Sourdough Discard Pretzel Bites – Cinnamon Sugar Or Sea Salt

If you want a delicious homemade treat that you can customize to satisfy either your salty or sweet cravings, then look no further than these sourdough discard pretzel bites!

There’s nothing quite like a chewy, soft pretzel from a ballpark or stadium. You know the kind that are bigger than your hand and coated in coarse sea salt and served with a side of gooey cheese for dipping? Well, now you can enjoy those same flavors but using your sourdough discard and in easy-to-make (and eat!) bite-sized pieces!

These pretzel bites are perfect for when you want to watch the next big game but from the comfort of your own home. Or if you just want to enjoy a delicious, freshly baked treat any night of the week!

I’ve included directions for both salted pretzel bites and cinnamon sugar ones. The salted ones are perfect for dipping into your favorite cheese sauce. And while the cinnamon sugar ones are perfect as is, I won’t tell anyone if you decide to dip them into a bit of frosting or melted chocolate!

This recipe provides you with enough dough to make a total of 80 bites. They are cooked in two batches, so we like to make half of them salted and half of them sweet. It’s truly the best of both worlds!

Pretzel Bites Ingredients

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Aside from the sourdough discard, these pretzel bites really don’t require any fancy ingredients. Most are items you likely already have in your kitchen.

This recipe is a great way to use up some of that sourdough discard you have accumulating in your fridge. (For another great way to use up your discard, check out my Sourdough Discard Chocolate Chip Cookies recipe.)

Don’t have a sourdough starter? Learn how to start one from scratch using my simple tips. I walk you through the entire process day by day so you can create a happy, bubbly sourdough starter that you can use as often as you like or store in your fridge until you are ready for baking. Just see, “Making A Sourdough Starter From Scratch – A Simple No-Fuss Way”.

Ok, now on to the ingredients!

Pretzel Dough Ingredients

• Warm Water – You want the temperature of the water to be around 105 to 115º Fahrenheit to help wake up the yeast. Anything much hotter can end up killing it.
• Granulated Sugar – The sugar works with the yeast as its food source to help kickstart the fermentation process.
• Active Yeast – Even though we are using sourdough discard, you still need the help of the yeast to create soft, puffy pretzel bites.
• Sourdough Discard – This is unfed sourdough starter. If you’ve been keeping the discard in your fridge, allow it to come to room temperature before using.
• All-Purpose Flour – While this recipe calls for 5 cups of flour, start out using 4 cups. Then, gradually add more flour until the desired consistency of the dough is reached. A lot of bread baking goes off of the feel of the dough as opposed to exact measurements. Besides, flour is one ingredient that can be measured quite differently from person to person.
• Salt – Regular table salt or kosher salt is fine.
• Salted Butter, Melted – I like to use salted stick butter because that’s what we usually have on hand. If you only have unsalted butter or prefer to use that, just increase the amount of salt in the dough by a small pinch.

Water Bath Ingredients

It might sound weird, but after you create and divide your pretzel dough, you need to give it a little bath in a water and baking soda solution. This helps give the pretzel bites that iconic brown and slightly crispy crust while leaving the inside soft and chewy. Even though it’s a bit of a pain, it’s a step that you don’t want to skip.

• Water
• Baking Soda

Sea Salt or Cinnamon Sugar Topping Ingredients

There are two main toppings that we use most often, coarse sea salt and cinnamon sugar. You can also try topping your sourdough discard pretzel bites with everything bagel seasonings or play around with other seasonings to find one you and your family like. I will provide instructions for the first two options.

Please note that for all toppings aside from the cinnamon sugar, you add the ingredients prior to baking. The cinnamon sugar mix is added after baking.

For the Sea Salt Topping (or any other topping like the everything bagel seasoning), you need:

• Coarse Sea Salt 
• A Large Egg Yolk
• Small Amount of Water

For the Cinnamon Sugar Topping, you need:

• Salted Butter, Melted
• Granulated Sugar
• Ground Cinnamon

Instructions For Sourdough Discard Pretzel Bites

Make The Pretzel Dough

In your stand mixer bowl, mix together the warm water and sugar until the sugar is dissolved. Then, sprinkle the yeast on top and allow it to foam for 5 to 10 minutes. Don’t be surprised if some of the yeast drops to the bottom of the bowl. Give it a few minutes and it will start to rise back to the top again.

Next, add the sourdough discard, 4 cups of flour, salt, and melted butter. Mix everything on low speed using a dough hook until well combined. You may need to stop and scrape the sides of the bowl occasionally to make sure everything gets incorporated.

If the dough is still wet (and it most likely will be at this point), add 1/4 cup of flour at a time. Mix well after each addition. You will likely end up using around 5 cups of flour as opposed to 4 cups when all is said and done. Again, it’s not the exact measurement that is important but the feel and texture of the dough.

The dough should be smooth and pull away from the sides of the bowl when it is ready. If you handle the dough, it might feel slightly tacky but there won’t be any residue left on your fingers. If it is sticking to your fingers and leaving behind dough, add 1 tablespoon of flour at a time until you reach the desired texture. Then, continue to knead the dough on low speed or by hand for an additional 3 to 4 minutes.

Proof The Dough

Remove the pretzel dough from the mixing bowl and shape it into a smooth ball. Place it in a large bowl that has been lightly coated with oil. (I use olive oil.) Choose a bowl that is at least double the size of the dough ball so it has room to expand.

Cover the bowl with a damp kitchen towel or a piece of lightly greased plastic wrap and place it in a warm location. Allow the dough to proof until it has doubled in size. This usually takes about an hour, but that can vary depending on how hot or cold your kitchen is.

My oven has a “dough proofing” setting, so I usually stick it in there to help speed up the proofing process. Just don’t forget it’s in there and accidentally turn on your oven for preheating!

After the dough has doubled or more, preheat your oven to 450º Fahrenheit. (Again, remove it from your oven before preheating if you went that route!) Also, line two baking sheets with parchment paper and set aside.

Divide The Dough – Sourdough Discard Pretzel Bites

Now it’s time to get your water bath heating up while you prepare the dough. In a large saucepan, add the water and baking soda and stir until combined. Bring the mixture to a boil over medium heat and keep warm while you cut up the dough.

Gently remove the dough from the proofing bowl and place it on a flat, clean surface. Do not flour the surface because you need a bit of traction for this part.

Divide the dough into 8 equally sized pieces. I like to use a kitchen scale so I can be a bit more precise. Just weigh the entire mass of dough and divide by eight. You can definitely just eyeball it though if you prefer. (This is similar to the kitchen scale I use – Product Link: Etekcity Food Kitchen Scale)

Take one of the 8 sections and roll it into a long rope, measuring around 12 inches long and about an inch in diameter. Cut the strip into 10 equal-sized pieces. (Using a kitchen bench scraper makes quick work of this process – Product Link: Rachael Ray Bench Scrape)

Water Bath Time

Now it’s time for the pretzel bites’ bath! Ensure that your water solution is back up to boiling. Working in small batches, drop the pieces into your boiling water. I usually do eight pieces at a time.

Once the pieces float to the surface, allow them to boil for about 5 to 10 seconds, turning them if needed. Then, remove them with a large slotted spoon or spider strainer.

Place them on a prepared baking sheet, spacing them out so you have 40 pieces per baking sheet. (I usually place mine in five rows of eight pretzel bites.) Continue until you have enough bites to fill one baking sheet.

I then move on to adding the toppings for that batch of 40 if I am going that route and baking. That way, I can cut up and boil my second batch of bites while the first ones are baking.

Add Your Toppings & Baking – Sourdough Discard Pretzel Bites

The cinnamon and sugar topping will be added AFTER baking, whereas all other toppings will be added BEFORE baking. Note: If you plan on making these ahead of time and storing or freezing, do not add the toppings before baking. Only brush them with the egg wash.

For All Toppings Besides Cinnamon Sugar: Whisk together the egg yolk and a small amount of water in a small bowl. Lightly brush the egg wash onto the tops of each pretzel bite. Then, sprinkle each one with coarse sea salt or whatever other desired topping you want (like everything bagel seasoning).

For Both: Bake the sourdough discard pretzel bites in the preheated oven for 10 to 14 minutes. The tops of the pretzel bites should be golden brown when they are done. Check them after the first 10 minutes and every two minutes thereafter.

For Cinnamon Sugar Topping:  While the pretzel bites are baking, melt the butter in a small bowl. Mix together the sugar and cinnamon in another small bowl. Note: If you are only seasoning 40 bites at a time (one baking sheet’s worth), use only half of the butter and cinnamon sugar mix. (So 1 Tbsp melted butter, 1/4 cup sugar, and 1 tsp of cinnamon for 40 bites.)

After baking, add the warm pretzel bites to a large bowl or a gallon-sized ziplock bag. One baking sheet of 40 bites fits perfectly into a gallon-sized ziplock bag. Pour the melted butter over the bites and gently shake to coat. Then sprinkle with the cinnamon sugar mixture. Again, gently shake to evenly coat the bites.

Enjoy the pretzel bites warm or at room temperature. Store any leftovers in an air-tight container. (Note: If you added salt to the bites before baking and then store any leftovers, they will become a bit soggy. I don’t mind this texture, but some might.)

To reheat room temperature pretzel bites, use your microwave for a more chewy texture or your oven for a crisper crust. To use your oven, preheat the oven to 350º F. Place the bites on a baking sheet and reheat for 3 to 5 minutes or until the bites are heated through.

Frequently Asked Questions

Can I make these ahead of time? Yes, you can make both the dough and the pretzel bites ahead of time. Make the dough as instructed, but store it in your refrigerator after the first rise in an airtight container for up to two days. Allow the dough to come to room temperature before dividing and dropping in the water bath.

If baking the bites ahead of time, omit adding the salt or any other toppings when baking them (still do the egg wash, though). Once you are ready for serving, preheat your oven to 350º. Brush the tops of the bites with water and add your coarse salt or other seasonings. Reheat for 3 to 5 minutes or until the bites are heated through. Add the melted butter and cinnamon sugar after reheating.

Can the dough be frozen? Yes, freeze the pretzel bites dough after the first rise. Before using, allow the dough to thaw in your refrigerator overnight. Let the dough come to room temperature before dividing and placing the dough in the water bath.

Can the bites be frozen? Yes, you can freeze the bites after baking. Omit adding the salt or other toppings before baking (only do the egg wash). Bake the bites as instructed and allow them to cool completely. Store the bites in a freezer-safe ziplock bag or container for around 3 months.

How to reheat frozen bites? Preheat your oven to 350º F. Place the bites on a baking sheet. Brush the tops lightly with a little bit of water. For toppings other than cinnamon sugar, add the salt or seasonings. Bake from frozen for 10 to 15 minutes or until the bites are heated through. Add the cinnamon sugar as instructed above, if going that route.

Until next time, thanks for stopping by!
– Chelsea

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