Sourdough Discard Soft Pretzel Bites are little pockets of chewy, golden goodness that are perfect for snacking or sharing. They have that wonderful tang from the sourdough discard, combined with a soft and slightly crispy pretzel outside, making each bite full of flavor and fun texture. A sprinkle of coarse salt on top just finishes them off perfectly.
I love making these pretzel bites because they’re such a clever way to use up sourdough discard without any waste. Plus, they’re so easy to pop in your mouth one after another, whether you’re watching a movie or need a quick snack that feels special. I usually like to serve them with a mustard dip or some melted cheese for an extra touch of yum.
One of my favorite things about these pretzel bites is how they bring people together. Whenever I make a batch, everyone seems to gather around, reaching for just one more. If you’re like me, you’ll find yourself sneaking a few while they’re still warm and soft—that’s the best way to enjoy them!
Key Ingredients & Substitutions
Sourdough discard: This is a great way to use leftover starter. If you don’t have sourdough discard, you can use an equal amount of yogurt or buttermilk to add some tang.
Flour: All-purpose flour is best for a soft texture. You can swap half for bread flour if you want chewier bites.
Baking soda: This is essential for that classic pretzel crust. If you don’t have it, try using baking powder, but the crust won’t be quite the same.
Egg wash: The beaten egg gives the pretzels a shiny, deep brown crust. If you want to keep them vegan, brush with milk or oil instead, but the color won’t be as rich.
How Do You Nail the Perfect Pretzel Crust with a Baking Soda Bath?
The baking soda bath is the secret behind that signature chewy crust and deep brown color. Here’s how to do it right:
- Bring water and baking soda to a rolling boil. This alkaline bath changes the dough’s surface and helps brown it.
- Drop the dough balls in gently, one at a time. Boil for about 30 seconds; don’t leave them longer or they’ll get soggy.
- Use a slotted spoon to remove and drain well so the water doesn’t drip onto the baking sheet.
- After boiling, brush with egg wash right away to lock in the crust color and sprinkle with salt or toppings.
This step might seem odd but trust it! It gives pretzels their unique taste and texture that you won’t get from regular bread baking.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for making and resting the dough, easy to handle and clean.
- Stand mixer or spoon – for mixing and kneading the dough smoothly.
- Small saucepan – to boil the water and baking soda mixture for the pretzels.
- Slotted spoon – helps lift the pretzels out of the boiling water without splashing.
- Parchment paper – lines the baking sheet so the pretzels don’t stick.
- Baking sheet – for the final baking; I like a rimmed one to catch drips.
- Pastry brush – for egg wash to give the pretzels a shiny finish.
Flavor Variations & Add-Ins
- Top with sesame seeds or everything bagel seasoning for extra flavor and crunch.
- Sprinkle with cinnamon sugar after baking for a sweet twist.
- Stuff with cheese or pepperoni before baking for a cheesy, savory bite.
- Fold in chopped herbs or minced garlic into the dough for added aroma and flavor.
Sourdough Discard Soft Pretzel Bites
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed or fed, room temperature)
- 1 cup warm water (about 110°F/43°C)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
For The Boiling Bath and Topping:
- 4 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
- Optional: sesame seeds or everything bagel seasoning for topping
How Much Time Will You Need?
This recipe takes about 1 hour and 30 minutes total. It includes about 15-20 minutes for preparing and kneading the dough, 1 hour for resting, and roughly 15-20 minutes for boiling, baking, and finishing the pretzel bites. It’s a quick and rewarding snack to make!
Step-by-Step Instructions:
1. Making the Dough:
In a large mixing bowl, whisk together warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy. Add the sourdough discard, salt, and 2 cups of flour. Mix to combine, then gradually incorporate the remaining flour as you knead the dough by hand or using a stand mixer. Keep kneading until the dough is smooth, elastic, and slightly tacky but not too sticky. Cover the bowl with plastic wrap or a clean towel, and let the dough rest in a warm spot for about 1 hour, until it’s a bit puffy.
2. Prep for Baking:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Bring a large pot of water to a boil, then carefully add the baking soda. Keep this boiling as you prepare your pretzel bites.
Turn the rested dough onto a floured surface and divide it into about 24 equal pieces. Roll each piece into a smooth ball, getting them ready for the boiling bath.
3. Boiling and Baking:
One by one, drop each dough ball into the boiling baking soda water. Let each piece boil for about 30 seconds before removing it with a slotted spoon. Place the boiled bites onto your prepared baking sheet.
Brush each pretzel bite generously with the beaten egg wash, then sprinkle with coarse sea salt or your choice of toppings like sesame seeds or everything bagel seasoning.
Bake in the preheated oven for 12-15 minutes, or until the pretzel bites turn a deep golden brown. Remove from the oven and allow to cool slightly before serving warm with mustard, cheese dip, or your favorite sauce.
Enjoy your chewy, golden Sourdough Discard Soft Pretzel Bites!
Can I Use Frozen Sourdough Discard?
Yes! Just make sure to thaw it completely in the fridge overnight and bring it to room temperature before using for best results.
Can I Make Pretzel Bites Ahead of Time?
Absolutely! Prepare the dough and shape the bites, then refrigerate them covered for up to 24 hours before boiling and baking.
How Do I Store Leftover Pretzel Bites?
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to refresh the crust.
What Can I Substitute for the Egg Wash?
You can use milk, melted butter, or a plant-based milk for a vegan option. Keep in mind the crust might be less shiny and slightly lighter in color.
