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 Beer Cheese (for Pretzels), Honey Mustard Dipping Sauce or your other 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
- 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!
- 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 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 a leavening agent (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 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).
- 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. The full recipe with ingredients and directions is at the bottom of this post.
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. You'll get about 10 pieces from each rope.
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. 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.
Lightly 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.
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 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.
- 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 Sourdough Discard 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.
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 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.
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.
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.
Frederick M Vincent Sr says
If using active sourdough starter how much longer is the rise time? Going to make them this weekend and for the Super Bowl (regular plus cinnamon sugar).
Thanks
Jessica Vogl says
That's not something I've tested, but I'd recommend going by sight (until the dough doubles in size, for example).
Kathy says
I made with active starter and it took about three hours to double. My kitchen is about 69 degrees. So I put in my proofing oven for the last hour at 75 degrees.
Jocelyn says
So delicious! they are just perfect!
Maureen Dugan says
I mix all the ingredients in my bread maker(according to the machines directions), set it on the Dough setting and 1 1/2 hours later, the dough is perfectly risen and ready for baking. They taste delicious and are gobbled up in no time!!
Whitney says
So yummy!!!
Mary C says
About how many bites does this full recipe make?
Jessica Vogl says
It depends on how large / small you make the bites, but you can estimate it will make about 75-80 pretzel bites.
Lauren says
Another incredible sourdough discard recipe!! These were so easy to make, used all of my discard so it didn’t go to waste and were DELICIOUS! Will definitely be making these again for football Sundays/the super bowl
Denise Mccune says
These are AMAZING!!!
Josie says
Just made these and they are amazing!! My dough never doubled in size but I sat them covered for an hour and they still turned out great! Thank you!!
Ann says
I don't have any dark brown sugar, can I use regular sugar?
Jessica Vogl says
Yes!
Becca says
Hi! I made these last week and I could still taste the baking soda on the bottoms of the pretzel bites. Is the baking soda necessary? I have made bagels in the past and I don't put baking soda in the boiling water. What is the reason for using it for the pretzel bites?
Jessica Vogl says
The baking soda is necessary and I use them in my full-size pretzels as well. It's what gives the pretzels their crusty, dark exterior (without it, you're basically making pretzel-shaped rolls). Bagels don't use baking soda in the boiling step. It could be worth getting a fresh box of baking soda if yours has been in a the pantry a while. Another thing to consider is your eggs: the egg wash can actually leave a bit of a metallic taste if your eggs aren't very fresh (the longer eggs sit in the fridge, the more alkaline they get, and you might taste that). I have some more notes on this in the post above as well if you're interested!
Angie says
turned out great overall. will cut the salt and use slightly more brown sugar next time. I doubled the recipe and it made a LOT of bites.
Arianna says
If I only have bread flour is that ok to use or should I go get AP?
Jessica Vogl says
I'd recommend AP flour if you can! Bread flour would work, but they would be crustier and a bit more chewy, and I worry that it might be a bit too much (they're crusty already with AP flour).
Tricia says
Made these today! Yummm! When I put them into the boiling baking soda water, they sunk it first and then after a few seconds, they started to rise to the top. I just went with it since it was my first attempt and they turned out super yummy.
Jessica Vogl says
That's ok and that counts as passing the float test! If they didn't float at all, then you'd want to give them a little more rise time. But sounds like these worked out well and I'm glad you loved them!
Dawn Evanoff says
Much easier than I thought the process would be. Did notice that as time passed my dough dried out a bit and started to separate while I was rolling my ropes. Definitely should keep All dough covered until using each piece.
It was fun and we all enjoyed the end result
Julie W says
Came out perfect. My kids couldn't get enough of these ! Used my mixer with dough hook. Did the baking soda boil and egg wash with salt for one tray and melted butter and cinnamon and sugar for the other tray. Thanks for a great discard recipe !
Tara says
Made these and they are not pretzel maker lol but they are so good like a real pretzel. One question is how long would they last in fridge ? How many days?
Jessica Vogl says
There are some storage directions in the post above! My recommendation is to freeze them if you want to keep them for more than 1-2 days.
Cheryl Titus says
I would like to make these ahead, minus baking them, and freeze them until I am ready to bake them. At what step could I freeze the bites? Can I go through the boiling step, and then freeze them? I like them better fresh from the oven, versus heating them up.
Jessica Vogl says
This isn't something I've tried; I'd need to do some testing here!
Arielle says
I’m in the process of making them now! Any re-heat suggestions? I want to freeze and maybe baked or air fry them sunday!
Jessica Vogl says
Love to freeze these! I often reheat in the microwave (espeically if it's just 1-2 servings), or air frying to reheat is a good option, too!
Mary Lynn Scott says
Hi! Can I make the dough the day before and then make the bites the next day? If so, what do you recommend for rise time/how long to take out fridge before baking? Thanks!!
Jessica Vogl says
You could do the first rise in the fridge overnight, then shape / boil / bake the next day. You'd want to let the dough come to room temperature before shaping, etc.
Jules says
I followed the recipe but they came out look like mini rolls more than pretzel bites. I wasn’t able to get that perfect pretzel coloring. Did I do something wrong?
Jessica Vogl says
Did you do the boiling in baking soda step? And did you do the egg wash?
Julie says
These were so delicious! My question is can i freeze the bites before the cooking stage? I was going to make up a bunch of these and pop them in the freezer for Christmas. I then would boil and bake after i thawed for a bit. Thank you!
Jessica Vogl says
This isn't something I've tried, but I've done some testing with dinner rolls in a similar way and it didn't work out very well. The issue is that when the dough is frozen, some of the yeast dies, so you can easily end up with flat / dense / not fluffy dough after it bakes. An option would be to add some extra yeast when making the dough, so in case some dies during freezing, you'd still hopefully have enough for a good bake. But to be honest, it's not something I've tried on this recipe, and I'd need to do some testing!
Julie says
Oh ok! Thank you! They were seriously one of the best things I've made with sourdough! Merry Christmas!