Sourdough Discard Soft Pretzel Bites Recipe

Introduction

Soft sourdough discard pretzel bites are a delicious way to use up unused starter while enjoying a chewy, flavorful snack. These bite-sized treats have the classic deep brown crust and a tender inside, perfect for dipping or snacking on their own.

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

1. 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 more flour if sticky.
2. 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.
3. Step 3: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough, roll it into a 1-inch thick rope, and cut into 1 to 1½-inch bites.
4. Step 4: Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (water will bubble). Drop a few pretzel bites at a time into boiling water for 20 to 30 seconds until they float. Remove with a slotted spoon and place on the baking sheet.
5. Step 5: Brush each bite with egg wash and sprinkle with coarse salt. Bake for 12 to 15 minutes until deep golden brown. Cool slightly before serving.

Tips & Variations

• Use bread flour for a chewier texture or a gluten-free blend if needed, though texture will vary.
• Try sprinkling crushed red pepper flakes or smoked paprika on top for a spicy kick.
• Add shredded cheddar or parmesan cheese before baking for cheesy bites.
• Incorporate herbs like rosemary, thyme, or garlic powder into the dough for a savory twist.
• For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.
• Don’t skip the baking soda boil—it’s key to achieving the classic pretzel crust and flavor.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To refresh and crisp the crust, warm them in a 350°F oven for 5 to 7 minutes before serving.

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 let it come to room temperature before using to help the yeast activate properly.

Can I Make the Pretzel Bites Ahead of Time?

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

Sourdough Discard Soft Pretzel Bites Recipe

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4.7 from 69 reviews

These Sourdough Discard Soft Pretzel Bites are a delicious way to reduce waste and enjoy a classic pretzel snack. Made with sourdough discard for extra flavor and a chewy texture, these bite-sized pretzels are boiled in baking soda water to achieve that authentic pretzel crust and color before baking to golden perfection. Perfect for dipping in mustard, cheese sauce, or your favorite dip, they offer a delightful homemade treat that’s both fun to make and tasty to eat.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 to 2.5 hours
• Yield: Approximately 40–50 pretzel bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 & Finishing

• 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

1. 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 everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if it’s too sticky.
2. 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, or until it roughly doubles in size.
3. Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down gently and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut it into 1 to 1½-inch bite-sized pieces.
4. Boil in Baking Soda Water: Pour 10 cups of water into a large pot and bring it to a boil. Carefully add the baking soda (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Let them boil for 20 to 30 seconds, then lift them out and place them on the prepared baking sheet.
5. Bake to Golden Brown: Brush each pretzel bite with the egg wash. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the bites turn a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.

Notes

• Substitute sourdough discard with an equal amount of yogurt or mild sour cream to maintain moisture and tang if discard is unavailable.
• Use bread flour instead of all-purpose flour for a chewier texture, or a gluten-free blend for gluten-free needs (texture will vary).
• The baking soda boil is crucial for developing the classic pretzel crust and color; do not skip or substitute this step.
• The dough can be prepared and shaped ahead of time and refrigerated overnight before boiling and baking.
• Store leftover pretzel bites in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes to crisp.
• Flavor variations include adding crushed red pepper flakes, smoked paprika, shredded cheeses, herbs like rosemary or thyme, or brushing with cinnamon sugar and butter for a sweet version.
• Thaw frozen sourdough discard in the refrigerator overnight and bring to room temperature before using for best dough rise.

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