Introduction

These sourdough discard soft pretzel bites are a delightful snack that transforms leftover starter into chewy, golden bites with a classic pretzel crust. Perfectly salty and satisfying, they’re great for dipping or enjoying on their own.

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 onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour as needed 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 dough and roll it into a long rope about 1 inch thick on a floured surface. Cut into 1 to 1½-inch bite-sized pieces.
Step 4: Bring 10 cups of water to a boil in a large pot. Carefully stir in the baking soda (it will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil each batch for 20 to 30 seconds, until they float, then 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 before serving.

Tips & Variations

For a chewier bite, substitute bread flour for all-purpose flour.
Try sprinkling crushed red pepper flakes or smoked paprika for a spicy twist.
Add shredded cheddar or parmesan before baking for cheesy 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.
If you don’t have sourdough discard, use an equal amount of yogurt or mild sour cream to keep moisture and tang.

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 restore their fresh-baked taste.

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 to ensure good yeast activity and 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 when ready for fresh, warm bites.

Sourdough Discard Soft Pretzel Bites Recipe

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4.8 from 59 reviews

These soft sourdough discard pretzel bites are a delicious, chewy snack perfect for using up sourdough discard. Boiled briefly in baking soda water before baking, they develop a distinctive golden crust with that signature pretzel flavor. Enjoy them warm with your favorite mustard or cheese dip.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 to 2.5 hours
Yield: About 30 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 (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 to form a shaggy dough, then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour as needed if sticky.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 2 hours until roughly doubled in size.
Shape the Pretzel Bites: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough, turn onto a floured surface, roll into a 1-inch thick rope, and cut 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. Carefully add baking soda (water will bubble). Boil pretzel bites in small batches for 20 to 30 seconds until they float, then use a slotted spoon to remove and place on the baking sheet.
Bake to Golden Brown: Brush each pretzel bite with egg wash, sprinkle with coarse salt, and bake 12 to 15 minutes until deep golden brown. Cool slightly on a wire rack before serving.

Notes

You can substitute sourdough discard with equal amounts of yogurt or mild sour cream if discard is unavailable.
Boiling in baking soda water is essential for the distinctive pretzel crust; do not skip or substitute this step.
For flavor variations, try adding crushed red pepper flakes, smoked paprika, shredded cheese, or herbs to the dough or toppings.
Prepare the dough and shape bites in advance, refrigerate overnight before boiling and baking for fresh results.
Store pretzel bites in an airtight container at room temperature for up to 2 days; refresh in a 350°F oven for 5-7 minutes.
Frozen sourdough discard should be thawed overnight in the fridge and brought to room temperature before use.

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