Sourdough Discard Soft Pretzel Bites are little golden pockets of chewy, salty goodness that are perfect for snacking or sharing. Made using sourdough discard, these pretzel bites have a slightly tangy flavor with a soft inside and that classic pretzel crust sprinkled with coarse salt. They’re fun to make and even more fun to eat.
I love using sourdough discard in this recipe because it’s a great way to reduce waste and turn it into something delicious. I always find the baking process so satisfying—the smell of the pretzels baking fills the house with a warm, inviting aroma. And those little salt crystals on top? Such a simple touch that adds a lot of flavor and texture.
These pretzel bites are my go-to snack when I want something comforting but easy to share with friends or family. I like serving them with a side of spicy mustard or cheesy dip, but honestly, they’re just as good on their own. They’re perfect for game nights, movie nights, or anytime you want a cozy treat that’s a little different from the usual chips and dip.
Key Ingredients & Substitutions
Sourdough Discard: This adds a mild tang and helps reduce waste. If you don’t have discard, you can use 1 cup plain yogurt or buttermilk for a similar flavor and texture.
All-Purpose Flour: It makes the dough soft and chewy. Bread flour can be used for a chewier bite, while whole wheat adds nuttiness but may change texture.
Baking Soda: This is key for that classic pretzel crust. It creates the deep brown color and chewy crust by reacting in hot water before baking. Don’t skip this step!
Egg Wash & Coarse Salt: The egg wash gives a shiny finish, and the coarse salt adds crunch and bursts of flavor. You can skip the egg wash for a softer matte look but keep the salt for authentic taste.
How Do You Get That Perfect Pretzel Bite Chewy Crust and Soft Center?
The magic is in boiling the dough pieces briefly in a baking soda bath before baking. This step sets the crust and gives pretzels their signature color and texture.
- Heat water with baking soda until it’s boiling—use a large pot to avoid crowding.
- Drop dough bites in carefully; boil for about 30 seconds so the surface firms up.
- Remove with a slotted spoon and place on the baking sheet to bake.
- This bath helps create a chewy crust while locking moisture inside for a soft center.
Also, don’t rush kneading; a smooth dough with good gluten development fosters that lovely stretch and chew. And brushing with egg wash right before baking locks in the golden shine and helps salt stick better.
Equipment You’ll Need
- Large mixing bowl – I use this for mixing and rising the dough comfortably.
- Measuring cups and spoons – keeps everything accurate for the best results.
- Kitchen scale (optional) – helpful if you want precise dough weights.
- Rolling pin – makes it easy to roll out the dough into ropes.
- Sharp knife or pizza cutter – for cutting the dough into bite-sized pieces.
- Large pot – to boil water with baking soda safely and efficiently.
- Slotted spoon – makes transferring pretzel bites from boiling water to baking sheet simple.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Pastry brush – for brushing egg wash evenly over the pretzels before baking.
Flavor Variations & Add-Ins
- Cheese-stuffed pretzels: Fill a small piece of dough with shredded cheese before shaping into pretzel bites for a gooey center.
- Herb or garlic topping: Mix chopped herbs or garlic powder into the egg wash or sprinkle on top before baking for extra flavor.
- Sweet version: Sprinkle with cinnamon sugar after baking instead of salt, perfect with a side of sweet dip.
- Spicy kick: Add red pepper flakes or cayenne pepper into the dough or sprinkle on top for some heat.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup warm water (adjust as needed)
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt, for topping
How Much Time Will You Need?
You’ll spend about 15 minutes mixing and kneading, then allow the dough to rise for 1 to 1.5 hours. Boiling and baking take another 30 minutes. Overall, around 2 hours from start to finish, mostly hands-off time during the rise.
Step-by-Step Instructions:
1. Make the Dough
In a large bowl, mix together sourdough discard, flour, yeast, sugar, and salt. Add melted butter and warm water. Stir until a soft dough forms. If it’s too sticky, add a bit more flour, 1 tablespoon at a time.
2. Knead and Rise
On a lightly floured surface, knead the dough for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
3. Shape the Pretzel Bites
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Turn the dough onto a floured surface and roll it into long ropes about 1/2 inch thick. Cut these ropes into 1-inch pieces to create bite-sized pretzels.
4. Boil the Pretzel Bites
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Carefully place the pretzel bites in batches into the boiling water for about 30 seconds each. Use a slotted spoon to remove them and place them on the prepared baking sheet.
5. Add Toppings and Bake
Brush each pretzel bite with the beaten egg to give them that shiny, golden look. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the pretzels are a deep golden brown.
6. Cool and Serve
Let the pretzel bites cool slightly on a wire rack or plate. Serve warm for the best taste. They’re delicious on their own or dipped in mustard, cheese sauce, or your favorite condiment.
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before using. This helps the yeast activate better for a good rise.
How Should I Store Leftover Pretzel Bites?
Keep leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven at 350°F (175°C) for 5–7 minutes to restore their crisp crust.
Can I Make These Pretzel Bites Gluten-Free?
Gluten-free pretzels can be tricky because of the dough’s elasticity. If using gluten-free flour, choose a blend designed for baking and add xanthan gum if it’s not included. Expect slightly different texture but still tasty results!
What’s the Best Way to Get That Classic Pretzel Flavor?
Boiling the dough bites in the baking soda bath is key—it creates the chewy crust and deep color. Don’t skip this step, and be sure to use coarse salt on top for that authentic salty punch.