Sourdough Discard Pretzel Bites (Simple Homemade Recipe)
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No get-together, whether at a beer garden or family gathering, is complete without these soft Sourdough Discard Pretzel Bites! Just like my 100% Sourdough Pretzel Bites, they bake up perfectly golden brown, with that chewy exterior and super fluffy interior – but faster!
In fact, they only take about two hours total, with 1 to 1½ hours spent waiting for dough rise at room temperature. Use that time to whip up your favorite dipping sauce or topping so nothing slows down the fun when they’re ready.
They’re easy, fun, and taste amazing. The perfect snack to whip up in no time!
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Why You’ll Love This Recipe
No appetizer is better for beer gardens, parties, and game day:
Games, parties, and beer gardens are all about sharing. And nothing encourages the spirit of sharing between buddies and family more than these sourdough discard pretzel bites!
No fussy shaping required:
Traditional pretzels can seem intimidating when it comes to achieving that iconic pretzel shape. But for these pretzel bites, you get the same delicious taste without the fuss! Simply roll out a few long ropes of dough and cut them into bite-sized pieces. Easy!
Works great with different sauces and toppings:
There are plenty of sauce options like marinara sauce, spicy mustard, honey mustard, Ranch dressing, and beer cheese dip. For toppings, brush the pretzel bites with melted butter and sprinkle on your favorite flaky sea salt. You can also top them with everything bagel seasoning or toss them in melted butter, then coat them with cinnamon sugar.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Discard – I used fresh, room-temperature sourdough discard that’s no more than 1-2 days old. If using discard straight from the fridge, it’ll slow down the rise time. You can swap in the same amount of active starter (by weight).
- Instant Yeast – I used commercial yeast for this recipe, specifically instant yeast, not active dry yeast. If you use active dry yeast, you have to dissolve it in liquid to activate it, and it takes longer for the dough to rise. Instant yeast, in contrast , can be added directly to dry ingredients, and it’s faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I highly recommend making it with bread flour for its higher protein content. This helps the dough rise more and gives you a chewier, more enjoyable sourdough pretzel bite.
- Sugar – I used white sugar for a touch of sweetness, but you can use other sugars like cane sugar or honey for natural sweetness.
- Baking Soda and Brown Sugar – Adding brown sugar and baking soda to the boil bath gives your homemade pretzels the perfect golden brown, chewy crust once baked. The brown sugar can be substituted with honey or maple syrup.
Baking Time For Sourdough Discard Pretzel Bites
|
Time |
Process |
|---|---|
|
3:00 PM |
Mix and knead the dough |
|
4:00 PM |
First rise |
|
4:00 PM |
Shape and Second Rise |
|
4:15 PM |
Boil and bake |
How to Make Sourdough Discard Pretzel Bites
- To the bowl of a stand mixer with a dough hook attachment, add the discard, water and sugar. Mix until smooth. No mixer? Use a large mixing bowl and mix by hand.
- Add the flour, instant yeast, and salt to the wet ingredients. Mix on low speed until everything is incorporated, then knead the dough on low speed for 5-6 minutes.
- Remove the dough, knead by hand 20 times and place it in a lightly greased bowl. Cover and let it sit until it doubles in size.
- Once the dough has doubled (bulk fermentation), punch it down to remove all the air bubbles. Place the dough on a lightly floured work surface.
- Using a bench scraper, divide the pretzel dough into 6 equal pieces.
- Roll each piece of dough into a 10-inch long rope. Using a bench scraper, divide the dough into 1-inch pieces, so you’ll have 10 pieces per rope. Place the pretzel bites on a baking sheet lined with parchment paper.
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the pretzel bites have grown and look puffy.
- In the meantime, prepare the baking soda bath. Boil 10 bagel bites at a time for 15 seconds. Drain and place on a wire rack. Top with coarse salt, if desired.
- Bake at 425° F for 10-12 minutes, or until golden brown with an internal temperature of at least 195°F.
- With a pastry brush, brush the baked pretzels with melted butter and enjoy!
How to Store
I bet you and your guests will munch through those tasty soft pretzels so fast you won’t have any leftovers.
Leftover pretzels don’t stay fresh for more than a few hours, so what if you’re not eating them right away? Skip salting them before storing because the salt will melt and cause condensation, making your pretzels soggy and sad.
Freeze them unsalted in a freeze bag or airtight container. Next time you feel like eating some, spray them with coarse salt or brush them with a little melted butter, or even water, then bake them in 350°F oven for about 4 minutes. A toaster oven or microwave will work.
FAQs
I like sprinkling flaky salt right after boiling the pretzel bites. For cinnamon sugar pretzel bites, skip the coarse salt before baking, then brush the baked bites with melted butter and toss them in a cinnamon-sugar mix. Everything bagel seasoning is another great option.
Yes. Use the exact same weight of active starter instead of discard. If your starter is active and bubbly, skip the instant yeast since the starter alone will raise the pretzels before boiling.
I haven’t tried it with this recipe, but it should work. Let the dough rise in the fridge overnight, then shape, boil, and bake the next morning. Same-day pretzel bites taste a little fresher in my honest opinion.
They were probably boiled too long in the brown sugar/baking soda water bath. Keep them in the boil bath for about 15 seconds and no longer than 30 seconds to keep that classic pretzel flavor without the harsh aftertaste.
Sourdough Discard Pretzel Bites Recipe
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Equipment
- Large Pot
Ingredients
Sourdough Discard Pretzel Bites
- 100 grams sourdough discard, room temperature 1/3 cup
- 250 grams water, warm 1 cup + 1 Tablespoon
- 500 grams bread flour 3 1/2 cups
- 40 grams sugar 3 Tablespoons
- 11 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Boil Bath
- 960 grams water 4 cups
- 15 grams brown sugar 1 Tablespoon
- 18 grams baking soda 1 Tablespoon
Toppings
- course salt, if desired
- 57 grams salted butter, melted 5 Tablespoons
- 100 grams sugar 1/2 cup
- 4 grams ground cinnamon 2 teaspoons
Instructions
Make Dough & First Rise
- To the bowl of a stand mixer with a dough hook, add all of the dough ingredients and mix on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.100 grams sourdough discard, room temperature , 250 grams water, warm, 500 grams bread flour, 40 grams sugar, 11 grams salt, 7 grams instant yeast
- Remove the dough and knead by hand until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
Shape
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.
- Using a bench scraper, divide the dough into 6 equal pieces.
- Roll each piece of dough into a 10 inch long rope. Using a bench scraper again, divide the dough 1-inch pieces, 10 pieces per rope. Place the pretzel bites on a baking sheet lined with parchment paper.
Second Rise & Boil
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 15 minutes. The final proof is complete when the pretzel bites have grown and look puffy.
- The second rise is just enough time to prepare the boil bath. Bring the water to a boil, then add the brown sugar and baking soda. Stir until both are completely dissolved. Boil 10 pretzel bites at a time for 15 seconds. Use a slotted spoon to remove the pretzel bites and place them on a wire rack. Immediately top the pretzel bites with coarse salt while they are still damp, if desired. Skip the salt if you plan to make cinnamon sugar pretzel bites. Repeat with the remaining sourdough pretzel bites.960 grams water, 15 grams brown sugar, 18 grams baking soda
- Once all of the Sourdough Discard Pretzel Bites have been boiled ane are no longer damp, place them back on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.
Bake
- Bake the pretzel bites for 10-12 minutes or until golden brown with an internal temperature of at least 195 degrees F. While still warm, brush the pretzel bites with the melted butter and enjoy plain or with your favorite dipping sauces!course salt, if desired, 57 grams salted butter, melted
- For a sweet cinnamon sugar version, skip the coarse salt before baking. Once baked, place the pretzel bites in a large bowl with the melted butter. Stir until they are all evenly coated. Then top with a cinnamon sugar mixture and mix again until evenly coated. Enjoy!100 grams sugar, 4 grams ground cinnamon
My husband and in-laws couldn’t stop raving about these sourdough pretzel bites! Perfect for sharing with a crowd.
These were literal and actual crack. My whole family loves them! The process was super easy too!
Ha, love this so much! So thrilled it was a crowd-pleaser.
Oh wow I made them earlier today …Such a delicious and easy snack idea.My family loves them, my son especially love them with cinnamon sugar on top.
So happy your family loved them! Cinnamon sugar on top is such a fun twist—perfect for little ones! Thanks for sharing!
This is an amazing recipe!!!! My first time making something with discard and I was nervous. This was so easy and so so delish! Will be making many more times.
Yay! So glad it turned out well for you! Pretzel bites are such a fun way to use discard, and I love hearing they were easy and delicious. Can’t wait for you to make them again!
These were absolutely delicious! I sprinkled half of my pretzel bites with salt, and the other half with parmesan and my husband said they were the best pretzel bites he’s ever eaten. I will definitely be making these again.
My heart! So thrilled to hear that you both loved this recipe so much. The parmesan sounds incredible, I have to try that next!
I LOVE THESE! AMAZINGLY EASY AND ALWAYS A CROWD PLEASER AT EVENTS.
QUESTION THOUGH, CAN YOU MAKE THE DOUGH AHEAD OF TIME AND THEN CONTINUE THE PROCESS OF THE BOIL?
Hi! I’m so glad you love them—they really are such a fun, crowd-pleasing snack! Yes, you can make the dough ahead of time. After preparing and kneading the dough, you can refrigerate it for a few hours or overnight. When you’re ready, let it come to room temperature, then continue with shaping, boiling, and baking as usual. This can actually help develop even more flavor!
these turned out great!
So glad you enjoyed this recipe!
Pretty simple recipe! I have been a member of WeightWatchers since June 2023. I am also a former caterer and I make a new recipe (or two) every week to share with my fellow workshop attendees. I modified your recipe by substituting allulose for sugar and Splenda Brown for the brown sugar in the water bath. As a serious sourdough baker, I mixed a triple batch in my Famag IM-6S spiral mixer until the dough was fully developed (no extra kneading required), which took about 10 minutes, and was directly ready for bulk fermentation.
You did not indicate what the serving size is, but your nutrition info calculates to 2 pieces (each about 15 grams raw weight) and would count as just over 2 WW points — 4 pieces would be 5 WW points. With my allulose replacement, a serving is 4 pieces and 4 WW points. I topped my with Everything Bagel seasoning for a little lower sodium count.
Thank you so much for taking the time to share this—what a thoughtful and helpful comment! I love hearing how you adapted the recipe to fit your WeightWatchers goals. Thanks again for baking, experimenting, and sharing your experience!
LOVE this recipe!! If I wanted to prep and freeze them, at what point what I freeze the bites? After boiling?
I’m so glad you love them! Yes — if you want to freeze them, I recommend freezing after boiling but before baking.
Just boil, let them cool completely, then freeze on a baking sheet until solid and transfer to a freezer bag. When you’re ready to bake, you can bake straight from frozen (just add a few extra minutes to the bake time). Such a great make-ahead option!
If I wanted to use some whole wheat, what would the ratios be for bread flour: whole wheat?
These were delicious and easy. They tasted like they came from the store. We will definitely be making them again.
Thank you so much! I’m so happy you loved them and found them easy to make. And “tasted like they came from the store” is such a compliment! Thanks for taking the time to leave a kind comment.