Sourdough Discard Pretzel Bites
These Sourdough Discard Pretzel Bites are soft, chewy, and such a fun way to put extra sourdough discard to good use. They bake up golden on the outside with that classic soft pretzel texture inside, making them an easy homemade snack everyone will reach for.
Serve them warm with cheese sauce, honey mustard, or your favorite dipping sauce for an easy after-school snack, game day appetizer, or football season treat. They’re simple, snackable, and one of those sourdough discard recipes you’ll want to make again and again.
Why You'll Love This Recipe
- Uses sourdough discard straight from the refrigerator
- Soft and chewy on the inside
- Buttery, salty pretzel crust
- Beginner-friendly
- Perfect for parties, football season, movie nights, and after-school snacks
- Freezer-friendly
- Fun to make with kids
Shaping the pretzel bites
Preheat the oven to 425°F and line two large baking sheets with parchment paper.
Turn the dough onto a lightly floured surface and divide it into approximately 6 pieces.
Roll each piece into a long rope, about 1 inch thick.
Using a bench scraper or sharp knife, cut each rope into approximately 1-inch pieces.
Don't worry about making every bite identical. A little variation makes homemade pretzel bites even better!
Why Do You Boil Pretzels in Baking Soda?
Don't skip this step!
The quick baking soda bath is what helps give pretzels their signature chewy exterior, deep golden color, and classic pretzel flavor.
The key is keeping it quick. About 20–30 seconds is plenty. Leaving the bites in the baking soda bath too long can give them an unpleasant metallic or overly alkaline taste.
Tips + Tricks for the BEST Pretzel Bites
Don't add too much flour.
The dough should be soft and slightly tacky. Adding too much flour can make your pretzel bites dense instead of soft and fluffy.
Use warm—not hot—water.
Aim for around 100–110°F. Water that's too hot can damage the yeast.
Cut with a bench scraper.
A bench scraper makes cutting the long dough ropes into bite-sized pieces incredibly quick.
Keep your baking soda bath short.
20–30 seconds is all you need.
Don't overcrowd the pot.
Boil the bites in small batches so they have room to float and are easy to remove.
Go for golden brown.
Pretzels are better when they develop that deep golden exterior. Don't pull them from the oven when they're still pale.
Butter while warm.
Brush melted butter over the pretzel bites immediately after baking so it melts right into the crust.
Eat one straight from the pan.
Quality control. Obviously.
What to Serve with Sourdough Pretzel Bites
The pretzel bites are delicious on their own, but they're even better with something to dip them in.
Try:
- Warm beer-free cheese sauce
- Honey mustard
- Spicy mustard
- Ranch
- Garlic butter
- Buffalo chicken dip
- Creamy jalapeño dip
- Cinnamon cream cheese dip for a sweet version
For football season, pile them onto a big snack board with cheese, veggies, dips, and other finger foods.
Make Cinnamon Sugar Sourdough Pretzel Bites
Skip the pretzel salt before baking.
After the bites come out of the oven, brush generously with melted butter and toss them in cinnamon sugar while they're still warm.
For cinnamon sugar, combine:
- 1/2 cup granulated sugar
- 1–2 teaspoons ground cinnamon
Serve them with vanilla icing or cream cheese dip.
One batch of dough can even be divided so you can make half salty + half cinnamon sugar.
How to Store Sourdough Pretzel Bites
Pretzel bites are definitely best fresh and warm from the oven, but leftovers can be stored in an airtight container at room temperature for about 2 days.
For the best texture, warm them before serving.
Avoid refrigerating baked pretzels, if possible, as the refrigerator can make bread products stale more quickly.
Sourdough Discard Pretzel Bites
Courtney Moody
24
20 minutes
15 minutes
120
American
Transform your sourdough discard into irresistibly soft and chewy pretzel bites! These bites are perfect for snacking and are topped with coarse salt for that classic pretzel flavor. Serve them warm with mustard or cheese dip for a homemade treat the whole family will love!
Ingredients
4 cups all purpose flour
1 tsp salt
2 1/4 tsp instant yeast
2 tbsp honey
1 cup sourdough discard
1 1/4 cups warm water, (about 110°F)
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1 tbs baking soda
1 tbs molasses
Directions
In a large mixing bowl, combine 4 cups of all purpose flour, 1 teaspoon of salt, and 2 1/4 teaspoons of instant yeast. Stir until well combined.
Add 2 tablespoons of honey and 1 cup of sourdough discard to the dry ingredients. Gradually mix in 1 1/4 cups of warm water, stirring until a shaggy dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a rope about 1/2 inch thick, then cut each rope into 1-inch pieces to form the pretzel bites.
In a large pot, bring 4 cups of water to a gentle simmer. Carefully add 1 tablespoon of baking soda to the water; it will bubble up. Working in batches, add the pretzel bites to the simmering water for about 30 seconds, flipping them halfway through. Use a slotted spoon to remove them and transfer to the prepared baking sheet.
In a small bowl, beat 1 egg and brush the egg wash over each pretzel bite. Sprinkle with coarse sea salt to taste.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly before serving.
