Cinnamon Sugar Sourdough Pretzel Bites
These soft sourdough pretzels bites are tender and chewy and a great sourdough recipe to use with your sourdough starter! Rolled in cinnamon and sugar and served with a cream cheese dip, these make a great treat!
Sourdough Pretzel Bites are a fun treat to enjoy with your sourdough starter. Soft and chewy, with a slight sourdough tang, and rolled in cinnamon sugar. Serve these with an easy cream cheese dip.
These are just like you can buy at the mall, but homemade! And with sourdough! (Which just makes everything better, doesn’t it?)
Other fun sourdough starter treats:
- Sourdough Strawberry Galettes
- Sourdough Fried Apples
- Sourdough Danish Pastries
- Sourdough Chocolate Chip Cookies
How to make cinnamon sugar sourdough pretzel bites
Note: These pretzels use a combination of sourdough and instant yeast. I went this route so that they can be made in a shorter amount of time. If you would prefer to not use instant yeast, follow the recipe for Sourdough Pretzels instead.
For the full directions, make sure you scroll down to the recipe card below. Here is just a brief overview of how to make cinnamon sugar sourdough pretzel bites.
- Combine all the ingredients for the dough in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is fairly smooth but fairly sticky.
- Cover the dough and allow it to rest for 45 minutes in a warm place. It should double.
- When the dough has doubled, preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, and place a large pot of water on to boil. Place some paper towels under a wire cooling rack on the counter beside the oven.
- When the oven has preheated and the water is boiling, turn the dough out onto lightly greased surface.
- Roll the dough out into a rectangle that is about ½” thick.
- Using a pizza cutter or sharp knife, cut the dough into 12 equal strips lengthwise.
- Cut each strip into pieces about 1.5” long.
- Add ½ cup of baking soda to the boiling water.
- Drop the pieces of dough into the boiling water bath, about 1 ropes worth at a time.
- Cook for 20-30 seconds, stirring to turn over halfway through.
- Remove the pieces with a slotted spoon and place on a wire rack. When all the pretzels have gone through the baking soda water bath, place them on the prepared baking sheet.
- Brush the pretzel bites with the egg wash.
- Bake for 15 minutes.
- Place the pretzel bites in a large bowl and drizzle the melted butter over them. Toss to coat.
- Add in the cinnamon and sugar and toss to coat.
- Enjoy!
Frequently Asked Questions
This recipe uses 100% hydration starter – or starter that is fed with equal amounts of flour and water. Read this article for more information on what this means and how to feed your sourdough starter.
This is a great unfed sourdough starter recipe – meaning you can make this recipe with sourdough starter straight from the fridge! You can use this with sourdough starter discard or with fed and active sourdough starter. Either is fine!
Plan on eating these the day you make them, or store them in a paper sack for the next day. Don’t store in a plastic bag or a sealed container as they will get soggy and stale.
You bet! Instead of cinnamon and sugar, you can also use:
– Coarse Kosher Salt
– A spice blend like Za’atar or Italian seasoning
– Toasted Sesame Seeds
– “Everything” bagel topping
You can also choose to fold these into a traditional pretzel shape instead of cutting them into bites. Follow the instructions for these sourdough pretzels instead.
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Cinnamon Sugar Sourdough Pretzel Bites
Equipment
Ingredients
Sourdough Pretzel Dough:
- 3 cups all purpose flour
- 1 cup 100% hydration sourdough starter either discard or fed and active
- ¾ cup lukewarm milk
- 1 Tablespoon granulated sugar
- 1 Tablespoon unsalted butter room temperature
- 2 tsp instant yeast
- 1 ½ tsp salt
Baking Soda Bath
- 9 cups water
- ½ cup baking soda
Egg Wash
- 1 egg
- 1 Tablespoon water
Cinnamon Sugar Topping
- ¼ cup melted butter
- ¾ cup granulated sugar
- 3 teaspoons cinnamon
Cream Cheese Dip
- 4 ounces cream cheese room temperature
- 4 Tablespoons unsalted butter room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Make the dough
- Combine all the ingredients for the dough in the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is fairly smooth but fairly sticky.
- Cover the dough and allow it to rest for 45 minutes in a warm place. It should double.
- Cooking the pretzel bites
- When the dough has doubled, preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, and place a large pot of water on to boil. Place some paper towels under a wire cooling rack on the counter beside the oven.
- When the oven has preheated and the water is boiling, turn the dough out onto lightly greased surface.
- Roll the dough out into a rectangle that is about ½” thick.
- Using a pizza cutter or sharp knife, cut the dough into 12 equal strips lengthwise.
- Cut each strip into pieces about 1.5” long.
- Add ½ cup of baking soda to the boiling water.
- Drop the pieces of dough into the boiling water bath, about 1 ropes worth at a time.
- Cook for 20-30 seconds, stirring to turn over halfway through.
- Remove the pieces with a slotted spoon and place on a wire rack. When all the pretzels have gone through the baking soda water bath, place them on the prepared baking sheet.
- Brush the pretzel bites with the egg wash.
- Bake for 15 minutes.
- Place the pretzel bites in a large bowl and drizzle the melted butter over them. Toss to coat.
- Add in the cinnamon and sugar and toss to coat.
- Enjoy!
- Make the Cream Cheese DipIn a medium mixing bowl, mix all the ingredients together until smooth. A hand mixer works best, but a whisk will work, too.
Notes
How to store these pretzel bites
Plan on eating these the day you make them, or store them in a paper sack for the next day. Don't store in a plastic bag or a sealed container as they will get soggy and stale.Can I use other toppings?
You bet! Instead of cinnamon and sugar, you can also use:- Coarse Kosher Salt
- A spice blend like Za’atar (affiliate link) or Italian seasoning
- Toasted Sesame Seeds
- "Everything" bagel topping
Nutrition
Followed ur recipe brand new yeast and well started starter. Placed in over that was warmed up and off(cold here atm). Didnt rise. ( about yo make a test few) what do you think went wrong?
Mm, I think I'd eat the whole batch too! Love the bird's eye shot – looks like they're reaching up, saying 'eeeat me!'
I'm so pleased you guys have come up with this challenge. Just the kick up the bum I need to keep my starter nice and healthy. Thank you!
YUM. Your pretzel sticks look dangerously delicious… dangerous because I am pretty sure that I'd sit and eat the whole batch of them!!! YUM.
This looks wonderful, and I just made a starter last week, looks like I now have a recipe to use it for!
Oh, Joan! I am so excited for you! I cannot wait to see all the awesome things you make with your starter!