Sourdough Discard Pretzel Bites Recipe

If you’ve ever wondered what to do with your extra sourdough discard, I have the perfect answer for you. This Sourdough Discard Pretzel Bites Recipe turns that leftover starter into soft, chewy, and utterly addictive little bites of pretzel heaven. Trust me, once you try these, you’ll find yourself saving your discard just to make them again and again.

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Ingredients You’ll Need

The beauty of this Sourdough Discard Pretzel Bites Recipe is in how simple, everyday ingredients come together to create something extraordinary. No fancy pantry pantry items required—just basics you likely already have, plus your trusty sourdough discard.

• Warm water: Helps activate yeast and combines the dough smoothly.
• Brown sugar: Adds a touch of sweetness and helps feed the yeast.
• Active dry yeast: Makes the dough rise beautifully alongside the sourdough discard.
• Sourdough discard (unfed): Adds flavor and texture; no need to feed it first.
• All-purpose flour: Gives structure and chewiness to the pretzel bites.
• Kosher salt: Enhances flavor in the dough.
• Unsalted butter: Adds richness and tenderness to the dough.
• Baking soda: Essential for the traditional alkaline bath that creates that golden crust.
• Egg yolk wash: Creates a beautiful shiny finish after baking.
• Flaky sea salt or everything bagel seasoning: For that perfect pretzel seasoning kick.

Variations

I love to switch things up with this Sourdough Discard Pretzel Bites Recipe depending on the occasion or what we’re craving. You can easily personalize these bites to suit any flavor profile or dietary preference.

• Cinnamon Sugar Pretzel Bites: I swap out the egg wash for melted butter and toss the bites in cinnamon sugar after baking—my family goes crazy for this sweet variation.
• Cheesy Pretzel Bites: Add shredded cheddar or parmesan to the dough for a savory twist that’s perfect for game day snacking.
• Gluten-Free Version: Experiment with a blend of gluten-free flours and xanthan gum—just keep in mind the dough texture might feel different.
• Salt-Free Option: Simply skip the salty toppings and maybe add herbs or seeds for flavor without the sodium.

How to Make Sourdough Discard Pretzel Bites Recipe

Step 1: Activate the Yeast and Mix Your Dough

Start by combining warm water and brown sugar in your mixing bowl—just warm enough that it feels cozy to the touch, not hot. Sprinkle the yeast on top and let it sit for about 5 minutes until it starts to foam. If it doesn’t foam, your yeast might be old, so swap it out. Then add your sourdough discard, flour, and salt before mixing. I usually pour in the melted butter slowly while the mixer runs on low speed. If you don’t have a stand mixer, no worries! Mixing by hand works perfectly well too. Knead the dough for about 4-5 minutes until it becomes smooth and feels slightly tacky but not sticky. Add flour or water in tiny amounts if needed. This is where having your hands on the dough helps—you can really tell when it’s “just right.”

Step 2: Let It Rise Until Puffy and Soft

Shape your dough into a ball and place it in a large bowl lightly greased with oil. Cover it with plastic wrap and let it rise at room temperature for about an hour until it doubles in size. I love peeking under the wrap and seeing how puffy it gets—that’s when you know it’s all set.

Step 3: Shape Into Pretzel Bites

This part is really fun! Turn the dough out onto a clean, dry surface (no need to flour or oil—this texture gives you the right grip) and divide it into 8 equal pieces. Roll each piece into a long rope about 12 to 14 inches long, then cut each rope into 1½ inch pieces. Roll those pieces into little balls the size of a quarter. Place them spaced out on parchment-lined baking sheets and cover them with plastic wrap or a towel while you prepare the boiling step.

Step 4: The Important Baking Soda Bath

Fill a large pot with 10 cups of water and add your baking soda before heating to avoid a messy eruption. Bring it to a boil, then gently drop in the pretzel bites for about 30 seconds each. You’ll notice the bites float—yay, they’ve passed the float test! If they don’t float right away, don’t fret; cover them and let them rest 10 more minutes, then try again. This step gives pretzels their chew and that unique crust you love.

Step 5: Bake to Golden Perfection

After boiling, remove the pretzel bites with a slotted spoon and shake off excess water. Place them back on the lined baking sheets, making sure they’re spaced apart to allow for expansion. Give them a quick brush with the egg wash (water mixed with egg yolk) to get that irresistible golden shine. Then sprinkle your favorite toppings—flaky sea salt or everything bagel seasoning really take these to the next level. Bake in a preheated 450°F oven for about 13 to 15 minutes, flipping and rotating the pans halfway through. When they come out golden and puffed, transfer to a cooling rack so they keep that perfect texture. Then get ready for the dipping sauces—mustard is my go-to!

How to Serve Sourdough Discard Pretzel Bites Recipe

Garnishes

My absolute favorite garnish is flaky sea salt because it provides this perfect crunchy contrast to the soft pretzel bites. But I also like everything bagel seasoning for an extra burst of garlic, onion, and sesame goodness. When I’m feeling sweet, cinnamon sugar is a crowd-pleaser, especially brushed with a bit of melted butter after baking.

Side Dishes

These pretzel bites go great with classic mustard dips—spicy brown or honey mustard are my go-tos. I also love pairing them with beer cheese dip for a fun party atmosphere or some tangy ranch dressing. For a healthy contrast, veggie sticks like carrots and cucumbers add freshness alongside these indulgent bites.

Creative Ways to Present

For special occasions, I like arranging the pretzel bites on a big wooden board surrounded by little ramekins filled with different dips—mustard, cheese, and even a sweet honey butter. Adding some fresh herbs or edible flowers makes it feel festive. Another idea that’s a hit with kids is skewering the bites on pretzel sticks like mini kabobs, making them easy to grab and eat at parties.

Make Ahead and Storage

Storing Leftovers

I usually keep extra pretzel bites in an airtight container on the counter if I plan to eat them within 1-2 days. They stay soft and tasty, but if you want to keep them longer, refrigeration works too—you might just need to warm them before serving.

Freezing

Freezing pretzel bites is a game changer for me. Just cool them completely, then pop them in a freezer-safe bag or container. You can freeze for up to a month, making busy days or unexpected guests way easier to handle.

Reheating

I reheat frozen or leftover pretzel bites in a 350°F oven for about 8-10 minutes. This brings back their fresh-baked texture better than a microwave ever could—crispy on the outside, soft and chewy on the inside.

FAQs

Final Thoughts

I absolutely love how this Sourdough Discard Pretzel Bites Recipe takes something as simple as leftover starter and transforms it into a snack that everyone begs for. When I first tried making these, I was amazed at how easy the process was and how rewarding the results turned out. Whether you’re new to baking or a seasoned pro, these bites are a cheerful kitchen adventure you’ll want to repeat. Grab your sourdough discard, roll up your sleeves, and get ready to impress yourself (and anyone lucky enough to try them) with this delicious, addictive recipe.

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