Pretzel fans, rejoice! These sourdough discard pretzel bites are a delicious, tangy twist on classic soft pretzels. They’re perfect as a savory snack, game-day finger food, potluck contribution, or a casual brunch treat.
This easy recipe yields small, golden-brown pretzel bites with a soft interior and a chewy crust. You can make them with sourdough discard or with an active, bubbly starter (notes for both options are included in the recipe card).
Why You’ll Love This Recipe!
Soft Pretzel Texture, Bite Sized – These mini pretzel bites capture that beloved soft pretzel texture in a convenient, bite-sized form. They’re easy to snack on and ideal for sharing.
No Twisting Required – Skip the classic pretzel shaping. These are simply small, tight dough balls, so no ropes, twists, or knots—just quick, fuss-free shaping.
Use Bread or All-Purpose Flour – Either flour works. Because the dough has low hydration, you won’t notice a big difference; bread flour gives a slightly chewier crumb, while all-purpose will still produce excellent results.
If you enjoy sourdough snacks, try other recipes like ham and cheese pinwheels, pizza rolls or simple discard crackers for more ways to use your starter.
Ingredients
- Sourdough discard – the unfed portion of your starter. Use discard or an active starter (if using active starter you can omit the yeast and allow for longer fermentation).
- Water – used in the dough and about 2 L for boiling the pretzel bites.
- Sugar – helps feed the yeast and color the crust.
- Yeast – instant yeast is used here; if substituting active dry yeast, dissolve it into the water first.
- Bread or all-purpose flour – bread flour yields a chewier result, all-purpose works fine for a slightly softer texture.
- Salt – for the dough, plus flaky sea salt for sprinkling on top before baking.
- Egg – one egg plus about 20 g water for an egg wash; oil can be used as an alternative to keep them dairy-free.
- Baking soda (bicarbonate of soda) – added to the boiling water to set the crust and create that classic pretzel flavor and color.
How To Make Sourdough Discard Pretzel Bites
This version adapts a classic sourdough pretzel method, substituting discard plus a small amount of yeast for an active starter, which shortens the total rise time while keeping lots of sourdough flavor.
Use a stand mixer if you have one—the dough is stiff and mixes and kneads more easily with a dough hook. If you’re kneading by hand, allow a little extra time and patience for the dough to become smooth and supple.
Mixing & Kneading
Add sourdough discard, water, yeast, flour, sugar and salt to the stand mixer bowl and mix until a shaggy dough forms. Warm water helps the dough rise more quickly.
Knead with the dough hook for about 5–10 minutes until the dough is smooth and no longer sticky. Because this is a low-hydration, stiff dough, it won’t be extremely elastic but should feel smooth and firm. Give the mixer short breaks to avoid overheating.
First Rise
Cover the dough and let it rise at room temperature until doubled and puffy. Because yeast has been added, this won’t take as long as a pure sourdough fermentation, but allow a bit more time than higher-hydration doughs. If your kitchen is cool, find a warm spot for the rise.
Shape and Bake the Pretzel Bites
After the dough has risen, divide it into small portions (about 20–30 g each) and shape each piece into a tight ball. Place the balls on parchment-lined baking trays, cover, and allow them to puff up.
Chill the tray in the freezer for 15 minutes to firm the dough for easier boiling. Meanwhile, bring a large pot of water to a rolling boil and add about 60 g baking soda per 2 L water. Preheat the oven to 200°C / 390°F.
Boil 10–12 bites at a time for about 30 seconds; they should float when ready. Remove with a slotted spoon and return them to the tray. Brush with egg wash, sprinkle with flaky salt or seeds, and bake for 15–20 minutes until deep golden brown. Let cool slightly and serve warm with beer cheese, mustard, or your favorite dip.
Flavor Variations
These pretzel bites are versatile—try different flavor options by dividing the dough before shaping:
- Cinnamon Sugar – Toss baked bites in melted butter, then roll in cinnamon sugar for a sweet treat similar to a cinnamon doughnut but chewier.
- Jalapeño Cheddar – Add about 40 g diced pickled jalapeños and 100 g shredded cheddar to the dough. Optionally top each bite with a slice of pickled jalapeño before baking.
- Garlic & Herb – Brush warm bites with melted garlic butter and sprinkle with fresh parsley. Serve with a savory dip for a flavorful appetizer.
How To Store + Freeze
Enjoy these pretzel bites fresh from the oven for the best texture. They remain pleasantly fresh for about 12 hours; revive them in a low oven if they begin to stale.
They freeze well: once baked and cooled, flash-freeze them on a tray, then transfer to an airtight bag or container for up to 2 months. Thaw at room temperature and reheat gently in a moderate oven. Dips like beer cheese are best made fresh; they can be refrigerated for a few days but don’t freeze well.
Frequently Asked Questions
Yes. If you use active, fed starter you can omit the commercial yeast, but allow additional fermentation time for the dough to rise.
They may not have been boiled long enough or the baking soda ratio was too low. Boil for 30–45 seconds and use fresh baking soda to help develop the characteristic brown crust.
The dough itself is dairy-free. Skip the egg wash and brush with oil to keep them dairy-free when baking.
Pretzel salt is ideal. Flaky sea salt, coarse sea salt, or kosher salt all work well. Avoid fine table salt, which can dissolve and lose texture.
Sourdough Discard Pretzel Bites
Equipment
-
Stand Mixer recommended
-
Baking Trays
-
Stock Pot for boiling pretzel bites
-
Slotted Spoon for removing pretzel bites from the water
Ingredients
Pretzel Bites Dough
- 100 g Sourdough Discard
- 260 g Water
- 30 g Sugar
- 7 g Yeast
- 500 g Bread Flour
- 10 g Salt
- 1 Egg
Water for Boiling
- 2 Litres Water
- 60 g Bicarbonate of Soda (Baking Soda)
Instructions
-
Use a stand mixer if possible. Add sourdough discard, water, yeast, flour, sugar and salt and mix to form a shaggy dough.
-
Knead with a dough hook about 10 minutes until smooth and supple, giving the mixer short breaks as needed.
-
Cover and allow the dough to rise at room temperature until doubled and puffy.
-
Divide the dough into 20–30 g portions and shape each into a tight ball.
-
Cover and let the shaped bites puff, then place the tray in the freezer for 15 minutes to set.
-
Bring 2 L water and 60 g baking soda to a boil. Preheat oven to 200°C / 390°F.
-
Boil 10–12 bites at a time for about 30 seconds; when they float, remove with a slotted spoon and return to the tray.
-
Brush with egg wash, sprinkle with salt or seeds, and bake 15–20 minutes until golden brown. Cool slightly before serving.
Notes
Kneading – A stand mixer is recommended for this stiff dough, but it can be done by hand with patience.
Sourdough Discard – This recipe uses discard plus a small amount of instant yeast. If your discard is very active or you use a fed starter, you can omit commercial yeast and allow longer fermentation.
Nutrition
Nutrition information is an approximation.
Enjoyed this? Rate and comment below!
