Introduction

Sourdough discard soft pretzel bites are a delicious and clever way to use up leftover sourdough starter while making a snack that’s warm, chewy, and perfectly salty. These bite-sized treats are perfect for parties, snack time, or dipping in your favorite sauces. With a simple boiling step and a quick bake, you’ll have fresh pretzel bites ready in no time.

Sourdough Discard Soft Pretzel Bites Recipe - Recipe Image

Ingredients

1 cup sourdough discard
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
1 cup warm water
2 tablespoons melted butter
10 cups water (for boiling)
2 tablespoons baking soda (for boiling)
1 egg (for egg wash)
Coarse sea salt (for sprinkling)

Instructions

Step 1: In a large bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding 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, 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. After the dough has risen, punch it down gently and roll it into a 1-inch-thick rope on a floured surface. 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 add the baking soda (the water will bubble). Using a slotted spoon, boil a few pretzel bites at a time for 20 to 30 seconds. Remove them with the spoon and place on the prepared baking sheet.
Step 5: Brush each pretzel bite with beaten egg and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Cool on a wire rack slightly before serving.

Tips & Variations

You can use frozen sourdough discard by thawing it overnight in the fridge, then bringing it to room temperature before using to ensure good yeast activation.
Prepare the dough and shape the bites ahead of time; refrigerate after cutting and boil/bake fresh the next day.
Try different toppings like garlic salt, sesame seeds, or everything bagel seasoning for a fun twist.
Serve with classic yellow mustard, spicy mustard, cheese sauce, or a honey mustard blend for delicious dipping options.

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 their crisp crust and soft interior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes. Make sure to thaw the discard in the refrigerator overnight and allow it to come to room temperature before mixing the dough. This helps the yeast activate properly for good 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 them overnight. When ready, boil and bake for fresh, warm pretzel bites.

Sourdough Discard Soft Pretzel Bites Recipe

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★★★★★

4.9 from 77 reviews

These Sourdough Discard Soft Pretzel Bites are chewy, golden-brown morsels perfect for snacking or serving as an appetizer. Made using sourdough discard, flour, and yeast, they boast a tangy flavor and soft interior, enhanced by boiling in baking soda water and baking until perfectly browned. Ideal for dipping in mustard, cheese sauce, or garlic butter.

Author: Zane
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: Approximately 40 pretzel bites 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup sourdough discard
3 cups all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
1 cup warm water
2 tablespoons melted butter

Boiling Solution

10 cups water
2 tablespoons baking soda

Topping

1 egg (for egg wash)
Coarse sea 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, stirring until a shaggy dough forms. Transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour if the dough is too sticky.
Let the Dough Rise: Place the kneaded 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 approximately doubles in size.
Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough gently and roll it into a long rope about 1 inch thick on a floured surface. Cut the rope 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 the baking soda—the water will bubble vigorously. Using a slotted spoon, drop a few pretzel bites at a time into the boiling water and let them cook for 20 to 30 seconds. Remove with the slotted spoon and place them on the prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with the beaten egg to create a glossy finish. Generously sprinkle coarse sea salt on top. Bake in the preheated oven for 12 to 15 minutes, or until the pretzel bites turn a deep golden brown. Remove and allow to cool slightly on a wire rack before serving.

Notes

You can use frozen sourdough discard by thawing it in the fridge overnight and bringing it to room temperature before use to ensure proper yeast activation.
Prepare and shape the pretzel bites up to boiling, then refrigerate overnight; boil and bake fresh when ready.
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Refresh by warming them in a 350°F oven for 5-7 minutes.
Try dipping sauces like classic yellow mustard, spicy mustard, cheese sauce, honey mustard blend, ranch, or garlic butter for versatile flavor pairings.

Keywords: sourdough discard, soft pretzel bites, pretzels, baking soda bath, snack, appetizer, homemade pretzels