These Sourdough Discard Pretzel Bites are soft, golden, and perfect for snacking or serving at parties. Bite-sized and flavorful, they can be topped with flaky sea salt, everything bagel seasoning, or cinnamon sugar for a sweet twist. Serve them with your favorite dipping sauces like honey mustard or cheese dips for a delicious treat.
Why You’ll Love This Recipe
Sourdough Discard Pretzel Bites are beginner-friendly and fun to make with kids. They’re a great way to use up sourdough discard, which adds a subtle tangy flavor to the dough. These bites bake quickly, freeze well, and can be made in both savory and sweet variations. They are soft on the inside, slightly crisp on the outside, and customizable with a variety of toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 cup + 2 tablespoons warm water
1 tablespoon dark or light brown sugar
1 ¼ teaspoons active dry yeast
200 grams (about ¾ cup) sourdough discard, unfed and at room temperature
4 cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
For Boiling:
10 cups water
⅔ cup baking soda
For Topping:
1 egg yolk beaten with 1 tablespoon water (egg wash)
Flaky sea salt
Everything bagel seasoning
Directions
In a large bowl or stand mixer, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
Add sourdough discard, all-purpose flour, and salt. Mix to combine. Slowly pour in melted butter while mixing. Knead by hand or with mixer for 4–5 minutes until smooth. The dough should not be sticky; add 1 tablespoon flour or water at a time if needed.
Shape dough into a ball and place in a greased bowl. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 450°F (232°C) and line two baking sheets with parchment paper.
Turn dough onto a work surface and divide into 8 equal pieces. Roll each piece into a 12–14 inch rope and cut into 1 ½-inch pieces (about 10 pieces per rope).
Roll each piece into a ball roughly the size of a quarter. Place on prepared baking sheets and cover while preparing water bath.
Bring 10 cups of water and ⅔ cup baking soda to a boil. Boil pretzel bites for 30 seconds until they float. Remove with a slotted spoon and spread on baking sheets so they are not touching.
Brush each pretzel bite with egg wash (omit for cinnamon sugar variation) and sprinkle with chosen toppings.
Bake for 13–15 minutes until golden brown, flipping and rotating sheets halfway through. Cool on a wire rack before serving.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Rise Time: 1 hour
Total Time: 1 hour 25 minutes
Variations
Cinnamon Sugar Pretzel Bites: After boiling, skip egg wash. Bake, cool, brush with 3 tablespoons melted butter, and roll in ½ cup sugar + 4 teaspoons cinnamon.
Using Active Sourdough Starter: Replace discard with 200 grams active starter and omit yeast. Increase rise time.
Egg-Free Option: Use melted butter or water instead of egg wash.
Room Temperature: Store in a paper bag for 1–2 days. Reheat in microwave for 30 seconds if hardened.
Freezer: Once cooled, store in an airtight container or bag for up to 3 months. Reheat in microwave 30–60 seconds until warm and soft.
FAQs
Can you make these into hard pretzel bites?
Yes, bake slightly longer at a lower temperature for a firmer texture.
How long should I boil pretzel bites?
Boil for about 30 seconds until they float.
What kinds of toppings are best for pretzel bites?
Flaky sea salt, everything bagel seasoning, or cinnamon sugar are ideal.
How can I get a stronger sourdough flavor in my pretzels?
Use a mature sourdough starter or allow the dough to ferment longer before shaping.
Why are my pretzel bites sticking to the parchment paper?
Spread them apart immediately after boiling; they stick if left wet too long before baking.
Why do my pretzels have a metallic taste?
Too much baking soda in the water bath or using aluminum cookware can cause this.
What is sourdough discard?
It is the portion of sourdough starter removed during feeding, usually unfed and slightly tangy.
Can I make the dough ahead of time?
Yes, refrigerate overnight, then bring to room temperature before shaping, boiling, and baking.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be added directly without blooming in water.
How many bites are in a serving?
Approximately 10 pretzel bites per serving.
Conclusion
Sourdough Discard Pretzel Bites are a versatile, quick, and delicious snack. They are soft inside, golden outside, and customizable with both sweet and savory toppings. Perfect for snacking, serving at parties, or making ahead and freezing, these pretzel bites are a fun way to use sourdough discard while creating a tasty treat for any occasion.
These sourdough discard pretzel bites are soft on the inside, golden on the outside, and perfectly snackable. With a subtle tang from sourdough discard, they’re ideal for parties, dipping, or customizing with sweet or savory toppings.
Ingredients
For the Dough:
1 cup + 2 tablespoons warm water
1 tablespoon brown sugar
1 1/4 teaspoons active dry yeast
200 grams (about 3/4 cup) sourdough discard, unfed, room temperature
4 cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter, melted
For Boiling:
10 cups water
2/3 cup baking soda
For Topping:
1 egg yolk mixed with 1 tablespoon water (egg wash)
Flaky sea salt
Everything bagel seasoning
Instructions
In a large bowl, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
Add sourdough discard, flour, and salt. Mix to combine, then add melted butter. Knead 4–5 minutes until smooth and elastic.
Shape dough into a ball, place in a greased bowl, cover, and let rise for 1 hour or until doubled.
Preheat oven to 450°F (232°C) and line baking sheets with parchment paper.
Divide dough into 8 pieces. Roll each into a 12–14 inch rope and cut into 1 1/2-inch pieces. Roll into balls.
Bring water and baking soda to a boil. Boil pretzel bites for 30 seconds until they float. Remove and place on baking sheets.
Brush with egg wash and sprinkle with desired toppings.
Bake for 13–15 minutes until golden brown, rotating pans halfway through.
Cool slightly on a wire rack before serving.
Notes
Do not overcrowd baking sheets to ensure even browning.
For cinnamon sugar variation, skip egg wash and brush baked bites with melted butter before coating.
Store at room temperature for 1–2 days in a paper bag.
Freeze fully cooled bites for up to 3 months.
Reheat in microwave for 30–60 seconds or in oven for crispier texture.
