Sourdough Cinnamon Sugar Pretzel Bites
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!
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Servings: 30 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. Shape each piece into a tight ball. 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.
Nutrition
Serving: 5pretzel bites | Calories: 142kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 108mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 169IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.2mg
Calories: 142kcal
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