These Sourdough Discard Cinnamon Sugar Pretzel Bites are a fun, sweet treat that is easy to make, and great for a crowd (kids, too!). This recipe is a sweet variation of my Sourdough Discard Pretzel Bites recipe, perfect for a snacking spread or dessert board.
Why you'll love this recipe
- Sourdough Discard Cinnamon Sugar Pretzel Bites are an easy recipe that is great for beginner bakers or making with kids!
- Looking for other pretzel recipes? Try my full-size Sourdough Discard Pretzels, and this Sourdough Discard Jumbo Pretzel, too!
- These are delicious fresh (and I challenge you not to eat the whole batch!), but they freeze well so you can keep some for later.
- This recipe uses sourdough discard, but you can easily modify to make it with active sourdough starter, if you prefer.
- You can also make a full-size version of this recipe! Try these Sourdough Discard Cinnamon Sugar Pretzels.
Jump to:
Ingredients
There are only a few key ingredients you'll need to bring these pretzel bites together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your sourdough starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Baking soda: Before the pretzel bites are coated in cinnamon sugar, they're boiled in a baking soda bath. This helps give the pretzels their classic exterior and flavor.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- Make traditional pretzel bites - If you'd like a classic pretzel bite, try my Sourdough Discard Pretzel Bites!
How to Make Sourdough Discard Cinnamon Sugar Pretzel Bites
There are a few easy steps to bring this recipe together. It's great for beginner bakers or baking with kids! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the dough ingredients until a shaggy dough forms.
- Step 2: Knead by hand until smooth. Transfer to a large, greased bowl. Cover and let rise until doubled in size.
- Step 3: Divide the dough into 8 approximately equal-sized pieces.
- Step 4: Roll each piece into a rope about 12-14 inches long.
- Step 5: Cut the rope into bite-sized pieces. Roll each piece into a slight ball shape in the palm of your hand. Cover and let rise on a parchment paper-lined baking sheet.
- Step 6: Boil the pretzel bites in a baking soda bath for 30 seconds. Shake off excess water and transfer back to the baking sheet.
- Step 7: Bake for 12-13 minutes until lightly browned.
- Step 8: Let cool slightly. Working in batches, toss the pretzel bites in melted butter.
- Step 9: Toss the pretzel bites in the cinnamon sugar mixture until coated.
- Step 10: Serve immediately!
Expert Baking Tips
- Make sure to knead the dough long enough. This is the secret to getting smooth-looking final pretzel bites!
- The dough will expand as it bakes. If you make dough balls that are about the size of a quarter, the final bites will be about the size of a ping pong ball. You can make these smaller or larger if you like!
- Make sure they pass the float test! When you put the pretzel bites in the boiling water, they should float. If they do not, cover the unboiled pretzel bites with plastic wrap and let sit for 10 minutes, then try again.
- This is the same process you would use for Sourdough Discard Bagels.
- Spread the bites on a baking sheet lined with parchment paper or a silicone baking mat so they're not touching. While they're wet, the bites will be easy to move and separate. If you let the water evaporate, the bites will become sticky and harder to move.
- Looking for some other sweet treats? Try these Sourdough Discard Cinnamon Rolls and Sourdough Discard Cinnamon Roll Focaccia.
Passing the Float Test
When you add the pretzel bites to the boiling water, they should float. This is called "passing the float test" and indicates that the dough has risen long enough and will give you a light and fluffy final pretzel bite.
I recommend testing this with 1-2 bites before continuing with the rest. When you add them to the boiling water, you might see a few different things:
- The pretzel bites float right away: You've passed the float test! Continue with the recipe as written.
- The pretzel bites sink, and then float: Even if you have to give them a "nudge" to get un-stuck from the bottom of the pot, this counts as floating! Continue with the recipe as written.
- The pretzel bites don't float: If this happens, the dough needs to rise a bit more. Cover the unboiled bites with plastic wrap and let rest for another 10 minutes. Then, try again.
Storage
Room Temperature Storage: These Sourdough Discard Cinnamon Sugar Pretzel Bites are best fresh. If you're planning to eat them within 1-2 days, store them at room temperature in a paper bag. If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months. When you're ready to eat them, reheat in the microwave for 30-60 seconds until they are warm and soft again.
Recipe FAQs
Can I make traditional pretzel bites with this recipe?
It's very similar, yes! I'd recommend following the directions for my classic Sourdough Discard Pretzel Bites.
More Sourdough Discard Dessert Recipes
If you tried these Sourdough Discard Cinnamon Sugar Pretzel Bites or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Cinnamon Sugar Pretzel Bites
A fun, sweet treat that is great for a crowd (or making with kids!). They're perfect for a party or an afternoon treat!
Equipment
- Slotted spoon or spatula
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon brown sugar packed
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 6 Tablespoons unsalted butter melted
- ¼ cup + 2 Tablespoons granulated sugar
- 2 Tablespoons cinnamon
Instructions
- Make the dough. Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer* fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you'll need to start again with fresh yeast.
- Add the sourdough discard, flour, salt and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix until well-combined. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.
- Rise. Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.
- Line 2 half-sheet baking trays with parchment paper or silicone baking mats and set aside.
- Shape. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. You'll get about 10 pieces per rope.Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking sheet. Cover the baking sheet with plastic wrap or a clean kitchen towel and let rise for 20 minutes while you prepare the next step.
- Bake. Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda before the water is boiling to avoid making a bubbly mess!
- Place the pretzel bites in the boiling water mixture for about 30 seconds. The pretzel bites should float (called "passing the float test," see notes below). If they don't float, cover the unboiled bites and let rest another 10 minutes, then try again.After boiling, remove the bites from the water using a slotted spatula or spoon and shake off excess water. Spread on the prepared baking sheet so they're not touching and have room to expand. The bites will be easier to spread while they're still wet; they'll become stickier as they dry.
- Bake until lightly browned, approximately 12-13 minutes, flipping and rotating the baking sheets halfway through. Let the bites cool slightly.
- Add the topping. Melt the butter and set aside. In a medium bowl, combine the cinnamon and sugar. Working in batches, toss the bites in the melted butter (6 Tablespoons), then roll in the cinnamon sugar mixture until coated. Repeat until all pretzel bites are coated in the mixture, then serve.
Video
Notes
1 serving = 6 pretzel bites
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
Want to try a few other pretzel recipes? Try my Sourdough Discard Pretzel Bites and Sourdough Discard Pretzel Buns.
Nutrition
Calories: 275kcalCarbohydrates: 41gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 25mgSodium: 2225mgPotassium: 58mgFiber: 2gSugar: 5gVitamin A: 296IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!
Jessica Vogl says
Love this sweet variation of the classic pretzel bites! They're always a crowd-pleaser!