Soft, chewy, and golden brown, these sourdough discard pretzel bites are the ultimate savory snack. They’re made with simple pantry staples and a bit of sourdough discard, making them a great way to reduce waste while baking something irresistibly delicious. Whether I serve them as an appetizer, a party snack, or just a cozy afternoon bite, they always disappear fast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm water (about 110°F)
1 tablespoon brown sugar
2 teaspoons instant yeast
1 cup sourdough discard (unfed)
3 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for boiling)
1 large egg (for egg wash)
Coarse sea salt, for topping
Directions
In a large bowl, I mix the warm water, brown sugar, and yeast. Then I let it sit for 5 minutes until it gets foamy.
I stir in the sourdough discard until fully combined.
I add the flour and salt, mixing until a dough forms. Then I knead it for about 6–8 minutes until it’s smooth and elastic.
Next I cover the dough and let it rise in a warm spot for 45 minutes, or until puffy.
While it rises, I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, I bring water to a boil and carefully add the baking soda.
I divide the dough into 6 sections, roll each into ropes, and cut them into 1-inch bites.
Working in batches, I drop the bites into the boiling water for 30 seconds. I remove them with a slotted spoon and place them on the baking sheet.
Then I brush the tops with beaten egg and sprinkle with coarse salt.
I bake them for 12–15 minutes, until they’re golden brown and ready to serve.
Servings and timing
Servings: 8 servings
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 1 hour 20 minutes
Calories per serving: 70 kcal
Variations
I sometimes mix in shredded cheese or garlic powder into the dough for extra flavor. For a sweeter twist, I skip the coarse salt and, after baking, toss the bites in cinnamon sugar. These also work well with whole wheat flour or everything bagel seasoning sprinkled on top instead of salt.
Storage/Reheating
I store leftover pretzel bites in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop them in the oven at 350°F (175°C) for about 5 minutes or in the microwave for 15–20 seconds to bring back that fresh-baked softness.
FAQs
How can I tell if my sourdough discard is okay to use?
As long as it smells tangy (not rotten) and doesn’t have any mold, it should be fine. I always use unfed discard straight from the fridge for this recipe.
Can I freeze pretzel bites?
Yes, I freeze them after baking by placing them in a single layer on a baking sheet. Once frozen, I transfer them to a freezer bag. I reheat them in the oven without thawing.
Do I have to boil them in baking soda water?
Yes, that quick boil gives the pretzels their classic chewy texture and browned crust. It’s worth the extra step.
Can I make these without yeast?
Yeast is key for the rise and structure. Without it, the bites would be dense and flat, even with sourdough discard.
What dipping sauces go well with these?
I love them with cheese sauce, spicy mustard, or even honey mustard. They’re also great on a snack board with other savory bites.
Conclusion
These sourdough discard pretzel bites are the perfect way to turn leftovers into something truly crave-worthy. They’re soft, salty, and incredibly satisfying, with just the right amount of chew. Whether I’m serving them at a party or enjoying them as a cozy snack, this recipe is one I keep coming back to again and again.
📖 Recipe:
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Sourdough Discard Pretzel Bites
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Soft, chewy, and golden brown, these sourdough discard pretzel bites are a delicious way to use up leftover sourdough starter. They’re easy to make, perfect for snacking or parties, and pair well with a variety of dips.
Ingredients
1 cup warm water (about 110°F)
1 tablespoon brown sugar
2 teaspoons instant yeast
1 cup sourdough discard (unfed)
3 1/4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for boiling)
1 large egg (for egg wash)
Coarse sea salt, for topping
Instructions
- In a large bowl, mix the warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
- Stir in the sourdough discard until fully combined.
- Add the flour and salt, mixing until a dough forms. Knead for 6–8 minutes until smooth and elastic.
- Cover the dough and let rise in a warm spot for 45 minutes, or until puffy.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a large pot of water to a boil and carefully add the baking soda.
- Divide the dough into 6 sections, roll each into ropes, and cut into 1-inch bites.
- Working in batches, drop the bites into the boiling water for 30 seconds. Remove with a slotted spoon and place on the baking sheet.
- Brush the tops with beaten egg and sprinkle with coarse salt.
- Bake for 12–15 minutes, until golden brown. Serve warm or at room temperature.
Notes
Mix in shredded cheese or garlic powder for extra flavor.
For a sweet version, skip the salt and toss baked bites in cinnamon sugar.
Store in an airtight container at room temp for 2 days or in the fridge for 5 days.
Reheat in the oven at 350°F (175°C) for 5 minutes or in the microwave for 15–20 seconds.
Freeze after baking, then reheat in the oven straight from frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 70
- Sugar: 1g
- Sodium: 250mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
