Dinner

Sourdough Discard Soft Pretzel Bites Recipe

ByAndria Russo February 13, 2026February 13, 2026

Introduction

Soft pretzel bites are a delightful snack that’s chewy on the inside and perfectly golden on the outside. Using sourdough discard adds a subtle tang and reduces waste, making this recipe both tasty and sustainable. These bite-sized treats are perfect for dipping and sharing with friends.

A white oval plate filled with a pile of golden brown soft pretzel knots, each with a shiny, slightly cracked crust sprinkled with coarse white salt crystals; the knots show a twisted, rounded shape with visible light beige dough lines where the dough overlaps, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard (room temperature)
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon instant yeast
1 cup warm water
2 tablespoons melted butter
10 cups water (for boiling)
2/3 cup baking soda (for boiling water)
1 egg (for egg wash)
Coarse sea salt (for sprinkling)

Instructions

Step 1: In a large bowl, combine sourdough discard, flour, sugar, salt, and instant yeast. Add warm water and melted butter, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add 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 until roughly doubled in size.
Step 3: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and turn it onto a floured surface. Roll into a 1-inch thick rope and 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 (it will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water for 20 to 30 seconds. Remove and place them on the prepared baking sheet.
Step 5: Brush each pretzel bite with beaten egg and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Cool slightly on a wire rack before serving.

Tips & Variations

Use frozen sourdough discard thawed overnight in the fridge and brought to room temperature for best rising results.
Prepare and shape the pretzel bites ahead and refrigerate before boiling and baking for fresh warm snacks later.
Try adding garlic powder, cinnamon sugar, or shredded cheese before baking for different flavors.

Storage

Store leftover pretzel bites 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 the crust and regain softness inside.

How to Serve

A close-up view of a pile of small pretzel knots with a shiny brown crust, each sprinkled with coarse white salt crystals. The knots have a slightly twisted shape, showing soft, pale dough beneath the glossy surface. They sit on a white, oval plate with a textured blue interior and a thin brown rim, placed on a white marbled surface. The lighting highlights the contrast between the golden-brown crust and the soft dough inside, giving a fresh, baked appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes, just thaw the discard in the refrigerator overnight and bring it to room temperature before using to help the yeast activate and ensure good rising.

Can I make the pretzel bites ahead of time?

You can prepare and shape the pretzel bites, then refrigerate before boiling and baking. This way, you can enjoy fresh, warm bites later without extra prep.