Sourdough Discard Soft Pretzel Bites Recipe
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.
- 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
