Sourdough  Pretzel Bites

Chewy, and salty, these Sourdough Pretzel Bites are perfect game day treat! These pretzel bites have no yeast, so it's a great way to use up some of your sourdough starter!

– 1 Cup Sourdough Starter Active and Bubbly – 1 ¼ Cup Water Warm – 3 ½ Cups All Purpose Flour – 1 tablespoon Honey – 2 teaspoon Salt – ⅓ Cup Baking Soda For boiling the pretzel bites


Combine the water and starter in the bowl of a stand mixer fitted with the hook attachment. Mix with a fork until combined.

Add the flour, honey, and salt to the bowl. Turn the mixer on medium speed and mix for 5 minutes until the dough forms a ball and no longer sticks to the side of the bowl.

Cover the bowl with plastic wrap and let the dough rise for 8-10 hours, or until doubled in size.

When the dough has doubled in size, turn the dough out onto a lightly floured surface.

Cut the dough into eight equal pieces.

Roll each dough piece into a log about 12 inches long.  Cut 1 ½ inch pieces out of the dough and place the pieces onto a parchment lined baking sheet.

Allow the pieces to rest on the baking sheet for 30 minutes. While the dough rests, preheat the oven to 450 degrees. Bring a pot of water to a boil.  Add ⅓ cup of baking soda to the water.

Drop 8-10 pieces of dough into the boiling water and let them boil for 10 seconds on each side. Take the pieces out of the boiling water and place them back on the baking sheet.  Sprinkle coarse salt or everything bagel seasoning on the wet dough pieces.

When all the dough pieces are boiled, place the baking sheet in the oven for 15 minutes.  Halfway through the baking process, rotate the baking sheets so the pretzel bites brown evenly on each side.