If you’re looking for a snack that combines that perfect golden crust with a delightfully chewy interior, you’re in for a treat with this Easy Sourdough Pretzel Bites Recipe. These little bites are not just addictive; they boast a depth of flavor thanks to the tangy sourdough starter, enriched further by barley and diastatic malt powders. Whether you’re craving something to share at a game night or a cozy afternoon nibble, these pretzel bites bring irresistible warmth and texture to your table with surprisingly simple ingredients and straightforward steps.

Easy Sourdough Pretzel Bites Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Easy Sourdough Pretzel Bites Recipe happens with a handful of carefully chosen ingredients. Each item plays a key role in developing texture, flavor, or that gorgeous golden color we all crave from pretzels.

Sourdough starter (1 cup, 100% hydration): The heart of the tangy flavor and natural leavening power behind the bites.
Bread flour (4 cups): Provides excellent gluten structure for that chewy yet tender crumb.
Warm water (½ cup, 95°F): Activates natural yeast and helps dissolve the malt syrups.
Whey (½ cup): Adds subtle richness and tenderness to the dough.
Barley malt syrup (2 tablespoons): Deepens the crust color and contributes a mild sweetness.
Diastatic malt powder (1 tablespoon): Boosts fermentation and enhances oven spring for perfect texture.
Unsalted butter, melted (2 tablespoons): Adds moistness and richness.
Kosher salt (1 tablespoon + 2 teaspoons): Balanced seasoning for the dough and an essential finishing touch.
Baking soda (½ cup, for bath): Creates that signature pretzel crust during boiling.
Water (10 cups, for bath): Used to dissolve baking soda and gently cook pretzel bites.
Egg (1 large, beaten with 1 teaspoon water): Provides a beautiful sheen and helps salt stick.
Cornstarch (1 tablespoon, for dusting): Keeps dough from sticking while shaping the bites.

How to Make Easy Sourdough Pretzel Bites Recipe

Step 1: Mix and Rest the Flour Mixture

Start by whisking together the bread flour, diastatic malt powder, barley malt syrup, and kosher salt in a large bowl. Add warm water and whey, mixing until no dry spots remain. Cover this mixture and let it rest for 30 minutes. This autolyse process is a gentle way to develop gluten naturally, meaning your dough gains strength with very little kneading effort.

Step 2: Add Starter and Butter, Then Knead

Incorporate your active sourdough starter and melted butter into the rested dough. Knead by hand for around 8 to 10 minutes or use a stand mixer fitted with a dough hook on low speed for about 5 minutes. You’re aiming for a smooth, elastic dough. A great way to check if you’re there is the windowpane test: stretch a small piece and look for a thin, light-permeable membrane without tearing—that’s your gluten magic showing.

Step 3: Bulk Fermentation and Folding

Cover the dough and let it rise in a warm spot, ideally around 75°F, for 3 hours. Every 45 minutes, gently fold the dough to help trap gas and create an even crumb structure. If your schedule allows, you can refrigerate it overnight for 8 to 12 hours, then bring it back to room temp for 30 minutes before shaping. This slower fermentation enhances flavor complexity and dough texture.

Step 4: Shape the Bites

Lightly dust your work surface with cornstarch to prevent sticking. Gently deflate the dough and split it into two equal parts. Roll each piece into a log roughly 1 inch in diameter, then cut into 1-inch bites. Place these on a parchment-lined baking sheet to keep them organized and ready for the next step.

Step 5: Prepare the Baking Soda Bath

Bring 10 cups of water to a boil in a wide pot. Carefully add ½ cup baking soda and stir until dissolved. Lower the heat slightly to maintain a gentle simmer — this bath is key to developing that iconic pretzel crust and deep color.

Step 6: Egg Wash Preparation

Beat one large egg with a teaspoon of water until smooth. This mixture will give your pretzel bites a shiny finish and help kosher salt stick beautifully on top.

Step 7: Boil and Bake the Pretzel Bites

Drop the pretzel bites into the simmering baking soda water in batches. Boil for 30 seconds on one side, then flip and boil another 30 seconds. Use a slotted spoon to transfer them to a wire rack to drain excess water. Arrange the bites on a parchment-lined baking sheet, brush them with the egg wash, sprinkle with kosher salt, and bake at 400°F for 15 to 18 minutes. Rotate the pan halfway for even browning, and watch as they turn deep brown with a crusty exterior you’ll adore.

Step 8: Cool Before Serving

Once baked, move the pretzel bites to a wire rack and let them cool for about 5 minutes. This rest allows moisture and steam to escape, keeping the crust crisp and the inside delightfully soft.

How to Serve Easy Sourdough Pretzel Bites Recipe

Garnishes

Simple toppings like an extra sprinkle of kosher salt right after baking are fantastic, but feel free to get creative. A light dusting of smoked paprika or a sprinkle of freshly chopped herbs such as rosemary can add an unexpected but delightful twist.

Side Dishes

Pretzel bites practically beg for dips, so consider serving them alongside creamy beer cheese, spicy mustard, or even a tangy ranch dip. They also pair delightfully with a cold craft beer or a glass of apple cider for a cozy snack session.

Creative Ways to Present

For gatherings, serve these Easy Sourdough Pretzel Bites Recipe on a rustic wooden board lined with parchment paper, accompanied by small bowls of different dips. To up the wow factor, thread a few bites on skewers alternating with cherry tomatoes and cheese cubes, turning a simple snack into party-ready fun.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pretzel bites in an airtight container at room temperature for up to two days. This keeps them soft inside while retaining some chewiness in the crust. Avoid refrigeration as it can dry them out.

Freezing

You can freeze these pretzel bites either before baking or after cooling. To freeze raw bites, arrange them on a tray to freeze individually before transferring to a container or bag. Baked bites freeze well too and can be stored for up to a month.

Reheating

To revive the crusty texture, reheat pretzel bites in a 350°F oven for about 5 to 7 minutes. For a quicker option, a toaster oven works great too. Avoid microwaving as it softens the crust significantly.

FAQs

Can I use a sourdough starter that isn’t 100% hydration?

Yes, but you may need to adjust the amount of flour or water slightly to get the right dough consistency. This recipe is optimized for 100% hydration starters, which means equal parts water and flour.

What if I don’t have diastatic malt powder?

If you don’t have diastatic malt powder, you can omit it, but your crust might be less chewy and the color not as deep. Barley malt syrup still adds wonderfully to flavor and crust color, so the bites will remain delicious.

Can I make these pretzel bites vegan?

You can substitute the butter with a plant-based alternative and skip the egg wash or use a flax egg or plant milk wash. The texture will vary slightly but still yield tasty bites.

Why do pretzels need the baking soda bath?

The baking soda bath raises the surface pH of the dough, which promotes browning and creates the distinctive chewy, shiny crust that defines pretzels. It is an essential step to get authentic pretzel texture and appearance.

How long can I let the dough ferment in the fridge?

The dough can ferment in the refrigerator for up to 12 hours. Longer fermentation enhances flavor but avoid exceeding 24 hours as the dough may overproof and lose structure.

Final Thoughts

This Easy Sourdough Pretzel Bites Recipe is a total game changer for anyone who loves the charm of homemade pretzels without complicated steps. The blend of tangy sourdough flavor and that irresistible crusty-chewy texture is pure joy. I can’t wait for you to try it yourself and share it with your favorite people. Once you taste these bites fresh from the oven, they’ll quickly become a go-to snack for any occasion.