Introduction

These sourdough discard soft pretzel bites are a delightful way to enjoy a classic snack while reducing waste. They’re chewy, flavorful, and perfect for dipping in mustard or cheese sauce. This recipe guides you through every step to achieve that signature golden crust and tender inside.

Sourdough Discard Soft Pretzel Bites Recipe - Recipe Image

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
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. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour if too 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 it roughly doubles in size.
Step 3: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Punch down the risen dough and turn it onto a floured surface. Roll into a 1-inch-thick rope, then 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, drop a few pretzel bites into the boiling water for 20 to 30 seconds until they float. Remove and place them 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 before serving.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.
Add crushed red pepper flakes or smoked paprika before baking for a spicy kick.
Sprinkle shredded cheddar or parmesan on top for cheesy pretzel bites.
Mix herbs like rosemary, thyme, or garlic powder into the dough for savory flavor.
For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.
If you don’t have sourdough discard, substitute with equal parts plain yogurt or mild sour cream.
Don’t skip the baking soda boil—it’s essential for achieving the classic pretzel crust and color.

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 5–7 minutes to crisp the crust and regain softness inside. Avoid refrigerating as it can 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 helps activate the yeast for proper rising.

Can I make the pretzel bites ahead of time?

You can prepare the dough and shape the pretzel bites up to the boiling step, then refrigerate overnight. Boil and bake them fresh when ready to serve.

Sourdough Discard Soft Pretzel Bites Recipe

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4.7 from 80 reviews

These Sourdough Discard Soft Pretzel Bites offer a delicious way to reduce waste while enjoying a classic snack with a unique tangy twist. The dough’s chewy texture and distinctive golden crust come from boiling the shaped bites in baking soda water before baking, creating the perfect combination of soft and crunchy with a savory salt topping. Ideal for dipping in mustard, cheese sauce, or your favorite condiments, these pretzel bites are an easy, fun treat with options for savory or sweet variations.

Author: Bella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 to 2.5 hours
Yield: Approximately 40–50 pretzel bites 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Dough

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

For Boiling

10 cups water
2/3 cup baking soda

For 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, all-purpose 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, adding more flour if the dough is 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 risen, punch the dough 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: Bring 10 cups of water to a boil in a large pot and carefully stir in the baking soda—the water will bubble vigorously. Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds until they float to the surface. Remove them with the slotted spoon and place them on the prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with the egg wash to achieve a shiny finish. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the pretzel bites develop a deep golden brown color. 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 if discard is unavailable.
To achieve a chewier texture, swap all-purpose flour with bread flour.
Gluten-free variations require a gluten-free baking blend but expect a different texture.
Do not skip the baking soda boil step as it’s essential for the signature pretzel crust and flavor.
You can add flavor variations like crushed red pepper flakes, smoked paprika, shredded cheddar, parmesan, or herbs to customize your pretzel bites.
For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.
Prep dough and shape ahead, refrigerate overnight before boiling and baking for fresh bites later.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes to re-crisp.
Use a slotted spoon carefully to avoid breaking the pretzel bites when boiling.

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