Want to know a secret? This is my blueberry bagel recipe. The only difference is this recipe uses fresh blueberries, and the cooking times are different. These are better than the pretzel shop pretzel bites. They are crispy + chewy, but also soft on the inside, filled with blueberries and coated in cinnamon sugar. These are the perfect summer snack!

❤️ Why You’ll Love Blueberry Pretzel Bites

These are the perfect summertime or after school snack. I also love that it uses a whole cup of sourdough discard so it doesn’t go to waste! I think the best part is these pretzel bites are actually made from my blueberry bagel recipe and can be made in the same day!

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter stored on the counter or straight from the fridge.

Flour- We use Costco’s organic, unbleached all-purpose flour in almost all of our recipes.

Yeast – This is the leavening agent for the bagels. Since we are using inactive sourdough starter, the yeast will make the bagels rise.

Blueberries – I usually always use frozen wild blueberries for my recipes because I love the size and taste of them, but fresh blueberries are my favorite for these pretzel bites!

Water – Use filtered water for this recipe, or if you want a richer dough, you can substitute this for milk.

👩‍🍳 How to Make Blueberry Pretzel Bites

  • In the stand mixer bowl, whisk together the flour, salt and yeast.
  • Add in the blueberries and mix until they are all coated with flour.
  • In a small mixing bowl, mix together the water, honey, and sourdough discard until the discard is fully dissolved.
  • With the stand mixer on low, slowly add in the sourdough discard mixture. Let the stand mixer knead the dough on low for 5 – 10 minutes.
  • Cover with a tea towel or bowl cover and let the dough rest on the counter for two hours, or until the dough has doubled in size.
  • When the dough has doubled in size, punch it down to release the gasses and turn it over onto a clean workspace. Use your bench scraper or a large knife to cut the dough into 4 equal pieces. Roll those pieces out into a large log and cut the log into 1-inch pieces.
  • Fill a large pot with water and let it come to a rolling boil on the stove. When the water is boiling add in 1 tablespoon of baking soda and sugar. Carefully place your pretzel bite pieces into the water and boil for 45 seconds. After 45 seconds, carefully remove and transfer the pieces to a parchment lined baking sheet.
  • Preheat your oven to 425 degrees and bake the pretzel bites for 13 – 15 minutes, shaking them on the baking sheet halfway through so they bake evenly.
  • When they’re done baking, melt 3 tablespoons of butter and pour directly over the pretzel bites, making sure all the pieces are coated. Then toss each one in the cinnamon sugar coating.
  • Enjoy as is or with a drizzle of vanilla glaze!

🪄 Tips and Tricks

  • If you haven’t noticed yet, this is my blueberry bagel recipe with a twist! You can make this with frozen blueberries if that is all you have on hand, but I do think fresh blueberries work a little bit better with this one. 
  • Using bench scraper is the easiest and most efficient way to cut dough.

🗒 Variations

This is my blueberry bagel recipe! Which means this is basically a BOGO recipe 🙂


🗒 Substitutions

You can substitute the water for milk in this recipe for a fluffier, richer flavor. You can also use frozen wild blueberries if you have those on hand!

I’ve made normal, plain sourdough discard pretzel bites by following all these same steps but leaving out the blueberries. And they are SO delicious.

  • Fresh Blueberries – Frozen Wild Blueberries
  • Leave out the berries entirely.
  • Water – Milk


🗒 Best served with

  • Summer Appetizers
  • Vanilla Glaze
  • Brunch Spread

👝 How to Store Leftovers

Store your leftover blueberry pretzel bites in an airtight container or Ziplock bag on the counter for 3-4 days.

🤔 Common Questions

Can I use frozen blueberries?

Yes! I prefer fresh blueberries for this recipe but I’m a believer in using what you have on hand.

Can I prep these the day before?

Yes! In the evening, make the bagels all the way up to the point of boiling. Instead, cover them with plastic wrap on a baking sheet and place them in the fridge overnight. In the morning, boil and bake them as instructed.

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Blueberry Pretzel Bites

Print Recipe
Want to know a secret? This is my blueberry bagel recipe. The only difference is this recipe uses fresh blueberries, and the cooking times are different. But these are better than the pretzel shop pretzel bites. They are crispy + chewy, but also soft on the inside, filled with blueberries and coated in cinnamon sugar. These are the perfect summer snack!
Prep Time:10 minutes
Cook Time:15 minutes
Resting time:2 hours
Total Time:2 hours 30 minutes

Equipment

Ingredients

  • 4 cups all purpose flour
  • 1 tsp salt
  • 2 tsp active yeast
  • 1 cup warm water
  • ¾ – 1 cup fresh blueberries
  • 1 cup sourdough discard
  • 2 tbs honey
  • 1 tbs baking soda
  • 1 tbs sugar

Cinnamon Sugar Coating

  • 3 tbs butter melted
  • cup granulated sugar
  • 1 tsp cinnamon

Instructions

  • In the stand mixer bowl, whisk together the flour, salt and yeast.
  • Add in the blueberries and mix until they are all coated with flour.
  • In a small mixing bowl, mix together the water, honey, and sourdough discard until the discard is fully dissolved.
  • With the stand mixer on low, slowly add in the sourdough discard mixture. Let the stand mixer knead the dough on low for 5 – 10 minutes.
  • Cover with a tea towel or bowl cover and let the dough rest on the counter for two hours, or until the dough has doubled in size.
  • When the dough has doubled in size, punch it down to release the gasses and turn it over onto a clean workspace. Use your bench scraper or a large knife to cut the dough into 4 equal pieces. Roll those pieces out into a large log and cut the log into 1-inch pieces.
  • Fill a large pot with water and let it come to a rolling boil on the stove. When the water is boiling add in 1 tablespoon of baking soda and sugar. Carefully place your pretzel bite pieces into the water and boil for 45 seconds. After 45 seconds, carefully remove and transfer the pieces to a parchment lined baking sheet.
  • Preheat your oven to 425 degrees and bake the pretzel bites for 13 – 15 minutes, shaking them on the baking sheet halfway through so they bake evenly.
  • When they're done baking, melt 3 tablespoons of butter and pour directly over the pretzel bites, making sure all the pieces are coated. Then toss each one in the cinnamon sugar coating.
  • Enjoy as is or with a drizzle of vanilla glaze!

Notes

If you haven’t noticed yet, this is my blueberry bagel recipe with a twist! You can make this with frozen blueberries if that is all you have on hand, but I do think fresh blueberries work a little bit better with this one. 

Nutrition

Calories: 322kcal | Carbohydrates: 62g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 737mg | Potassium: 80mg | Fiber: 2g | Sugar: 14g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 3mg
Course: Appetizer, Snack
Cuisine: American
Keyword: Blueberries, pretzel, Sourdough, Sourdough Discard
Servings: 8
Calories: 322kcal

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