Crisp on the outside and doughy on the inside, these easy sourdough pretzel bites are a delicious and flavorful snack. Just like traditional pretzels, these pretzel bites will give you all the flavor but in a smaller bite, perfect for dipping or an appetizer.

Crisp on the outside and doughy on the inside, these easy sourdough pretzel bites are a delicious and flavorful snack. Just like traditional pretzels, these pretzel bites will give you all the flavor but in a smaller bite, perfect for dipping or an appetizer.
Why We Love Sourdough Pretzel Bites
There is nothing better than a soft, chewy salty appetizer or snack. Pretzels are a favorite that hit the spot every time, but pretzel bites are a fun alternative.
Store or restaurant pretzels can contain vegetable oils, sugar, and even preservatives. These homemade pretzel bites have an option for natural or processed sugar, and contain no vegetable oil or preservatives. And, with the long-fermented sourdough, they are even a much healthier grain for you.
Whip up these sourdough pretzel bites with your sourdough starter for delicious and way healthier version of store-bought pretzels. This guilt-free, from scratch sourdough pretzel bite recipe makes for a great snack or appetizer.

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Tips for Making Sourdough Pretzel Bites
Just like sourdough bagels or sourdough English muffins, this sourdough pretzel dough can be whipped up the night before and then made the next morning, making it an easy recipe. I like to do stretch and folds on the dough to further develop the gluten and make for a softer, doughier rise at the end. But, you could also just make the dough, let it sit out all night, and shape it the next day.
Keep your kitchen at least 67 degrees F for the best results in your sourdough. Generally, the colder your kitchen is the longer it takes for sourdough to ferment. Watch out though – if it’s much over 70 degrees, your dough can easily over-ferment and lose its rise.
Use a dough cutter to cut the long pretzel logs into the pretzel bites. When I first made these pretzel bites my husband asked, how did you get the amazing shape?! I didn’t realize it was that amazing, but I just told him it was from a dough cutter. He seemed really impressed by it!
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More Sourdough Recipes from the Homestead
Einkorn Sourdough Banana Bread
Chocolate Cranberry Sourdough Bread Rolls
Best Sourdough Sugar Cookies with Einkorn Flour
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Tools Needed
Large bowl or stand up mixer with dough hook
Fork
Dough cutter or bench scraper (you can also just use a sharp knife)
Food brush
Parchment paper
2 baking trays
Cooling rack

Sourdough Pretzel Bite Ingredients
Pretzel dough:
1/2 cup sourdough starter
1 cup filtered water
2 tbsp butter, melted and cooled slightly
2-3 tbsp honey (you can also use maple syrup or cane sugar)
1 1/2 tsp salt, plus more for topping
4 1/4 cups all purpose flour
Baking soda bath:
1/4 cup baking soda
Pot of boiling water
1 egg (for egg wash)
How to Make Sourdough Pretzel Bites
In a large bowl or stand up mixer, combine the starter, water, butter, honey or sugar, and salt. Whisk together with a fork to combine.

Next add in the flour and mix with dough hook for 5-10 minutes until a consistent dough is formed. You want the dough to be a little sticky but not too sticky, and it should be nice and stretchy.
In a bowl add 1 tbsp avocado oil and place the dough inside. Place a tea towel over the top and let rise 6-8 hours in a warm spot, or until doubled in size. Or, cover with plastic and let it sit out overnight.

Note: you can also do stretch and folds here like you would with a regular sourdough loaf. Every 1-2 hours, lift up one corner of the dough, stretch it up, and fold it back down onto the center of the dough. Rotate the bowl 90 degrees and do it again, until all 4 sides have been stretched and folded. I like doing this to develop the gluten while also giving the pretzels a little extra sour flavor and fluffiness. Because the dough doesn’t need to rise much, this isn’t necessary, but I still prefer to do it this way so the gluten gets developed and the pretzel bites are nice and fluffy.

The next day, preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
Divide the dough into 4 equal portions. Roll each one out into a long roll, about 20-24 inches in length. Use your hands (not a rolling pin) to roll the dough out, starting in the middle with your hands together and gently pressing and rolling outwards to lengthen the dough. Use a bench scraper and cut into pieces, about 1 1/2 inches in length. Place each pretzel bite onto a parchment-lined baking sheet.



Add the baking soda to the boiling water, about half at a time. Then add the pretzels to the baking soda bath in batches so the bath doesn’t get too crowded. Use a spoon to move them around and flip them over at least once, keeping them in the pot for about 30 seconds total. Once finished, place them on a cooling rack with a towel underneath to catch excess water, and then transfer back on to the parchment lined baking sheet.

Whisk up the egg in a small bowl. With a food brush, brush each pretzel bite with the whisked egg. This will give the pretzel bites a nice glaze on top and also help the salt stick.

Generously sprinkle coarse sea salt over the top of all the pretzel bites.
Bake at 425 for 12-15 minutes or until they are deep golden brown. Break open and enjoy! I like to make these with an easy homemade cheese dip.

How to Store Sourdough Pretzel Bites
Pretzel bites will last in an airtight container or bag for 3-5 days.
How to Reheat Sourdough Pretzel Bites
Reheat sourdough pretzel bites by placing them on a parchment lined baking sheet, covering with a tea towel or foil, and placing in the oven on a low temperature or an already hot oven but then turning the oven off. I like to preheat my oven to 350, then place the pretzels in, then turn the oven off and let them sit for 10-15 minutes. The pretzel bites are ten times as yummy when served fresh out of the oven!
More Sourdough Recipes from the Homestead
Einkorn Sourdough French Bread
Pin it for Later!


Sourdough Pretzel Bites
There is nothing better than a soft, chewy salty appetizer or snack. Pretzels are a favorite that hit the spot every time, but pretzel bites are a fun alternative.
Ingredients
- 1/2 cup sourdough starter
- 1 cup filtered water
- 2 tbsp butter, melted and cooled slightly
- 2-3 tbsp honey (you can also use maple syrup or cane sugar)
- 1 1/2 tsp salt, plus more for topping
- 4 1/4 cups all purpose flour
Baking Soda Bath
- 1/4 cup baking soda
- Pot of boiling water
- 1 egg (for egg wash)
Instructions
In a large bowl or stand up mixer, combine the starter, water, butter, honey or sugar, and salt. Whisk together with a fork to combine.
Next add in the flour and mix with dough hook for 5-10 minutes until a consistent dough is formed. You want the dough to be a little sticky but not too sticky, and it should be nice and stretchy.
In a bowl add 1 tbsp avocado oil and place the dough inside. Place a tea towel over the top and let rise 6-8 hours in a warm spot, or until doubled in size. Or, cover with plastic and let it sit out overnight.
Optional Note: You can also do stretch and folds here like you would with a regular sourdough loaf. Every 1-2 hours, lift up one corner of the dough, stretch it up, and fold it back down onto the center of the dough. Rotate the bowl 90 degrees and do it again, until all 4 sides have been stretched and folded. I like doing this to develop the gluten while also giving the pretzels a little extra sour flavor and fluffiness. Because the dough doesn’t need to rise much, this isn’t necessary, but I still prefer to do it this way so the gluten gets developed and the pretzel bites are nice and fluffy.
The next day, preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
Divide the dough into 4 equal portions. Roll each one out into a long roll, about 20-24 inches in length. Use your hands (not a rolling pin) to roll the dough out, starting in the middle with your hands together and gently pressing and rolling outwards to lengthen the dough. Use a bench scraper and cut into pieces, about 1 1/2 inches in length. Place each pretzel bite onto a parchment-lined baking sheet.
Add the baking soda to the boiling water, about half at a time. Then add the pretzels to the baking soda bath in batches so the bath doesn’t get too crowded. Use a spoon to move them around and flip them over at least once, keeping them in the pot for about 30 seconds total. Once finished, place them on a cooling rack with a towel underneath to catch excess water, and then transfer back on to the parchment lined baking sheet.
Whisk up the egg in a small bowl. With a food brush, brush each pretzel bite with the whisked egg. This will give the pretzel bites a nice glaze on top and also help the salt stick.
Generously sprinkle coarse sea salt over the top of all the pretzel bites.
Bake at 425 for 12-15 minutes or until they are deep golden brown. Break open and enjoy! I like to make these with an easy homemade cheese dip.
Notes
How to Store Sourdough Pretzel Bites
Pretzel bites will last in an airtight container or bag for 3-5 days.
How to Reheat Sourdough Pretzel Bites
Reheat sourdough pretzel bites by placing them on a parchment lined baking sheet, covering with a tea towel or foil, and placing in the oven on a low temperature or an already hot oven but then turning the oven off. I like to preheat my oven to 350, then place the pretzels in, then turn the oven off and let them sit for 10-15 minutes. The pretzel bites are ten times as yummy when served fresh out of the oven!
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