These Sourdough Discard Cinnamon Sugar Pretzel Bites are a fun, sweet treat that’s simple to make and perfect for serving a crowd — kids love them too. This recipe is a sweet twist on classic sourdough discard pretzels, ideal for a snack spread or dessert board.
Why you’ll love this recipe
- Easy and approachable: This recipe is great for beginner bakers and for baking with kids.
- Freezes well: They’re best fresh, but you can freeze extras to enjoy later.
- Flexible with sourdough: The recipe is written for sourdough discard, but you can swap in active starter with a few adjustments.
- Make a full-size version: If you prefer larger pretzels, this flavor also works for full-size cinnamon-sugar pretzels.
Ingredients
Only a few simple ingredients are needed to make these sweet pretzel bites.
- Sourdough discard: Use unfed discard at room temperature. The recipe assumes a 1:1 starter ratio; if your starter is a different hydration you may need to adjust other ingredients.
- Baking soda: A boiling baking soda bath before baking gives the pretzels their characteristic crust and flavor.
See the full recipe card below for quantities and detailed instructions.
Substitutions & Variations
Simple swaps let you adapt this recipe to your preferences.
- Active sourdough starter: Replace the discard with 200g active starter and omit the yeast; allow longer rise times.
- Traditional pretzel bites: Omit the cinnamon-sugar topping and follow the standard pretzel bite method for a savory version.
How to Make Sourdough Discard Cinnamon Sugar Pretzel Bites
Here are the main steps at a glance. Follow the recipe card below for exact measurements and timing.
- Step 1: Combine the dough ingredients until a shaggy dough forms.
- Step 2: Knead until smooth, then transfer to a greased bowl and let rise until doubled.
- Step 3: Divide the dough into eight equal pieces.
- Step 4: Roll each piece into a rope roughly 12–14 inches long.
- Step 5: Cut each rope into bite-sized pieces and roll them into small balls. Place on a parchment-lined sheet and let rise briefly.
- Step 6: Briefly boil the bites in a baking soda bath (about 30 seconds), drain, and return to the sheet.
- Step 7: Bake until lightly browned, about 12–13 minutes.
- Step 8: Let cool slightly, then toss in melted butter.
- Step 9: Roll the bites in the cinnamon-sugar mixture until evenly coated.
- Step 10: Serve immediately for the best texture and flavor.
Expert Baking Tips
- Knead thoroughly: Proper kneading helps produce smooth, even pretzel bites.
- Account for oven rise: Small dough balls will puff up during baking — quarter-sized dough balls yield about ping-pong-ball-sized bites.
- Float test: When boiled, the bites should float. If they don’t, cover and let the unboiled bites rest 10 minutes before trying again.
- Space them out: Place bites on parchment or a silicone mat so they don’t touch; they spread as they bake and are easiest to move while still wet.
Passing the Float Test
When you place the pretzel bites in the boiling baking soda bath they should float — a sign the dough has risen enough. Test 1–2 bites first:
- Float immediately: The dough is ready; continue with the recipe.
- Sink then float: This still counts as passing the test — proceed.
- Don’t float: Let the unboiled bites rest covered for 10 more minutes, then try again.
Storage
Room temperature: Best eaten fresh. If storing for 1–2 days, keep in a paper bag. Reheat in the microwave for 30 seconds if they firm up.
Freezer: Once completely cooled, freeze in an airtight container for up to 3 months. Reheat from frozen in the microwave for 30–60 seconds until warm.
Recipe FAQs
Yes. To make classic savory pretzel bites, skip the cinnamon-sugar topping and follow the same shaping, boiling, and baking steps.
More Sourdough Discard Dessert Recipes
-
Sourdough Discard Cinnamon Roll Focaccia
-
Sourdough Lofthouse Cookies
-
Sourdough Discard Cinnamon Rolls
-
Sourdough Discard Cinnamon Sugar Pretzels
If you try these Sourdough Discard Cinnamon Sugar Pretzel Bites, please leave a star rating and a comment to share how they turned out. Happy baking!
Sourdough Discard Cinnamon Sugar Pretzel Bites
20 mins
15 mins
1 hr 20 mins
1 hr 55 mins
Brunch, Dessert, Snack
American
12 servings
275 kcal
Equipment
- Kitchen scale
- Half-sheet baking pans
- Parchment paper or silicone baking mats
- Slotted spoon or spatula
Ingredients
For the Dough
- 1 cup + 2 Tbsp warm water
- 1 Tbsp packed brown sugar
- 1 1/4 tsp active dry yeast
- 200 g (about 3/4 cup) sourdough discard, unfed and at room temperature
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 4 Tbsp unsalted butter, melted
For Boiling
- 10 cups water
- 2/3 cup baking soda
For Topping
- 6 Tbsp unsalted butter, melted
- 1/4 cup + 2 Tbsp granulated sugar
- 2 Tbsp ground cinnamon
Instructions
- Make the dough. In a stand mixer bowl, combine warm water and brown sugar. Sprinkle yeast over the top and let sit 5 minutes until foamy. If the yeast doesn’t foam, use fresh yeast.
- Add the sourdough discard, flour, and salt; mix to combine. Slowly pour in melted butter while mixing on low. Increase to medium speed or knead by hand for 4–5 minutes until the dough is smooth and not sticky, adjusting with a tablespoon of flour or water if needed.
- Rise. Shape the dough into a ball, place in an oiled bowl, cover, and let rise about 1 hour or until doubled.
- Line two half-sheet pans with parchment or silicone mats and set aside.
- Shape. Turn dough onto a smooth, dry surface. Divide into 8 equal pieces and roll each into a 12–14 inch rope. Cut ropes into 1½-inch pieces (about 10 pieces per rope). Roll each piece into a small ball and place on the prepared sheet. Cover and let rise 20 minutes.
- Bake prep. Preheat oven to 450°F. In a large pot, combine water and baking soda and bring to a boil (add baking soda before water boils to avoid foaming over).
- Boil each batch of pretzel bites for about 30 seconds. They should float — if not, let the unboiled bites rest covered for 10 minutes and try again. Remove with a slotted spoon, shake off excess water, and arrange on the sheet with space between.
- Bake 12–13 minutes until lightly browned, rotating sheets halfway through. Let cool slightly.
- Add the topping. Melt the butter. In a bowl, mix the sugar and cinnamon. Toss warm bites in melted butter, then coat in the cinnamon-sugar mixture in batches until all are coated.
- Serve immediately for best texture and flavor.
Notes
One serving equals about six pretzel bites.
To use active starter: Omit yeast and replace the discard with 200g active starter; allow longer rise times.