There is something wonderfully homey about pulling a tray of golden, warm pretzel bites from the oven, the butter smelling rich and nutty, the crust crackling as you break one open to reveal a tender, slightly tangy interior. Sourdough Discard Pretzel Bites are the kind of snack that turns an ordinary evening into a cozy gathering, perfect for game night, after-school snacks, or an appetizer when friends drop by. If you enjoy turning leftover starter into something delicious, you might also like my crisp, savory sourdough discard crackers for nibbling alongside these bites.
Why This Sourdough Discard Pretzel Bites Works
These pretzel bites make brilliant use of sourdough discard, adding a subtle tang that deepens the flavor without any extra fermenting time. The texture is where they shine, a glossy brown exterior that snaps, and a soft, springy interior that keeps you coming back for more. They are approachable enough for a weeknight bake, yet special enough for company.
- They rescue discard and transform it into something celebratory
- The baking soda bath gives a shiny, kettle-browned crust and that classic pretzel bite chew
- Butter and flaky sea salt add a last-minute finish that feels indulgent without fuss
What You’ll Need
A few pantry staples and sourdough discard are all you need. The discard brings acidity and flavor, while the baking soda bath gives the bites their signature color and bite. If you want to change texture, a touch more flour will make a firmer dough, while a tad more water keeps it softer.
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
- 1/4 cup baking soda
- Flaky sea salt (for sprinkling)
- Butter (for brushing)
Notes, briefly: warm water helps the dough come together quickly, and baking powder adds a touch of lift so the interior stays tender. Use room temperature discard for easiest mixing.
How to Cook Sourdough Discard Pretzel Bites
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. A hot oven helps set the crust quickly, so the bites develop that deep brown color and crisp exterior.
- In a bowl, mix sourdough discard, flour, baking powder, salt, sugar, and warm water until a dough forms. Stir until the ingredients come together in a shaggy mass, then turn it out for kneading.
- Knead the dough on a floured surface for about 5 minutes until smooth. You should feel the dough become elastic, soft and slightly tacky, but not sticky, and it will spring back when pressed.
- Divide the dough into small pieces and roll each piece into a rope, then cut into bite-sized pieces. Aim for pieces about 1 inch long, they will puff slightly in the oven and hold a perfect single-bite shape.
- In a pot, bring 4 cups of water to a boil and add baking soda. The water will bubble up a little when the baking soda dissolves, and this alkaline bath is what gives the pretzel bites their deep brown crust.
- Boil each pretzel bite for about 30 seconds, then remove and place on the baking sheet. They should puff slightly and feel set to the touch, with a slick, slightly tacky surface that will brown beautifully.
- Brush with melted butter and sprinkle with flaky sea salt. The butter adds richness and helps the salt adhere, while the flaky crystals give a pleasant crunch and burst of saltiness.
- Bake for 12-15 minutes until golden brown. Watch the color carefully, you want an even deep golden hue, not too dark, with a glossy sheen on the crust.
- Allow to cool before serving. Let them rest for a few minutes so the interior finishes setting, then serve warm with your favorite dip and enjoy the contrast of crunchy outside and pillowy inside.
Prep ~ 20 minutes, Cook ~ 15 minutes, Total ~ 35 minutes, Servings ~ 4 to 6, Kcal ~ 260 per serving (estimate)
Make-Ahead and Prep Tips
You can make parts of this recipe ahead to save time on the day you want to bake. The dough itself can be mixed and kept chilled for a short period, which makes shaping easier when you are ready to bake.
- Mix the dough and refrigerate it, wrapped tightly, for up to 24 hours, then bring it to room temperature before shaping.
- Shape the ropes and cut the bites in advance, then place them on a parchment-lined tray and cover with plastic wrap for a few hours in the fridge. This keeps the shaped pieces from drying out.
- If you want to speed things up on bake day, boil and bake in batches, keeping finished batches warm wrapped in foil.
Finishing from chilled dough may require an extra minute or two in the oven, so check the color and texture as they bake.
Storing and Reheating
Pretzel bites are best eaten the day they are made, but you can store leftovers successfully if you plan to reheat them. Proper storage keeps the interior tender and the crust from becoming too leathery.
- Refrigerate in an airtight container for up to 3 days. Reheating will restore some of the original texture.
- Freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently in a 350°F oven for 6 to 8 minutes, or until warm and crisp on the outside. Avoid microwaving, it will make the crust chewy instead of crisp.
- Freshness cue, look for a glossy sheen and a slightly crisp edge, that indicates they are ready to reheat or enjoy cold.
Perfect Pairings
These Sourdough Discard Pretzel Bites are a versatile vehicle for dips and sides, pairing beautifully with both creamy and tangy companions.
- Classic mustard dip or honey mustard for a sharp, balanced contrast
- Warm cheese sauce for dunking, with a sprinkle of paprika on top
- A tangy herbed yogurt dip with lemon and chives
- A bowl of marinated olives and pickles for a salty, briny counterpoint
- Soft boiled eggs and a green salad for a heartier snack or light meal, try serving alongside sourdough discard pancakes for a playful weekend spread
Make It Your Own
Pretzel bites are a fantastic blank canvas, so feel free to experiment with flavors and finishes. Here are ideas to customize the recipe without introducing restricted ingredients.
- Everything seasoning roll, press a blend of sesame, poppy seed, garlic and onion flakes into the butter before baking for an everything bagel style finish.
- Cheesy dough, fold in 1/2 cup grated sharp cheddar or parmesan during kneading for cheesy pockets that melt inside.
- Herbed butter brush, melt butter with minced rosemary or thyme and brush after boiling for an herbal note.
- Sweet option, brush with cinnamon sugar butter instead of salt for a dessert-style bite.
- Spicy twist, mix a pinch of cayenne or smoked paprika into the melted butter for a warming kick.
- Seeded top, sprinkle sesame or poppy seeds on top before baking for visual appeal and nutty flavor.
- Garlic lovers, rub the baked bites with a halved garlic clove and a little butter for an aromatic finish.
None of these variations require pork or alcohol, and most are as quick as the base recipe.
Pro Tips for Best Results
- Use room temperature sourdough discard for easier incorporation into the dough.
- Keep ropes about the same thickness so bites bake evenly, aim for 1/2 inch to 3/4 inch diameter.
- Boil bites in a gentle rolling boil, but watch closely so they do not over-expand, 30 seconds is usually enough.
- Space the bites well on the baking sheet to allow heat to circulate, at least 1 inch apart.
- Bake to a deep golden brown for best flavor development, the alkaline bath encourages fast browning.
- If you want a very glossy finish, brush with butter right after they come out of the oven.
Sourdough Discard Pretzel Bites FAQs
What is sourdough discard, and why use it in this recipe?
Sourdough discard is the portion of starter you remove before feeding. It still contains flavor and a bit of leavening power, and in this recipe it adds a gentle tang and depth without requiring a lengthy ferment.
Can I make these without the baking soda bath?
Skipping the baking soda bath will produce a softer, pale crust that lacks the classic pretzel chew and color. The bath is key to achieving that characteristic flavor and glossy brown crust.
How do I know when the dough has been kneaded enough?
Knead until the dough is smooth, elastic and slightly springy, about 5 minutes. Press gently with a finger, the dough should bounce back slowly, showing gluten development.
Can I add cheese to the dough or on top?
Yes, fold grated cheese into the dough for melty pockets, or sprinkle cheese on top before baking. Either approach boosts richness, just watch the baking time as cheese can brown quickly.
How many bites does this recipe make?
Yield depends on how large you cut them, but expect around 24 to 36 bite-sized pieces if you aim for roughly 1 inch pieces. That makes a good appetizer portion for 4 to 6 people.
What if my discard is very sour or very young?
Very sour discard will lend a tangier flavor, which many people enjoy. If the discard is very young and mild, the flavor will be more subtle. Both work fine, just adjust to taste with a little extra butter or seasoning if you want more richness.
Final Thoughts
Warm, buttery, and a little tangy, Sourdough Discard Pretzel Bites are an easy way to elevate your discard and bring people together around a small, delicious bite. They are forgiving to make, adaptable to many flavors, and deliver the comforting contrast of crisp outside and tender inside with every pull. I hope you bake a batch soon, savor the aroma as they brown, and enjoy sharing them with friends or keeping them all to yourself on a cozy evening.
Print
Sourdough Discard Pretzel Bites
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Delicious, buttery sourdough pretzel bites with a glossy crust perfect for snacking and entertaining.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water
- 1/4 cup baking soda
- Flaky sea salt (for sprinkling)
- Butter (for brushing)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix sourdough discard, flour, baking powder, salt, sugar, and warm water until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Divide the dough into small pieces and roll each into a rope, then cut into 1-inch pieces.
- In a pot, bring 4 cups of water to a boil and add baking soda.
- Boil each pretzel bite for about 30 seconds, then place on the baking sheet.
- Brush with melted butter and sprinkle with flaky sea salt.
- Bake for 12-15 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Use room temperature sourdough discard for easier mixing. Shape the dough consistently for even baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: sourdough, pretzel bites, snacks, appetizers, game night
