Sourdough Cinnamon Sugar Pretzel Bites (with cream cheese frosting!)
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These soft and chewy sourdough cinnamon sugar pretzel bites are made with naturally fermented sourdough starter and baked to golden perfection. With just 30 minutes of hands-on time and an overnight rise, this easy dessert is perfect for sharing. Roll them in cinnamon sugar and serve with a quick homemade cream cheese frosting for the ultimate sweet snack!
If you love sourdough and sweet snacks, these sourdough cinnamon sugar pretzel bites are about to become your new favorite treat! Made with active sourdough starter and fermented overnight for rich flavor and a soft, chewy texture, these bite-sized pretzels are rolled in cinnamon sugar and baked to golden perfection.
With only 30 minutes of hands-on time, this easy sourdough dessert is perfect for sharing, snacking, or serving at parties. Don’t forget the homemade cream cheese dipping frosting—it takes these sweet pretzel bites to the next level!
No stretching, no folding, nothing fancy required. The baking soda bath sounds tricky if you’ve never done one before, but I promise it’s not. Throw the ingredients in a pot and let them boil while the pretzel bites rest on the baking sheet.
We love, love, love these! They’re such a fun treat or afternoon snack to have!
This recipe derives from my sourdough pretzels and also from these sourdough bagels. Looking for another cinnamon-sweet sourdough dessert? Check out this bananas foster sourdough bread pudding and caramel apple cheesecake bars!
Step-By-Step Instructions
Mix the dough
In a large mixing bowl, stir together your active sourdough starter, warm water, and brown sugar until mostly dissolved. Add bread flour, melted butter, and salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.
Knead until smooth
Turn the dough out onto a clean surface and knead by hand (or with a stand mixer fitted with a dough hook) for 8–10 minutes until the dough becomes smooth and elastic.
Bulk ferment overnight
Lightly grease a clean bowl with olive oil. Place the dough inside, cover with a lid or plastic wrap, and let it ferment at room temperature (around 6 hours) or until doubled in size. Then cover with plastic wrap and place in the fridge overnight (8-10 hours).
Shape into pretzel bites
In the morning, scrape out the dough onto a clean surface. Divide into 6 equal pieces. Roll each piece into a long rope, about 1/2-inch thick, and cut into bite-sized pieces. Roll into balls.
Prepare the baking soda bath
Preheat your oven to 425°F (218°C). While it preheats, bring 5 cups of water, 2 tablespoons baking soda, and 2 tablespoons brown sugar to a gentle boil in a large saucepan.
Boil the pretzel bites
Working in batches, drop the pretzel bites into the boiling baking soda bath for 30 seconds. Use a slotted spoon to remove them and transfer to a parchment-lined baking sheet.
Bake until golden
Once all the bites are on the baking sheet, bake for 13–15 minutes or until golden brown and cooked through.
Coat in melted butter
While the pretzel bites are still warm, dip each one in melted butter.
Shortcut tip: Place the warm bites in a large container with a lid, pour in the melted butter, close the lid, and shake to coat. Add the cinnamon sugar mix, seal again, and shake once more to coat evenly.
Coat in cinnamon and sugar
Add the cinnamon sugar mix, seal again, and shake once more to coat evenly.
Make the cream cheese frosting
In a medium bowl, beat the cream cheese and softened butter until smooth. Mix in the milk and vanilla extract, then gradually add powdered sugar until smooth and creamy.
Serve and enjoy
Let the coated pretzel bites cool slightly before serving with your cream cheese dipping frosting. Best enjoyed the same day!
Equipment Needed
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Kitchen scale (for accuracy)
- Measuring cups and spoons
- Clean work surface or pastry mat
- Dough scraper or knife (for cutting bites)
- Large pot or saucepan (for baking soda bath)
- Slotted spoon or spider strainer
- Baking sheet
- Parchment paper
- Pastry brush (for butter)
- Mixing bowl (for cinnamon sugar)
- Lidded container (optional, for shortcut coating method)
- Hand mixer or stand mixer (for frosting)
- Small bowl and spoon (for serving dip)
How to Store Sourdough Pretzel Bites
Room Temperature:
Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but can be gently reheated in the microwave or oven to soften and revive that fresh-baked texture.
Refrigerator:
If you’ve added cream cheese frosting directly to the pretzel bites, store them in the refrigerator in an airtight container for up to 3–4 days. Let them come to room temperature before serving, or reheat slightly to soften.
Freezer:
Pretzel bites (without cinnamon sugar coating) freeze beautifully! After baking and cooling, store them in a freezer-safe bag or container for up to 2 months. To serve, thaw at room temperature, reheat in the oven at 300°F for 5–8 minutes, then coat in butter and cinnamon sugar just before serving.
Tip:
Store the cream cheese frosting separately in the fridge for up to 5 days in an airtight container. Stir or re-whip before serving if needed.
Sourdough Cinnamon Sugar Pretzel Bites
Ingredients
Pretzel Dough
- 100 g active sourdough starter about ½ cup
- 240 g warm water 1 cup
- 40 g brown sugar 3 tablespoons
- 440 g bread flour about 3½ cups
- 28 g salted butter softened (2 tablespoons)
- 5 g salt 1 teaspoon
- 1 tablespoon olive oil for greasing the bowl
Baking Soda Bath
- 5 cups water
- 2 tablespoons baking soda
- 2 tablespoons brown sugar
Cinnamon Sugar Coating
- 4 tablespoons salted butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting (for dipping)
- 4 oz cream cheese softened
- 4 tablespoons salted butter softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Make the Dough
- In a large mixing bowl, stir together the sourdough starter, warm water, brown sugar, bread flour, and salt until a shaggy dough forms.
Knead in Butter
- Transfer the dough to the bowl of a stand mixer fitted with a dough hook. Add the softened butter and knead on medium speed for 7–10 minutes, until the dough is smooth and stretchy.
First Rise
- Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for 4–6 hours or until doubled in size.
Cold Proof Overnight
- Cover the bowl and place it in the fridge overnight (8–10 hours). This slow fermentation improves flavor and texture.
Shape the Pretzel Bites
- The next day, turn the chilled dough out onto a lightly floured surface. Divide into 6 equal portions, roll each into a rope, and cut into bite-sized pieces. Place them on a parchment-lined baking sheet.
Final Rest
- Let the shaped pretzel bites rest for 30–45 minutes at room temperature while you preheat the oven to 425°F and prepare the baking soda bath.
Prepare Baking Soda Bath
- In a large saucepan, bring the water, baking soda, and brown sugar to a boil. Once boiling, reduce to a simmer. Carefully drop pretzel bites into the bath, working in batches. Boil each batch for about 30 seconds, remove with a spider strainer, then transfer back to the parchment-lined baking sheet.
Bake
- Bake the pretzel bites for 13–15 minutes, or until golden brown and baked through.
Coat in Cinnamon Sugar
- While the pretzel bites are still warm, dip each in melted butter, then roll in the cinnamon sugar mixture. Note: If you have a large container with a lid, I've found that throwing the pretzel bites in the container with melted butter and the lid and giving it a good shake coats all the bites. Then add the sugar and cinnamon, top with the lid again, and give it a good shake to coat in the cinnamon and sugar. Let them cool slightly before serving.
Make the Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and softened butter until smooth. Mix in the milk, vanilla, and powdered sugar until light and creamy. Serve as a dipping sauce alongside the warm pretzel bites.
Notes
How to Store Sourdough Pretzel Bites
Room Temperature:Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but can be gently reheated in the microwave or oven to soften and revive that fresh-baked texture. Refrigerator:
If you’ve added cream cheese frosting directly to the pretzel bites, store them in the refrigerator in an airtight container for up to 3–4 days. Let them come to room temperature before serving, or reheat slightly to soften. Freezer:
Pretzel bites (without cinnamon sugar coating) freeze beautifully! After baking and cooling, store them in a freezer-safe bag or container for up to 2 months. To serve, thaw at room temperature, reheat in the oven at 300°F for 5–8 minutes, then coat in butter and cinnamon sugar just before serving. Tip:
Store the cream cheese frosting separately in the fridge for up to 5 days in an airtight container. Stir or re-whip before serving if needed.
We are OBSESSED with these cinnamon sugar pretzel bites over here! They are such a delicious treat and a fun spin on the sourdough pretzel. Let me know what you think of them if you make them!
These pretzel bites are so easy to make and tasty! I’ve tried them coated with cinnamon and sugar then dipped in cream cheese frosting. I’ve also eaten them plain with a bit of salt. I have not tried to freeze but they store well. Easy to to recipe.
Oh, I am so glad you enjoy the recipe, Kim! Thank you!