Introduction

Soft sourdough discard pretzel bites are a delightful snack that transforms leftover starter into warm, chewy bites with a classic pretzel crust. Perfect for dipping and sharing, they bring a tangy twist to a beloved treat.

Sourdough Discard Soft Pretzel Bites Recipe - Recipe Image

Ingredients

1 cup (240g) sourdough discard (unfed starter)
1 ½ cups (180g) all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
6 tablespoons warm water (about 110°F / 43°C)
2 tablespoons unsalted butter, melted
10 cups water (for boiling)
2/3 cup baking soda (for boiling)
1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling

Instructions

Step 1: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter, stirring until a shaggy dough forms. Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
Step 2: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
Step 3: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough, roll it into a 1-inch thick rope, and cut into 1 to 1½-inch bite-sized pieces.
Step 4: Bring 10 cups of water to a boil in a large pot, then carefully add the baking soda. Using a slotted spoon, boil the pretzel bites in batches for 20-30 seconds until they float. Remove and place on the prepared baking sheet.
Step 5: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Let cool slightly on a wire rack before serving.

Tips & Variations

For a chewier texture, substitute bread flour for all-purpose flour.
Add crushed red pepper flakes or smoked paprika on top for a spicy kick.
Sprinkle shredded cheddar or parmesan before baking for cheesy bites.
Incorporate chopped rosemary, thyme, or garlic powder into the dough for savory flavor.
For a sweet twist, brush baked pretzel bites with melted butter and sprinkle cinnamon sugar.

Storage

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 the crust and bring back their soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes. Thaw the discard in the fridge overnight and bring it to room temperature before using to ensure proper yeast activation and good dough rise.

Can I make the pretzel bites ahead of time?

You can prepare and shape the dough up to the boiling step, then refrigerate overnight. When ready, boil and bake to enjoy fresh, warm pretzel bites.

Sourdough Discard Soft Pretzel Bites Recipe

Print Recipe

★★★★★

4.8 from 134 reviews

These soft sourdough discard pretzel bites offer a flavorful way to reduce waste while enjoying a classic snack. Achieve an authentic chewy crust and rich golden color through a brief baking soda water boil before baking. Perfectly tender and with a hint of tang, these pretzel bites are easy to make with simple ingredients and versatile flavor variations.

Author: Lila
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 to 2.5 hours
Yield: About 30 pretzel bites 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup (240g) sourdough discard (unfed starter)
1 ½ cups (180g) all-purpose flour, plus extra for kneading
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
6 tablespoons warm water (about 110°F / 43°C)
2 tablespoons unsalted butter, melted

Boiling Solution

10 cups water
2/3 cup baking soda

Topping

1 egg yolk beaten with 1 tablespoon water (egg wash)
Coarse sea salt or pretzel salt, for sprinkling

Instructions

Make the Dough: In a large mixing bowl, combine sourdough discard, flour, sugar, salt, and instant yeast. Add warm water and melted butter, stirring until a shaggy dough forms. Turn dough onto a floured surface and knead 8-10 minutes until smooth and elastic, adding flour if sticky.
Let the Dough Rise: Place dough in a lightly oiled bowl, cover with damp towel or plastic wrap, and let rise in warm spot 1-2 hours until roughly doubled in size.
Shape the Pretzel Bites: Preheat oven to 450°F (230°C) and line baking sheet with parchment paper. Punch down risen dough, roll into 1-inch thick rope, and cut into 1 to 1½-inch bite-sized pieces.
Boil in Baking Soda Water: Bring 10 cups water to boil in a large pot, carefully add baking soda (water will bubble). Using slotted spoon, drop pretzel bites in batches into boiling water for 20-30 seconds until they float. Remove and place on prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with egg wash and sprinkle with coarse sea salt. Bake 12-15 minutes until deep golden brown. Cool slightly on wire rack before serving.

Notes

Frozen sourdough discard can be used if thawed overnight in fridge and brought to room temperature before use.
You can prepare dough and shape pretzel bites ahead, refrigerate before boiling and baking for fresh bites later.
Store leftover pretzel bites in airtight container at room temperature up to 2 days; reheat at 350°F for 5-7 minutes to refresh crust.
For spicy variation, sprinkle crushed red pepper flakes or smoked paprika before baking.
Add shredded cheddar or parmesan on top before baking for cheesy bites.
Mix herbs like rosemary, thyme, or garlic powder into dough for savory flavor.
For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.

Keywords: sourdough discard, pretzel bites, soft pretzels, snack, baking soda boil, soft pretzel recipe, reducing food waste