These Sourdough Discard Pretzel Bites are soft on the inside, golden and shiny on the outside, and topped with coarse pretzel salt just like the image. They are the perfect way to use sourdough discard while making a snack everyone loves. Warm, fluffy, and slightly chewy, these pretzel bites are great for dipping, sharing, or serving at parties. They bake up beautifully with that classic pretzel crust and tender crumb, making them impossible to resist.
Ingredients
For the Dough
- 1 cup sourdough discard (unfed)
- 1 cup warm water
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp salt
- 2 1/2 to 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
For the Pretzel Bath
- 8 cups water
- 1/4 cup baking soda
For Topping
- 1 egg yolk mixed with 1 tbsp water
- Coarse pretzel salt
Preparation Steps
Step 1: Make the Dough
In a large bowl, mix sourdough discard, warm water, melted butter, sugar, salt, and yeast.Stir until combined.Add flour gradually until a soft dough forms.
Step 2: Knead
Knead the dough by hand or mixer for 5–7 minutes until smooth and elastic.The dough should be soft but not sticky.
Step 3: Rise
Place dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Step 4: Shape the Bites
Punch down the dough.Divide into small pieces and roll into bite-sized balls.
Step 5: Baking Soda Bath
Bring water to a boil and add baking soda.Drop dough balls into the water for 20–30 seconds.Remove with a slotted spoon and place on a lined baking sheet.
Step 6: Egg Wash and Salt
Brush each bite with egg wash.Sprinkle generously with coarse pretzel salt.
Step 7: Bake
Bake at 425°F (220°C) for 12–15 minutes until deep golden brown.
Cooking Notes
- Do not skip the baking soda bath, it creates the classic pretzel crust
- Do not overboil or the dough can taste bitter
- Use coarse pretzel salt for the best look and texture
- Bake until deeply golden for the best flavor
- Let cool slightly before serving to set the crust
Variation
- Toss baked bites in melted butter and cinnamon sugar for a sweet version
- Add shredded cheese on top before baking
- Mix garlic powder into melted butter and brush after baking
- Stuff dough balls with cheese cubes before boiling
- Sprinkle everything bagel seasoning instead of salt
Tips
- Use room temperature sourdough discard
- If dough feels sticky, add flour 1 tablespoon at a time
- Freeze baked pretzel bites and reheat when needed
- Best enjoyed warm but still good at room temperature
- Double the recipe easily for crowds
Serving Suggestions
- Serve warm with cheese sauce
- Pair with mustard or honey mustard
- Add to a snack board or party platter
- Serve alongside soup or chili
- Perfect for game day or movie night
Prep Time / Cooking Time / Total Time
Prep Time: 20 minutes
Cooking Time: 15 minutes
Rise Time: 1 hour
Total Time: 1 hour 35 minutes
Nutritional Info (Approximate per serving)
Calories: 140
Carbohydrates: 26g
Protein: 4g
Fat: 3g
Sugar: 2g
FAQs
Can I make these without yeast?
- The yeast helps create a fluffy texture, but sourdough alone will be denser.
Can I freeze pretzel bites?
- Yes, freeze after baking and reheat in the oven.
Why use a baking soda bath?
- It gives pretzels their chewy crust and deep color.
Can I use active sourdough starter instead?
- Yes, but results may be slightly tangier.
Do these stay soft?
- Yes, especially when stored in an airtight container.
Conclusion
Sourdough Discard Pretzel Bites are the perfect combination of soft, chewy, salty, and golden, exactly like the image. They are easy to make, a great use of sourdough discard, and always a hit whether served plain or with dips.