Published: · Modified: by Jessica Vogl · This post may contain affiliate links · 120 Comments
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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 Honey Mustard Dipping Sauce or your favorite dips!
If you want to make a full-sized pretzel instead, check out my recipe for Sourdough Discard Soft Pretzels. You can also try these Sourdough Pretzel Buns, which are great for sandwiches!
Jump to:
- Why you'll love this recipe
- Ingredients
- How to Make Sourdough Discard Pretzel Bites
- Expert Baking Tips
- What is sourdough discard?
- Why do you need to use yeast with sourdough discard?
- Shaping pretzel bites
- How to serve Sourdough Discard Pretzel Bites
- Equipment
- 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!
- 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.
- Active dry yeast: Even though we're using sourdough discard, we still need to use some 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.
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 may also need to adjust the rise times.
- Cinnamon Sugar Pretzel Bites - After boiling, omit the egg wash and bake the pretzel bites. Let them cool completely, then brush with melted butter and toss in a cinnamon sugar mixture (I recommend using ¼ cup granulated sugar + 1 teaspoon 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, feel free to 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.
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 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.
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 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. Shake off excess water and transfer the boiled bites to a parchment paper-lined baking sheet. Spread the bites apart so they're not touching.
Lightly brush each bite with egg wash.
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.
Expert Baking Tips
- Make sure to knead the dough long enough. This is the secret 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!
- 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 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.
What is sourdough discard?
Sourdough discard is what is left over after you feed your sourdough starter. Sourdough starter is an active fermentation of flour and water that is generating natural yeast.
If you're just getting started 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.
The sourdough discard should be unfed and at room temperature to make this recipe. It's also important to know that every sourdough starter (and therefore, the discard) is different. This recipe is designed to be made with a 1:1 sourdough starter (when you feed your starter, it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
If you find that your dough feels too wet or too dry when kneading, add more water or flour (1 Tablespoon at a time) to reach the desired consistency.
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!
Shaping pretzel bites
While you're shaping, keep in mind that this doesn't have to be perfect! Part of the fun of soft pretzels is that they're a bit irregular, so embrace it! You want the bites to be roughly the same size, but again, this does not need to be precise. I also like to roll the bites into a ball as I think that makes a nicer final shape.
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.
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
Can you make these into hard pretzel bites?
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).
How long should I boil the pretzels?
I recommend boiling the pretzels for about 30 seconds. If you want a thicker, chewier crust, let them boil for up to 60 seconds.
What kinds of toppings are best for pretzel bites?
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.
How can I get a stronger sourdough flavor?
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.
Can I use active sourdough starter instead of discard?
Yes, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (a 1:1 substitute). You may also need to adjust the rise times.
Why are my pretzel bites sticking to the parchment paper?
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.
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).
Why do my pretzels have a metallic taste?
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.
Sourdough Discard Pretzel Bites
Jessica Vogl
An easy recipe for Sourdough Discard Pretzel Bites - a soft pretzel variation that is great for snacking!
4.91 from 62 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Rise Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 567 grams (about 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 dark brown sugar in the bowl of a stand mixer*. 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 melted butter and mix using the dough hook attachment until well-combined. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should not be sticky.
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 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. 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.
Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon, shake off excess water, and spread the bites on the 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. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
Notes
You do not need a stand mixer to make this dough. You can also combine the dough ingredients in a large bowl and mix with a wooden spoon.
See the "substitutions and variations" section above for various substitutions you can make with this recipe for eggs, butter, and more.
**If you want to make Cinnamon Sugar Sourdough Discard Pretzel Bites, omit the egg wash and bake as directed. Let the pretzel bites cool completely. Brush with melted butter and toss in a cinnamon sugar mixture (¼ cup granulated sugar + 1 teaspoon ground cinnamon).
Keyword pretzel, pretzel bites, sourdough discard
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!
More Sourdough Discard Recipes
- Sourdough Discard Shortbread Cookies
- Tips for Struggling Sourdough Starter
- Sourdough Discard Peanut Butter Blossoms
- Sourdough Discard Gingerbread Loaf
Reader Interactions
Comments
Debbie Martin says
These are amazing. I have made two batches. The first I coated with the everything bagel seasoning and dipped in honey mustard. The second batch I made and dipped in melted butter and cinnamon sugar. These are better than donuts any day.Reply
Debbie Martin says
I have made these twice. The first time I cut them in 1 1/2” bites and used the everything bagel seasoning. The next batch I cut in 1” bites and dipped in melted butter and cinnamon/sugar. Both are excellent. I will be making these often.Reply
Hope O says
These were great! I did make a few slight changes: Milk for the water, and lower the temperature in the oven to 425 F. The milk just makes it so much richer and more delicious. My family raved the first time, and the second time I made it their eyes widened and they got so excited. (My family does not show excitement much, so that's saying something). Needless to say, great recipe all in all!Reply
Pranamaria says
I’m wretched at most of this sourdough stuff but these turned out flawless!! Delicious, chewy exterior, soft interior, beautiful color…. Thanks for making me feel like a real baker!Reply
Kayla says
If I boil them for only 30 seconds they are super doughy and when I bake then they don’t cook fully and are not edible . I made them a few times and they were pecans now this keeps happening …what am I doing wrong.I’ll also add I started boiling longer and it seemed to help but not all the time only some will work it’s very odd
Reply
Jessica Vogl says
This sounds like your dough might be too wet; I would try adding a bit less liquid, or a bit more flour. And if you're getting inconsistencies between pretzels, I would make sure that you are kneading the dough long enough so it's fully smooth.
Reply
Samantha says
Just made these for the first time and they were AMAZING!! First time making anything with sourdough/ discard. My kids loved them, great for an after school snack!! Thank you, will be making them often!Reply
Mary Jo says
I made these last night and have a hint for bakers like me who may not read the recipe thoroughly.Add the water and baking soda at the same time, stir to combine, boil. If you add the baking soda after the water boils you may have Mt Vesuvius on your stove top, like me 🙁
Thank you for this fun recipe!
Reply
kati says
Ha! "Bakers like me who may not read the recipe thoroughly" I felt so seen. That's exactly me! Thank you!
Reply
Jennifer says
Just made up my first batch and I am excited to try these! I'd like to make these and freeze to bake fresh in the future. Where in the process would I do that? Before the water bath? After the water bath?
Reply
Jessica Vogl says
You would want to do that before the water bath. When you're ready to bake, let the dough thaw completely, and then make sure the bites pass the float test when boiling. If they aren't floating, you'll want to give them a little more time at room temperature to rise a little more.
Reply
Tania P says
Just finished making these, they are AMAZING!!!! I wish I hadn’t waited so long to take a stab at pretzel bites, these will become a staple in our house for sure!Reply
BlackDog Baking says
How would you adjust this recipe if using a 1:2:2 sourdough discard?
Reply
Jessica Vogl says
Since your flour to water ratio is still 1:1, you can use the recipe as written!
Reply
BlackDog Baking says
Thanks so much for the clarification! I am so excited to make these.
Reply
Anne says
I have this recipe several time and love it. But I do have two suggestions to make these even better.1. Give them a second rise after you roll them out. Yeast often needs a second rise. I was making these pretzel bites and a friend called with a car emergency so my pretzel bites had to sit on the counter for 1.25 hours after rolling and cutting them. I had big puffy bites-- just great! They were do much better then boiling them immediately.
2. Let them dry off a bit after boiling. So, I was running late for a family party and my mom has a double oven, so I boiled by bites and put them on trays at my house and finished them at her house. 30 minutes later I got them into the oven and they were nice and dry, so when they hit that hot air they puffed up better and browned better.
If you have time, consider adding these two steps for the most EXCELLENT pretzels
Reply
Cassie Goodrich says
Made mine vegan, and they were a hit in my household!Reply
Jamie says
What did you substitute for the butter?
Reply
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