Sourdough Discard Soft Pretzel Bites are little nuggets of chewy, salty goodness that come together using leftover sourdough starter. These bites have that classic pretzel crust with a soft, doughy inside, making them fun to snack on any time. The touch of coarse salt on top adds just the right pop of flavor.
I love making these when I have some sourdough discard sitting in the fridge because it’s such a great way to reduce waste and still enjoy something delicious. Plus, they’re quick to make and perfect for sharing. I usually serve them warm and remind everyone to dunk them in mustard or cheese sauce—my favorite combo.
They’re perfect for game day snacks, a casual party, or even just a cozy night at home. I always find that eating these pretzel bites brings back fun memories of pretzel stands at fairs and ballparks. Honestly, they’re so good that I often find myself going back for “just one more!”
Key Ingredients & Substitutions
Sourdough discard: This adds flavor and uses a common leftover. If you don’t have some, substitute with plain yogurt or buttermilk for a similar tang.
Yeast: Active dry yeast helps your pretzels rise fast. Instant yeast works too; just reduce warm water slightly.
Baking soda: This is essential for boiling. It gives pretzels their brown, shiny crust. If unavailable, try baking powder but expect a milder crust.
Flour: All-purpose flour works great here, but bread flour will give a chewier texture. Whole wheat flour is fine if you want a nuttier flavor but add a bit less.
How Do You Get That Perfect Chewy Pretzel Crust?
The key is the baking soda bath before baking. It helps develop the pretzel’s iconic deep brown crust and slightly crisp outside.
- Boil water with baking soda until rolling boil.
- Drop dough balls in small batches, boil for 30 seconds, flipping halfway up.
- Remove and drain well before baking to avoid soggy crust.
- This step seals the crust quickly when baked, locking in chewiness inside.
Don’t skip this step or just brush with water; your pretzels won’t get that classic look or texture.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for making and rising the dough because it’s easy to stir and keeps the dough warm.
- Stand mixer with dough hook (optional) – makes kneading simpler and faster if you prefer not to knead by hand.
- Cooking pot – big enough to hold 10 cups of water for boiling pretzels comfortably.
- Slotted spoon – helps safely remove pretzel bites from boiling water without breaking them.
- Baking sheets – to hold the pretzels during baking. Lining with parchment makes cleanup easier.
- Parchment paper – prevents sticking and gives a smooth finish to baked pretzels.
- Pastry brush (optional) – for brushing melted butter on top before baking or after baking for extra shine.
Flavor Variations & Add-Ins
- Cheese topping – sprinkle grated cheddar or Parmesan before baking for cheesy bites full of flavor.
- Sesame or poppy seeds – add on top after brushing with butter for extra crunch and visual appeal.
- Spicy kick – mix a pinch of cayenne pepper or chili flakes into the dough for some heat.
- Herbs – fold chopped rosemary, thyme, or garlic powder into the dough to add aromatic flavor.
How to Make Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (240ml) warm water (110°F/43°C)
- 2 ½ cups (320g) all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- Coarse sea salt or pretzel salt, for sprinkling
- Optional: sesame seeds or other seeds for topping
How Much Time Will You Need?
This recipe takes about 2 hours total. You’ll spend about 20 minutes preparing and kneading the dough, then let it rise for 1 to 1.5 hours. Boiling, baking, and cooling the pretzel bites will take an additional 25-30 minutes.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes foamy. This means the yeast is active and ready to go.
2. Make the Dough:
In a large bowl, add the sourdough discard, the yeast mixture, melted butter, and salt. Gradually stir in the flour, mixing until a rough dough forms.
3. Knead the Dough:
Lightly flour a surface and knead the dough for about 8 to 10 minutes until it feels smooth and elastic. You can also use a stand mixer with a dough hook if you prefer.
4. First Rise:
Place your dough in a clean, oiled bowl. Cover with a damp towel or plastic wrap and leave it to rise in a warm place for 1 to 1.5 hours, or until it almost doubles in size.
5. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
6. Divide the Dough:
When the dough has risen, gently punch it down. Divide it into small pieces, about 1-inch in size. Roll each into a smooth ball between your hands.
7. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This will help give your pretzel bites that classic crust.
8. Boil the Pretzel Bites:
Carefully drop the dough balls into the boiling water in batches of 10-12. Let them boil for 30 seconds, flipping halfway through so both sides get a nice crust. Use a slotted spoon to remove them.
9. Drain and Place on Baking Sheets:
After boiling, place the pretzel bites on the prepared baking sheets to drain and cool slightly.
10. Add Toppings:
Optionally, brush the tops lightly with melted butter. Sprinkle with coarse salt or sesame seeds for a tasty crunch.
11. Bake:
Bake the pretzel bites in your preheated oven for 12-15 minutes, until golden brown and crusty on the outside.
12. Cool and Serve:
Let them cool for a few minutes on a wire rack, then serve warm with your favorite dips like mustard or cheese sauce.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures even dough texture.
Can I Skip the Boiling Step with Baking Soda?
It’s not recommended. Boiling in a baking soda bath creates the classic pretzel crust and chewy texture. Without it, your bites will bake more like regular bread rolls.
How Should I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for 1-2 days. To refresh, reheat briefly in a warm oven or toaster oven for a few minutes to restore their softness and crust.
Can I Freeze These Pretzel Bites?
Absolutely! Freeze fully cooled pretzel bites in a sealed container or freezer bag for up to 1 month. Thaw at room temperature and warm in the oven before serving for best results.