Easy Sourdough Discard Pretzel Bites Recipe

Sourdough discard gets wasted way too often for something that can turn into snacks this addictive. These pretzel bites fix that problem fast and give you something warm, chewy, and ridiculously snackable without needing fancy baking skills.

They’re salty, soft in the middle, slightly crisp outside, and honestly way more fun than making another loaf.

Once you try them, you’ll start saving discard on purpose just for this recipe.

What Makes This Recipe Shine

The best thing about sourdough discard pretzel bites is how they feel like a “real” bakery snack without requiring the kind of effort that makes you question your life choices.

You’re not proofing dough overnight, you’re not babysitting yeast for hours, and you’re definitely not shaping anything perfectly. You just make dough, roll it out, cut it up, and boom… snack heaven.

The sourdough discard adds a mild tang that regular pretzel dough doesn’t have, and it makes the flavor taste deeper and more interesting. It’s not super sour or weird, just that little background bite that makes people go, “Wait… why are these so good?” That discard flavor is doing the heavy lifting.

I also love how forgiving this recipe is. If your discard is thick, it still works. If it’s runny, it still works. If you accidentally add a bit too much flour, the bites still come out tasty as long as you don’t turn the dough into a rock. Pretzels aren’t delicate, and that’s part of the charm.

Another reason this recipe shines is the texture. You get that classic chewy pretzel pull without needing bread flour or complicated techniques. The baking soda bath gives them that signature pretzel crust, and it makes them taste like the real deal instead of “bread bites pretending to be pretzels.”

And let’s be honest, they’re dangerously snackable. I’ve made these thinking I’d save them for later, and suddenly half the tray is gone because I “tested” too many. They also reheat well, which is rare for homemade snacks because most stuff turns sad and dry the next day.

Ingredients You’ll Need

• 1 cup sourdough discard (unfed discard works best, straight from the fridge is fine)
• 2 ½ cups all-purpose flour (plus extra for rolling, since dough always gets clingy)
• 1 tablespoon brown sugar (adds flavor and helps with that classic pretzel taste)
• 1 teaspoon salt (don’t skip it unless you like bland sadness)
• 2 teaspoons instant yeast (helps the dough rise quickly and gives a softer bite)
• 2 tablespoons melted butter (adds richness and keeps the inside tender)
• ¾ cup warm water (warm, not hot, you’re not trying to murder the yeast)
• 1 tablespoon oil (for the bowl, helps prevent sticking while rising)
• 8 cups water (for the baking soda bath)
• ½ cup baking soda (this is the pretzel magic step, don’t reduce it)
• 1 egg (for egg wash, makes them shiny and golden)
• Coarse pretzel salt (or flaky sea salt, whatever you’ve got)

Optional but highly recommended:

• Garlic powder or everything bagel seasoning (if you want flavor chaos in a good way)
• Cinnamon sugar (if you want a sweet version that feels illegal)

Step-by-Step Instructions

1. Mix the Dough

Add your sourdough discard, warm water, melted butter, brown sugar, salt, and yeast into a large mixing bowl. Stir it together until it looks like a messy beige soup.

Start adding the flour gradually, mixing as you go, until the dough pulls away from the sides. It should feel soft but not sticky like glue, and if it still clings to your fingers too much, add another tablespoon of flour.

2. Knead Until Smooth

Lightly flour your counter and knead the dough for about 6–8 minutes. You want it smooth and elastic, not rough and shaggy.

If you’re using a stand mixer, knead with a dough hook for about 5 minutes until the dough looks stretchy and clean around the bowl. The dough should feel slightly tacky but not wet.

3. Let It Rise

Grease a bowl with a little oil and place the dough inside. Cover it with a towel or plastic wrap and let it rise for about 60 minutes, until it doubles in size.

This rise time can vary depending on your kitchen, but don’t overthink it. If it looks puffier and softer, you’re good.

4. Shape the Pretzel Bites

Punch the dough down gently and transfer it to a lightly floured surface. Divide it into 6 equal pieces so rolling feels manageable instead of annoying.

Roll each piece into a rope about 1 inch thick, then cut into bite-sized chunks. Aim for about 1 to 1½ inches each, because too small makes them dry and too big makes them feel like dinner rolls.

5. Prepare the Baking Soda Bath

Bring 8 cups of water to a boil in a large pot. Once it boils, slowly add the baking soda, and be ready because it will bubble up like it’s angry.

Lower the heat slightly so it stays at a steady simmer, not a violent boil. This bath is what gives pretzels that chewy crust and signature flavor.

6. Boil the Pretzel Bites

Drop the dough bites into the simmering water in small batches. Let them sit for about 20–30 seconds, then scoop them out with a slotted spoon.

Don’t leave them too long or they can get weirdly bitter. Place them on a parchment-lined baking sheet and leave a little space between each one.

7. Add Egg Wash and Salt

Beat the egg in a small bowl and brush it over each pretzel bite. This is the step that gives them that glossy, bakery-style look instead of the “homemade but pale” vibe.

Sprinkle coarse pretzel salt on top while the egg wash is still wet. If you wait too long, the salt won’t stick and you’ll be sad.

8. Bake Until Golden

Bake in a preheated oven at 425°F (220°C) for about 12–15 minutes. Keep an eye on them near the end because they go from golden to “oops” pretty quickly.

Once they’re deep golden brown, pull them out and let them cool for at least 5 minutes. They’ll smell amazing immediately, but the inside needs a minute to set.

9. Serve Like You Mean It

Serve them warm, because pretzel bites are at their best when they’re still soft and steamy inside. I personally love them with mustard, but cheese sauce is also basically mandatory if you’re in the mood for maximum comfort food energy.

If you want them extra buttery, brush them lightly with melted butter right after baking. That move feels unnecessary until you try it once, and then you’ll never stop doing it.

Common Mistakes to Avoid

One of the biggest mistakes people make is adding too much flour too early. The dough starts off sticky, and it’s tempting to dump flour in like you’re trying to fix a crisis. Give it a few minutes of kneading first, because the dough firms up naturally as gluten develops.

Another common issue is using water that’s too hot. If your water feels like bathwater that’s almost uncomfortable, it’s probably too hot for yeast. Warm water should feel pleasant, not like you’re testing lava.

The baking soda bath is another place where people mess up. Some folks skip it because it sounds annoying, but without it you’re basically making bread nuggets. The bath gives you that real pretzel chew and that slightly crisp outer skin, so it’s worth the extra step.

Over-boiling is also a sneaky problem. If you leave the bites in the water too long, they can develop a weird bitter taste and the texture can turn tough. Keep it short and simple, around 20–30 seconds.

Finally, don’t under-salt them. Pretzels without enough salt taste unfinished, like they’re missing their personality. If you’re worried about salt, just use a lighter sprinkle, but don’t skip it completely unless you plan to dip them in something salty.

Alternatives & Substitutions

If you don’t have instant yeast, you can use active dry yeast, but you’ll want to dissolve it in the warm water first for about 5 minutes. It still works fine, it just adds an extra step, which is mildly annoying but manageable.

For flour, all-purpose is the easiest choice, but bread flour also works if you want an even chewier bite. I’ve made them with half bread flour and half all-purpose, and it gives a nice balance without making them too dense.

If you want to make these dairy-free, swap the butter for melted coconut oil or vegan butter. The flavor changes slightly, but the texture still comes out good, and honestly the baking soda bath still gives you that classic pretzel feel.

For sweet pretzel bites, skip the pretzel salt and instead brush with butter after baking, then toss them in cinnamon sugar. This version disappears faster than the salty one, which is saying something.

You can also add seasonings directly into the dough if you want more flavor. Garlic powder, onion powder, or even a little smoked paprika makes them taste like something you’d buy at a fancy snack shop for way too much money.

And if you’re into stuffed pretzel bites, you can press a small cube of cheddar into the dough before cutting and shaping. It’s a little extra effort, but when you bite into one and get melty cheese inside, it feels like you just won at life.

FAQ

Can I make these pretzel bites without yeast?

Yes, but they won’t have the same soft, chewy texture. Yeast gives them that lightness and classic pretzel bite, so skipping it turns them more into dense little bread chunks.

If you really want yeast-free, you could try baking powder, but the flavor and structure will be noticeably different.

Does sourdough discard have to be active?

Nope, unfed discard works perfectly. In fact, cold discard straight from the fridge is what I use most of the time because I’m not out here babysitting starter like it’s a pet.

Active discard works too, but you don’t need it bubbly since the yeast handles the rise.

Why do I need the baking soda bath?

Because that’s what makes pretzels taste like pretzels. The baking soda changes the surface of the dough, helping it brown better and creating that chewy, slightly crisp crust.

If you skip it, you’ll still get tasty bites, but they’ll taste more like dinner rolls pretending to be pretzels.

Can I freeze sourdough discard pretzel bites?

Yes, and they freeze surprisingly well. Let them cool completely, toss them into a freezer bag, and freeze for up to 2 months.

To reheat, bake at 350°F for about 8–10 minutes until warm. The microwave works too, but the oven keeps them from getting soggy.

What’s the best dipping sauce for pretzel bites?

Cheese sauce is the obvious winner, but mustard is honestly underrated. A spicy brown mustard or honey mustard hits that salty tangy combo perfectly.

If you want something different, try ranch or even garlic butter, which feels a little extra but totally worth it.

Can I make the dough ahead of time?

Yes, and it’s actually a smart move. You can make the dough, cover it, and refrigerate it overnight for a slow rise.

The next day, let it sit at room temperature for about 30 minutes before shaping, and it’ll be much easier to work with.

How do I keep pretzel bites soft after baking?

Store them in an airtight container once they cool. If you leave them uncovered, they dry out fast and lose that soft chewy center.

When reheating, a quick oven warm-up brings them back to life way better than the microwave.

Final Thoughts

These sourdough discard pretzel bites are the kind of recipe that makes you feel like you outsmarted your own kitchen. You get a legit snack, you use up discard, and you don’t have to spend hours doing it.

Once you make them once, you’ll start thinking about new toppings and dips like it’s a serious hobby. If you’ve got sourdough discard sitting around, this is one of the best ways to turn it into something that actually feels exciting.