Sourdough Pretzel Bites (Easy Overnight Recipe)

Pretzel lovers, this one's for you. These soft Sourdough Pretzel Bites have all the chewy texture and golden looks of traditional pretzels, but with no folds, no egg wash and no instant yeast in sight. Just some bubbling active starter, a large pot of water, and a few pieces of dough that turn into the ultimate sourdough snack.

Jump to:

• Sourdough Snack: Soft Pretzels
• Ingredient Notes
• Step-By-Step Method
• Serving Suggestions
• Storage
• More Sourdough Recipes That Aren't Bread
• Sourdough Pretzel Bites

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Sourdough Snack: Soft Pretzels

These soft sourdough pretzel bites are the perfect snack for just about any occasion - pack them for work lunches, picnics, or a quick on-the-go treat. Made with real ingredients and no nasties, they're miles better for you than most shop-bought snacks. 

And for those with a sweet tooth, try our Cinnamon Sugar Sourdough Pretzel Bites or try something a littl different - our Sourdough Chocolate Chip Pretzel Cookies.

Ingredient Notes

Here's everything you will need to make these sourdough pretzel bites:

• strong bread flour: white flour with a protein content of at least 12%. Pretzel bites made with all-purpose flour will not be as irresistibly chewy.  
• sugar: granulated white or light brown sugar. 
• salt: we used fine sea salt but table salt will do. 
• water: use slightly warm water to kickstart the bulk fermentation process. 
• active sourdough starter: 100% hydration. Make sure to use bubbly sourdough starter at its peak. 
• coarse salt: ideally, pretzel salt, but we used flaky sea salt. You may also experiment with various things, like sesame seeds or bagel seasoning. 
• you will also need plenty of water and some baking soda (a.k.a. bicarbonate of soda) which is used for poaching the pretzel bites, not as a leavening agent.

Find ingredient quantities (hint: you'll need a kitchen scale), detailed instructions and nutritional information in the recipe card at the bottom of the post.  

Step-By-Step Method

Since these pretzel bites do not rely on commercial yeast, it's an overnight recipe. We mix the dough, bulk ferment and cold retard overnight on day 1, then shape, proof again, poach and bake on day 2. Let's jump into the details!

DAY 1

Feed Sourdough Starter

First thing in the morning, feed your sourdough starter in the ratio of 1 part starter: 1 part water: 1 part flour. Leave it in a warm spot to at least double in volume within 4 hours. If it doesn't, head to our article about Why My Sourdough Starter Isn't Doubling?

Sourdough Pretzel Dough + Bulk Fermentation

1. To a bowl of a stand mixer, add the flour, salt, sugar and mix to combine.

2. Pour in the water and active starter.

3. Fitted with a dough hook attachment, run your stand mixer for 12-15 minutes starting on low speed and turning it up to medium speed after a shaggy dough forms. Mix it until it's smooth and elastic, and the dough passes the windowpane test.

4. Scoop the pretzel dough onto a work surface and shape it into a ball. Place it into a lightly oiled large bowl, cover with cling film (plastic wrap) or a damp towel and let the dough rise for 3-5 hours in a warm place, until doubled in volume.

5. At the end of bulk fermentation, cover the bowl well to prevent the dough from drying out, and place it in the fridge for at least 8 hours, or overnight.

DAY 2

The next day, line two large baking sheets with parchment paper.

Shape Pretzel Bites

1. Scoop the chilled dough onto a lightly floured work surface, divide it into 8 pieces and shape them into tight balls. 

2. Cover them with a tea towel and let them rest for 20-30 minutes - this helps to roll them out as they will contract less.

3. With the palms of your hands, roll each ball of dough into a long rope about 45cm (18-inch) and  2cm (just under 1 inch) in diameter.

4. Cut each rope into equal pieces around 2cm wide, using a sharp knife or a sharp-edged bench scraper, arranging the pretzel bites on a lightly floured board or work surface.

Poaching Pretzels in a Water Bath

1. Prepare a water bath by dissolving the baking soda in a large pot of boiling water.

2. At this point, preheat the oven to 220°C (425°F).

3. This party will move quickly. Drop handfuls (8-10) of sourodugh pretzel bites into the boiling water. Using a slotted spoon, take them out of the water as soon as they float, and arrange them onto the prepared baking sheet in a single layer, leaving a little (2cm/ 1 inch) space in between. Make sure to properly drain excess water. 

4. Sprinkle coarse salt on top of each pretzel.

5. Continue poaching the rest of the dough in the baking soda bath until you're finished with all the dough. 

Baking

1. Place the pretzel bites in the oven for 10-12 minutes, until golden brown.

2. Enjoy them warm for the best taste and texture.

Serving Suggestions

Soft sourdough pretzels like these are made for dipping - and nothing beats a classic beer cheese dip on the side. Serve your sourdough pretzel bites slightly warm or at room temperature with mustard, ranch or even a spicy BBQ sauce (or try our Cottage Cheese Pickle Dip).

For something a little different, try threading them onto skewers with cured meats and pickles for the ultimate party snack board.

Storage

Keep your sourdough pretzel bites in an airtight container at room temperature for up to 2 days. Although they are really at their best freshly baked!

For longer storage, freezing is a great way to keep them tasting their best - just pop them into a ziploc bag once completely cooled. To enjoy, simply reheat the pretzel bites in the oven for a few minutes until warmed through.

More Sourdough Recipes That Aren't Bread

Looking for more ways to enjoy sourdough beyond a classic sourdough bread? Dive deeper into the art of fermenting with everything from sourdough croissants to sourdough pesto and cheese rolls: