Sourdough Discard Pretzel Bites

These sourdough discard pretzel bites transform leftover starter into irresistible snacks that are chewy on the inside and perfectly golden outside. They make for a fun baking project that yields party-worthy treats, ideal for sharing or indulging any time you crave something savory and comforting.

I first made these on a lazy Sunday afternoon when I had extra discard and was craving comfort food. They were such a hit that I ended up making a double batch the next week because everyone wanted more.

Ingredients

• Warm water: one cup plus two tablespoons to activate yeast and hydrate dough
• Dark or light brown sugar: one tablespoon to feed the yeast and add subtle sweetness
• Active dry yeast: one and one quarter teaspoons for that extra rise and airy texture
• Sourdough discard: about three quarters cup at room temperature to add flavor depth and use up starter waste
• All-purpose flour: four cups to build structure — fresh flour gives best results
• Kosher salt: two teaspoons for a baseline seasoning that enhances all flavors
• Unsalted butter: four tablespoons melted for richness and tenderness in the dough
• Water: ten cups for boiling to give pretzels their unique crust
• Baking soda: two thirds cup added before water boils to mimic traditional lye bath safely
• Egg yolk: beaten with one tablespoon water for the glossy pretzel finish
• Flaky sea salt or everything bagel seasoning: to top and add texture and burst of flavor

Instructions

Activate the yeast:

Combine the warm water and brown sugar in your stand mixer bowl fitted with the dough hook. Sprinkle the yeast on top and let it sit for five minutes or until you see it foam. This step confirms your yeast is alive and ready.

Mix dough ingredients:

Add the sourdough discard, flour, and salt to the yeast mixture. Turn mixer on low speed and slowly pour in the melted butter while mixing. Once combined, increase to medium speed or knead by hand for four to five minutes until you have a smooth dough that is not sticky. Adjust by adding small amounts of flour or water to reach this consistency.

Let dough rise:

Shape the dough into a ball and transfer it to a large bowl generously oiled. Cover with plastic wrap or a clean towel and let it rise about one hour until doubled in size. This rest develops flavor and texture.

Prepare baking sheets:

Line two half-sheet pans with parchment paper or silicone mats and set them aside ready to receive the pretzel bites.

Shape pretzel bites:

Turn the dough onto a dry surface. Divide into eight equal pieces. Roll each into a rope about twelve and fourteen inches long. Cut each rope into one and a half inch pieces, about ten pieces per rope. Roll each piece into a ball roughly the size of a quarter and spread them out on the prepared sheets. Cover with plastic wrap or a towel while you prepare the boiling bath.

Preheat oven and prepare boiling bath:

Set the oven to four hundred and fifty degrees Fahrenheit or two hundred and thirty two degrees Celsius. In a large pot, add ten cups water and two thirds cup baking soda and bring it to a boil. Add baking soda before water boils to avoid foaming over.

Boil the pretzel bites:

Place pretzel bites carefully into the boiling baking soda water. Let them boil for about thirty seconds until the bites float to the surface which indicates readiness. If some pieces do not float, cover and let them rest for another ten minutes before trying again.

Drain and arrange pretzel bites:

Using a slotted spoon, remove pretzel bites from water and shake off excess moisture. Spread them on baking sheets making sure they are not touching and have room to expand during baking.

Add toppings and bake:

Lightly brush each bite with the egg wash made from yolk and water. Sprinkle with flaky sea salt or your favorite everything bagel seasoning. Place in preheated oven and bake for thirteen to fifteen minutes until golden and crisp. Halfway through, flip and rotate the trays for even browning.

Cool and serve:

Transfer pretzel bites to a wire rack to cool completely. These are wonderful eaten warm or at room temperature. Serve with mustard or a dipping sauce of your choice.

My favorite part about this recipe is the combination of a tangy sourdough note with the classic salty pretzel bite. It always reminds me of cozy family game nights where these little bites disappear before the round ends.

Storage Tips

Store pretzel bites in an airtight container at room temperature for up to two days to keep their texture. If you want more longevity, wrap tightly and freeze for up to three months. When reheating, pop them in a warm oven for a few minutes to regain crunch.

Ingredient Substitutions

If you do not have sourdough discard on hand, add an extra teaspoon of yeast and non-fermented starter like plain yogurt for a subtle tang. Whole wheat or spelt flour can replace some of the all-purpose flour for a nuttier flavor and heartier texture.

Serving Suggestions

Serve with classic yellow or spicy mustard for dipping. Cream cheese flavored dip or a garlic butter sauce also pair beautifully. These bites are fantastic alongside a bowl of soup or salad for an elevated snack or appetizer.

This recipe balances tangy sourdough flavor with classic salty pretzel texture for a delicious homemade snack. Enjoy making and sharing these bites any time you want a comforting treat.

FAQs about Recipes

→ What is the role of the baking soda boil?

Boiling the pretzel bites in a baking soda solution creates the distinctive chewy crust and deep golden color once baked.

→ Can I use unfed sourdough discard for the dough?

Yes, unfed sourdough discard at room temperature works well, adding subtle tang and moisture to the dough.

→ How do I know when the pretzel bites are ready to bake?

They should float in the boiling baking soda water, indicating the dough has formed a suitable crust for baking.

→ What toppings work best for pretzel bites?

Flaky sea salt and everything bagel seasoning add great flavor and texture on top of the egg wash glaze before baking.

→ Can I freeze the pretzel bites before baking?

Yes, you can freeze shaped pretzel bites. Thaw completely before boiling and baking for best results.