Sourdough Discard Soft Pretzel Bites are little pockets of chewy, salty goodness made from sourdough starter that’s past its prime but still full of flavor. These bites have that classic golden-brown crust with a touch of coarse salt on top and a soft, tangy center that just begs to be dipped in mustard or cheese sauce.
I love using sourdough discard in these pretzel bites because it’s a great way to reduce waste and still enjoy something fresh and tasty. Plus, the slight tang from the discard gives these pretzels a subtle brightness that makes them extra special. Whenever I make them, I find that they’re perfect for sharing — everyone always asks for more!
My favorite way to eat these pretzel bites is right out of the oven, warm and soft. They’re great as a snack, a party appetizer, or even alongside a bowl of soup. If you’re like me, you might end up making a double batch because they disappear so fast!
Key Ingredients & Substitutions
Sourdough starter discard: This adds a mild tang and helps reduce waste. If you don’t have discard, you can use an equal amount of plain yogurt or a little buttermilk for a similar tangy flavor.
Active dry yeast: Yeast helps the dough rise and creates that light, chewy texture. Instant yeast works too—just reduce the water slightly and mix it directly with the flour.
Baking soda bath: This step is crucial for that classic pretzel crust. It gives the dough a deep brown color and slightly crisp exterior. If you don’t have baking soda, you can’t skip this, but the crust won’t be the same.
Coarse salt or pretzel salt: Adding salt on top gives contrast to the soft bites. If you want, you can swap this for sesame seeds or everything bagel seasoning for a different flavor twist.
How Do You Get the Perfect Pretzel Texture and Color?
The magic is in the baking soda bath and the baking temperature. Here’s how to make sure you nail it:
- Bring water and baking soda to a boil before lowering heat slightly to maintain a gentle boil.
- Boil each dough bite for about 30 seconds, turning once to coat all sides evenly.
- Remove bites carefully with a slotted spoon and place them on a baking sheet quickly—don’t let them soak too long or they get soggy.
- Brush with egg wash to help achieve that shiny, golden crust.
- Bake at 450°F (230°C) until a rich brown color appears, usually 12-15 minutes.
These steps help develop that classic pretzel chew and rich golden color. Patience and timing are key—don’t rush the boiling or baking, and you’ll get soft yet crisp pretzel bites every time!
Equipment You’ll Need
- Large mixing bowl – I like this because it gives enough space for kneading and rising.
- Stand mixer with a dough hook (optional) – makes kneading easier for a smooth, elastic dough.
- Pot for boiling water – a large pot works best to handle the pretzels comfortably.
- Slotted spoon or spatula – helps gently transfer the pretzel bites in and out of the boiling water.
- Parchment paper-lined baking sheets – prevents sticking and makes cleanup easier.
- Pastry brush – for egg wash to give the pretzels that shiny, golden crust.
- Measuring cups and spoons – to get all ingredients just right.
Flavor Variations & Add-Ins
- Swap the coarse salt for sesame seeds or everything bagel seasoning for extra flavor on top.
- Add shredded cheese or chopped herbs like rosemary or thyme into the dough for extra richness.
- Mix in cooked bacon bits or jalapeño slices into the dough for a spicy, savory kick.
- Sprinkle cinnamon sugar on the pretzels after baking for a sweet twist!
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (about 110°F / 43°C)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For Boiling:
- 8 cups water
- 1/3 cup baking soda
For Finishing:
- 1 large egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
- Optional: sesame seeds or everything bagel seasoning for topping
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes total. Most of this time is for the dough to rise and the final baking. Active hands-on time is around 30 minutes.
Step-by-Step Instructions:
1. Prepare and Activate the Yeast:
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy—this means the yeast is awake and ready.
2. Make the Dough:
Stir in the sourdough discard and melted butter into the yeast mixture. Then add the flour and salt. Mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead it for 5-7 minutes until it’s smooth and elastic.
3. Let the Dough Rise:
Place the dough in a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and leave it in a warm spot to rise for about 1 hour or until it doubles in size.
4. Preheat Oven and Prepare Boiling Bath:
While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water and the baking soda to a boil.
5. Shape the Pretzel Bites:
Once the dough has risen, turn it out onto a floured surface. Cut it into small pieces about 1 to 1.5 inches in size.
6. Boil the Pretzel Bites:
Using a slotted spoon or spatula, carefully drop some of the dough pieces into the boiling baking soda water. Boil them for 30 seconds, turning once to ensure even coating and browning.
Remove the bites and place them on the prepared baking sheets. Repeat with the remaining dough.
7. Add Egg Wash and Salt:
Brush each pretzel bite with the beaten egg yolk wash. Sprinkle with coarse sea salt or your choice of toppings like sesame seeds or everything bagel seasoning.
8. Bake Until Golden:
Bake in the preheated oven for 12-15 minutes or until the pretzel bites have a rich golden-brown crust.
9. Cool and Serve:
Remove from oven and let them cool slightly. Enjoy your soft pretzel bites warm with mustard, cheese dip, or any favorite sauce!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before mixing. This helps the yeast activate properly and the dough rise well.
How Should I Store Leftover Pretzel Bites?
Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. To refresh them, warm in the oven at 350°F (175°C) for 5-7 minutes to restore their softness and crust.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and do the first rise, then refrigerate it overnight. Just bring it back to room temperature and let it finish rising before shaping and boiling.
What Can I Use Instead of Baking Soda for the Boiling Bath?
Baking soda is essential for that classic pretzel crust and color. While you can try using baking powder, it won’t produce the same texture or flavor, so it’s best to stick with baking soda if you can.
