Sourdough Discard Soft Pretzel Bites are little pockets of chewy, golden-brown goodness made from sourdough starter that didn’t get used up. They have that perfect soft inside with a lightly crispy outside, thanks to a quick baking soda bath before they go into the oven. These bites are salty, slightly tangy, and just the right size for snacking or sharing.
I love making these pretzel bites when I have some sourdough discard to use up—it feels like turning something that would be wasted into a tasty treat. Plus, they’re super fun to make! I often roll them into bite-sized pieces, then dip them in mustard or cheese sauce. They’re a great way to get the family excited about eating sourdough in a simple and fun way.
One of my favorite things about these soft pretzel bites is how quickly they come together. Whether it’s for a movie night, a party, or just a cozy snack, they’re always a hit. I like serving them warm right out of the oven, maybe sprinkled with extra salt or even a little garlic powder for a twist. It’s a great way to enjoy the tangy flavor of sourdough with a soft, chewy twist!
Key Ingredients & Substitutions
Sourdough Discard: This is key for the tangy flavor and tender crumb. If you don’t have discard, you can use a mix of flour, yogurt, and vinegar for a bit of tang, but the flavor won’t be quite the same.
Active Dry Yeast: This helps the dough rise nicely. If you prefer, instant yeast works too and can be mixed directly with the flour.
Baking soda: This is essential for the classic pretzel crust. It creates that brown, slightly crispy skin when the pretzels are boiled. Use baking soda, not baking powder, for this step.
Butter: Adds richness and softness to the dough, plus a glossy finish when brushed on after baking. You can swap with olive oil if you want a dairy-free option.
Coarse sea salt: For that iconic salty crunch on top. If you don’t have this, kosher salt is a good substitute. Avoid fine table salt as it melts too fast.
How Do You Make Pretzel Bites Soft and Brown with a Perfect Crust?
The magic lies in the baking soda bath. Here’s how to do it right:
- Boil water and baking soda together. The baking soda changes the surface of the dough.
- Drop the dough pieces into the boiling water for about 30 seconds. Don’t overcrowd the pot.
- Remove with a slotted spoon and drain briefly. This step is quick so the bites don’t absorb too much water.
- Place on baking sheet, brush with butter, and sprinkle with salt before baking.
This bath creates that shiny, deep brown crust and the slightly tangy, chewy interior that make pretzels special. Don’t skip it—even though it’s an extra step, you can’t get the classic pretzel bite texture without it!
Equipment You’ll Need
- Large mixing bowl – I use this to combine and knead the dough easily.
- Stand mixer with dough hook (optional) – speeds up mixing and kneading if you prefer hands-free.
- Baking sheet with parchment paper – keeps the pretzel bites from sticking and makes cleanup easy.
- Large pot – needed for boiling water and baking soda bath. It’s best if it’s deep enough for the pretzel bites to float freely.
- Slotted spoon – helps remove the pretzel bites from the boiling water without breaking them.
- Pastry brush – for brushing on melted butter before baking to get a glossy finish.
Flavor Variations & Add-Ins
- Cheese-filled pretzel bites: Mix shredded cheddar or pepper jack cheese into the dough for cheesy bites that are extra tasty.
- Garlic and herbs: Brush with garlic butter or sprinkle with dried herbs like rosemary or thyme after baking for an aromatic twist.
- Spicy kicks: Add cayenne pepper or red pepper flakes to the dough or sprinkle on top for a little heat.
- Sweet version: After baking, sprinkle with cinnamon sugar or drizzle with honey for a sweet treat.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup (about 240g) sourdough discard (unfed starter)
- 1 cup warm water (100°F-110°F)
- 2 ½ cups all-purpose flour, plus more for dusting
- 2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 10 cups water (for boiling bath)
- ⅔ cup baking soda (for boiling bath)
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 to 1.5 hours for the dough to rise, plus 15 minutes baking time. You’ll spend a few minutes boiling your pretzel bites in the baking soda bath, which gives them that classic pretzel crust. Overall, plan for around 1 hour 45 minutes from start to finish including rising time.
Step-by-Step Instructions:
1. Mix and Activate Yeast:
In a large mixing bowl, combine the sourdough discard, warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until the yeast becomes foamy and bubbly.
2. Make the Dough:
Add the flour and salt to the wet ingredients. Stir until a rough, shaggy dough forms. Then, knead it on a lightly floured surface for 5-7 minutes until the dough becomes smooth and elastic. If you prefer, use a stand mixer with a dough hook attachment to make this easier.
3. Let the Dough Rise:
Grease a large bowl and place your dough inside. Cover it with a damp cloth or plastic wrap and set it somewhere warm. Let it rise for 1 to 1.5 hours or until it doubles in size.
4. Prepare the Pretzel Bites:
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a long log about 1-inch thick. Cut the log into 1-inch pieces and shape each piece into a small ball.
5. Preheat Oven and Boil Soda Bath:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Bring 10 cups of water and the baking soda to a rolling boil in a large pot. This bath will give the pretzels their signature crust.
6. Boil the Pretzel Bites:
Carefully drop the pretzel bites into the boiling baking soda water in small batches. Boil for 30 seconds, then use a slotted spoon to remove them and let them drain briefly.
7. Bake the Pretzel Bites:
Place the boiled bites on the prepared baking sheet. Brush each with melted butter and sprinkle generously with coarse sea salt. Bake them in the oven for 12-15 minutes or until they turn a deep golden brown.
8. Finish and Serve:
Once out of the oven, brush the pretzel bites with a little more melted butter if you like. Serve them warm with mustard, cheese sauce, or any dip you enjoy. These bites are perfect for snacking or sharing!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly and ensures better dough texture.
Can I Make These Pretzel Bites Ahead of Time?
Absolutely! You can prepare and boil the pretzel bites, then refrigerate them on the baking sheet covered with plastic wrap for up to 24 hours. When ready, bake them straight from the fridge—just add a couple extra minutes to the baking time.
How Should I Store Leftovers?
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 up the crust again.
Can I Substitute Baking Soda for Something Else in the Boiling Bath?
For classic pretzel texture and flavor, baking soda is best and can’t be fully replaced. Avoid using baking powder or salt alone, as they won’t create that distinctive crust and color.