Sourdough Discard Soft Pretzel Bites are little pockets of chewy, salty goodness made from leftover sourdough starter. They have that perfect soft pretzel texture with a golden crust and a sprinkle of coarse salt on top, making them irresistible snacks or appetizers. Using the sourdough discard gives them a slight tang that sets these bites apart from your usual pretzels.
I love making these soft pretzel bites when I have some sourdough starter waste to use up because they come together quickly and make the kitchen smell amazing. They’re so fun to prepare, and I usually find myself sneaking a few while they’re still warm. A helpful tip is to make sure you boil them briefly in baking soda water before baking—this is what gives them that authentic pretzel taste and chewy exterior.
These pretzel bites are perfect for sharing at a casual get-together or enjoying with a big mug of beer or mustard for dipping. I like to serve them warm straight out of the oven because that’s when they taste the best and stay soft inside. Whenever I make a batch, people ask for the recipe right away, and I’m happy to tell them it’s a clever way to use sourdough discard without wasting anything.
Key Ingredients & Substitutions
Sourdough starter discard: This adds a nice tangy flavor and helps keep the pretzels soft. If you don’t have discard, you can use a mix of 1/2 cup yogurt or buttermilk plus yeast to mimic the taste and texture.
All-purpose flour: Standard flour works well for soft pretzels. You could experiment with bread flour for a chewier bite but expect a slightly different texture.
Instant yeast: This helps the dough rise quickly. If using active dry yeast, activate it first in warm water before mixing with other ingredients.
Baking soda: Used in the boiling water bath, it gives pretzels their signature brown crust. Don’t skip this step even if it feels unusual!
Melted butter: Brushing this on after boiling adds richness and helps the coarse salt stick. You can swap with oil if preferred, but butter adds the best flavor.
How Do You Get That Perfect Pretzel Crust and Soft Inside?
The key technique is the baking soda water bath before baking. Here’s a simple guide:
- Boil about 10 cups of water and stir in 2/3 cup baking soda until dissolved.
- Drop the shaped pretzel bites into the boiling soda water — do it in batches to avoid overcrowding.
- Boil each batch for around 30 seconds. This slightly cooks the exterior and changes the pH to create that deep golden color and distinctive pretzel flavor during baking.
- Remove bites with a slotted spoon and place them on a baking sheet quickly, brush with butter, then sprinkle salt.
Make sure not to skip the boiling step, or the pretzels will be pale and lack that chewy crust. I find keeping the water at a gentle boil and not overcrowding the pot helps get an even crust on every bite.
Equipment You’ll Need
- Large mixing bowl – I use it to combine everything without making a mess.
- Measuring cups and spoons – helps keep the ingredients accurate and easy to follow.
- Rolling pin – makes it simple to roll the dough into even ropes.
- Kitchen towel or plastic wrap – covers the dough while it rises, keeping it warm and moist.
- Large pot – for boiling water, essential for getting that pretzel crust.
- Slotted spoon – helps lift the pretzel bites out of boiling water gently.
- Parchment-lined baking sheet – ensures the pretzels don’t stick and easy cleanup.
Flavor Variations & Add-Ins
- Cheesy bites: Sprinkle shredded cheddar or asiago cheese on top before baking for a cheesy twist.
- Garlic and herbs: Brush with melted butter mixed with garlic powder, rosemary, or thyme for extra flavor.
- Spicy kick: Add a pinch of cayenne or paprika to the salt before sprinkling for some heat.
- Sweet hint: After baking, drizzle with honey or cinnamon sugar for a sweet version perfect for dessert.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed, room temperature)
- 1 cup all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 cup warm water (about 110°F / 43°C)
- 1 tbsp melted butter (for brushing)
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling water)
- Coarse pretzel salt or coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes total. You’ll spend 15 minutes prepping the dough and shaping the bites, 1 hour rising time, and around 15 minutes baking. Boiling the bites in baking soda water takes only a few minutes but is an important step for that classic pretzel texture.
Step-by-Step Instructions:
1. Mixing and Activating the Yeast:
In a large bowl, combine your sourdough discard, warm water, sugar, and instant yeast. Stir gently and let it sit for 5 minutes until the yeast starts to foam up. This means the yeast is alive and ready to work its magic.
2. Making the Dough:
Add the flour and salt to your bowl. Mix until you get a sticky dough. Turn it out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Add a little flour as needed, but keep the dough slightly tacky for soft pretzels.
3. Letting the Dough Rise:
Place your dough back into the bowl and cover it loosely with a clean towel or plastic wrap. Let it rest in a warm spot for about 1 hour, or until it has doubled in size.
4. Shaping the Pretzel Bites:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the dough and turn it onto a floured surface. Divide it into 12 equal portions. Roll each piece into a 12-inch rope, then cut each rope into 1 to 1.5-inch pieces to form your pretzel bites.
5. Boiling with Baking Soda:
In a large pot, bring the water and baking soda to a boil. Working in batches, drop the pretzel bites into the boiling water for about 30 seconds. Use a slotted spoon to remove them and place them on your parchment-lined baking sheet.
6. Baking and Finishing Touches:
Brush each pretzel bite generously with melted butter and sprinkle with coarse pretzel salt. Bake in the oven for 12-15 minutes, or until the bites turn a lovely deep golden brown. Let them cool slightly before serving.
Enjoy your warm, soft pretzel bites with mustard, cheese dip, or your favorite sauce!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw the discard fully in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly.
How Do I Store Leftover Pretzel Bites?
Store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for about 5 minutes to regain their soft texture.
Can I Skip the Baking Soda Bath?
It’s not recommended. The baking soda bath is what gives pretzels their classic chewy crust and golden color. Without it, the bites won’t have the traditional pretzel flavor or texture.
What Can I Substitute for Coarse Pretzel Salt?
If you don’t have pretzel salt, coarse sea salt or kosher salt works well. Just be sure to use a larger-grain salt so it adds that perfect crunch and salty burst on top.