Name: Sourdough Discard Pretzel Bites
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup sourdough discard (not super bubbly; just whatever you have — honestly, old discard works fine: my neighbor uses it a week old and nobody’s died yet); 2 to 2 1/4 cups all-purpose flour (grandma always insisted on King Arthur, but honestly, I grab whatever’s on sale); 3/4 cup warm water (not hot — I once nuked it and nearly cooked the yeast!); 2 teaspoons instant yeast (can use active dry, just let it sit with the water for a bit first); 2 tablespoons unsalted butter, melted (yep, salted works too, just watch the pretzel salt at the end); 1 tablespoon sugar (white or brown — I sometimes use honey if I’m feeling fancy or ran out of sugar); 1 1/2 teaspoons kosher salt; For the boiling bath: 8 cups water + 1/4 cup baking soda (no lie, the first time I used baking powder and they just looked confused); Flaky salt or pretzel salt, to sprinkle (or, in a pinch, extra kosher salt — don’t let the salt police find out)

Let Me Tell You About Sourdough Discard Pretzel Bites

If you’ve ever wondered what to do with that pesky sourdough discard (after the fifth week of pancakes, maybe?), you are not alone, my friend! I remember the first time I tried making these fun little bites – half of them were gone before I even snapped a photo. I swear, my dog eyeballed one, but she just gets the crumbs. I mean, I could probably live on bread and cheese, but sometimes, you want a bite-sized snack that feels like you’re at the ballpark, even if you’re actually just in your slippers on a Tuesday.

Why You’ll Love These Pretzel Bites (Or, Why I Keep Making Them)

I make this when the sourdough jar is about to overflow, my kids are “starving,” and I need them to be quiet for ten minutes. My family goes nuts for these because, honestly, they’re chewy, salty, and totally poppable (is that a word?). Plus, the sourdough tang gives them a bit more personality—like your regular pretzel, but with an attitude. One time, I over-salted them and my husband said he liked them better that way, so apparently there’s no losing. Oh, and when you don’t feel like fussing with bagels but still want that same kind of snack — this is it.

What You’ll Need (Feel Free to Swap or Improvise)

1 cup sourdough discard (not super bubbly; just whatever you have — honestly, old discard works fine: my neighbor uses it a week old and nobody’s died yet)
2 to 2 1/4 cups all-purpose flour (grandma always insisted on King Arthur, but honestly, I grab whatever’s on sale)
3/4 cup warm water (not hot — I once nuked it and nearly cooked the yeast!)
2 teaspoons instant yeast (can use active dry, just let it sit with the water for a bit first)
2 tablespoons unsalted butter, melted (yep, salted works too, just watch the pretzel salt at the end)
1 tablespoon sugar (white or brown — I sometimes use honey if I’m feeling fancy or ran out of sugar)
1 1/2 teaspoons kosher salt
For the boiling bath: 8 cups water + 1/4 cup baking soda (no lie, the first time I used baking powder and they just looked confused)
Flaky salt or pretzel salt, to sprinkle (or, in a pinch, extra kosher salt — don’t let the salt police find out)

How to Make Sourdough Discard Pretzel Bites (Or, How Not to Panic Midway)

Mix the warm water, sugar (or honey), and instant yeast in a big bowl. Let it sit for about 5 minutes till it foams a bit. If it doesn’t foam, don’t worry, just trust the process. (I once made them with sleepy yeast and they still puffed up enough!)
Add your sourdough discard and melted butter to the bowl, then stir in 2 cups flour and the salt. Start mixing — a spoon works, or your hand if you don’t mind a mess. If it’s super sticky, toss in the extra 1/4 cup flour a little bit at a time. You want a soft-ish dough, not a glue monster.
Knead the dough right in the bowl (or turn it out onto the counter, but honestly, fewer dishes = more joy). This takes about 5 minutes till it feels a little bouncy but still springy. If it sticks, sprinkle a smidge more flour. And if your dog comes sniffing, shoo them away.
Cover the bowl with a towel (clean, or, you know, just not the one the cat sits on). Let it rise about 45 minutes, or till it’s doubled. Sometimes I just leave it and walk the dog — it’s forgiving.
While you wait, set your oven to 425°F (220°C). Line a big baking sheet with parchment (trust me on this, scrubbing caramelized baking soda is the worst) and get that water and baking soda heating up in a big saucepan. Bring it to a simmer, not a full boil.
Punch down your dough (with love), turn it out, and cut into 6-8 pieces. Roll each into a rope about as thick as your thumb. Don’t sweat if some bits are lumpy — the rustic look is in, right?
Cut ropes into 1-inch bites. This is where I usually sneak a taste of raw dough (do as I say, not as I do). Let the bites rest on the parchment while you finish them all up.
Gently drop the bites (a handful at a time) into the simmering baking-soda-water for about 30 seconds. Give them a stir so they don’t stick, then scoop them out with a slotted spoon. Let ’em drip before plopping them onto your baking sheet.
Sprinkle with flaky salt. Lots of it if you’re my husband. Bake them for 12-15 minutes, or till they’re deliciously golden. Sometimes, I turn the tray halfway but usually I forget and they turn out fine anyway.
Let them cool slightly, then stuff your face — or, more politely, serve with mustard or cheese dip. I mean, you do you.

Notes from My Last (and Not-So-Great) Batch

If your dough seems tight, let it rest a couple extra minutes before rolling. I got too impatient one night — ended up with pretzel nuggets, which weren’t terrible, actually!
I sometimes mix everything the night before and let it hang out in the fridge; makes it even tangier the next day.
Parchment that’s NOT nonstick will glue the bites to the pan — found that out the hard way.

Variations (The Good, the Bad, and the Cheesy)

I’ve stuffed some with cubes of cheddar — messy but oh-so-good. Just pinch the dough around the cheese before boiling.
Everything seasoning instead of just salt is fun. If you like spicy, a dusting of cayenne works too.
Tried using whole wheat flour: came out a bit tough, not my favorite. Maybe half-and-half works better?

The Stuff I Actually Use (But You Don’t Need to Be Fancy)

Mixing bowl
Wooden spoon (or, let’s be honest, your clean hands)
Baking sheet + parchment (a greased pan works, just more cleanup)
Slotted spoon — don’t own one? Use a fork, just carefully
Sharp knife or bench scraper

If you don’t have parchment, a silicone mat works… or just grease that pan and don’t look back.

Keeping Pretzel Bites Fresh (Not That They Ever Last Here)

Store these in an airtight box at room temp up to 2 days, but honestly — they don’t make it past one in my house. If you want, you can rewarm them in the oven for a few minutes. Or just eat them cold… not saying I have, but…

How We Eat ‘Em (And You Might Too)

Classic yellow mustard is boss, but my kids dip them in ranch (which feels wrong, but try it at least once). For parties, I’ll whip up a quick beer cheese dip — highly recommend if you’re feeling extra. Sometimes I even sprinkle cinnamon sugar on a few for dessert pretzels — but that’s just me indulging my sweet tooth.

Things I Learned the Hard Way (And Saved You the Trouble)

Don’t rush the boiling step. I tried to cut corners once — they tasted like sad bread bites, not pretzels.
Don’t overpack the boiling pot; they’ll stick together and then it’s just a dough blob battle.
Actually, lining the pan is worth it. Getting burned-on baking soda off a pan is like chiseling concrete. I never learn the first time!

FAQ (The Stuff People Actually Ask)

Can I freeze these? Yep, you can! Just thaw and pop them in a hot oven for 5 minutes. Not quite like fresh, but still very snackable.
Does it have to be fresh sourdough discard? Not at all. I’ve used one that sat in the fridge for a week. Maybe not months-old, but if it doesn’t smell like something died, you’re probably fine.
Can I make these vegan? Sure, just sub the butter for olive oil or a plant-based margarine. They come out a bit softer, but totally work.
Why did my bites come out flat? Two possibilities: over-proofed, or maybe your water was too hot and knocked out the yeast. Or you just had an off day, and that’s okay — happens to all of us.
My dough is sooo sticky. Help! Add flour a tablespoon at a time till it’s workable; some days it’s just extra humid in the kitchen. Happens to me every summer!

Anyway, I hope you give these sourdough discard pretzel bites a try — and let me know if you discover a variation that’s even better (or more disastrous — I love a good kitchen fail story, too).

★★★★★ 4.80 from 42 ratings

Sourdough Discard Pretzel Bites

yield: 6 servings

prep: 30 mins

cook: 15 mins

total: 50 mins

A soft, chewy, and flavorful snack using up sourdough discard. These bite-sized pretzels are easy, forgiving, and utterly irresistible straight from the oven — with flaky salt and your choice of dip.

Ingredients

1 cup sourdough discard (not super bubbly; just whatever you have — honestly, old discard works fine: my neighbor uses it a week old and nobody’s died yet)
2 to 2 1/4 cups all-purpose flour (grandma always insisted on King Arthur, but honestly, I grab whatever’s on sale)
3/4 cup warm water (not hot — I once nuked it and nearly cooked the yeast!)
2 teaspoons instant yeast (can use active dry, just let it sit with the water for a bit first)
2 tablespoons unsalted butter, melted (yep, salted works too, just watch the pretzel salt at the end)
1 tablespoon sugar (white or brown — I sometimes use honey if I’m feeling fancy or ran out of sugar)
1 1/2 teaspoons kosher salt
For the boiling bath: 8 cups water + 1/4 cup baking soda (no lie, the first time I used baking powder and they just looked confused)
Flaky salt or pretzel salt, to sprinkle (or, in a pinch, extra kosher salt — don’t let the salt police find out)

Instructions

1

Mix the warm water, sugar (or honey), and instant yeast in a big bowl. Let it sit for about 5 minutes till it foams a bit. If it doesn’t foam, don’t worry, just trust the process. (I once made them with sleepy yeast and they still puffed up enough!)
2

Add your sourdough discard and melted butter to the bowl, then stir in 2 cups flour and the salt. Start mixing — a spoon works, or your hand if you don’t mind a mess. If it’s super sticky, toss in the extra 1/4 cup flour a little bit at a time. You want a soft-ish dough, not a glue monster.
3

Knead the dough right in the bowl (or turn it out onto the counter, but honestly, fewer dishes = more joy). This takes about 5 minutes till it feels a little bouncy but still springy. If it sticks, sprinkle a smidge more flour. And if your dog comes sniffing, shoo them away.
4

Cover the bowl with a towel (clean, or, you know, just not the one the cat sits on). Let it rise about 45 minutes, or till it’s doubled. Sometimes I just leave it and walk the dog — it’s forgiving.
5

While you wait, set your oven to 425°F (220°C). Line a big baking sheet with parchment (trust me on this, scrubbing caramelized baking soda is the worst) and get that water and baking soda heating up in a big saucepan. Bring it to a simmer, not a full boil.
6

Punch down your dough (with love), turn it out, and cut into 6-8 pieces. Roll each into a rope about as thick as your thumb. Don’t sweat if some bits are lumpy — the rustic look is in, right?
7

Cut ropes into 1-inch bites. This is where I usually sneak a taste of raw dough (do as I say, not as I do). Let the bites rest on the parchment while you finish them all up.
8

Gently drop the bites (a handful at a time) into the simmering baking-soda-water for about 30 seconds. Give them a stir so they don’t stick, then scoop them out with a slotted spoon. Let ’em drip before plopping them onto your baking sheet.
9

Sprinkle with flaky salt. Lots of it if you’re my husband. Bake them for 12-15 minutes, or till they’re deliciously golden. Sometimes, I turn the tray halfway but usually I forget and they turn out fine anyway.
10

Let them cool slightly, then stuff your face — or, more politely, serve with mustard or cheese dip. I mean, you do you.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180cal

Protein: 5 gg

Fat: 3 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.