Soft & Chewy Sourdough Pretzel Bites🥨

If you love soft, chewy pretzels, these Sourdough Pretzel Bites are a must-try! Made with active sourdough starter, these little bites have a slight tang, a golden crust, and a pillowy interior. They're perfect for snacking, game day, or serving with your favorite dips like warm cheese sauce, mustard, or honey butter.

This recipe uses only natural sourdough fermentation, meaning no commercial yeast—just a little patience and a whole lot of flavor!

Why You’ll Love This Recipe

✔ No Commercial Yeast – Naturally fermented with your sourdough starter.✔ Soft, Chewy, and Golden Brown – Just like classic soft pretzels, but bite-sized!✔ Perfect for Snacking – Serve with dips or enjoy as a grab-and-go treat.✔ Easy & Fun to Make – A rewarding baking project with simple steps!

The Recipe: Naturally Leavened Sourdough Pretzel Bites

Ingredients:

For the Dough:

• 250g active sourdough starter (fed & bubbly)

• 400g warm water

• 650-700g all-purpose or bread flour (range depending on humidity of where you live) You want the dough to be be firm and not too sticky to the touch, do not be afraid to add more flour when it is mixing if it looks too wet! Or if it looks to dry, add a little more water!

• 15 grams salt

• 80 grams honey or brown sugar

• 3 tablespoons unsalted butter, softened (added after bulk fermentation)

For the Baking Soda Bath:

• 8 cups water

• ¼ cup baking soda

• 2 tablespoons of brown sugar

For Topping:

• 1 egg (for egg wash)

• Coarse pretzel salt or flaky sea salt

• Melted butter (for brushing, optional)

Instructions:

Step 1: Make the Dough

1. In a large mixing bowl or stand mixer, combine the active sourdough starter, warm water, honey (or brown sugar). Mix until well combined.

2. Add the flour and salt, mixing until a rough dough forms.  If dough is not dry enough add more flour, you are looking for a stiffer dough that is not sticky to the touch.

3. Knead by hand for 8–10 minutes (or use a stand mixer with a dough hook for 5–6 minutes) until the dough is smooth and elastic.

Step 2: Bulk Fermentation

1. Let it ferment at room temperature (70–75°F) for 4–6 hours, or until it has doubled in size. Fermentation may take longer in cooler temperatures. After bulk fermentation, use the bread paddle and use it to mix the butter into your dough thoroughly. Mix for about 8-10 minutes are until butter is throughout.

📌 Overnight Option: If you prefer, raise the dough overnight (8–12 hours) and continue the next day for even deeper flavor!

Step 3: Shape the Pretzel Bites

1. Once the dough has risen, turn it out.

2. Divide the dough into 4 equal pieces and roll each into a long rope, about ½ to ¾ inch thick.

3. Use a sharp knife or bench scraper to cut each rope into 1-inch bite-sized pieces.

Step 4: Baking Soda Bath (Essential for That Pretzel Crust!)

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large pot, bring 8 cups of water to a rolling boil.

3. Add ¼ cup baking soda (be careful—it will bubble up!).

4. Drop the pretzel bites into the water in batches, boiling for 20–30 seconds. This step gives the pretzels their classic chewy texture and deep brown color.

5. Use a slotted spoon to transfer the boiled pretzel bites onto the parchment-lined baking sheet.

Step 5: Bake the Pretzel Bites

1. Brush the pretzel bites with egg wash for a glossy finish.

2. Sprinkle generously with coarse salt or flaky sea salt.

3. Bake for 20-25 minutes, or until golden brown and puffed.

4. Remove from the oven and brush with melted butter (optional, but SO good!).

Serving & Storage

🥨 Serve warm with cheese dip, mustard, or honey butter!🥨 Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to crisp them back up.🥨 Freeze for later – Let cool completely, then store in a freezer bag for up to 3 months.

Tips for Perfect Sourdough Pretzel Bites

✔ Use an Active Starter – Your starter should be bubbly and at peak strength for the best rise.✔ Don’t Skip the Baking Soda Bath – This is key for that signature pretzel flavor and chewy texture.✔ Brush with Butter – Adds a rich, soft finish that makes them even more irresistible!✔ Try Different Toppings – Sprinkle with cinnamon sugar for a sweet version!

Why You’ll Love These Sourdough Pretzel Bites

These naturally fermented pretzel bites are a fun and delicious way to use your sourdough starter. They have deep flavor, a golden chewy crust, and a soft, pillowy interior—everything you want in a classic soft pretzel.

Perfect for snacking, sharing, and dipping in your favorite sauces!

If you make this recipe, I’d love to see it! Tag me on Instagram @Weeknight_Homemaker and share your sourdough baking adventures.

Happy baking!

Lauren 💕

The Weeknight Homemaker