Introduction

These sourdough discard soft pretzel bites are a delightful way to reduce waste while enjoying a classic snack. Chewy on the outside and tender inside, they’re perfect for dipping and sharing. Plus, the baking soda boil gives them that signature pretzel crust and deep golden color.

Sourdough Discard Soft Pretzel Bites Recipe - Recipe Image

Ingredients

1 cup (240g) sourdough discard (unfed starter)
1½ cups (180g) all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
6 tablespoons warm water (about 110°F / 43°C)
2 tablespoons unsalted butter, melted
10 cups water (for boiling)
2/3 cup baking soda (for boiling)
1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling

Instructions

Step 1: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir until a shaggy dough forms, then turn it onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if sticky.
Step 2: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, until roughly doubled in size.
Step 3: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and roll it into a long rope about 1 inch thick. Cut into 1 to 1½-inch bite-sized pieces.
Step 4: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda (the water will bubble). Using a slotted spoon, boil the pretzel bites in batches for 20 to 30 seconds until they float. Remove and place on the prepared baking sheet.
Step 5: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes, until deep golden brown. Let cool slightly on a wire rack before serving.

Tips & Variations

For a chewier texture, substitute bread flour for all-purpose flour.
Add crushed red pepper flakes or smoked paprika before baking for a spicy twist.
Sprinkle shredded cheddar or parmesan on top for cheesy pretzel bites.
Mix herbs like rosemary, thyme, or garlic powder into the dough for extra flavor.
For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F oven for 5 to 7 minutes to restore crispness. Avoid refrigerating as it may dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes! Thaw the discard in the fridge overnight and bring it to room temperature before using. This ensures proper yeast activation for a good rise.

Can I make the pretzel bites ahead of time?

You can prepare the dough and shape the pretzel bites, then refrigerate them overnight before boiling and baking for fresh, warm bites when ready.

Sourdough Discard Soft Pretzel Bites Recipe

Print Recipe

★★★★★

4.4 from 732 reviews

These Sourdough Discard Soft Pretzel Bites are a delicious way to use up leftover sourdough discard while creating chewy, flavorful pretzel bites with a golden crust. The secret lies in boiling the dough pieces briefly in baking soda water before baking, producing that classic pretzel texture and rich color. Perfect as a snack or appetizer, they’re easy to make and can be customized with savory or sweet toppings.

Author: Tara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 to 2.5 hours
Yield: Approximately 30–35 pretzel bites 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 cup (240g) sourdough discard (unfed starter)
1 ½ cups (180g) all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
6 tablespoons warm water (about 110°F / 43°C)
2 tablespoons unsalted butter, melted

Boiling Mixture

10 cups water
2/3 cup baking soda

Finishing

1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling

Instructions

Make the Dough: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if it’s too sticky.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until it roughly doubles in size.
Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down gently and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut it into 1 to 1½-inch bite-sized pieces.
Boil in Baking Soda Water: Pour 10 cups of water into a large pot and bring it to a boil. Carefully add the baking soda (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Let them boil for 20 to 30 seconds, then lift them out and place them on the prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with the egg wash. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the bites turn a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.

Notes

You can substitute sourdough discard with an equal amount of yogurt or mild sour cream for moisture and tang.
Use bread flour instead of all-purpose flour for a chewier texture.
Do not skip the baking soda boil step; it’s essential for the authentic pretzel crust and color.
For a sweet version, brush baked pretzel bites with melted butter and sprinkle with cinnamon sugar.
Prepare and shape pretzel bites in advance, refrigerate overnight before boiling and baking.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat at 350°F for 5-7 minutes to refresh.
Frozen sourdough discard should be thawed overnight in the fridge and brought to room temperature before use for best rising results.

Keywords: sourdough discard, soft pretzel bites, baking soda boil, snack, pretzel recipe, sourdough recipe, easy pretzels