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.
Why you'll love this recipe
- Sourdough Discard Pretzel Bites are an easy recipe that is great for beginner bakers or making with kids! You can also try my full-size Sourdough Discard Pretzels recipe.
- 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!
- This recipe is a great way to use some of your sourdough discard, but you can also use active sourdough starter if you prefer.
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
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 adjust the rise times.
- Sourdough Discard Cinnamon Sugar Pretzel Bites - After boiling, omit the egg wash and bake the pretzel bites as directed. Let them cool completely, then brush with 3 Tablespoons melted butter and roll in a cinnamon sugar mixture (I recommend using ½ cup granulated sugar + 4 teaspoons ground cinnamon).
- 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.
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. 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.
- 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 a cinnamon sugar version, let the pretzel bites cool fully before coating with cinnamon sugar.
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 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 (200g). You will 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 (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.
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?