Sourdough Discard Pretzel Bites (Simple Homemade Recipe)
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Sourdough Discard Pretzel Bites are the perfect snack for game day, parties, or any time you want soft pretzels without the fussy shaping. Made with simple ingredients like bread flour, sourdough discard, instant yeast, and a quick baking soda bath, these golden brown bites come together in about two hours from start to finish.
I love serving these soft sourdough pretzel bites with a beer cheese dip or a sprinkle of coarse salt and melted butter. The chewy texture on the outside with a fluffy interior makes them taste just like a pretzel shop — and if you love these, my 100% Sourdough Pretzel Bites are worth the extra rise time for an even deeper sourdough flavor.
Quick Look: Sourdough Discard Pretzel Bites
- Prep Time: 1 hour
- Second Rise & Boil: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Servings: 60 pretzel bites
- Calories: ~42 kcal per serving (based on nutrition panel)
- Cook Method: Boiled, then baked
- Flavor Profile: Soft and chewy with a golden, slightly crisp exterior. Top with coarse salt for a classic pretzel flavor or cinnamon sugar for a sweet twist!
- Difficulty: Easy — Simple ingredients, quick to make, and ready in under 2 hours!
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Why You’ll Love This Sourdough Discard Pretzel Bites Recipe
- Ready in About 2 Hours with Minimal Effort: Unlike traditional sourdough pretzels that require an active starter and longer rise times, this easy sourdough discard recipe uses instant yeast alongside your sourdough discard to speed things up. You mix the pretzel dough in the bowl of a stand mixer with a dough hook attachment, let it rise at room temperature, shape, boil, and bake. If you love this quick timeline, my Easy Sourdough Discard Bagels follow a similar approach.
- No Fussy Shaping Required: Forget twisting dough into complicated pretzel shapes. For these sourdough discard pretzel bites, you simply roll the dough into a long rope, cut it into 1-inch pieces with a bench scraper, and you are done. It is the easiest way to get homemade pretzels on the table without any stress.
- Endlessly Customizable Toppings: Whether you prefer classic coarse salt, everything bagel seasoning, or a sweet cinnamon sugar mixture, these pretzel bites work with any topping. Pair them with honey mustard, marinara, or a warm beer cheese dip for the ultimate snack spread. For another fun snack idea, try my Sourdough Goldfish Crackers.
Ingredients & Substitutions
* 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 |
|
3:05 PM |
First rise |
|
4:05 PM |
Shape and Second Rise |
|
4:20 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!
McKenna’s Helpful Tips
- Use bread flour for the chewiest texture: Bread flour has a higher protein content than all-purpose flour, which gives these sourdough discard pretzel bites their signature chewy exterior. You can use purpose flour in a pinch, but bread flour delivers the best texture every time.
- Keep the boil time short to avoid a soapy aftertaste: The baking soda bath is what gives pretzels their golden brown color and chewy crust, but boiling too long can leave a metallic or soapy taste. Aim for about 15 seconds per batch and never exceed 30 seconds. If you enjoy boiled dough, my Sourdough Bagels use a similar water bath technique.
- Use a slotted spoon to transfer bites from the boiling water: A slotted spoon lets excess water drain off quickly so your pretzel bites do not get soggy on the baking sheet. Place them directly onto parchment paper after draining and top with coarse salt or your preferred topping right away while the surface is still tacky.
- Want a 100% sourdough version? Try my active starter pretzels: If you prefer to skip the instant yeast entirely and use only active sourdough starter, my Sourdough Pretzel Bites recipe is made with 100% sourdough and no commercial yeast. Both methods have their place depending on your timeline.
- Freeze unsalted for the best results: If you are making a double batch or have leftovers, freeze the pretzel bites without salt in an airtight container or ziploc bag. Next time you want a snack, reheat them in a 350 F oven for about 4 minutes, then brush with melted butter and sprinkle with your favorite topping. They also pair perfectly with my Sourdough Discard Pizza Dough for a full game-day spread.
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.
Sourdough Discard Pretzel Bites FAQs
A little chewiness is actually normal for pretzels and part of what makes them so satisfying. However, if they were more chewy than expected, it was likely from boiling them a bit too long in the baking soda bath. Next time, try shortening the boil slightly to about 15 seconds and see if that gives you the texture you are looking for. The longer the dough pieces sit in the boiling water, the thicker and chewier the crust becomes.
In this recipe, the sourdough discard adds flavor and is a great way to use it up, while the instant yeast helps the dough rise quickly and consistently. It makes the recipe more approachable and keeps it on a same-day timeline of about two hours total. If you prefer a 100% sourdough version without commercial yeast, I do have one! Check out my Sourdough Pretzel Bites recipe. Both methods have their place depending on what you are looking for.
I like sprinkling flaky salt or coarse salt right after boiling while the surface is still tacky. For cinnamon sugar pretzel bites, skip the salt before baking, then brush the baked bites with melted butter and toss them in a cinnamon sugar mixture. Everything bagel seasoning is another great option. For dipping, try honey mustard, marinara sauce, Ranch dressing, or a warm beer cheese dip.
I have not tried it with this specific recipe, but it should work. Let the pretzel dough rise in the fridge overnight, then shape, boil, and bake the next day. Same-day pretzel bites taste a little fresher in my honest opinion, but an overnight dough rest can add more flavor development. Cover the bowl with plastic wrap to prevent the dough from drying out.
If you tried this Sourdough Discard Pretzel Bites recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
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
The pretzel bites are delicious. This was my first time making them, as I am new to the sourdough journey. I highly recommend trying this recipe.
Amazing! So thrilled to hear that you had such success with this recipe – it truly is so delicious. Thank you so much for sharing!
I am not sure I understand your sample timeline in the blog. You have 4pm listed for first rise and again for shape and second rise. Is this a typo?
Great catch! You’re absolutely right, that was a typo on my end. Thank you for pointing it out. I’ve gone ahead and corrected the timeline so it reads clearly now. I really appreciate you taking the time to flag that—it helps keep the recipe accurate for everyone! Hope you love this recipe.
Is there a recipe for the beer cheese dip you have pictured in the recipe photo? It looks so yummy!
I don’t currently have a separate beer cheese recipe posted (I just used a simple store-bought nacho cheese sauce for that photo), but I may need to create one soon!
These were so easy to make and DELICIOUS. I used whole wheat freshly milled flour (einkorn and kamut), which sometimes reacts differently than white flour but these turned out great. Thanks for the recipe!
Thank you so much! I love hearing that you used freshly milled einkorn and kamut — that’s amazing! Thanks for sharing and for leaving such a kind comment!
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.
If I wanted to use some whole wheat, what would the ratios be for bread flour: whole wheat?
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!
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!
these turned out great!
So glad you enjoyed this recipe!
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!
Should you let the dough rise before putting in the fridge?
Great question! Yes, I’d recommend letting the dough have a short rise at room temperature first—just until it looks slightly puffy and has started to expand—before placing it in the fridge. This gives the yeast a head start so it continues fermenting well during the cold rest. Then you can refrigerate and continue with the recipe as directed.
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!
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!
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!
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.
My husband and in-laws couldn’t stop raving about these sourdough pretzel bites! Perfect for sharing with a crowd.