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Sourdough Discard Soft Pretzel Bites are little golden pockets of chewy, salty goodness made from sourdough starter that’s ready to be tossed out. These bites have that classic pretzel flavor with a perfect crust sprinkled with coarse salt, and inside they’re soft and satisfying. It’s such a great way to use up sourdough discard instead of wasting it, and the bites come together faster than you might expect.

I love making these pretzel bites because they’re fun to share and even easier to snack on. Whenever I’m baking them, the house fills with that warm, bready smell that makes you want to grab one straight from the oven. As a little tip, dipping them in mustard or cheese sauce is my favorite way to add a little extra flavor—it just feels right with pretzels. Plus, these bites are great for parties or a cozy night in.

One of my favorite things about these soft pretzel bites is how you can get creative with toppings or dips, but they’re just as amazing plain with a sprinkle of salt. Making them feels like a mini celebration every time, and I always look forward to the happy smiles when people get to enjoy these simple, delicious treats. If you have sourdough discard on hand, giving this recipe a try is a lovely way to turn something small into something special.

Key Ingredients & Substitutions

Sourdough Discard: This adds flavor and reduces waste! If you don’t have discard, you can use an equal amount of yogurt or a mild sour cream to keep moisture and tang.

Flour: All-purpose flour works well here. For a chewier texture, try bread flour. If gluten-free, use a blend designed for baking but expect a different texture.

Baking soda: This is crucial for the classic pretzel crust. You must boil the dough briefly in baking soda water to get that distinctive texture and color. Don’t skip or substitute this part.

Salt: Coarse sea salt or pretzel salt on top adds crunch and saltiness. You can swap with flaky salt or leave it off for less salt.

How Do You Get That Perfect Pretzel Crust and Color?

The secret is the baking soda boil before baking. Here’s how to nail it:

• Bring plenty of water to a boil and carefully stir in the baking soda—it will bubble, so watch out.
• Drop small batches of dough pieces into the boiling water for about 20-30 seconds—they should float up to the surface.
• Use a slotted spoon to remove them and place them on your baking sheet.
• This brief alkaline bath helps the crust brown deeply in the oven and gives pretzels their special flavor and chewy outside.

Make sure not to boil for too long, or the dough can get soggy. Watch the time closely! It’s a small step that makes a huge difference in your pretzel bites.

Equipment You’ll Need

• Large mixing bowl – I use it because it’s big enough to combine everything easily and let the dough rise comfortably.
• Stand mixer with dough hook (optional) – makes kneading faster and less tiring, but kneading by hand works great too.
• Baking sheet with parchment paper – prevents sticking and makes cleanup easier.
• Large pot – needed for boiling water and baking soda bath; I like a deep one to prevent splashes.
• Slotted spoon – helps lift the pretzel bites out of boiling water without breaking them.
• Pastry brush – perfect for brushing egg wash on the pretzels for a shiny finish.

Flavor Variations & Add-Ins

• Spicy topping: sprinkling with crushed red pepper flakes or smoked paprika for a little heat and smoky flavor.
• Cheesy bites: sprinkle with shredded cheddar or parmesan before baking for extra cheesy goodness.
• Herb-infused: add chopped rosemary, thyme, or garlic powder to the dough for a savory twist.
• Sweet version: brush with melted butter and sprinkle with cinnamon sugar after baking for a sweet treat.

Sourdough Discard Soft Pretzel Bites

Ingredients You’ll Need:

• 1 cup (240g) sourdough discard (unfed starter)
• 1 ½ cups (180g) all-purpose flour, plus extra for kneading
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 6 tablespoons warm water (about 110°F / 43°C)
• 2 tablespoons unsalted butter, melted
• 10 cups water (for boiling)
• 2/3 cup baking soda (for boiling)
• 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
• Coarse sea salt or pretzel salt, for sprinkling

How Much Time Will You Need?

This recipe takes about 15 minutes of active prep and kneading, about 1-2 hours for dough rising, plus 15 minutes for boiling and baking. All together, plan for approximately 2 to 2.5 hours from start to finish, mostly hands-off time while the dough rises.

Step-by-Step Instructions:

1. Make the Dough:

In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if it’s too sticky.

2. Let the Dough Rise:

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until it roughly doubles in size.

3. Shape the Pretzel Bites:

Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down gently and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut it into 1 to 1½-inch bite-sized pieces.

4. Boil in Baking Soda Water:

Pour 10 cups of water into a large pot and bring it to a boil. Carefully add the baking soda (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Let them boil for 20 to 30 seconds, then lift them out and place them on the prepared baking sheet.

5. Bake to Golden Brown:

Brush each pretzel bite with the egg wash. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the bites turn a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.

Enjoy your warm, chewy sourdough discard soft pretzel bites with mustard, cheese sauce, or your favorite dip!

Can I Use Frozen Sourdough Discard for This Recipe?

Yes! Just make sure to thaw the discard in the fridge overnight and bring it to room temperature before using. This helps the yeast activate properly for good rising.

Can I Make the Pretzel Bites Ahead of Time?

You can prepare the dough and shape the pretzel bites up to the boiling step, then refrigerate them overnight. Boil and bake when ready for fresh, warm bites.

How Should I Store Leftover Pretzel Bites?

Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F oven for 5-7 minutes to crisp up the crust.

What Are Some Tasty Dipping Sauce Ideas?

Classic yellow mustard, spicy mustard, cheese sauce, or a honey mustard blend all pair wonderfully with pretzel bites. You can also try ranch or a garlic butter dip for variety.