These Sourdough Discard Soft Pretzel Bites are little golden nuggets of chewy, salty goodness made from sourdough discard you might otherwise toss out. They have that classic pretzel flavor with a perfect soft inside and a slightly crisp outside, all sprinkled with coarse salt that makes every bite a tasty surprise.
I love making these because they’re a great way to use up sourdough discard without wasting it, and they’re really fun to eat—perfect for snacking while watching a movie or sharing with friends. I usually serve them warm straight from the oven, and dipping them in a little mustard or cheese sauce makes them even better in my book.
One thing I always remember is that getting the water bath just right before baking helps the pretzel bites get that beautiful dark crust, so don’t skip that step even if you’re in a hurry. These bites are an easy, crowd-pleasing treat that brings a bit of homemade charm to any day, especially when you want something warm and cozy.
Key Ingredients & Substitutions
Sourdough discard: This adds a nice tang and uses what would go to waste. If you don’t have discard, you can swap with plain yogurt or buttermilk for some tang.
Active dry yeast: Yeast helps the dough rise and adds that classic pretzel texture. You can use instant yeast, just add it directly to the flour.
Baking soda: The baking soda bath gives pretzels their signature chewy crust and deep color. If unavailable, baking powder won’t work the same.
Coarse salt: I love topping with pretzel salt for crunch and saltiness, but kosher salt works well too. You could also add sesame or poppy seeds for variety.
How Do You Get That Perfect Soft Pretzel Crust?
The biggest trick is the baking soda bath before baking. It changes the dough’s pH, helping it develop the classic crust and deep brown color.
- Bring water and baking soda to a full boil; don’t rush this step.
- Gently drop pretzel bites in batches so they don’t stick together.
- Boil for about 25-30 seconds, not too long or they’ll get soggy inside.
- Remove with a slotted spoon and place on a baking sheet right away.
- Sprinkle toppings while dough is still wet so they stick well.
Following these tips makes a big difference between pretzels that look like homemade wins and those that are pale or too soft on the outside.
Equipment You’ll Need
- Mixing bowls – I like having a big bowl to knead the dough easily and allow it to rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading quicker and less tiring, especially if you’re making a large batch.
- Large pot – essential for the boiling step, so you get that shiny, chewy crust.
- Slotted spoon – helps you lift the pretzel bites out of boiling water without breaking them.
- Baking sheets with parchment paper – keeps the pretzel bites from sticking and makes cleanup easy.
- Oven – of course, for baking your pretzels! A standard oven does the job just fine.
Flavor Variations & Add-Ins
- Cheese topping – sprinkle shredded cheddar or parmesan before baking for a cheesy twist.
- Herbs and spices – add garlic powder, paprika, or sesame seeds to the dough or topping for extra flavor.
- Sweet version – brush with melted butter, then sprinkle cinnamon sugar after baking for a dessert-style pretzel.
- Stuffed pretzels – fill with small cheese cubes, pepperoni, or sautéed mushrooms for a surprise inside.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed)
- 1/2 cup (120ml) warm water (about 110°F / 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp sugar
- 3 cups (360g) all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling)
- Coarse sea salt or pretzel salt, for sprinkling
- Optional: sesame seeds or other toppings
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation, plus 1 to 1.5 hours for the dough to rise, and 15 minutes for baking. So, in total, you should set aside about 2 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Let this sit for 5-10 minutes until it becomes foamy—that means the yeast is active and ready.
2. Make the Dough
In a large bowl, combine the sourdough discard, yeast mixture, melted butter, salt, and 2 1/2 cups flour. Mix everything until it comes together, then knead in the remaining flour little by little. Knead for about 6-8 minutes by hand or 4-5 minutes with a mixer until the dough feels smooth, elastic, and slightly tacky.
3. Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and leave it in a warm place until it doubles in size—this usually takes 1 to 1.5 hours.
4. Shape the Pretzel Bites
Once risen, punch down the dough and transfer it to a lightly floured surface. Roll the dough into long ropes about 1-inch thick. Cut these ropes into bite-sized pieces (about 1 to 1 1/2 inches), then roll each piece into a smooth little ball.
5. Prepare the Baking Soda Bath
In a large pot, bring the 10 cups of water and baking soda to a boil.
6. Boil the Pretzel Bites
Working in batches, drop the pretzel bites carefully into the boiling baking soda water. Boil each batch for about 25-30 seconds, then remove them with a slotted spoon and place them onto the prepared baking sheets, spaced apart.
7. Add Toppings
While the pretzel bites are still wet from the water bath, sprinkle them generously with coarse salt or any other toppings like sesame seeds.
8. Bake
Bake the pretzel bites in your preheated 450°F (230°C) oven for 12-15 minutes or until they turn a rich, deep golden brown.
9. Cool and Serve
Remove the pretzel bites from the oven and let them cool on a rack just a bit. Then serve warm with mustard, cheese sauce, or your favorite dip for a perfect snack.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard fully in the fridge overnight and bring it to room temperature before mixing it into the dough. This helps the yeast activate properly and ensures a good rise.
How Should I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5-7 minutes to restore their crispness.
Can I Make the Dough Ahead of Time?
Absolutely! After kneading, refrigerate the dough covered overnight. When ready, take it out, shape the bites, boil, and bake as usual. This can actually enhance flavor by slow fermentation.
What Can I Use Instead of Baking Soda for the Water Bath?
Baking soda is key for getting the classic pretzel crust and color. Using baking powder or skipping the bath will give different results, usually lighter and less chewy, so stick to baking soda if possible.
