Sourdough Discard Pretzel Bites are soft, chewy, and golden brown with a classic pretzel flavor. This easy recipe is a perfect way to use leftover sourdough discard while creating a delicious snack that’s great for sharing.
Why You’ll Love This Recipe
These Sourdough Discard Pretzel Bites are quick, simple, and incredibly satisfying. They have a soft interior with a slightly crisp exterior and a signature pretzel taste. Perfect for dipping, snacking, or serving at gatherings, they’re a great way to reduce waste and enjoy homemade comfort food.
Ingredients
For the Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
Optional
- Melted butter for brushing
- Flaky sea salt for topping
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, warm water, and sugar until smooth.
- Add flour, baking soda, and salt. Stir until a dough forms.
- Knead the dough on a floured surface for 3–4 minutes until smooth.
- Divide dough into small pieces and roll into bite-sized balls.
- Bring a pot of water to a gentle boil.
- Boil each batch of pretzel bites for about 30 seconds, then remove and place back on the baking sheet.
- Sprinkle with flaky sea salt.
- Bake for 12–15 minutes until golden brown.
- Brush with melted butter while warm if desired.
These Sourdough Discard Pretzel Bites are best served warm for the perfect soft and chewy texture.
Tips & Tricks
- Do not skip boiling for authentic pretzel texture
- Use a slotted spoon for easy handling
- Adjust water if your discard is very liquid
- Add baking soda to boiling water for deeper color
- Serve with cheese sauce or mustard for dipping
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: American / German-inspired
- Difficulty: Easy
Notes
- Use gluten-free flour blend if needed
- Add cinnamon sugar instead of salt for a sweet version
- Try garlic butter topping for extra flavor
Nutrition (Approximate per serving)
- Calories: 220
- Protein: 6g
- Carbs: 38g
- Fat: 3g
FAQ
Can I skip boiling the pretzel bites?
No, boiling gives them their classic chewy texture.
Can I use active sourdough starter?
Yes, it works just as well as discard.
Why are my pretzel bites dense?
They may need slightly more kneading or hydration adjustment.
Can I freeze pretzel bites?
Yes, freeze after baking and reheat before serving.
What dips go well with pretzel bites?
Cheese sauce, mustard, ranch, or garlic butter are great options.
Storage
- Room Temperature: Store up to 1 day
- Refrigerator: Store up to 3 days
- Freezer: Freeze up to 2 months
- Reheating: Warm in oven for best texture
Similar Recipes
Sourdough Discard Pretzel Bites
Ingredients
For the Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
Optional
- Melted butter for brushing
- Flaky sea salt for topping
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, warm water, and sugar until smooth.
- Add flour, baking soda, and salt. Stir until a dough forms.
- Knead the dough on a floured surface for 3–4 minutes until smooth.
- Divide dough into small pieces and roll into bite-sized balls.
- Bring a pot of water to a gentle boil.
- Boil each batch of pretzel bites for about 30 seconds, then remove and place back on the baking sheet.
- Sprinkle with flaky sea salt.
- Bake for 12–15 minutes until golden brown.
- Brush with melted butter while warm if desired.
- These Sourdough Discard Pretzel Bites are best served warm for the perfect soft and chewy texture.
Notes
- Use gluten-free flour blend if needed
Conclusion
Sourdough Discard Pretzel Bites are a simple, delicious way to turn leftover starter into a crowd-pleasing snack. Soft, chewy, and full of flavor, they’re perfect for any occasion.