Sourdough Discard Pretzel Bites Soft, Chewy, and Perfectly Zero-Waste
Soft, chewy sourdough discard pretzel bites are one of the easiest and most satisfying ways to use leftover sourdough starter, much like other creative discard ideas such as these Sourdough Discard Crackers
Whether you’re looking for a crowd-pleasing snack, a fun baking project, or a practical way to reduce kitchen waste, this recipe fits perfectly alongside comforting meals like Chickpea Soup for dipping and sharing.
Why You’ll Love This Recipe
- Zero-Waste Friendly: A delicious way to use sourdough discard instead of throwing it away, similar to other zero-waste bakes like Sourdough Discard Garlic Knots.
- Soft and Chewy Texture: Classic pretzel flavor with a tender interior.
- Beginner-Friendly: Simple ingredients and clear steps make this recipe approachable for any baker.
- Perfect for Dipping: Great with savory or creamy sauces.
- Customizable: Easy to adjust toppings and seasonings to suit your taste.
- Great for Sharing: Bite-sized pieces make these ideal for parties and gatherings.
Tools and Preparation
Before you start, gathering your tools will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean work surface
- Baking sheet
- Parchment paper
- Large pot (for boiling)
Why These Tools Matter
- A large mixing bowl gives the dough room to come together evenly, especially for enriched doughs similar to Sourdough Greek Yogurt Cheddar Biscuit recipes.
- A sturdy baking sheet helps the pretzel bites bake evenly and develop a golden crust.
- A large pot is important for safely boiling the dough without overcrowding.
Ingredients For Sourdough Discard Pretzel Bites
These sourdough discard pretzel bites use simple pantry staples and come together quickly.
For the Dough
- Sourdough discard
- Warm water
- Active dry yeast
- Sugar or honey
- All-purpose flour
- Salt
- Melted butter
For Boiling and Topping
- Baking soda
- Coarse sea salt
How to Make Sourdough Discard Pretzel Bites
Step 1: Activate the Yeast
In a large bowl, mix warm water with sugar or honey and sprinkle in the yeast, similar to the base used in soft dough recipes like Sourdough Pasta.
Step 2: Mix the Dough
Add the sourdough discard, flour, salt, and melted butter to the yeast mixture. Stir until a soft dough forms and pulls away from the sides of the bowl.
Step 3: Knead and Rest
Knead the dough until smooth and elastic. Cover and let it rest until slightly puffed. This resting time helps develop structure and chewiness.
Step 4: Preheat the Oven
Preheat your oven to a high temperature so the pretzel bites bake quickly and evenly once they’re ready.
Step 5: Shape the Pretzel Bites
Divide the dough into portions and roll each one into long ropes. Cut into small, bite-sized pieces for easy serving.
Step 6: Boil the Dough
Bring water to a boil and carefully add baking soda. Boil the dough pieces briefly, then transfer them to a lined baking sheet. This step creates the classic pretzel crust.
Step 7: Bake Until Golden
Sprinkle generously with coarse salt and bake until the pretzel bites are deeply golden and slightly crisp on the outside.
Step 8: Cool and Enjoy
Let the pretzel bites cool slightly before serving, making them perfect for pairing with fresh sides like Arugula Salad.
How to Serve Sourdough Discard Pretzel Bites
These pretzel bites are incredibly versatile and easy to serve in different ways.
With Dipping Sauces
- Mustard for a tangy contrast
- Warm cheese sauce for richness
- Garlic butter for extra indulgence
As Part of a Snack Board
- Fresh vegetables for crunch
- Olives or pickles for balance
- Crackers or breadsticks for variety
With Meals
- Served alongside soup for dipping
- Paired with chili or stew
- Added to a casual lunch spread
Tips for Perfect Sourdough Discard Pretzel Bites
- Use Active Yeast: Foamy yeast ensures proper rise and texture.
- Don’t Skip Boiling: This step is key to achieving the classic pretzel finish.
- Avoid Overbaking: Remove once golden to keep the inside soft.
- Salt While Warm: Salt sticks best right after boiling or before baking.
Best Side Dishes to Serve With Pretzel Bites
- Hearty vegetable soup
- Roasted potatoes or wedges
- Fresh green salad
- Creamy dips or spreads
- Simple fruit salad for contrast
Common Mistakes to Avoid
- Inactive Yeast : Leads to dense, heavy bites.
- Overcrowding the Pot: Boil in batches for even results.
- Skipping Rest Time: Resting improves texture and flavor.
- Too Much Flour: Can make the pretzel bites dry instead of soft.
Storage and Reheating Instructions
Refrigerator Storage
Store cooled pretzel bites in an airtight container. They keep well for a few days when refrigerated.
Freezing Instructions
Freeze fully cooled pretzel bites in a sealed container. They can be stored for several months and reheated as needed.
Reheating Methods
- Oven: Warm gently until heated through.
- Air Fryer: Reheats quickly and restores crispness.
- Microwave: Fast but may soften the crust slightly.
Sourdough Discard Pretzel Bites
Ingredients
For the Pretzel Dough
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons melted butter (or oil)
- ½ cup warm water (as needed)
For Baking Soda Bath
- 6 cups water
- ¼ cup baking soda
For Topping
- 1 egg (beaten, for egg wash)
- Coarse sea salt (to taste)
Instructions
- Make the Dough: In a large bowl, mix sourdough discard, flour, sugar, salt, and melted butter. Gradually add warm water and mix until a soft dough forms.
- Knead & Rest: Knead the dough for 5–7 minutes until smooth. Cover and let it rest for 30 minutes at room temperature.
- Shape the Pretzel Bites: Divide dough into 4 portions. Roll each into a long rope and cut into 1-inch bite-sized pieces.
- Prepare Baking Soda Bath: Bring 6 cups of water to a gentle boil. Add baking soda carefully.
- Boil the Bites: Drop pretzel bites into the water for 20–30 seconds. Remove with a slotted spoon and place on a lined baking sheet.
- Bake: Brush with egg wash, sprinkle with coarse salt, and bake at 220°C / 425°F for 12–15 minutes or until golden brown.
- Cool & Serve: Let cool slightly before serving. Enjoy warm!
Notes
- You can skip egg wash and brush with melted butter after baking for a softer finish.
- Add garlic powder, parmesan, or cinnamon sugar for flavor variations.
- Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Nutrition (Per Serving – Approx.)
- Calories:210 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 5g
- Fiber: 2g
- Sodium: 420mg
Frequently Asked Questions
Can I use different flour?
Yes, but texture may vary. Adjust liquid if needed.
Does sourdough discard need to be active?
No, discard works well as long as it smells fresh and clean.
Can I add seasonings?
Absolutely. Herbs, seeds, or spice blends work beautifully.
Are these good for kids?
Yes, their small size and soft texture make them very kid-friendly.
Final Thoughts
Sourdough discard pretzel bites are a simple, satisfying way to turn leftover starter into something truly special, fitting beautifully into a spread that includes salads like Lentil Salad for balance and freshness.
