Sourdough pretzel bites are snack-sized dough pieces with a crisp mahogany crust and a soft, pillowy inside. You mix warm water, whey and malt syrup for a malty aroma, then rest and quick bake for a fresh bite.
This recipe addresses dough sticking, blandness, uneven color, and challenging texture, ensuring fast, flavorful bites perfect for busy days.
I’ve battled dough that stuck to my hands (so annoying), odd texture and flat crust in pretzel bites recipes. This easy sourdough pretzel recipe stops sticking, bland chew and uneven color when I need a fast snack after school.
It works because you rest the dough for 30 minutes, then boil each bite for a minute before a 15 to 18 minute bake at 400°F. I dust my board with cornstarch for easy rolling. You get crisp crusts and soft centers without guesswork, even when life gets hectic.
If you want a sweet treat to go with these bites, try my Rice Krispie Chocolate Chip Cookies, which bake in under 15 minutes.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to bread flour.
- This recipe contains butter and egg wash, so it is unsuitable for dairy-free and vegan diets.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe is not keto or low-carb due to high carbohydrate content from flour.
- This recipe is nut-free.
Why You Will Love This Recipe
- Clear Tangy Bite I love how mature starter and 2 tbsp barley malt syrup give a bright tang to every bite of my sourdough pretzel bites.
- Soft, Chewy Crumb Adding ½ cup whey and a 30-minute autolyse yields a tender interior I notice even after baking and cooling.
- Deep Brown, Snappy Crust A quick 60-second soda bath with ½ cup baking soda plus 1 tbsp diastatic malt powder results in that classic snap and hue.
- Flexible Prep Schedule I appreciate that I can proof same-day at 75 °F for 3 hours or chill overnight, fitting these pretzel bites into my busy week.
Easy Sourdough Pretzel Bites
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 24 bites 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Sourdough pretzel bites are snack-sized dough pieces with a crisp mahogany crust and a soft, pillowy inside. This recipe ensures a perfect texture and flavor without the guesswork.
Ingredients
- 1 cup (240g) Sourdough starter (100% hydration)
- 4 cups (480g) Bread flour
- ½ cup (120ml) Warm water (95°F)
- ½ cup (120ml) Whey
- 2 tablespoons (30g) Barley malt syrup
- 1 tablespoon (15g) Diastatic malt powder
- 2 tablespoons (28g) Unsalted butter, melted
- 1 tablespoon (18g) Kosher salt
- ½ cup (120g) Baking soda (for bath)
- 10 cups (2.4L) Water (for bath)
- 1 large Egg, beaten with 1 teaspoon water
- 1 tablespoon (8g) Cornstarch (for dusting)
- 2 teaspoons (6g) Kosher salt (for topping)
Instructions
- In a large bowl, whisk together the bread flour, diastatic malt powder, barley malt syrup, and 1 tablespoon of kosher salt. Add the warm water and whey, stirring until no dry spots remain. Cover the bowl and let it rest for 30 minutes. This autolyse stage helps develop gluten naturally, allowing your dough to gain strength without the need for excessive kneading.
- Add your active sourdough starter and melted butter into the rested dough. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook on low speed for about 5 minutes until the mixture forms a smooth, elastic dough. Conduct the windowpane test by stretching a small piece of dough; if it stretches without breaking and allows light to shine through, you’ve built enough gluten for a chew.
- Cover the dough and let it rise in a warm space (around 75°F) for 3 hours, folding every 45 minutes. If you prefer an overnight option, cover and refrigerate for 8 to 12 hours. Remove from the refrigerator and let it rest at room temperature for 30 minutes before shaping. During the folding intervals, the dough will trap gas and create an even crumb structure.
- Lightly dust your work surface with cornstarch to prevent sticking. Gently deflate the dough and divide it into two equal pieces. Roll each piece into a log about 1 inch in diameter. Cut the logs into 1-inch bites and place them on a parchment-lined baking sheet.
- In a wide pot, bring 10 cups of water to a boil. Carefully add ½ cup of baking soda and stir to combine. Reduce the heat to maintain a gentle simmer.
- Prepare an egg wash by beating one large egg with 1 teaspoon of water in a small bowl. This wash gives the pretzel bites a nice sheen and helps the kosher salt adhere to the surface.
- Working in batches, carefully drop the pretzel bites into the simmering water, boiling them for 30 seconds on one side before flipping and boiling for another 30 seconds. Use a slotted spoon to transfer the bites to a wire rack to drain. Preheat your oven to 400°F, with the rack positioned in the middle. Arrange the boiled bites on the parchment-lined baking sheet, brush them with the egg wash, and sprinkle with 2 teaspoons of kosher salt. Bake for 15 to 18 minutes until they turn deep brown and develop a crusty exterior, rotating the baking sheet halfway through for even baking.
- Once baked, transfer the pretzel bites to a wire rack to cool for about 5 minutes before serving. This cooling period allows steam to escape, ensuring the crust maintains its crispiness.
Notes
- The diastatic malt powder is key for achieving a deep color and chewy texture. Without it, your pretzel bites won’t brown as well, so it’s a crucial ingredient, not optional.
- The addition of whey softens the crumb, making for a more enjoyable bite. If you don’t have whey, you can substitute an equal amount of water, but this may result in a slightly firmer texture.
- Don’t skip sprinkling the bites with salt after the egg wash; it adds a savory note that complements the tangy sourdough taste.
- For best results, ensure your sourdough starter is active and bubbly; allow it to come to room temperature before incorporating it into the dough.
- If you want to freeze the pretzel bites, cool them completely, freeze in a single layer, and then transfer to a sealed bag. Reheat from frozen at 350°F for 5 to 7 minutes.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- Sourdough starter (100% hydration): choose active and bubbly; rest at room temp 30 minutes before mixing to wake natural yeast.
- Bread flour: pick high-protein brand; spoon and level into cup for accurate weight, yields chewy interior.
- Whey: strain plain yogurt or grab liquid whey; adds softness and tender crumb; swap equal water but texture changes.
- Barley malt syrup: choose brands like Briess; deepens tang and color; honey can replace measure for measure.
- Diastatic malt powder: get Bob’s Red Mill for enzyme boost; promotes brown crust and chew; omit it and crust won’t brown as much.
- Cornstarch (dusting): dust work surface lightly; stops logs from sticking and rolls smooth; shake off excess.
Recipe Baking Tips
- If dough sticks when rolling logs, dust surface and hands with 1 tablespoon cornstarch before dividing.
- When bites flatten in soda bath, lower heat to maintain a gentle simmer in 10 cups water for 30 seconds each side.
- If crust darkens before 15 minutes, tent bites with foil 10 minutes into baking.
- If salt falls off after egg wash, press 2 teaspoons kosher salt onto bites immediately after brushing.
- For dense crumb, extend autolyse by 15 minutes before mixing starter.
Serving Suggestions
Serve sourdough pretzel bites with honey mustard dip or beer cheese sauce and plate alongside spinach arugula salad or garlic butter spread on focaccia slice. Arrange sourdough pretzel bites atop tomato basil soup bowl or serve with potato chowder and include dill pickle spears on side for crunch.
Use quick pretzel bites in slider assembly with smoked beef brisket and cheddar on brioche to craft pretzel bun sliders. Add sourdough pretzel bites to French onion soup garnish or stir bites into clam chowder bowl to lend starch element.
Top sourdough pretzel bites with garlic butter dip or brush bites with melted butter and scatter salt flakes on top. Serve alongside cheddar ale dip or drizzle Dijon mustard vinaigrette over bites before plating on board and include chive sprigs for garnish.
Recipe variations
- You can use honey instead of barley malt syrup (2 tbsp) in the dough for a subtle sweet note.
- Add 1 tbsp garlic-herb salt before baking for savory sourdough pretzel bites. They pair well with my Marble Rye Bread.
- Either whey or buttermilk (½ cup) adds softness to these quick pretzel bites.
- If using double batch, increase dough to 8 cups flour and 2 cups starter for about 80 bites.
Save This Recipe!
How to Store?
To keep your sourdough pretzel bites fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep in a cool spot.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Warm on a wire rack in a 350°F oven for 5 minutes before serving.
Freezing: Lay cooled bites in a single layer in a freezer bag or freezer container up to 3 months. Thaw at room temperature. Refresh in a 350°F oven for 5 minutes.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Chocolate Oatmeal Cookies
- Eggless Chocolate Chip Cookies
If you enjoyed this easy sourdough pretzel bites or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
