Introduction

These sourdough discard soft pretzel bites are a delightful way to use up leftover starter while enjoying a warm, chewy snack. They have a perfect balance of salty crust and tender interior, ideal for dipping or sharing with friends.

A close-up view of several shiny, golden-brown pretzel knots placed on a white plate with a blue inner surface. Each pretzel knot shows a smooth, glossy outer layer with a twisted shape, sprinkled generously with coarse white salt crystals. The texture looks slightly crispy on the outside while soft on the inside. The plate holding the pretzels rests on a white marbled surface, adding a clean and elegant touch to the presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir until a shaggy dough forms, then turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Step 2: 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.
Step 3: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn it onto a floured surface. Roll into a long rope about 1 inch thick, then cut into 1 to 1½-inch bite-sized pieces.
Step 4: Bring 10 cups of water to a boil in a large pot. 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. Boil for 20 to 30 seconds, then remove and place on the prepared baking sheet.
Step 5: Brush each pretzel bite with the egg wash and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, until deep golden brown. Let cool slightly on a wire rack before serving.

Tips & Variations

For a softer crust, brush melted butter over the pretzel bites immediately after baking instead of before baking.
Try adding garlic powder or cinnamon sugar to the salt topping for a different flavor twist.
If you don’t have sourdough discard, a similar dough can be made using all-purpose flour, yeast, and water.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in a warm oven at 300°F (150°C) for 5 to 10 minutes to restore crispness.

How to Serve

A close-up of small, golden-brown pretzel rolls with shiny, smooth tops sprinkled with coarse white salt crystals, tightly arranged on a white oval plate with a brown rim. Each roll has a twisted shape with a visible light tan dough fold pattern. The plate sits on a white marbled surface, highlighting the rich color contrast of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but adjust the liquid in the recipe slightly as active starter is more hydrated. You may need to reduce the added water to maintain the correct dough consistency.

Why do pretzel bites need to be boiled in baking soda water?

Boiling in baking soda water creates the characteristic pretzel crust by triggering a Maillard reaction during baking, which develops their distinctive chewy texture and rich brown color.