Sourdough Discard Soft Pretzel Bites

Sourdough Discard Soft Pretzel Bites are my go-to recipe when I need to use leftover sourdough starter. These golden brown pretzel bites have that signature chewy texture and salty crust you crave, without letting good starter go to waste. If you’ve been tossing your discard, this recipe will change everything.

I used to feel guilty throwing away my sourdough starter every week until I discovered pretzel bites. Now, feeding day is something I look forward to because I know soft, warm pretzels are just two hours away. These bites have that classic mall pretzel flavor with a chewy interior and golden exterior. The baking soda bath gives them authentic pretzel taste, and the coarse salt on top makes them disappear fast. My family requests these sourdough soft pretzel bites for movie nights, game days, and after-school snacks. They’re fun to make with kids and taste so much better than store-bought.

What You’ll Need for Perfect Pretzel Bites

I always recommend using unfed discard straight from the fridge for this recipe. It adds great flavor without any extra prep. Make sure your yeast water feels warm like bathwater, not hot, or it won’t activate properly.

• 1 cup (240g) sourdough discard, unfed
• 1 cup (240ml) warm water (around 110°F / 43°C, should feel like warm bathwater)
• 2¼ teaspoons (7g) active dry yeast
• 1 tablespoon (13g) granulated sugar
• 3 cups (360g) all-purpose flour, plus more for dusting
• 2 tablespoons (28g) unsalted butter, melted
• ½ teaspoon salt
• 8 cups (1.9L) water for baking soda bath
• ½ cup (120g) baking soda
• 1 large egg, beaten for egg wash
• Coarse salt (sea salt or pretzel salt) for topping
• Melted butter for brushing (optional)

I prefer using bread flour for half the all-purpose flour when I want extra chewy sourdough discard soft pretzel bites. The higher protein content creates that perfect texture.

How to Make Sourdough Discard Soft Pretzel Bites

I recommend reading through all the steps before starting. The process is straightforward, but timing matters for the best texture.

Step 1: Combine the warm water, sugar, and yeast in a large bowl. Let the mixture sit for 5 to 10 minutes until it becomes foamy and bubbly. This means your yeast is active and ready.

Step 2: Stir in the sourdough discard and melted butter until everything is well combined and smooth.

Step 3: Add the flour and salt to the bowl. Mix with a wooden spoon until a shaggy, rough dough forms. The dough will look messy at this stage, which is normal.

Step 4: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough becomes smooth and elastic. The dough should feel soft and just barely tacky, but not sticky. If it sticks to your hands, add flour one tablespoon at a time.

Step 5: Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours until doubled in size. In my experience, placing the bowl near a sunny window or on top of the refrigerator works well. Rise time depends on your kitchen temperature.

Step 6: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 7: Bring 8 cups of water to a rolling boil in a large pot (at least 6 quarts). Carefully stir in the baking soda. The mixture will bubble vigorously, so step back and stir slowly. This baking soda bath is what gives sourdough discard soft pretzel bites their signature flavor and dark crust.

Step 8: Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a rope about 12 to 15 inches long and ½ inch thick, then cut into 1.5 inch pieces to form bites. You should get approximately 24 to 32 bites total.

Step 9: Working in batches (don’t overcrowd the pot, as bites need room to float), carefully drop 6 to 8 bites at a time into the boiling water. Boil for 20 to 30 seconds per side. They’ll puff up slightly and look shiny. Remove with a slotted spoon and place on the prepared baking sheet, spacing them about 1 inch apart.

Step 10: Beat the egg in a small bowl. Brush the tops of each pretzel bite with egg wash using a pastry brush and sprinkle generously with coarse salt. The egg wash creates that beautiful golden color, so don’t skip it.

Step 11: Bake for 12 to 15 minutes until deep golden brown. They should be a rich mahogany brown, similar to a soft pretzel from a pretzel stand, not pale golden. The kitchen will smell amazing.

Step 12: Remove from the oven and brush with melted butter while still warm if desired. This adds extra richness and shine. Serve your sourdough discard soft pretzel bites immediately while warm and soft.

Best Ways to Serve Your Pretzel Bites

These pretzel bites pair beautifully with bold, tangy dips that complement their salty, chewy texture.

Classic Yellow Mustard: The sharp tang cuts through the buttery richness and brings out that authentic pretzel stand flavor.

Warm Cheese Sauce: Creamy cheddar or beer cheese sauce makes these bites feel like a restaurant appetizer, perfect for game day snacking.

Spicy Brown Mustard: The heat and complexity balance the mild sourdough flavor for adults who want more kick.

Ranch Dip: Cool and creamy ranch offers a milder option that kids love and adds fresh herb notes.

Pizza Sauce: Warm marinara turns these sourdough discard soft pretzel bites into pizza-flavored treats that disappear fast.

More Delicious Recipes to Try

These sourdough discard soft pretzel bites work beautifully as part of a larger snack spread. For more creative ways to use sourdough starter, the flaky Sourdough Discard Naan makes perfect dippers for hummus or curry, while Sourdough Discard Cinnamon Rolls transform leftover starter into an impressive breakfast treat.

When planning game day spreads or casual dinners, serve these pretzel bites alongside hearty options like Crock Pot Crack Chicken sandwiches, comforting Bacon Cheddar Gnocchi Soup, or loaded Cheeseburger Soup. For lighter pairings, try Club Sandwich Pasta Salad or Fall Pasta Salad as fresh complements to these warm, salty bites.

Keeping Your Pretzel Bites Fresh

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. They’ll stay soft and chewy if sealed properly, though they’re honestly best the day they’re made.

For longer storage, freeze the cooled bites in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Freezing works great for meal prep or keeping a batch on hand for quick snacks.

To reheat, warm them in the oven at 350°F for 5 to 10 minutes until heated through. The microwave works too if you want a softer texture, about 15 to 20 seconds per bite. Brushing reheated sourdough discard soft pretzel bites with melted butter refreshes that just-baked taste.

Your Pretzel Bite Questions Answered

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