Sourdough discard soft pretzels are amazing, so what's even better? Sourdough Discard Pretzel Bites! The recipe to make these pretzel bites is very similar to making full-size pretzels, but the method varies a bit so you get delicious, bite-sized pretzel morsels. I like to top them with flaky sea salt or everything bagel seasoning, but you could get creative with your toppings!
These are delicious served with Honey Mustard Dipping Sauce or your favorite dipping sauces.
If you want to make a full-sized pretzel instead, check out my recipe for Sourdough Discard Pretzels. You can also try these Sourdough Discard Pretzel Buns, which are great for sandwiches or hoagies! And if you're looking for other sourdough discard recipes, try these Sourdough Discard Bagels, Sourdough Discard Cinnamon Rolls, and Sourdough Discard Garlic Rolls.
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Pretzel Bites
- Expert Baking Tips
- What is sourdough discard?
- Why do you need to use yeast with sourdough discard?
- How to Serve Sourdough Discard Pretzel Bites
- Equipment
- My Favorite Baking Pans
- Storage
- Recipe FAQ
- Sourdough Discard Pretzel Bites
Why you'll love this recipe
- Sourdough Discard Pretzel Bites are an easy recipe that is great for beginner bakers or making with kids!
- They're fun to make and even more fun to eat. Pair these with Honey Mustard Dipping Sauce or your favorite dips!
- These are delicious fresh (and I challenge you not to eat the whole batch!), but they also freeze well so you can keep some for later.
- You can top these pretzel bites with your favorite toppings like everything bagel seasoning or cinnamon sugar!
- This recipe is a great way to use some of your sourdough discard, but you can also use active sourdough starter if you prefer.
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.
- Dark brown sugar: The sugar is to feed the yeast, and using dark brown sugar gives a great deep flavor to the pretzel bites. You could also use light brown sugar instead.
- Active dry yeast: Even though we're using sourdough discard, we still need to use some yeast to ensure a predictable and consistent rise with the pretzel bites.
- Warm water: Make sure the water you use is warm, as this is what will make the yeast bloom and help the dough to rise.
- All-purpose flour: Using all-purpose flour will give you light and fluffy pretzels.
- 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.
- Egg: This recipe uses an egg wash to help adhere the toppings to the pretzel bites. If you are not baking with eggs, you can use melted butter or even water.
- 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.
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
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 (1:1 substitute). You may also need to adjust the rise times.
- Cinnamon Sugar Pretzel Bites - After boiling, omit the egg wash and bake the pretzel bites. Let them cool completely, then brush with melted butter and toss in a cinnamon sugar mixture (I recommend using ¼ cup granulated sugar + 1 teaspoon ground cinnamon).
- 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.
- Substitute for butter - If you're not eating or baking with butter, use a vegan butter substitute. I like to use Earth Balance Vegan Buttery Sticks or Miyoko's Vegan Butter.
- If you'd rather make a full-size version of this recipe, try my Sourdough Discard Pretzels or Sourdough Discard Cinnamon Sugar Pretzels.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Pretzel Bites
There are only a few key steps to make Sourdough Discard Pretzel Bites.
Combine all dough ingredients in the bowl of a stand mixer or a large mixing bowl until a shaggy dough forms.
Increase speed to medium or knead by hand for 4-5 minutes until the dough is smooth. The dough should not be sticky.
Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise for one hour or until doubled in size.
Turn the dough onto a work surface, then divide into 8 equal-sized pieces. This doesn't have to be exact.
Roll each piece into a 12-14 inch rope. Then use a knife to cut into individual pieces about 1 ½-inches long.
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.
Boil the pretzel bites in a pot of boiling water and baking soda for about 30 seconds. Shake off excess water and transfer the boiled bites to the prepared baking sheet. Spread the bites apart so they're not touching.
Lightly brush each bite with egg wash.
Sprinkle the bites with your chosen toppings (flaky sea salt or everything bagel seasoning work well!).
Bake for 13-15 minutes until golden brown. Transfer to a cooling rack to cool fully.
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.
- After boiling the bites, shake off excess water. This will help prevent the bites from sticking to the parchment paper.
- 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.
- If you're making Cinnamon Sugar Pretzel Bites (see substitutions & variations section), let the pretzel bites cool fully before coating them with cinnamon sugar. If you don't, the cinnamon sugar mixture will melt and soak into the dough. It'll still be delicious, but may not look the way you want it to.
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the compost or trash), or use it in sourdough discard recipes like this one.
The sourdough discard should be unfed and at room temperature to make this recipe. It's also important to know that every sourdough starter (and therefore, the discard) is different. This recipe is designed to be made with a 1:1 sourdough starter (when you feed your starter, it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
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.
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!
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 or with a simple mustard (they're great with Dijon mustard or a grainy mustard), a cheese dip, or even marinara sauce.
Equipment
I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but this is optional. You can also make the dough in a large mixing bowl with a wooden spoon. Use a kitchen scale to measure the sourdough discard. You'll also need a large bowl for the dough to rise in.
Use a large pot to boil the pretzels, using a slotted spoon or spatula to remove them from the water. Bake the pretzels on a baking sheet lined with parchment paper or a silicone baking mat (such as a Silpat mat), then let them cool on a cooling rack. I also use a silicone brush for the egg wash.
kitchen essentials
My Favorite Baking Pans
My favorite baking pans for everything from pretzels to bagels, pizza night and more!
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 FAQ
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 the pretzels 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 with a cinnamon sugar mixture.
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.
Yes, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (a 1:1 substitute). You may also need to adjust the rise times.
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.
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 Pretzel Bites
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark 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 dark 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 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. 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.
- Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon, shake off excess water, and spread the bites on the preoared 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. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
Victoria says
These were a HUGE hit! It was my first time ever making pretzels, so I was a bit intimidated. However, I followed the recipe exactly and everyone raved about them. I even made the honey mustard dipping sauce. YUM! I was worried because my dough didn't rise quite as much as I had hoped, but they still came out delicious.
Ann L says
Looks delicious, could you make these into bigger pretzels instead of bites?
Jessica Vogl says
Yes! I also have a recipe for Sourdough Discard Pretzels, for a full-size pretzel: https://www.thisjess.com/sourdough-discard-soft-pretzels/
Sol says
Made these yesterday and they were absolutely delicious! I halved the recipe and got 28 out of it and will def go this route again cause 56 would be a bit much for my needs lol and they’re definitely best enjoyed fresh 🙂 If you’re lazy like me I did melted butter on all of my pretzels and did some cinnamon sugar and some with flaky salt and it stuck just fine! Tysm for the recipe Jess yours are always so well written!
Hannah Manderson says
At what point can I fridge the dough overnight to bake in AM so they’re fresh?
After I cut them, before I boil them? Thanks!
Jessica Vogl says
Ideally you'd let the first rise happen in the fridge overnight, and then shape / boil / bake as directed the next morning.
Colleen says
Can I leave the dough in the fridge for 24 hours for a slower rise and (hopefully) tangier sourdough flavour?
Jessica Vogl says
You could let the dough rise in the fridge overnight! A full 24 hour rise might be too long.
Lisa says
I love these and couldn't stop eating them! But before I ate them all, I froze some for when my granddaughter comes to visit next weekend. Do you think reheating them in the air fryer would work to get them crispy on the outside and soft in the middle again?
Jessica Vogl says
I haven't tried it, but that might work!
Melanie Wyckoff says
We love your recipe and have made them multiple times...I would like to make them again, but need to know-if I make them until the rolled in the ball stage, and then put them in the fridge until I am ready to put into the soda bath-would that work?
Thank you for such a wonderful recipe.
Jessica Vogl says
You could do that to postpone a little bit, but I wouldn't wait too long (they really only need about 20 minutes of rise once they're shaped / before boiling). If you put them in the fridge at that point, you could probably leave them for about an hour, but I wouldn't go for much longer than that.
Emma says
I love these! My only complaint is that they don't store well.... in ziplock bags. The outside doesn't stay crispy - which is typical for most discard/starter recipes, I've found. My solution is usually to freeze and reheat when I like. I replaced the yeast with sourdough starter and this recipe never fails me.
Jessica Vogl says
It's true - they're really best fresh, but freezing is a great option (it's what I often do). So glad these are working out for you!
Skyler says
Made these a couple times and loved them! Definitely best fresh but keep fairly well too.
Do you think it'd be fine to pre-make the dough and let it sit in the fridge before baking? Want them fresh as can be but don't want to risk being late to a party... so was hoping to make the dough the night before but fresh boil/bake in the morning to save time.
Thanks for such an easy recipe!
Jessica Vogl says
So glad you love them! Yes, you could let the dough rise in the fridge overnight, and then shape / boil / bake in the morning!
Rylee says
The first few times I’ve made these, they turned the beautiful brown like in the photos.. the last few times they are cooking thru but not turning brown… I haven’t changed anything?
Jessica Vogl says
Hmm. Are you still boiling for the same amount of time? And using the egg wash? Can you bake for an additional 1-2 minutes and see if they get darker? I'm not sure what would've changed - I haven't made any edits to the recipe!
Donna says
Tried for the 1st time! I did not BOIL the dough?? the water was boiling and balls were added for about 30 seconds! they seemed to come out ok....sadly, hubby does not care for pretzels and I am afraid I may consume the entire batch!!!
Debbie Martin says
These are amazing. I have made two batches. The first I coated with the everything bagel seasoning and dipped in honey mustard. The second batch I made and dipped in melted butter and cinnamon sugar. These are better than donuts any day.
Debbie Martin says
I have made these twice. The first time I cut them in 1 1/2” bites and used the everything bagel seasoning. The next batch I cut in 1” bites and dipped in melted butter and cinnamon/sugar. Both are excellent. I will be making these often.
Hope O says
These were great! I did make a few slight changes: Milk for the water, and lower the temperature in the oven to 425 F. The milk just makes it so much richer and more delicious. My family raved the first time, and the second time I made it their eyes widened and they got so excited. (My family does not show excitement much, so that's saying something). Needless to say, great recipe all in all!
Pranamaria says
I’m wretched at most of this sourdough stuff but these turned out flawless!! Delicious, chewy exterior, soft interior, beautiful color…. Thanks for making me feel like a real baker!
Kayla says
If I boil them for only 30 seconds they are super doughy and when I bake then they don’t cook fully and are not edible . I made them a few times and they were pecans now this keeps happening …what am I doing wrong.
I’ll also add I started boiling longer and it seemed to help but not all the time only some will work it’s very odd
Jessica Vogl says
This sounds like your dough might be too wet; I would try adding a bit less liquid, or a bit more flour. And if you're getting inconsistencies between pretzels, I would make sure that you are kneading the dough long enough so it's fully smooth.
Samantha says
Just made these for the first time and they were AMAZING!! First time making anything with sourdough/ discard. My kids loved them, great for an after school snack!! Thank you, will be making them often!
Laura says
Are you supposed to bake them on the parchment paper? I did and they all stuck to the parchment paper so I had to cut the bottoms off all of them.
Jessica Vogl says
You are! If you check out the FAQ section above, there is more information about sticking to the parchment paper! It also helps if you rotate your baking sheets in the oven (if your oven is hotter on the bottom, for example).
Mary Jo says
I made these last night and have a hint for bakers like me who may not read the recipe thoroughly.
Add the water and baking soda at the same time, stir to combine, boil. If you add the baking soda after the water boils you may have Mt Vesuvius on your stove top, like me 🙁
Thank you for this fun recipe!
kati says
Ha! "Bakers like me who may not read the recipe thoroughly" I felt so seen. That's exactly me! Thank you!
Jennifer says
Just made up my first batch and I am excited to try these! I'd like to make these and freeze to bake fresh in the future. Where in the process would I do that? Before the water bath? After the water bath?
Jessica Vogl says
You would want to do that before the water bath. When you're ready to bake, let the dough thaw completely, and then make sure the bites pass the float test when boiling. If they aren't floating, you'll want to give them a little more time at room temperature to rise a little more.
Tania P says
Just finished making these, they are AMAZING!!!! I wish I hadn’t waited so long to take a stab at pretzel bites, these will become a staple in our house for sure!
BlackDog Baking says
How would you adjust this recipe if using a 1:2:2 sourdough discard?
Jessica Vogl says
Since your flour to water ratio is still 1:1, you can use the recipe as written!
BlackDog Baking says
Thanks so much for the clarification! I am so excited to make these.
Anne says
I have this recipe several time and love it. But I do have two suggestions to make these even better.
1. Give them a second rise after you roll them out. Yeast often needs a second rise. I was making these pretzel bites and a friend called with a car emergency so my pretzel bites had to sit on the counter for 1.25 hours after rolling and cutting them. I had big puffy bites-- just great! They were do much better then boiling them immediately.
2. Let them dry off a bit after boiling. So, I was running late for a family party and my mom has a double oven, so I boiled by bites and put them on trays at my house and finished them at her house. 30 minutes later I got them into the oven and they were nice and dry, so when they hit that hot air they puffed up better and browned better.
If you have time, consider adding these two steps for the most EXCELLENT pretzels
Cassie Goodrich says
Made mine vegan, and they were a hit in my household!
Jamie says
What did you substitute for the butter?