Introduction

Soft sourdough discard pretzel bites are a delicious way to use leftover starter and enjoy a chewy, golden snack. These bite-sized treats have a perfect crust thanks to a quick baking soda bath before baking. They’re ideal for dipping or sharing at gatherings.

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 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 rise in a warm spot for 1 to 2 hours, until roughly doubled in size.
Step 3: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and roll into a long 1-inch thick rope. 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 water and boil for 20-30 seconds until they float. Remove and place on the baking sheet.
Step 5: Brush each pretzel bite with the egg wash and sprinkle with coarse 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, or gluten-free flour blend to accommodate dietary needs.
Add herbs like rosemary or thyme to the dough for a savory twist.
Sprinkle shredded cheddar or parmesan on top before baking for cheesy pretzel bites.
Try a sweet version by brushing with melted butter and cinnamon sugar after baking.
Don’t skip the baking soda boil—it’s key for that 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. 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 frozen discard in the fridge overnight and bring it to room temperature before use. This ensures the yeast activates properly for a good rise.

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. When ready, boil and bake for fresh, warm pretzel bites.

Sourdough Discard Soft Pretzel Bites Recipe

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4.8 from 138 reviews

These Sourdough Discard Soft Pretzel Bites are a delicious way to use up sourdough discard while creating warm, chewy, and flavorful snacks. Boiled briefly in a baking soda bath before baking, these pretzel bites develop a distinctive deep golden crust and perfect chewy texture. Ideal as a snack or appetizer, they can be customized with savory or sweet toppings.

Author: Elias
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 to 2.5 hours
Yield: Approximately 30–35 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 and Topping

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

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 until a shaggy dough forms, then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
Let the Dough Rise: Place 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 or until roughly doubled in size.
Shape the Pretzel Bites: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough gently and turn onto a floured surface. Roll into a long rope about 1 inch thick, then cut into 1 to 1½-inch bite-sized pieces.
Boil in Baking Soda Water: Bring 10 cups water to a boil in a large pot. Carefully add baking soda (watch for bubbling). Drop a few pretzel bites at a time into the boiling water for 20 to 30 seconds until they float. Remove with a slotted spoon and place on the baking sheet.
Bake to Golden Brown: 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 on a wire rack before serving.

Notes

If you don’t have sourdough discard, substitute equal parts yogurt or mild sour cream for moisture and tang.
For a chewier texture, use bread flour instead of all-purpose flour.
Baking soda boiling bath is essential for the classic pretzel crust and color; don’t skip this step.
You can add spices like crushed red pepper, paprika, or herbs to the dough for flavor variations.
To prepare ahead, shape the bites and refrigerate before boiling and baking next day.
Store leftovers in an airtight container at room temperature for up to 2 days and refresh in an oven at 350°F for 5-7 minutes.
Frozen sourdough discard must be thawed in the fridge overnight and brought to room temperature before use.

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