Introduction

These sourdough discard soft pretzel bites are a delicious way to use up your sourdough starter while enjoying a classic snack. They have a chewy crust and a tender interior, perfect for dipping in mustard or cheese sauce. Plus, the baking soda bath gives them that iconic pretzel flavor and color.

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 if 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 it into a 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 add the baking soda (it will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds until they float, then remove and place on the baking sheet.
Step 5: Brush each pretzel bite with 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.
Add crushed red pepper flakes or smoked paprika on top for a spicy kick.
Sprinkle shredded cheddar or parmesan before baking for cheesy bites.
Mix rosemary, thyme, or garlic powder into the dough for an herby twist.
For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.

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 softness inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes, you can. Just thaw it in the fridge overnight and bring it to room temperature before using. This helps activate the yeast for proper rising.

Can I make the pretzel bites ahead of time?

Absolutely. You can prepare the dough and shape the bites up to the boiling step, then refrigerate overnight. Boil and bake them fresh when ready to serve.

Sourdough Discard Soft Pretzel Bites Recipe

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4.8 from 132 reviews

These Sourdough Discard Soft Pretzel Bites are a delicious way to use leftover sourdough starter while enjoying a classic snack. Chewy and flavorful, they’re boiled briefly in baking soda water to develop a deeply browned, distinctive pretzel crust before baking to golden perfection. Perfectly salty with coarse sea salt sprinkled on top, these pretzel bites are easy to make and irresistible for dipping in mustard, cheese sauce, or your favorite dip.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Yield: About 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 Solution

10 cups water
2/3 cup baking soda

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 sourdough discard, flour, sugar, salt, and instant yeast. Add warm water and melted butter, stirring until a shaggy dough forms. Turn dough 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 dough in a lightly oiled bowl, cover with 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 oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn it onto a floured surface. Roll into a 1-inch thick rope and cut into 1 to 1½-inch pieces to form bites.
Boil in Baking Soda Water: Bring 10 cups water to a boil in a large pot, carefully stir in the baking soda. Using a slotted spoon, drop pretzel bites in small batches into boiling water for 20 to 30 seconds until they float. Remove and place on prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with egg wash and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Remove from oven and let cool slightly before serving.

Notes

You can substitute sourdough discard with equal amounts of yogurt or mild sour cream to maintain moisture and tang.
Use bread flour instead of all-purpose flour for a chewier texture.
For gluten-free, use a gluten-free baking flour blend but texture will be different.
Do not skip the baking soda boiling step—it’s essential for the pretzel crust and flavor.
Leftover pretzel bites store well at room temperature in an airtight container for up to 2 days; reheat in a 350°F oven for 5–7 minutes to refresh.
You can prepare dough and shaped bites ahead, refrigerate before boiling and baking for fresh results later.
For variations, try adding herbs, spices, or cheese toppings before baking, or brush with butter and cinnamon sugar for a sweet twist.

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