If you’ve ever wondered what to do with that extra bit of sourdough starter you end up discarding, let me introduce you to a total game changer: Sourdough Discard Pretzel Bites Recipe. These little chewy, golden bites are bursting with flavor and have that perfect tang only sourdough can bring. They’re incredibly fun to make, surprisingly easy, and my family goes crazy every time I whip this up. Stick with me, and I’ll walk you through everything you need to know to master these irresistible pretzel bites!
Why You’ll Love This Recipe
- Waste Not, Want Not: This recipe puts your sourdough discard to delicious use, so nothing goes to waste.
- Chewy Perfection: You’ll get that classic pretzel bite chewiness with a tangy twist from sourdough.
- Simple Ingredients: No fancy or elusive ingredients — just pantry staples and your discard.
- Fun & Shareable: These pretzel bites are perfect for munching solo or sharing at parties and gatherings.
Ingredients You’ll Need
Let me tell you, every ingredient here pulls its weight and works beautifully together. When you combine the tangy sourdough discard with a little yeast, sugar, and a touch of butter, you get dough that’s soft yet sturdy—perfect for rolling, boiling, and baking. Here’s what you’ll want to have on hand:
- Warm water: Use warm but not hot water, around 100-110°F, to activate the yeast properly without killing it.
- Brown sugar: I love using dark brown sugar for a richer flavor, but light brown sugar works just fine too.
- Active dry yeast: Fresh yeast makes all the difference; always check your yeast is alive by proofing it.
- Sourdough discard: Unfed and at room temperature is ideal—makes these bites extra flavorful!
- All-purpose flour: All-purpose flour works perfectly here, and measuring by weight gives the best results.
- Kosher salt: For that balanced seasoning in the dough itself.
- Unsalted butter: Melted and mixed in for richness and softness.
- Water and baking soda for boiling: The baking soda bath is key to that signature pretzel crust and deep color.
- Egg yolk and water egg wash: For a beautiful golden shine before baking.
- Flaky sea salt and everything bagel seasoning: My personal favorite toppings for that extra kick, but feel free to get creative!
Variations
One of the things I love about this Sourdough Discard Pretzel Bites Recipe is how easy it is to personalize. Whether you want to take it sweet, spicy, or classic savory, this dough plays well with almost anything you throw at it.
- Sourdough Cinnamon Sugar Pretzel Bites: I’ve tried skipping the egg wash and tossing the bites in melted butter with cinnamon sugar after baking — comfort food magic!
- Everything Bagel Style: Adding everything bagel seasoning before baking gives the bites an addictively savory punch, perfect for snacking or with cream cheese dip.
- Vegan Adaptation: You can swap the butter for a vegan alternative and make an aquafaba or plant-based milk wash instead of the egg wash — still delicious!
- Sourdough Starter Swap: If you’re running low on discard but have active starter, you can use that instead by skipping commercial yeast and extending the rise time — patience here pays off big time.
How to Make Sourdough Discard Pretzel Bites Recipe
Step 1: Activate Your Yeast and Get the Dough Going
Start by combining warm water and brown sugar in your mixing bowl—just like making tea for your yeast! Sprinkle the yeast on top and let it sit for about 5 minutes until it foams up. If it’s not bubbly and lively, your yeast may be expired, and starting fresh here will save you a world of frustration later. Once bubbling, add your sourdough discard along with flour and salt. Slowly pour in the melted butter as you mix on low speed. Switch to medium speed or knead by hand for around 4-5 minutes until the dough feels smooth and just slightly tacky—not sticky. If it’s too sticky, toss in a little more flour; if too dry, add a splash of water. Kneading well here really builds that chewy texture we love.
Step 2: Let The Dough Rise
Place your dough ball into a generously oiled bowl, cover it with plastic wrap, and tuck it into a warm spot for about an hour or until it doubles in size. I like to put mine near the stove or inside my turned-off oven with the light on. Watching the dough rise fills me with such anticipation—it’s pretty satisfying!
Step 3: Shape the Pretzel Bites
After the rise, dump the dough onto your clean work surface—no flour needed here because you want a little grip to roll those ropes out evenly. Cut the dough into 8 equal pieces, and roll each into a rope about 12-14 inches long. Then slice each rope into 1½-inch bite-sized pieces. Rolling each bite into a little ball makes them easier to handle and cook evenly. Place them spaced out on parchment-lined trays, then cover them again to keep moist while you prepare for the next step.
Step 4: The Essential Baking Soda Boil
Now here’s a trick that makes these pretzel bites taste legit: boiling water with baking soda. Heat 10 cups of water in a large pot and add the baking soda before the water boils to avoid a volcanic mess. Once boiling, carefully drop your pretzel bites in batches for about 30 seconds. You’ll notice the bites will float, which I call the “float test” — if they don’t float, no worries, cover them, let them rest, and try again. This step is crucial for that chewy crust and signature pretzel flavor.
Step 5: Egg Wash and Bake to Golden Perfection
Use a slotted spoon to fish out the bites and shake off any excess water, then arrange them on your baking sheet, spaced apart. While still wet, brush each piece with egg wash made from egg yolk and water, then sprinkle your favorite toppings. A pinch of flaky sea salt or everything bagel seasoning is my go-to. Pop them in the oven at 450°F, bake for about 13-15 minutes, and flip the trays halfway through so they get beautifully golden all around. Let them cool on a rack and try not to eat them all at once—though I won’t blame you if you do!
Pro Tips for Making Sourdough Discard Pretzel Bites Recipe
- Yeast Activation Check: Always proof your yeast before mixing dough—that slight foam means life!
- Float Test Patience: If your pretzel bites don’t float after the first boil, let them rest covered before trying again; sometimes they just need a bit more time.
- Don’t Skip the Egg Wash: This simple step guarantees that gorgeous golden crust and shine every time.
- Handling Dough: If the dough feels sticky, resist the urge to add too much flour at once — a little bit at a time keeps the dough perfect.
How to Serve Sourdough Discard Pretzel Bites Recipe
Garnishes
Personally, I’m obsessed with topping these pretzel bites with flaky sea salt — it adds just the right crunch and salty pop. Another favorite is everything bagel seasoning; it gives the bites a savory, garlicky punch that’s addictive! If you’re feeling creative, try sprinkling with coarse black pepper, garlic powder, or even a bit of smoked paprika for a smoky twist.
Side Dishes
These bites are perfect paired with classic yellow mustard, spicy mustard, or even a creamy beer cheese dip. I also love serving them alongside a fresh green salad or homemade soup for a comforting meal. For entertaining, setting out a variety of dips — think spicy sriracha mayo or tangy ranch — really wins over guests.
Creative Ways to Present
When I’ve served these for parties, I like to arrange the pretzel bites in a decorative bowl lined with a colorful cloth napkin and place small ramekins of dips around it. Another sweet idea: stack them on a tiered serving tray with labels for different toppings or dips, making it easy for people to grab and go. They also look great skewered on wooden picks for easy snacking!
Make Ahead and Storage
Storing Leftovers
Leftover pretzel bites keep surprisingly well. I store mine in an airtight container at room temperature for up to 2 days. If it’s humid or warm in your kitchen, I’d recommend popping them into the fridge to keep them fresh longer, though they’re best enjoyed within the first day for that perfect chew.
Freezing
These freeze beautifully! Once fully cooled, I pop the pretzel bites in a freezer-safe bag or container and freeze for up to 3 months. When I want a quick snack, just pull out a few for a quick reheat. It’s a lifesaver for busy days or last-minute guests.
Reheating
To bring back that fresh-baked softness, I heat the pretzel bites in a warm oven at 350°F for about 5-10 minutes. If you’re reheating from frozen, I let them thaw for a few minutes first. Avoid microwaving as it tends to make them chewy and dry out faster.
FAQs
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Can I make these pretzel bites without sourdough discard?
Absolutely! While the sourdough discard adds a unique tang and depth, you can substitute it with an equal amount of all-purpose flour and water or active sourdough starter (though you’ll need to adjust rise times). The treats will still be delicious, just slightly different in flavor.
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Why do I boil the pretzel bites in baking soda water?
Boiling in a baking soda bath helps develop that signature pretzel crust by altering the pH on the surface of the dough. This process encourages browning (called the Maillard reaction) and creates the chewy exterior we expect in pretzels.
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What if my pretzel bites don’t float during the boiling step?
If they don’t float right away, don’t sweat it! Sometimes they need a bit more time to rest and develop air pockets. Cover them and let them sit for 10 minutes, then try boiling again. This “float test” ensures your pretzel bites will puff up nicely in the oven.
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How do I make the recipe vegan-friendly?
You can replace the unsalted butter with a plant-based alternative and use a plant milk wash or aquafaba (chickpea water) instead of egg wash. The texture won’t be quite the same, but the flavor and chewiness remain delightful.
Final Thoughts
I absolutely love how this Sourdough Discard Pretzel Bites Recipe turns out every time—soft, chewy, with just the right balance of tang and salt. When I first tried making pretzel bites with my discard, I had no idea how addictive they would become. They’re an easy, fun snack, and the best part? No more wasting sourdough discard! I really encourage you to give this a go—once you try them, you’ll find yourself reaching for this recipe again and again, whether for snack time, parties, or just because. Happy baking!
Print
Sourdough Discard Pretzel Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Easy Sourdough Discard Pretzel Bites are soft, chewy, and buttery little snacks made from sourdough discard, perfect for using up starter and enjoying a homemade treat. They are boiled briefly in a baking soda bath to develop their signature pretzel crust and baked until golden brown. Topped with flaky sea salt or everything bagel seasoning and served warm with your favorite dipping sauce, these bites are an irresistible appetizer or snack.
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water (egg wash)
- Flaky sea salt
- Everything bagel seasoning
Instructions
- Activate the yeast: Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, discard and use fresh yeast.
- Mix the dough: Add the sourdough discard, flour, and salt to the yeast mixture and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix well. Then increase to medium speed or knead by hand for 4-5 minutes until a smooth, not sticky dough forms. Adjust by adding flour or water 1 tablespoon at a time if needed.
- First rise: Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour until doubled in size.
- Prepare baking trays and shape dough: Line two half-sheet baking trays with parchment paper or silicone mats. Turn the dough onto a dry surface, divide into 8 equal pieces, roll each into 12-14 inch ropes, then cut into 1½-inch bite-size pieces. Roll each piece into a ball and place on the baking sheets. Cover with plastic wrap or a clean towel while preparing to boil.
- Preheat oven and prepare boiling water: Preheat oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot, adding baking soda before water boils to avoid mess.
- Boil the pretzel bites: Place pretzel bites into boiling water for about 30 seconds until they float (passing the float test). If they don’t float, rest covered for 10 more minutes and try again.
- Drain and arrange for baking: Remove bites with a slotted spoon or spatula, shake off excess water, and spread on baking sheets so they don’t touch. Work quickly while wet as they become sticky as they dry.
- Apply egg wash and toppings: Lightly brush each pretzel bite with the egg wash and sprinkle with flaky sea salt or everything bagel seasoning.
- Bake pretzel bites: Bake in the preheated oven for 13-15 minutes until golden brown, flipping and rotating the trays halfway through for even baking.
- Cool and serve: Transfer pretzel bites to a cooling rack and cool fully. Serve warm with mustard or your favorite dipping sauce.
Notes
- You do not need a stand mixer; dough can be mixed and kneaded by hand.
- For cinnamon sugar pretzel bites, omit egg wash, bake as directed, then toss cooled bites with melted butter and cinnamon sugar mixture.
- Using active sourdough starter instead of discard requires omitting yeast and increasing rise time.
- “Passing the float test” means pretzel bites float when boiled—if not, cover and rest 10 minutes before retrying.
Nutrition
- Serving Size: 1 serving (approx. 8 pretzel bites)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
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