Sourdough Discard Soft Pretzel Bites are little golden nuggets of chewy, doughy goodness with that classic pretzel flavor and a slightly tangy twist from the sourdough discard. These bite-sized treats have a perfect combination of salty crust and soft inside that makes them super fun to snack on or serve as a party appetizer.
I love making these pretzel bites because they’re a great way to use up sourdough discard without any waste, and they come together faster than you might think. I usually sprinkle them with some coarse salt right after baking, but you can easily switch it up with garlic powder or even cinnamon sugar for a sweet version. Plus, they’re fun to dunk into mustard, cheese sauce, or even a creamy ranch—whatever you’re in the mood for.
Whenever I serve these pretzel bites at gatherings or just for my family, they disappear fast! There’s something about their warm, chewy texture and salty flavor that everyone can’t resist. I think they’re perfect for sharing, whether it’s game night, a cozy movie evening, or even just as a treat for yourself when you want a little something special.
Key Ingredients & Substitutions
Sourdough discard: This adds a subtle tang and helps reduce waste. If you don’t have discard, you can use an equal amount of yogurt or buttermilk for a similar flavor.
Active dry yeast: It helps the dough rise and makes those bites fluffy. Instant yeast works, too—just mix it right into the flour without proofing.
Baking soda: This creates the classic pretzel crust when boiled. Don’t skip this step! If you don’t have baking soda, you can use baking ammonia, but results may vary.
Butter: Melted butter adds richness and a tender crumb. You can swap it with oil or dairy-free butter for a dairy-free option.
Coarse salt: This gives that signature pretzel crunch and salty punch. If you don’t have pretzel salt, kosher salt or flaky sea salt works well.
How Do I Get That Perfect Chewy Pretzel Texture?
The secret to soft, chewy pretzel bites lies mainly in two steps: kneading and the baking soda bath.
- Kneading: Knead until the dough is smooth and elastic, about 6-8 minutes. Well-kneaded dough traps air, giving you that soft, chewy inside.
- Baking Soda Bath: Boiling the dough in water mixed with baking soda creates a slightly alkaline environment. This makes the crust develop that deep brown color and gives the pretzels their unique flavor and chewiness.
Remember to let the dough rise until puffy but not doubled—that subtle rise keeps the bites tender. Also, don’t overcrowd the baking soda bath; give each piece space to boil evenly.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for mixing and rising your dough, it gives plenty of room and makes it easy to handle.
- Stand mixer with a dough hook (optional) – makes kneading easier and quicker if you prefer using it instead of by hand.
- Cooking pot – a large pot to boil the pretzel bites in the baking soda bath; a wide, deep pot works best for even boiling.
- Slotted spoon – helps lift the pretzels out of boiling water safely and easily.
- Parchment paper and baking sheets – prevent sticking and make cleanup simple when baking.
- Kitchen scale (optional) – for measuring ingredients accurately, especially when dividing the dough into pieces.
Flavor Variations & Add-Ins
- Cheese stuffed pretzels – tuck a small piece of cheese inside each pretzel before boiling for a melty surprise.
- Garlic and herbs – brush the baked pretzels with melted butter mixed with minced garlic, rosemary, or thyme for extra flavor.
- Cinnamon sugar – sprinkle with cinnamon sugar after baking for a sweet treat perfect for breakfast or dessert.
- Spicy kick – sprinkle with red chili flakes or cayenne pepper before baking to add some heat.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed)
- 1 cup (240ml) warm water (about 110°F/45°C)
- 2 tbsp granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- Coarse sea salt or pretzel salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes total. You’ll spend about 15-20 minutes preparing and kneading the dough, 1 hour rising time, and around 15-20 minutes for boiling and baking the pretzel bites.
Step-by-Step Instructions:
1. Mix and Proof the Yeast:
In a large mixing bowl, pour the warm water, stir in the granulated sugar, and sprinkle the yeast on top. Let it sit for 5 minutes until you see it get foamy — that means the yeast is alive and ready!
2. Make the Dough:
Add the sourdough discard and melted butter to the yeast mixture, stirring it all together. Then add the flour and salt. Mix until it comes together into a rough dough.
3. Knead the Dough:
Flour your surface lightly and knead the dough for about 6-8 minutes until it feels smooth and elastic. If you have a stand mixer, use the dough hook and knead for about 5 minutes instead.
4. Let the Dough Rise:
Lightly oil a clean bowl and place your dough inside. Cover it with a towel or plastic wrap and let it rise in a warm spot for 1 hour or until it looks a bit puffier.
5. Shape the Pretzel Bites:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. On a floured surface, roll your dough into a long rope about 1 inch thick. Cut the rope into 1-inch pieces to form your pretzel bites.
6. Boil the Pretzel Bites:
In a large pot, bring 10 cups of water and the baking soda to a boil. Using a slotted spoon, gently drop the pretzel bites in batches into the boiling water. Boil for 30 seconds, flipping halfway through, then remove and drain on a wire rack or paper towels.
7. Bake to Golden Perfection:
Place the boiled pretzel bites on your lined baking sheets. Sprinkle generously with coarse salt or pretzel salt. Bake for 12-14 minutes until they turn a deep golden brown.
8. Serve and Enjoy!
Let the pretzel bites cool just a bit before digging in. They’re delicious on their own or with mustard, cheese sauce, or your favorite dip.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard completely in the fridge overnight and bring it to room temperature before using. This helps the yeast react properly and ensures a good rise.
How Can I Store Leftover Pretzel Bites?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled pretzel bites in a sealed bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warm and soft.
Can I Make These Pretzel Bites Ahead of Time?
Absolutely! After cutting the pretzel bites, you can refrigerate them covered for up to 24 hours before boiling and baking. This can help develop deeper flavor, just bring them closer to room temperature before proceeding.
What Are Some Good Dips to Serve With Pretzel Bites?
Mustard (spicy or honey), beer cheese, ranch dressing, or even a warm cheese fondue pair wonderfully with these pretzel bites for dipping fun!