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!
These bite-sized snacks 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 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 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!