Sourdough Discard Cinnamon Sugar Pretzel Bites

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5 from 1 vote

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!

Prep Time20

Cook Time15

Rise Time1 20

Total Time1 55

Course: Brunch, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 275kcal

Author: Jessica Vogl

Equipment

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

US Customary - Metric

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