They’re buttery, salty, and slightly crisp on the outside. What’s not to love? My husband and I enjoy these especially during football season with a side of homemade cheese dip.
Key Takeaways: Sourdough Soft Pretzel Recipe
- Prep Time: 25 minutes
- Bake Time: 25 minutes
- Fermenting Time: 12 hours
- Total Time: 12 hours and 50 minutes
- Servings: 4
- Cooking Method: Water bath on stove then baked
- Flavor & Texture: Crunchy outside, pillowy inside, buttery, savory, salty
- Difficulty: Easy
- Why this Recipe?: Better tasting and better for you than pre-made, simple steps, perfect for snacking, hosting, and football season
Growing up, my family would get pretzels at Auntie Anne’s every time we went to the mall. I always loved getting the pretzel bites and cheese dip. It was a match made in heaven!
Years later, I decided to make a recipe for them at home with sourdough. I highly recommend pairing them with softened cream cheese, homemade cheddar cheese dip, or homemade jalapeno cheddar cheese dip for dipping.
Why You’ll Love This Recipe
- Better than Frozen: The taste and texture are so much better tasting and better for you than pre-made.
- Simple Steps: Each step is easy to follow, so even beginners can make it.
- Great for game day: When you pair these bites with homemade cheese dip, it’s the perfect snack for football season!
Ingredients
- fed sourdough starter: make sure it’s active and bubbly
- water: I recommend filtered so it doesn’t mess with the starter
- avocado oil: you could also use olive oil or melted butter
- sea salt: I use fine sea salt
- all-purpose flour: I use organic, unbleached but any works
- water: this is for the water bath before baking
- pure maple syrup: this is for the water bath, honey works too
- baking soda: use any brand, it’s for the water bath
- melted butter: salted or unsalted works, I use salted
Tools You May Need
How To Make Sourdough Pretzel Bites
Feed Your Starter
BEFORE YOU GET STARTED: If your starter isn’t already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it’s active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.
Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it’s bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make the Dough
In a large mixing bowl, add all pretzel dough ingredients and stir to combine until a dough forms. Use your hands to bring it into a dough ball.(Depending on your starter’s hydration the dough consistency can vary. Add extra water if it’s too dry or extra flour if it’s too wet)
Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one). To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.
The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.
Shape and Water Bath
After dough is fermented, turn it out on the counter and slice into small chunks (about 1/2 inch thick). Set aside.
Fill a medium sized pot half full and bring to a boil over high heat. Stir in baking soda and maple syrup until dissolved then turn heat down to medium.
Being adding dough chunks, a few at a time (don’t over crowd the pot).
Let dough soak for 30 seconds then remove and place on a sheet pan. Just make sure they aren’t touching. Repeat until all dough has gone through the water bath.
Bake and Enjoy
Bake at 425 degrees Fahrenheit for 25 minutes.
Once baked, remove from pan and place in a mixing bowl along with melted butter and a little sea salt (to taste). Toss until evenly coated and serve immediately. Enjoy!
How to Serve Sourdough Pretzel Bites
I recommend serving pretzel bites with a dipping sauce of some sort. Here are our favorites:
- softened cream cheese
- homemade cheddar cheese dip
- homemade jalapeno cheese dip
Molly’s Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Make sure the dough doubles in size during the bulk ferment so they’re light and fluffy.
- When doing the water bath, try not to leave them in for longer than 30 seconds.
How to Store and Reheat
Storing Instructions
Store pretzel bites in an air-tight container for 2-3 days at room temperature or in the fridge for 4-5 days.
Reheating Instructions
When you’re ready to enjoy leftover pretzel bites, pop them on a sheet pan and heat in the oven at 375 degrees Fahrenheit until warm.
Recipe FAQs
Baker’s Timeline
- Friday morning: feed your starter
- Friday 6pm: make the dough
- Friday 7pm – Saturday 7am: bulk ferment
- Pop the dough in the fridge until you’re ready to continue
- Saturday 11am: shape and water bath
- Saturday 11:20am: bake
- Saturday 11:55am: enjoy!
More Savory Sourdough Snacks
- Soft Sourdough Pretzels
- Sourdough Cheddar Cheese Muffins
- Sourdough Southern Cheese Straws
- Sourdough Jalapeno Popper Scones
- Sourdough Asiago Bagels
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
Sourdough Pretzel Bites
Ingredients
Pretzel Dough
- 1/4 cup active sourdough starter
- 1/2 cup water
- 2 Tbsp avocado oil (or melted butter)
- 1 tsp fine sea salt
- 1 1/2 cups all-purpose flour (I use organic unbleached but any works)
Water Bath
- water
- 2 tsp pure maple syrup (or honey)
- 1 Tbsp baking soda
Topping After Baking
- 3 Tbsp melted butter
- fine sea salt
Instructions
Feed Your Starter
- BEFORE YOU GET STARTED: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make the Dough
- In a large mixing bowl, add all pretzel dough ingredients and stir to combine until a dough forms. Use your hands to bring it into a dough ball.(Depending on your starter's hydration the dough consistency can vary. Add extra water if it's too dry or extra flour if it's too wet)
- Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one). To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
- After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.
Shaping and Water Bath
- After dough is fermented, turn it out on the counter and slice into small chunks (about 1/2 inch thick). Set aside.
- Fill a medium sized pot half full and bring to a boil over high heat. Stir in baking soda and maple syrup until dissolved then turn heat down to medium.
- Being adding dough chunks, a few at a time (don’t over crowd the pot).
- Let dough soak for 30 seconds then remove and place on a sheet pan. Just make sure they aren’t touching. Repeat until all dough has gone through the water bath.
Bake and Enjoy
- Bake at 425 degrees Fahrenheit for 25 minutes.
- Once baked, remove from pan and place in a mixing bowl along with melted butter and a little sea salt (to taste). Toss until evenly coated and serve immediately. Enjoy!
Video
Awesome pretzel bits!! Your not kidding these are so much tastier then Auntie Anne’s.
Easy recipe to follow and make.
Love that you can control the amount of salt to put on them.
Your cheese dipping sauce is delicious also! Goes wonderful with these.
Thanks for a great recipe!
Thank you so much!! No, I was not 😂, they’re so delicious! Thank you for sharing what you love about this recipe. So glad you enjoyed my pretzel bites!