If you’re an avid sourdough baker, you probably have a jar of discard sitting in your fridge just waiting to be used. Instead of tossing it out, turn that tangy goodness into something irresistible—Sourdough Discard Pretzel Bites!
Sourdough discard pretzel bites are golden, chewy, and buttery, with just the right hint of sourdough flavor. Perfect for game days, parties, or even a cozy night in with a 2-ingredient cheese dip or mustard. For more inspiration, be sure to check out all these Easy Sourdough Recipes.
🥨 Why You’ll Love These SOURDOUGH DISCARD Pretzel Bites
I am a huge fan of all things Sourdough. A few years ago, I created my own homemade sourdough starter, and ever since then, I have been making delicious sourdough discard recipes. One of my most popular recipes is these Sourdough Discard Cinnamon Rolls.
- Reduces waste: Put your sourdough discard to good use.
- Quick rise: No need for a long ferment time—ready in under 2 hours.
- Perfect texture: Chewy inside, crisp golden crust.
- Endlessly snackable: Once you start, it’s hard to stop!
🧈 Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- ¾ cup warm water (about 100°F)
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 tablespoon brown sugar
- 2 ½ – 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For boiling:
- 6 cups water
- 2 tablespoons baking soda
For topping:
- 2 tablespoons melted butter
- Coarse salt for sprinkling
👩🍳 Instructions
1. Activate the yeast
In a large mixing bowl, combine warm water, yeast, brown sugar, and sourdough discard. Stir until the mixture is frothy—about 5 minutes.
2. Mix and knead
Add salt, melted butter, and 2 ½ cups of flour. Mix with a wooden spoon or a dough hook until it comes together. If the dough feels too sticky, add more flour, 1 tablespoon at a time, until soft and elastic.
Knead for about 5 minutes until smooth.
3. Let it rise
Cover the bowl and let the dough rise in a warm spot for about 60 minutes, or until doubled in size.
4. Shape the bites
Punch down the dough and transfer to a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a long rope about ¾ inch thick and cut into 1-inch bites.
5. Prepare the baking soda bath
In a large pot, bring 6 cups of water and baking soda to a boil. Drop in a handful of dough bites at a time, boiling for 20–30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Bake
Brush each bite with melted butter and sprinkle with coarse salt.
Bake at 425°F (220°C) for 12–15 minutes, until golden brown.
7. Finish and enjoy
Brush the sourdough discard pretzel bites again with a little melted butter if you’d like that classic pretzel sheen. Serve warm with cheese sauce, mustard, or even cinnamon sugar for a sweet twist!
🌟 Tips & Variations
- Sweet version: Skip the salt and brush with melted butter and cinnamon sugar after baking.
- Cheesy version: Sprinkle shredded cheddar or Parmesan before baking.
- Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven to restore crispness.
❤️ Final Thoughts
These Sourdough Discard Pretzel Bites are the ultimate way to turn something simple—like your leftover starter—into a homemade treat that everyone loves. They’re soft, buttery, and addictive, with just a touch of that sourdough tang.
Serve them warm from the oven and watch them disappear in minutes!
Love sourdough recipes? Check these out!
Sourdough Discard Pretzel Bites
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- ¾ cup warm water (about 100°F)
- 2 ¼ teaspoons instant yeast (1 packet)
- 1 tablespoon brown sugar
- 2 ½ – 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For boiling:
- 6 cups water
- 2 tablespoons baking soda
For topping:
- 2 tablespoons melted butter
- Coarse salt for sprinkling
Instructions
1. Activate the yeast
In a large mixing bowl, combine warm water, yeast, brown sugar, and sourdough discard. Stir until the mixture is frothy—about 5 minutes.
2. Mix and knead
Add salt, melted butter, and 2 ½ cups of flour. Mix with a wooden spoon or a dough hook until it comes together. If the dough feels too sticky, add more flour, 1 tablespoon at a time, until soft and elastic.
Knead for about 5 minutes until smooth.
3. Let it rise
Cover the bowl and let the dough rise in a warm spot for about 60 minutes, or until doubled in size.
4. Shape the bites
Punch down the dough and transfer to a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a long rope about ¾ inch thick and cut into 1-inch bites.
5. Prepare the baking soda bath
In a large pot, bring 6 cups of water and baking soda to a boil. Drop in a handful of dough bites at a time, boiling for 20–30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Bake
Brush each bite with melted butter and sprinkle with coarse salt.
Bake at 425°F (220°C) for 12–15 minutes, until golden brown.
7. Finish and enjoy
Brush again with a little melted butter if you’d like that classic pretzel sheen. Serve warm with cheese sauce, mustard, or even cinnamon sugar for a sweet twist!
