Sourdough Discard Soft Pretzel Bites are little golden pockets of chewy goodness with that classic pretzel flavor and just a hint of tang from the sourdough. They have a perfectly soft inside with a slightly crisp, salty crust that makes them so hard to resist. Using sourdough discard in this recipe not only helps reduce waste but also adds a neat depth to the flavor.
I love making these pretzel bites when friends are coming over because they’re quick to whip up and everyone always asks for more. A good tip I’ve learned is to make sure you boil them briefly in baking soda water before baking—that’s what gives them that super authentic pretzel crust. I usually sprinkle coarse salt on top right before they go into the oven because that little crunch on top makes all the difference.
These bites are awesome on their own, but my favorite way to serve them is with a cheesy mustard dip or even a simple garlic butter sauce. They’re perfect for snacking anytime, whether it’s game night, movie time, or just because you want something warm and tasty. Making pretzel bites from sourdough discard turns a simple snack into a homemade treat that feels extra special!
Key Ingredients & Substitutions
Sourdough Discard: This adds a subtle tang and soft texture. If you don’t have discard, you can swap in plain yogurt or buttermilk for a mild acidic touch.
Active Dry Yeast: Yeast helps the dough rise and gives the pretzels their light chew. If you prefer, instant yeast works too—just skip proofing it first.
Baking Soda: Crucial for the boiling bath—it creates the signature pretzel crust by triggering a Maillard reaction in the oven. If you can’t find baking soda, don’t skip this step; it’s what makes pretzels different from regular bread bites.
Butter: Adds richness and flavor. You can sub with oil or leave it out, but butter gives that classic softness and slight golden tint.
How Do You Get That Classic Pretzel Crust and Chewy Texture?
The magic is in the baking soda bath before baking. Here’s how to do it:
- Bring water and baking soda to a rolling boil in a large pot.
- Gently drop each dough ball into the boiling bath using a slotted spoon.
- Boil for about 30 seconds—don’t skip this! It firms up the exterior and gives pretzels their distinctive crust.
- Remove and let them drain briefly before egg washing and baking.
Don’t rush this step—it’s what turns soft dough into that chewy, glossy pretzel we love. Also, brushing with egg wash right after boiling helps the salt stick and gives the perfect color.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine the dough ingredients easily.
- Slotted spoon – helps you gently lift the pretzel bites out of boiling water without breaking them.
- Heavy-bottomed pot – for boiling the pretzel bites in baking soda water; a larger pot keeps the water from boiling over.
- Parchment-lined baking sheets – make cleanup easier and prevent sticking when baking the pretzels.
- Pastry brush – perfect for brushing on the egg wash before baking, giving that shiny, golden finish.
Flavor Variations & Add-Ins
- Cheese-stuffed pretzel bites – stuff small pieces of cheese inside the dough before rolling into balls for gooey surprises.
- Herb and garlic – add chopped fresh herbs or garlic powder to the dough for extra flavor.
- Spicy kick – sprinkle red pepper flakes or cayenne salt on top before baking for a little heat.
- Sweet topping – after baking, brush lightly with melted butter and sprinkle with cinnamon sugar for a sweeter treat.
How to Make Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed/starter discard)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 ½ tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 4 cups (500g) all-purpose flour, plus extra for dusting
- 1 tsp salt
- 3 tbsp unsalted butter, melted
For Boiling Solution:
- 10 cups water
- 2/3 cup baking soda
For Topping:
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Coarse sea salt or pretzel salt, to sprinkle
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus an additional 1 to 1.5 hours for the dough to rise. Baking and boiling add about 30 more minutes. So, altogether, expect roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm water, yeast, and sugar gently. Let this sit for 5-10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
2. Make the Dough:
In a large bowl, combine the sourdough discard, melted butter, the frothy yeast mixture, and salt. Slowly add the flour while mixing until you have a rough, shaggy dough.
3. Knead the Dough:
Pour the dough onto a floured surface and knead for 7 to 10 minutes. The dough should become smooth and elastic. If it’s sticky, sprinkle a little more flour as you knead, but try to keep it soft.
4. Let the Dough Rise:
Lightly grease a large bowl and place the dough inside. Cover it with a damp towel or plastic wrap and set it in a warm spot. Let it rise until it doubles in size, about 1 to 1.5 hours.
5. Shape the Pretzel Bites:
Once risen, gently punch the dough down. Place it on a floured surface and cut it into pieces about 1.5 inches each. Roll each piece into a smooth ball.
6. Prepare the Baking Soda Bath:
Preheat your oven to 450°F (230°C). Line baking sheets with parchment paper. In a large pot, bring the water and baking soda to a rolling boil.
7. Boil the Pretzel Bites:
Using a slotted spoon, carefully drop the dough balls into the boiling baking soda water in batches. Boil each batch for about 30 seconds, then remove and let them drain briefly on a clean towel.
8. Add Egg Wash and Salt:
Place the boiled pretzel bites on the lined baking sheets. Brush each one with the egg wash and sprinkle with coarse salt.
9. Bake:
Bake in the preheated oven for 12-15 minutes, or until the pretzel bites puff up and develop a rich brown color.
10. Cool and Serve:
Remove the pretzel bites from the oven and transfer them to a wire rack to cool slightly. Serve warm with mustard, cheese dip, or your favorite sauce.
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge and bring it to room temperature before starting the recipe for best results.
Can I Skip the Baking Soda Bath?
It’s not recommended. Boiling the dough in baking soda water creates the signature pretzel crust and chewiness. Without it, pretzel bites will be more like regular bread rolls.
How Should I Store Leftover Pretzel Bites?
Store them in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 350°F for 5-7 minutes to regain softness.
Can I Make Pretzel Bites Ahead of Time?
Absolutely! You can prepare and shape the dough, then refrigerate the shaped bites overnight. Boil and bake them fresh the next day for best texture.