Description

These sourdough pretzel bites are the perfect combination of chewy, tangy, and crispy with a deep golden-brown crust. Whether you’re using up sourdough discard or working with an active starter, this easy homemade recipe guarantees soft, flavorful pretzel bites perfect for dipping in cheese sauce, mustard, or honey butter. Enjoy them as a party snack, appetizer, or game-day treat!

Ingredients

For the Dough:

1 cup sourdough discard (or active sourdough starter)
½ cup warm water (110°F)
2 tablespoons dark brown sugar
2 ¼ teaspoons dry active yeast (optional for quicker rise)
2 teaspoons salt
3 ½ to 4 cups bread flour or all-purpose flour
2 tablespoons unsalted butter, melted

For the Baking Soda Bath:

8 cups water
¼ cup baking soda

For Topping:

1 egg yolk + 1 tablespoon water (egg wash)
1 tablespoon coarse sea salt (or pretzel salt)
2 tablespoons unsalted butter, melted (for brushing)

Instructions

Step 1: Prepare the Dough

In a mixing bowl, whisk together sourdough discard, warm water, brown sugar, and yeast (if using). Let it sit for 5 minutes until bubbly.
Add melted butter, salt, and 3 ½ cups flour to the mixture. Stir until a dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Add extra flour if needed.
Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 2-4 hours (or overnight in the fridge for more flavor).

Step 2: Shape the Pretzel Bites

Once the dough has doubled in size, punch it down and divide it into 6 equal portions.
Roll each portion into a 12-inch rope and cut into 1-inch bite-sized pieces.
Place them on a parchment-lined baking sheet and let them rest for 15 minutes.

Step 3: Boil in a Baking Soda Bath

Preheat the oven to 425°F (220°C).
Bring 8 cups of water to a boil in a large pot. Add ¼ cup baking soda.
Drop a few pretzel bites into the boiling water for 20-30 seconds. Remove with a slotted spoon and place them back on the baking sheet.

Step 4: Bake the Pretzel Bites

Brush each pretzel bite with egg wash and sprinkle with coarse sea salt.
Bake for 12-15 minutes, or until golden brown and crisp.
Immediately brush with melted butter for extra flavor.

Step 5: Serve and Enjoy!

Let the pretzel bites cool slightly, then serve warm with cheese sauce, mustard, or honey butter.

Notes

Make-Ahead Tip: You can prepare the dough a day ahead and refrigerate overnight for enhanced flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Freezing Instructions: Freeze baked pretzel bites for up to 3 months in a ziplock bag. Reheat in a 350°F oven for 5-7 minutes.
Flavor Variations:
- Brush with garlic butter for a savory twist.
- Toss with cinnamon sugar after baking for a sweet version.
- Sprinkle with grated parmesan and herbs for an Italian touch.

Prep Time: 15 min
Cook Time: 15 min
Category: Breakfast
Cuisine: German-American

Nutrition

Serving Size: 5-6 bites
Calories: 180 kcal
Sodium: 300mg
Fat: 2g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g