Introduction

These sourdough discard soft pretzel bites are a delicious way to use up leftover starter while enjoying warm, chewy snacks. Perfectly golden with a classic pretzel crust, they’re great for dipping or sharing with friends. Let’s dive into this easy and satisfying recipe!

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, then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if the dough is 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, or until it roughly doubles 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, turn it onto a floured surface, and roll it into a long rope about 1 inch thick. Cut the rope 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 (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds, 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, or until golden brown. Remove from the oven and cool slightly before serving.

Tips & Variations

For a chewier texture, try using bread flour instead of all-purpose flour.
Add crushed red pepper flakes or smoked paprika on top for a spicy kick.
Sprinkle shredded cheddar or parmesan cheese before baking for cheesy bites.
Mix chopped rosemary, thyme, or garlic powder into the dough for an herby twist.
Brush baked pretzel bites with melted butter and cinnamon sugar for a sweet version.
Do not skip the baking soda bath—it’s essential for 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 back up. 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 to ensure the yeast activates properly and the dough rises well.

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 them overnight. When ready, boil and bake for fresh, warm bites.

Sourdough Discard Soft Pretzel Bites Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Soft and chewy sourdough discard pretzel bites with a classic golden crust achieved by boiling in baking soda water before baking. This recipe transforms sourdough discard into a flavorful snack perfect for dipping and sharing.

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

Ingredients

Scale

Dough 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 Bath

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 warm water and melted butter. Stir until a shaggy dough forms. Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour if needed to prevent stickiness.
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 until approximately doubled in size.
Shape the Pretzel Bites: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. After dough has risen, punch it down gently and roll onto a floured surface into a 1-inch thick rope. Cut into 1 to 1½-inch pieces.
Boil in Baking Soda Water: Bring 10 cups water to a boil in a large pot and carefully add the baking soda, watching for bubbling. Drop pretzel bites in batches into the boiling water and boil for 20 to 30 seconds until they float. Remove with a slotted spoon and place on the prepared baking sheet.
Bake to Golden Brown: Brush each bite with the egg wash and sprinkle generously with coarse sea salt. Bake in the oven for 12 to 15 minutes until deeply golden brown. Remove and 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.
For chewier texture, use bread flour instead of all-purpose flour.
Do not skip the baking soda boiling step; it is essential for the classic pretzel crust and flavor.
Freeze shaped pretzel bites after cutting and before boiling to prepare ahead; boil and bake when ready.
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 refresh.
Try flavor variations such as adding crushed red pepper flakes, cheese toppings, herbs in the dough, or a sweet cinnamon sugar finish.

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