If you’ve ever wondered what to do with your sourdough discard, this Sourdough Discard Pretzel Bites Recipe is an absolute game changer. These soft, golden-brown bites are perfectly chewy on the inside with a beautifully crispy crust, all thanks to the magical combination of sourdough discard and a quick boiling bath in baking soda water. They’re unbelievably easy to make and so satisfying to eat, ideal for snack time or impressing guests with something homemade and delicious. Trust me, once you try this Sourdough Discard Pretzel Bites Recipe, it will quickly become one of your favorite go-to treats!
Ingredients You’ll Need
This recipe uses a few simple, pantry-friendly ingredients that each play an essential role in creating the perfect texture and flavor of these pretzel bites. From the tangy sourdough discard adding depth to the dough, to the baking soda bath that creates that iconic pretzel crust, every ingredient is a must-have.
- Warm water: Activates the yeast and helps form a soft, pliable dough.
- Brown sugar: Feeds the yeast and adds a hint of caramelized sweetness to balance the tang.
- Active dry yeast: Gives the dough its light, airy rise.
- Sourdough discard: Adds wonderful natural sour notes and utilizes your unused starter beautifully.
- All-purpose flour: The foundational structure for the dough, providing chewiness.
- Kosher salt: Enhances flavor and helps control fermentation.
- Unsalted butter: Adds richness and tenderness to the dough.
- Baking soda: For creating the pretzel’s signature glossy, chewy crust via boiling.
- Egg yolk and water (egg wash): Gives the pretzel bites a golden, shiny finish.
- Flaky sea salt & everything bagel seasoning: Perfect finishing touches that add texture and bursts of savory flavor.
How to Make Sourdough Discard Pretzel Bites Recipe
Step 1: Activate the Yeast
Begin by combining your warm water and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until the yeast foams. This step is crucial because it confirms your yeast is alive and kicking, which means your dough will rise beautifully.
Step 2: Mix the Dough
Next, add your sourdough discard, flour, and salt to the yeast mixture. Start mixing on low speed as you slowly drizzle in the melted butter. Then crank it up to medium speed or knead by hand for about 4 to 5 minutes, aiming for a smooth, slightly tacky dough. If it feels sticky, add a tablespoon of flour at a time; if too dry, add a little water. The balance here sets you up for tender, chewy bites.
Step 3: Let the Dough Rise
Shape your dough into a ball, place it in a large oiled bowl, and cover with plastic wrap. Let it rise in a warm spot for about an hour, or until it doubles in size. This rest relaxes the gluten and lets the yeast work its magic, resulting in airy, flavorful pretzel bites.
Step 4: Shape the Pretzel Bites
Prepare two baking trays with parchment paper or silicone mats. Turn your dough out onto a clean surface and divide it into eight equal portions. Roll each piece into a long rope, about 12 to 14 inches, then cut these ropes into bite-sized 1½-inch pieces. Roll each little piece into a smooth ball and arrange on your trays, covering lightly while you prepare the boiling water.
Step 5: Boil the Pretzel Bites
Preheat the oven to 450°F and bring 10 cups of water and â…” cup baking soda to a boil (add the baking soda before the water boils to prevent mess). Carefully drop pretzel bites into this bubbling bath for 30 seconds, or until they float to the surface, which indicates they’re ready to be baked. If they don’t float right away, cover and rest the dough, then try again.
Step 6: Bake to Golden Perfection
Using a slotted spoon, lift the pretzel bites out of the water, letting excess drip off, then arrange them back on the baking sheets leaving some space between each. Quickly brush every bite with the egg wash for that irresistible golden crust, then sprinkle flaky sea salt or everything bagel seasoning. Bake for 13 to 15 minutes, flipping and rotating trays about halfway through to ensure even browning.
Step 7: Cool and Enjoy
Once baked, transfer your pretzel bites to a wire rack to cool fully. They’re divine warm, especially when dunked into tangy mustard or your favorite dipping sauce. Every bite is bursting with flavor and the perfect balance of chew and crust.
How to Serve Sourdough Discard Pretzel Bites Recipe
Garnishes
While flaky sea salt is a classic choice that highlights the savory notes, don’t hesitate to get creative. Everything bagel seasoning adds a delightful crunch and a mix of flavors. You can also try freshly grated Parmesan or a pinch of smoked paprika for a fun twist.
Side Dishes
Sourdough discard pretzel bites pair beautifully with an array of dips—think spicy mustard, honey mustard, melted cheese, or even a creamy ranch. They also work well alongside hearty soups or chilled charcuterie boards, adding an irresistible chewy element.
Creative Ways to Present
Serve your pretzel bites in a rustic wooden bowl surrounded by small ramekins of dipping sauces for a communal appetizer vibe. Or thread them on skewers alternating with cubes of cheese and pickles for a fun party platter that’s as delightful to look at as to eat.
Make Ahead and Storage
Storing Leftovers
If you have any pretzel bites left over (though that’s unlikely!), store them in an airtight container at room temperature. They’ll stay fresh and soft for about 2 days, perfect for snacking on the go.
Freezing
You can freeze baked pretzel bites by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. They keep well for up to 3 months — just thaw when you’re ready to enjoy.
Reheating
To reheat, pop your pretzel bites in a 350°F oven for 5 to 7 minutes to refresh their soft interior and crispy exterior. Microwaving is quicker but can soften the crust, so the oven method is best when you have the time.
FAQs
Can I use fed sourdough starter instead of discard?
Yes, you can substitute fed sourdough starter in this recipe; however, using discard maintains the perfect sour tang and keeps your starter cycle uninterrupted. The discard also tends to be less hydrated, which helps the dough texture here.
What if my yeast doesn’t foam during activation?
If your yeast doesn’t foam after 5 minutes, it’s likely expired or the water was too hot or too cold. Always use warm water around 100–110°F and fresh yeast for the best results — otherwise, the dough won’t rise properly.
Can I make these pretzel bites gluten-free?
While this recipe relies on all-purpose flour for its chewy texture, gluten-free baking is possible but will require adjustments. Using a reliable gluten-free flour blend formulated for bread and adding binders can help, though results may vary.
Why is baking soda used in the boiling water?
Baking soda raises the water’s pH, giving pretzels their characteristic shiny, brown crust and unique flavor. It helps break down the surface proteins on the dough, creating that classic pretzel chew and color once baked.
Can I skip the egg wash?
You can omit the egg wash if desired, though it enhances the golden color and shine of your pretzel bites. For an egg-free version, brushing with melted butter or milk can offer a similar, though subtler, effect.
Final Thoughts
There is something incredibly satisfying about turning everyday sourdough discard into these irresistible pretzel bites. This Sourdough Discard Pretzel Bites Recipe not only helps reduce waste but delivers a snack that’s bursting with flavor and perfect for any occasion. Once you get the hang of it, you’ll find yourself making these bites again and again to share with friends or enjoy as a cozy treat. Give this recipe a whirl and savor every chewy, golden morsel!
Print
Sourdough Discard Pretzel Bites Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Discard Pretzel Bites are a delightful way to use up your sourdough starter discard. Soft on the inside with a perfectly chewy crust, these bite-sized pretzels are boiled in a baking soda bath for that classic pretzel texture and flavor, then baked until golden brown. Topped with flaky sea salt or everything bagel seasoning, they make a perfect snack or appetizer to share with family and friends.
Ingredients
Yeast Mixture
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
Dough
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
Boiling and Topping
- 10 cups water
- â…” cup baking soda
- 1 egg yolk beaten with 1 Tablespoon water (egg wash)
- Flaky sea salt
- Everything bagel seasoning
Instructions
- Activate the yeast: Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, discard and use fresh yeast.
- Mix the dough: Add the sourdough discard, all-purpose flour, and kosher salt to the yeast mixture and mix to combine. With the mixer on low speed, slowly pour in the melted butter and continue mixing. Increase to medium speed or knead by hand for 4-5 minutes until a smooth, non-sticky dough forms. Adjust consistency by adding flour or water one tablespoon at a time if necessary.
- First rise: Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour until it has doubled in size.
- Prepare baking trays and shape dough: Line two half-sheet baking trays with parchment paper or silicone mats. Turn the risen dough onto a dry surface, divide it into 8 equal pieces. Roll each piece into 12-14 inch ropes, then cut into 1½-inch bite-sized pieces. Roll each piece into a ball and place on the prepared baking sheets. Cover with plastic wrap or a clean towel while preparing to boil.
- Preheat oven and prepare boiling water: Preheat the oven to 450°F (232°C). In a large pot, bring 10 cups of water to a boil. Add the ⅔ cup baking soda to the water before it reaches a full boil to prevent messy overflow.
- Boil the pretzel bites: Place the pretzel bites into the boiling baking soda water for about 30 seconds or until they float to the surface, indicating they have passed the float test. If they don’t float, cover and let rest for 10 more minutes and try again.
- Drain and arrange for baking: Using a slotted spoon or spatula, remove the pretzel bites from the water and shake off excess water. Arrange them on the baking sheets so they do not touch. Work quickly as the wet pretzels become sticky while drying.
- Apply egg wash and toppings: Lightly brush each pretzel bite with the beaten egg yolk wash and sprinkle with flaky sea salt or everything bagel seasoning according to your preference.
- Bake the pretzel bites: Bake in the preheated oven for 13-15 minutes until golden brown. Flip and rotate the trays halfway through baking to ensure even color and texture.
- Cool and serve: Transfer the baked pretzel bites to a cooling rack and allow to cool completely. Serve warm with mustard or your favorite dipping sauce for the best experience.
Notes
- Ensure your yeast is active and foamy after activation for best dough rise.
- If dough is too sticky, add flour a tablespoon at a time; if too dry, add a little water.
- Adding baking soda before water boils prevents a messy boil-over.
- The float test ensures the pretzel bites have a proper texture before baking.
- Use a slotted spoon to avoid carrying excess baking soda water to the baking tray.
- Brush with egg wash for a shiny, golden crust.
- Flaky sea salt adds crunchy bursts of saltiness, while everything bagel seasoning adds an herby, savory twist.
- Serve warm for the best chewy texture and flavor.
