There’s something so satisfyingly snackable about Sourdough Discard Pretzel Bites that I just can’t resist. I remember the first time I stumbled upon this gem — it was one of those “What am I going to do with my sourdough discard?” moments that every home baker knows. I wanted something better than just tossing it or forgetting about it in the fridge. That’s when I found these little homemade pretzels made from sourdough discard, and honestly, my whole kitchen lights up when they’re baking.
These Sourdough Discard Pretzel Bites fit perfectly into my foodie life because they bring that warm, chewy, slightly tangy goodness from homemade pretzels, but they’re so approachable you can whip them up any night of the week. They’re a great way to use sourdough discard without stress, turning that “waste” into a delicious snack that everyone loves. Whether you’re craving easy pretzel snacks on a random Tuesday or need a fun addition for weekend guests, these bites deliver.
What I love most about Sourdough Discard Pretzel Bites is how joyful they are—they bring friends and family together. I’ve had countless moments where these little bites disappeared in minutes, with everyone asking for the recipe. If you haven’t tried sourdough discard recipes like this before, trust me, it’s worth diving in. Plus, they’re a crowd-pleaser who’s cool with a little kitchen creativity. Ready to bring these sourdough snacks to your table? Let’s do it!
For inspiration, you might like checking out similar recipes like Sourdough Discard Pretzel Bites from This Jess Cooks or Pretzel Bites with Sourdough Discard from Amy Bakes Bread. Both have some cool tips if you want to explore more ideas with this tasty sourdough discard twist.
What You’ll Need:
This Sourdough Discard Pretzel Bites keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what I grab for making these chewy little wonders:
- 1 cup sourdough discard (unfed) — The star of the show, this adds flavor and reduces waste!
- 1 cup all-purpose flour — You can swap for bread flour if you want a chewier bite.
- 1 tablespoon sugar — Adds the right balance to the flavors. Brown sugar works too as an easy swap!
- ¼ teaspoon salt — A must for that classic pretzel taste.
- ½ teaspoon baking soda — Not to confuse with baking powder! This helps for the classic pretzel crust in the water bath.
- Water for boiling — Just enough to create the baking soda bath to dip the bites in.
- Coarse sea salt for sprinkling — Because salt on pretzels is non-negotiable!
You can grab all these ingredients at any regular grocery store without trouble. Bonus: this Sourdough Discard Pretzel Bites recipe is super budget-friendly since it uses discard you might otherwise toss, plus pantry basics you likely have already.
Quick prep tip: Let your sourdough discard come to room temp before mixing. It helps the dough come together nicely. For leftovers, pop them in an airtight container at room temp for a day or two, or freeze for longer stash-and-snack moments.
Here’s my secret little upgrade that takes these Sourdough Discard Pretzel Bites from good to “wow” — sprinkle a little extra garlic powder or smoked paprika on top before baking. It adds a subtle twist that keeps my snack game lively.
If you want a little more inspiration, check out Make It Dough’s Sourdough Discard Pretzel Bites for some yummy variations to play with.
Let’s Cook This Together:
Making these Sourdough Discard Pretzel Bites with me means we’re in for a fun, hands-on kitchen party that your tastebuds will thank you for.
- Mix the dough: In a big bowl, combine the sourdough discard, flour, sugar, and salt. Stir it together until it forms a shaggy dough. This is where patience pays off—sometimes it looks dry at first, but keep mixing until it comes together.
- Knead for about 5 minutes: Lightly flour your work surface and give your dough a quick knead until it’s smooth and elastic. If it feels sticky, sprinkle a bit more flour, but don’t go overboard—these bites are meant to be soft and tender.
- Roll and cut: Divide your dough into small portions and roll into “snakes” about ½ inch thick. Cut those into bite-sized pieces. It’s okay if they’re not perfectly uniform—homemade charm, right?
- Get that baking soda bath ready: Boil about 4 cups of water in a pot, then carefully add your baking soda. Drop the bites in batches for 20-30 seconds until they puff slightly. This step gives that iconic chewy crust. Drain them on a cooling rack or paper towel.
- Bake time: Place the bites on a baking tray lined with parchment, sprinkle on some coarse salt and your favorite seasoning if you like. Bake at 425°F for 12-15 minutes or until golden brown. Your kitchen is about to smell incredible.
This is the step where I learned to be patient with my Sourdough Discard Pretzel Bites—it makes all the difference between chewy perfection and a rushed dough.
If your dough feels a bit wet and sticky during prep, don’t worry! It’s totally fine, and the baking soda bath and baking will work their magic. Pro tip: while they’re baking, pour yourself something to drink and relax—you’ve earned it.
This recipe usually comes together in about 45 minutes start to finish, including baking and prep. A tried-and-true shortcut? You can shape all your bites, then refrigerate them and boil/bake in batches when ready to serve.
How to Serve & Savor It:
This Sourdough Discard Pretzel Bites truly shines when you serve it with a tangy mustard dip or a gooey cheese sauce. The little bites soak up these flavors beautifully.
My absolute favorite way to enjoy this Sourdough Discard Pretzel Bites is on a lazy weekend morning with a side of scrambled eggs or as a fun finger food during movie night. They’re also a hit during casual get-togethers or game days when easy pretzel snacks are just right.
If you want to switch things up, try these pretzel bites alongside a fresh salad or even diced into a warm beer cheese soup. Simple, satisfying, and seriously addictive.
For leftovers, slice the bites and toss them in a salad or heat them up as a crunchy topping for stews. I’ve even chopped them to sprinkle over mac & cheese for a sourdough twist.
Seasonal twist? I sometimes brush the bites with melted butter mixed with fresh herbs like rosemary in fall or garlic chives in spring—it’s like giving your sourdough snacks a fresh seasonal hug.
My people keep requesting these little bites because they’re always the snack that disappears first at my table. If that sounds like your vibe, you’re going to love every bite.
Psst… If you’re loving this, be sure to peek at some fun related recipes like my Sourdough Discard Cinnamon Sugar Twists or Sourdough Discard Banana Muffins for more ways to get playful with sourdough discard recipes.
Your Questions, Answered:
Can I prep parts of this Sourdough Discard Pretzel Bites ahead?
Absolutely! You can shape the bites and keep them in the fridge overnight. When you’re ready, just boil and bake them fresh. It’s a great kitchen time-saver for busy days.
What’s a good swap for all-purpose flour in this Sourdough Discard Pretzel Bites?
Bread flour works beautifully if you like a bit more chew. I’ve even tried a mix with whole wheat flour for a nuttier flavor. Just keep an eye on the dough texture—it might need a touch more water.
How can I make this Sourdough Discard Pretzel Bites for more or fewer people?
Easy! Just adjust the amount of sourdough discard and scale the other ingredients equally. I usually double the batch when we’re having friends over.
Can I add flavor twists to sourdough snacks like these pretzel bites?
Totally. I’ve added garlic powder, smoked paprika, or even shredded cheese on top before baking. Each one brings a little extra oomph.
What if my dough is too sticky or too dry?
Sticky dough means add a little more flour, dry dough means a small splash of water. This is one recipe where feel is your best friend.
Do I have to boil the dough in baking soda water?
For that iconic pretzel bite crust, yes! It’s what makes homemade pretzels stand apart from regular bread snacks.
Can I freeze these pretzel bites?
Yes! Cool them completely, then freeze in an airtight container. Reheat in the oven straight from frozen for a quick snack.
If you want more ideas and tips, check out this great collection of Sourdough Discard Pretzel Bites ideas from Make It Dough—it’s a fantastic resource for all things sourdough snacks.
Final Foodie Thoughts:
This Sourdough Discard Pretzel Bites recipe holds a special spot in my foodie heart because it turns what might feel like cooking “leftovers” into something totally crave-worthy and shareable. There’s a joy in turning sourdough discard into these warm, chewy bites that’s hard to beat. Whether you’re a seasoned baker or just getting into sourdough discard recipes, this one feels like a kitchen win every time.
My Top Sourdough Discard Pretzel Bites Tips:
- Let the dough rest for smoothness—patience pays off!
- Don’t skip the baking soda bath for authentic homemade pretzels texture.
- Sprinkle extra coarse salt or your favorite spice mix before baking for extra flavor pop.
Tasty variations I’ve loved include garlic herb, cheddar cheese-stuffed bites, and even a sweet cinnamon sugar twist after baking. Without a doubt, the classic salty version with mustard dip gets requested the most around here.
I love encouraging you to make this Sourdough Discard Pretzel Bites recipe your own. Mix it up, keep it fun, and share the snack love with your people. I hope you enjoy the magic and simplicity as much as I do!
Ready to bring this delicious sourdough snack to life? Grab your sourdough discard and give these pretzel bites a try—you won’t look back. And for more everyday foodie fun, check out my Cookie Dough Frozen Yogurt Bites for a sweet treat after your savory snack session. Happy snacking!
Sourdough Discard Pretzel Bites
Deliciously soft and chewy pretzel bites made using sourdough discard, perfect as a flavorful snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 3/4 cup warm water
- 1 tablespoon baking soda
- 10 cups water (for boiling)
- Coarse sea salt, for sprinkling
- Melted butter, for brushing
Instructions
- In a large bowl, combine the sourdough discard, warm water, sugar, and yeast. Stir and let sit for 5 minutes until bubbly.
- Add flour and salt to the yeast mixture and knead to form a smooth dough, about 5-7 minutes.
- Cover the dough and let it rise for 1 hour or until doubled in size.
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Divide the dough into small pieces and roll each into a 1-inch thick rope, then cut into 1-inch pieces to form pretzel bites.
- Bring 10 cups of water and the baking soda to a boil in a large pot.
- Boil the pretzel bites in batches for 30 seconds each, then remove with a slotted spoon and place on the prepared baking sheet.
- Brush each pretzel bite with melted butter and sprinkle with coarse sea salt.
- Bake for 12-15 minutes until golden brown.
- Remove from oven and brush again with butter before serving warm.
Notes
Serve with mustard or cheese dip for a delicious snack experience.