These Sourdough Discard Pretzel Bites are a fun, miniature variation of my Sourdough Discard Pretzels! These delicious, bite-sized pretzel morsels are perfect for serving as a party appetizer or snack, and are great for kids, too!
Top these pretzel bites with flaky sea salt, everything bagel seasoning, or make a cinnamon sugar variation! Serve with Beer Cheese (for Pretzels), Honey Mustard Dipping Sauce, or your other favorite dipping sauces.
Just made these for the first time and they were AMAZING! First time making anything with sourdough/ discard. My kids loved them; they're great for an after school snack!! Thank you, will be making them often!
- Samantha
Why you'll love this recipe
- Sourdough Discard Pretzel Bites are an easy recipe that is great for beginner bakers or making with kids! Try my full-size Sourdough Discard Pretzels, and this Sourdough Discard Jumbo Pretzel, too!
- They're fun to make and even more fun to eat. Pair these with Honey Mustard Dipping Sauce, Beer Cheese Dip, or other your favorite dips.
- You can also make an easy variation to make Sourdough Discard Cinnamon Sugar Pretzel Bites for a sweet treat.
- These are delicious fresh (and I challenge you not to eat the whole batch!), but they freeze well so you can keep some for later.
- Top these pretzel bites with your favorite toppings like everything bagel seasoning or cinnamon sugar.
- Try these Sourdough Discard Pretzel Pigs in a Blanket and these Sourdough Discard Pretzel-Wrapped Hot Dogs, too!
- This recipe is a great way to use some of your sourdough discard, but you can also use active sourdough starter if you prefer.
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Pretzel Bites
- Expert Baking Tips
- Why do you need to use yeast with sourdough discard?
- How to Serve Sourdough Discard Pretzel Bites
- Storage
- Recipe FAQs
- More Sourdough Discard Pretzel Recipes
- Sourdough Discard Pretzel Bites
Ingredients
As long as you have sourdough discard, you are well on your way to making these Sourdough Discard Pretzel Bites!
- Sourdough discard: This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your sourdough starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe. The sourdough discard should be unfed and at room temperature for this recipe.
- Learn more about how to make a sourdough starter.
- Baking soda: You will boil the pretzels in water with ⅔ cup baking soda. This starts the cooking process and also gives the pretzels their classic outer crust and color.
- Toppings: I like to use Maldon Sea Salt as a nice, flaky sea salt to top pretzels. They're also amazing with everything bagel seasoning or cinnamon sugar!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - To use active sourdough starter, omit the yeast and substitute the sourdough discard for active sourdough starter (200g). You will also need to increase the rise times.
- A cinnamon sugar version - Try these Sourdough Discard Cinnamon Sugar Pretzel Bites!
- Looking for another sweet treat? Sourdough Discard Cinnamon Sugar Pretzels and these Sourdough Discard Cinnamon Rolls.
- Substitute for eggs - If you're not eating or baking with eggs, you can use melted butter or water in place of the egg wash.
- If you're in the mood for other pretzel recipes, try these Sourdough Discard Pretzel Buns and Sourdough Discard Pretzel Bagels.
How to Make Sourdough Discard Pretzel Bites
There are only a few key steps to make Sourdough Discard Pretzel Bites. The full recipe with ingredients and directions is at the bottom of this post.
- Step 1: Combine all dough ingredients in the bowl of a stand mixer or a large mixing bowl until a shaggy dough forms.
- Step 2: Increase speed to medium or knead by hand for 4-5 minutes until the dough is smooth. The dough should not be sticky.
- Step 3: Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise for one hour or until doubled in size.
- Step 4: Turn the dough onto a work surface, then divide into 8 equal-sized pieces. This doesn't have to be exact.
- Step 5: Roll each piece into a 12-14 inch rope. Then use a knife to cut into individual pieces about 1 ½-inches long. You'll get about 10 pieces from each rope.
- Step 6: Roll each piece into a small ball. The dough ball should be about the size of a quarter (you can make these larger if you like, also!). Cover the pretzel bites with a clean kitchen towel or plastic wrap while you preheat the oven and boil the water in the next step.
- Step 7: Boil the pretzel bites in a pot of boiling water and baking soda for about 30 seconds. They should float! Shake off excess water and transfer the boiled bites to the prepared baking sheet. Spread the bites apart so they're not touching.
- Step 8: Brush each bite with egg wash. If you're making Sourdough Discard Cinnamon Sugar Pretzel Bites, you'll omit this step and move on to baking. Then, brush with butter and toss in cinnamon sugar to finish.
- Step 9: Sprinkle the bites with your chosen toppings (flaky sea salt or everything bagel seasoning works well!).
- Step 10: Bake for 13-15 minutes until golden brown. Transfer to a cooling rack to cool fully and enjoy!
Expert Baking Tips
- Make sure to knead the dough long enough. This is the secret to getting smooth-looking final pretzel bites!
- The dough will expand as it bakes. If you make dough balls that are about the size of a quarter, the final bites will be about the size of a ping pong ball. You can make these smaller or larger if you like!
- Make sure they pass the float test! When you put the pretzel bites in the boiling water, they should float. If they do not, cover the unboiled pretzel bites with plastic wrap and let sit for 10 minutes, then try again.
- This is the same process you would use for Sourdough Discard Bagels or Sourdough Discard Pretzels.
- Spread the bites on a baking sheet lined with parchment paper or a silicone baking mat so they're not touching. While they're wet, the bites will be easy to move and separate. If you let the water evaporate, the bites will become sticky and harder to move.
- Looking for other party snacks or appetizer recipes? Try these Sourdough Discard Miniature Pizzas and these Sourdough Discard Garlic Knots.
Why do you need to use yeast with sourdough discard?
Sourdough discard is inactive (unlike active sourdough starter). When baking with discard, you can either feed it to make it active (with more water and flour), or you can use a leavening agent (like yeast) to make the dough rise predictably. Even if you use yeast, you'll still get some of the sourdough flavor, as well as additional lift from the discard!
Interested in making a loaf of bread with your sourdough discard? Try this easy Sourdough Discard Bread recipe!
How to Serve Sourdough Discard Pretzel Bites
These Sourdough Discard Pretzel Bites are delicious on their own (especially with those toppings!), but you can also serve them with a dipping sauce. I like to pair these with Honey Mustard Dipping Sauce, a Beer Cheese Dip, or with a simple mustard (they're great with Dijon mustard or a grainy mustard), or even marinara sauce.
Storage
Room Temperature Storage: These Sourdough Discard Pretzel Bites are best fresh. If you're planning to eat them within 1-2 days, store them at room temperature in a paper bag. If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months. When you're ready to eat them, reheat in the microwave for 30-60 seconds until they are warm and soft again.
Recipe FAQs
These are soft pretzels, and they will not be like hard pretzel bites that you may buy at the grocery store. If you want a thicker, chewier crust on the pretzel, boil them for a longer time (perhaps 60 seconds instead of 30 seconds).
I recommend boiling pretzel bites for about 30 seconds. If you want a thicker, chewier crust, let them boil for up to 60 seconds.
These are great topped with flaky sea salt (the traditional pretzel bite!). They're also delicious topped with everything bagel seasoning, or you can make a cinnamon sugar version.
If you want a stronger sourdough flavor, let your sourdough discard sit for a few days in your fridge before using it to bake. The longer the discard sits (within reason), the stronger the sourdough flavor will be.
There are a few things that could cause this. First, make sure to shake off the excess water after the boiling step before transferring to the baking sheet. Excess water can make the bites sticky. Second, if you have excess egg wash pooling beneath the bites, this can make them sticky. You only need to use enough egg wash for the toppings to stick to the bites (you won't use the full egg).
Finally, check the type of parchment paper you're using. Some are not designed for higher baking temperatures (and we're baking at a high temperature for this recipe!). I recommend using this parchment paper or a silicone baking mat (such as a Silpat mat).
If your pretzel bites have a metallic taste, this could be from the baking soda in the boiling step (don't skip this step, you need it!). You may want to try a different kind of baking soda (I use Arm & Hammer Baking Soda).
But it could also be from your egg wash! Make sure you're using fresh eggs (eggs that have been sitting in your fridge for longer can have a more alkaline taste) and whisk your egg wash thoroughly before brushing it on the bites.
Sourdough discard is what you have left over after you feed your sourdough starter. If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
More Sourdough Discard Pretzel Recipes
If you tried these Sourdough Discard Pretzel Bites or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pretzel Bites
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- flaky sea salt
- everything bagel seasoning
Instructions
- Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer* fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you'll need to start again with fresh yeast.
- Add the sourdough discard, flour, salt and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix until well-combined. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.
- Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.
- Line 2 half-sheet baking trays with parchment paper or silicone baking mats and set aside.
- Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. You'll get about 10 pieces per rope. Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking sheet. Cover the baking sheet with plastic wrap or a clean kitchen towel while you prepare the next step.
- Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda before the water is boiling to avoid making a bubbly mess!
- Place the pretzel bites in the boiling water mixture for about 30 seconds. The pretzel bites should float (called "passing the float test," see notes below). If they don't float, cover the unboiled bites and let rest another 10 minutes, then try again. After boiling, remove the bites from the water using a slotted spatula or spoon and shake off excess water. Spread on the prepared baking sheet so they're not touching and have room to expand. The bites will be easier to spread while they're still wet; they'll become stickier as they dry.
- Lightly brush each pretzel bite with egg wash** and sprinkle with your chosen toppings (flaky sea salt, everything bagel seasoning, etc.)
- Bake until golden brown, approximately 13-15 minutes, flipping and rotating the baking sheets halfway through. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
Jade says
Love this recipe! For those that want to "save some for later" omit the salt. Refrigerate after baking. When ready to eat, I take a damp paper towel. Sprinkle on salt and air fry or Bake for 4-5 min to heat up. Will help with the moisture pull from the salt
Sylvia Case says
Can I just make with yeast and not starter or discard since my starter is dead
Jessica Vogl says
This recipe is really designed to be made with either discard or active starter.
Lyndie says
This recipe came out fantastic! I’ll make these over and over. My guests loved them so much, got so many compliments.
I used active sourdough starter instead of active yeast and just took a little longer to rise - so will keep that in mind next time.
Maria Carapucci says
What would I do if I want to prep the dough the night before?
Jessica Vogl says
I'd let the dough do the first rise in the fridge overnight, then shape / boil / bake the next day.
Karen says
Made these tonight and they came out beautiful. They taste great and were pretty easy to make. Next time, I will do as someone else suggested and skip the egg wash and coat with melted butter after baking.
Carl Fast says
I made these and they were amazing. I wouldn’t worry too much about the size of each pretzel bite, as they all cooked through at varying sizes for me. Also, I boiled them for longer than recommended and they were good that way.
Amanda says
Do you think I could boil them, immediately fridge them overnight, and then bake them the next morning? I want to make them for an early meeting but feel like this could be too much of an undertaking so early in the morning!
Jessica Vogl says
I would be worried that they would sort of fall flat while baking. My best suggestion would be to let the dough rise in the fridge overnight, then shape / boil / bake the next morning. Not sure if that is too much in the morning!
Guymon says
We just made these over 2 days. We started them and ran out of time during the rise. We put them in the fridge for the night, took them out at noon and shaped them. Ran out of time again put them in the fridge, pulled them out at 7:00 pm boiled them and baked them. They are perfect!
DM says
Could I make these then freeze them ?
Jessica Vogl says
Yes!
vicki says
i can really taste the baking soda. i think next time i will reduce it in the water by a lot. i liked the recipe though. i made cinnamon sugar and everything bagel
Lexi says
If I were to use active starter, what do you think the rise time would be? 6-8 hours?
Jessica Vogl says
I designed this to be a discard recipe, so unfortunately, I don't have those times for you. My suggestion would be to watch the dough and not the clock, but with using 200g of active starter and warm water, I'd guess it's shorter than that (maybe around 3-4 hours?). This is just a guess and will depend on the temperature of your room, etc!
Niki says
Im not sure if this was a question someone else asked. If I make half the batch..can I freeze the other half? If yes. Do I boil 1st then freeze dough?
Jessica Vogl says
I don't recommend freezing the dough before baking. If you'd like to freeze them, I'd freeze after baking.
Anna says
Is there a reason why after just a few hours the tops of my pretzel bites seem to be wet?
Jessica Vogl says
Salt pulls moisture from the air, so you'll see that start happening (especially if it's a humid day or you're in a wetter environment). I suggest eating them same day, or freezing if you want to keep them for later!
Diana says
Can I use bread flour or almond flour? I’m all out of AP.
Jessica Vogl says
They won't have the same texture, but bread flour would work.
Kayla M says
I’ve made these a couple times now and have always used bread flour and everyone loves them.
Taelynn Hale says
After you let them rise before you boil them, could you put them in the fridge overnight?
Jessica Vogl says
I haven't tried this, but it might work. My only hesitation is that they may overproof and fall flat / be dense when you bake them the next day.
Krystal says
Can I use instant yeast instead of active dry?
Jessica Vogl says
Yes, you can!
Misty Wilson says
I was looking for a way to use up some discard and this recipe is outstanding! I’ve tried it as is, and with minor alterations. I only had instant yeast, so skipped the blooming step, but the dough still turned out beautifully. The first time, I used the egg wash and added the salt after baking per the recipe, but wasn’t fond of the after taste it the salt falling off so easily. The second time, I added the pretzel salt immediately after pulling them out of the baking soda bath, baked, then brushed with butter when they came out. Those are hands down the best I’ve ever had, and the pretzel salt stayed on beautifully. Thank you for sharing this and giving me an easy, tasty treat for my family!!
Cari Trousdale says
Can I cut the recipe in half, keeping the same ratio of water to baking soda?
Jessica Vogl says
For the boiling step, I assume. Yes!
B says
Wow. My son is obsessed with pretzel bites and they're so expensive! I've been looking for things to do with my sourdough discard and I thought I'd give this a try.
Holy crap. They're so soft and airy and delicious and since I have a stand mixer they were SO EASY. Honestly the most difficult part was boiling them but that's not hard, just awkward.
They're amazing. Everyone loves them. Thank you!!