Cinnamon Sugar Sourdough Pretzel Bites

The snack that disappeared before the oven fully cooled. 🍂✨ Cinnamon sugar sourdough pretzel bites — and yes, they are exactly as dangerous as they sound. Soft, chewy pretzel dough made with sourdough discard, boiled for that perfect golden crust, then tossed warm in melted butter and coated in light brown sugar + cinnamon. Sweet, salty, impossibly cozy. These have become my new weekend ritual — and honestly? A love language.

Prep10 min

Rise1 hour

Bake13–15 min

Total~1 hr 25 min

Makes~80 bites

Ingredients

The Dough

• 1 cup + 2 Tbsp warm water
• 1 Tbsp light brown sugar
• 1¼ tsp active dry yeast
• 200g (¾ cup) sourdough discard, room temp
• 4 cups all-purpose flour
• 2 tsp kosher salt
• 4 Tbsp unsalted butter, melted

Baking Soda Bath

• 10 cups water
• ⅔ cup baking soda

Cinnamon Sugar Finish

• 4 Tbsp unsalted butter, melted
• ½ cup light brown sugar
• 1½ tsp ground cinnamon

Instructions

1. 1Combine warm water and brown sugar in a stand mixer bowl. Sprinkle yeast on top and let sit 5 minutes until foamy.
2. 2Add sourdough discard, flour, and salt. Mix on low, then slowly stream in melted butter. Knead on medium 4–5 minutes until the dough is smooth and not sticky.
3. 3Transfer dough to a greased bowl, cover with plastic wrap, and let rise 1 hour until doubled.
4. 4Divide dough into 8 pieces. Roll each into a 12–14″ rope and cut into 1½” bites. Roll each into a ball (quarter-sized). Cover while you prep the bath.
5. 5Preheat oven to 450°F. Bring water and baking soda to a boil. Add baking soda before the water boils to avoid overflow!
6. 6Boil pretzel bites ~30 seconds — they should float. Shake off excess water and spread on parchment-lined baking sheets.
7. 7Bake 13–15 minutes until golden brown, rotating sheets halfway. Transfer to a cooling rack.
8. 8While still warm: Toss bites in melted butter to coat, then toss in the brown sugar + cinnamon mixture until fully covered. Serve immediately.

✦ Pro tip: Skip the egg wash entirely for the cinnamon sugar version — you don’t need it. The butter coating in Step 8 is what makes the sugar stick. These are best eaten warm and fresh, but freeze beautifully for up to 3 months. Reheat in the microwave 30–60 seconds to revive that soft, pillowy texture.

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