Sourdough Discard Pretzel Bites Recipe

If you’re anything like me, you hate wasting food — that’s why I absolutely love this Sourdough Discard Pretzel Bites Recipe. It’s a genius way to use up your extra sourdough discard and transform it into something soft, chewy, and wildly addictive. Seriously, these pretzel bites are perfect for snacking, parties, or even a cozy movie night. Read on, and I’ll share all my tips so you nail this recipe on your very first try.

this Recipe

Ingredients You’ll Need

Each ingredient works together to create that classic pretzel flavor and texture. The sourdough discard adds tangy depth while the baking soda bath helps build the chewy crust we all crave. Here’s what I recommend using to get the best results:

• Warm Water: Activates the yeast efficiently—too hot or cold can mess with the rise.
• Brown Sugar: Just enough sweetness to feed the yeast and balance the tang of the sourdough.
• Active Dry Yeast: Gives the dough a great lift and better texture.
• Sourdough Discard: Unfed and at room temperature—is what makes this recipe special and adds flavor.
• All-Purpose Flour: The sturdy base for these bites—feel free to experiment with half whole wheat for nuttiness.
• Kosher Salt: Essential for flavor; a fine or coarse finish will go on top.
• Unsalted Butter (melted): Adds richness and softens the dough perfectly.
• Baking Soda: Key to the signature pretzel crust — don’t skip this in the boiling step.
• Egg Yolk + Water (Egg Wash): Helps toppings stick and gives that gorgeous golden color.
• Toppings: Flaky sea salt, everything bagel seasoning, or cinnamon sugar for sweet variations.

Variations

I love how versatile this Sourdough Discard Pretzel Bites Recipe is. Whether you want something savory or sweet, there’s a tweak or two you can try to make these your own. Don’t hesitate to experiment—pretzel bites are forgiving!

• Sweet Cinnamon Sugar Bites: I discovered that skipping the egg wash and tossing warm pretzel bites in cinnamon sugar infuses them with cozy sweetness—my kids can’t get enough.
• Gluten-Free Twist: I haven’t tried this yet, but swapping all-purpose flour for a gluten-free blend could work with extra kneading and patience.
• Loaded Toppings: Everything bagel seasoning is my go-to, but I’ve also sprinkled garlic parmesan for a flavorful kick that my friends rave about.
• Active Starter Version: Swap out the commercial yeast if you prefer a fully sourdough-fermented bite—just plan for a longer rise time.

How to Make Sourdough Discard Pretzel Bites Recipe

Step 1: Activate the Yeast and Begin the Dough

Start by mixing warm water and brown sugar in your stand mixer bowl or a large bowl if kneading by hand. Sprinkle the yeast on top and let it sit for about 5 minutes until it’s bubbly and foamy. This is your yeast telling you it’s ready to work its magic. If nothing happens, don’t despair—your yeast might be old, so grab fresh yeast and try again.

Step 2: Mix in the Sourdough Discard and Dry Ingredients

Add your sourdough discard, all-purpose flour, and kosher salt to the bowl. Mix on low speed while slowly pouring in the melted butter. Then, crank the mixer to medium or knead by hand for 4-5 minutes until the dough is smooth and elastic without being sticky. If it’s too wet, sprinkle 1 tablespoon flour at a time until it feels just right. Trust me—getting the dough consistency right makes all the difference!

Step 3: Let the Dough Rise

Shape the dough into a ball and place it in an oiled bowl. Cover tightly with plastic wrap and let it rise in a warm spot for about an hour, or until it doubles in size. I like to cover mine with a clean kitchen towel and put it near a sunny window. You’ll notice the dough becomes pillowy and soft, which means it’s ready for the next step.

Step 4: Form the Pretzel Bites

Once risen, roll the dough out on a clean, dry surface and divide it into eight equal pieces. Each piece gets rolled into a long rope, about 12-14 inches, then cut into bite-sized 1 ½-inch pieces. I find rolling each piece between my palms into a tight little ball gives the best shape and texture after baking. Lay the shaped bites on prepared baking sheets and keep covered while you prep the boiling water bath.

Step 5: The Baking Soda Boil

This step is critical for that authentic pretzel crust! Boil 10 cups of water with ⅔ cup baking soda—add the baking soda before the water boils to avoid overflow. Using a slotted spoon, dunk the pretzel bites in the boiling bath for about 30 seconds each. They should float—if they don’t, don’t worry, cover and let the unboiled ones rest 10 minutes and try again. Floating means their crust will develop perfectly in the oven.

Step 6: Bake to Golden Perfection

After the bath, shake off excess water and arrange the bites on baking sheets so they aren’t touching. Brush them with the egg wash to ensure a beautiful brown color and sprinkle your favorite toppings—sea salt or everything bagel seasoning are my favorites. Bake at 450°F for 13-15 minutes, flipping and rotating halfway through for even browning. Once golden and gorgeous, transfer to a cooling rack, and get ready to indulge.

How to Serve Sourdough Discard Pretzel Bites Recipe

Garnishes

I’m a big fan of keeping it simple here with flaky sea salt sprinkled right before baking for that crunch and flavor burst. But everything bagel seasoning is my sneaky favorite—it adds a punch of garlicky, salty goodness everyone asks about. For a sweet spin, I toss warm pretzel bites in cinnamon sugar right out of the oven and brush with butter—pure comfort food heaven.

Side Dishes

These pretzel bites pair beautifully with classic mustard dips—spicy brown or honey mustard both work wonders. I also like serving them with sharp cheddar cheese sauce or creamy beer cheese for a crowd-pleaser. A crisp green salad balances the richness too if you’re making this part of a larger meal.

Creative Ways to Present

When I made these pretzel bites for a game night, I arranged them in a large wooden bowl with little ramekins of different dips—sweet mustard, beer cheese, and even a spicy aioli. It was such a hit! You can also thread them onto skewers if you want a fun twist for parties or drizzle with melted cheese and jalapeños for a kick.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to two days. I usually warm them up quickly before serving again because their texture softens a bit when stored. They’re still delicious, especially with a quick reheat.

Freezing

I freeze leftover pretzel bites wrapped tightly in plastic and placed in a freezer-safe bag. When I’m ready to enjoy, I let them thaw at room temperature for about an hour or bake straight from frozen at 350°F for 8-10 minutes. They come out surprisingly fresh and almost like newly baked.

Reheating

Reheat your pretzel bites in a 350°F oven for 5-8 minutes or in a toaster oven to keep the crust crispy. Microwaving works in a pinch, but you’ll lose that lovely crust and chewiness. I always recommend the oven method—I swear by it to bring back that fresh-baked vibe.

FAQs

Final Thoughts

I still remember the first time I made these sourdough discard pretzel bites and how impressed my family was—gone in minutes! It’s such a smart, satisfying way to use discard that usually gets ignored. I hope you love this recipe as much as we do and that it brings a little warm, cozy magic to your kitchen. Don’t be shy to get creative with toppings and dipping sauces—it’s all about enjoying every bite. Trust me, once you try this Sourdough Discard Pretzel Bites Recipe, it’ll become your favorite go-to snack too!

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