard
• Beer cheese sauce
• Ranch dip
• Cream cheese dip
• Caramel or chocolate for sweet versions

How to Store & Reheat Sourdough Pretzel Bites

• Store: Keep in an airtight container at room temperature for up to 2 days.
• Freeze: Freeze baked pretzel bites on a baking sheet, then store in a freezer bag for up to 3 months.
• Reheat: Warm in a 350°F oven for 4–6 minutes, or air-fry for 2–3 minutes until soft and warm again.

FAQs About Sourdough Pretzel Bites

Can I make the dough ahead of time?

Yes! You can shape the pretzel bites and refrigerate them overnight before boiling and baking.

Why did my pretzel bites turn out dense?

They may have been under-proofed. Make sure the dough rises long enough during the bulk ferment and the shaped bites rest for an hour.

Can I skip the baking soda bath?

No—the bath is what gives pretzel bites their deep color, chewy crust, and classic flavor.

Can I use whole wheat flour?

Yes! You can replace up to 25–30% of the flour with whole wheat. More than that will make the bites denser.

Sourdough Pretzel Bites

These soft and chewy sourdough pretzel bites are made with active sourdough starter and baked to a deep golden brown after a quick baking soda bath. Perfectly salty and irresistibly snackable, they’re an easy, fun way to use your discard or active starter and make the best bite-sized appetizer for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Bulk Ferment 8 hours hrs

Course Bread, Snack

Cuisine german

Servings 6

Ingredients

  

For the pretzel dough:

• 230 grams sourdough starter, active and bubbly (about 1 cup)
• 170 grams warm water (about 3/4 cup)
• 445 grams all-purpose flour (about 2 3/4 cups)
• 1 tbs sugar
• 1 1/2 tsp salt

For the water bath:

• large pot of boiling water
• 2 tbs baking soda
• 2 tbs brown sugar

For the egg wash

• 1 egg yolk
• 1 tbs water
• coarse sea salt

Instructions

 

• Mix the dough: In a large mixing bowl, whisk together your sourdough starter and water until smooth and milky. Add the flour, sugar, and salt, stirring until a rough dough forms. If using a stand mixer: Knead on medium speed for about 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and supple.
• First rise (bulk ferment): Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 8–12 hours, or until puffy and well expanded.
• Shape the pretzel bites: Gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 12–15 inches long. Cut each rope into 1-inch pieces. Transfer the pieces to a parchment-lined baking sheet, cover lightly, and let them rise for 1 hour.
• Prepare the water bath: In a large pot, bring 8 cups of water to a simmer. Stir in 2 tablespoons of brown sugar and 1 tablespoon of baking soda (add the baking soda slowly to avoid bubbling over).
• Boil the pretzel bites: Working in batches, add the pretzel pieces to the simmering water and boil for 15 seconds. Remove with a slotted spoon and place back on the parchment-lined baking sheet. Avoid overcrowding the pot so the pieces cook evenly.
• Egg wash and topping: Brush the boiled pretzel bites with a mixture of 1 egg yolk whisked with 1 tablespoon of water. Sprinkle generously with coarse salt.
• Bake: Bake at 425°F (218°C) for 12–15 minutes, or until deep golden brown.
• Cool & serve: Let the pretzel bites cool slightly before enjoying. They’re delicious plain, dipped in mustard, or with a cheese sauce.

Keyword sourdough pretzel bites

You’re going to Love this Recipe!

Whether you’re looking for a game-day appetizer or a fun snack for your little ones, you’re going to love these sourdough pretzel bites! They’re an easy sourdough recipe for beginners, and they pair perfectly with your favorite dipping sauce. Bring them to your next get-together and listen to everyone ooh and ahh over them. Happy baking!

For More Sourdough Recipes, check out:

Soft Sourdough Pretzels

Sourdough Discard Chocolate Chip Cookies

Sourdough Bagels

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!