How to Make Soft and Chewy Sourdough Discard Pretzel Bites at Home

Contents show

1 Why You’ll Love This Recipe

2 Ingredients You’ll Need

2.1 Dough Ingredients

2.2 Water Bath

2.3 Egg Wash & Toppings

3 Step-by-Step Instructions

3.1 1. Prepare the Dough

3.2 2. First Rise (Bulk Fermentation)

3.3 3. Shape the Bites

3.4 4. Second Rise

3.5 5. Prepare the Water Bath

3.6 6. Boil the Pretzel Bites

3.7 7. Add Egg Wash and Salt

3.8 8. Bake

4 Helpful Tips

5 Serving Suggestions

6 Storage & Reheating

7 Perfect for Any Occasion

8 FAQ

8.1 Can I use active dry yeast instead of sourdough discard?

8.2 What if I don’t have coarse sea salt?

8.3 Can I make these without a stand mixer?

8.4 What can I substitute for the egg wash?

8.5 Can I flavor the dough?

9 Conclusion

10 How to Make Soft and Chewy Sourdough Discard Pretzel Bites at Home

10.1 Description

10.2 Ingredients

10.3 Dough Ingredients

10.4 Water Bath

10.5 Egg Wash & Toppings

10.6 Instructions

10.7 Notes

10.8 Nutrition

10.9 Did you make this recipe?

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There’s something deeply comforting about the smell of fresh, homemade bread wafting through the kitchen—and when it comes in the form of bite-sized, golden-brown pretzel treats, it’s even better. These sourdough discard pretzel bites are more than just a way to use leftover starter; they’re a warm, cozy snack that brings people together.

If you’ve been saving your sourdough discard and aren’t sure what to do with it, this recipe is a great way to turn something simple into something special. Whether you’re baking for your grandkids, preparing snacks for a get-together, or simply treating yourself with a quiet cup of coffee, these pretzel bites are sure to please.

Why You’ll Love This Recipe

This recipe checks all the boxes for the perfect homemade snack: easy, budget-friendly, and incredibly satisfying. The use of sourdough discard gives the bites a subtle tangy flavor, while the boiling process creates that classic chewy texture we all love in a pretzel.

Many store-bought snacks are filled with preservatives or additives. These bites, however, are made with real ingredients you likely already have at home. And the best part? They’re versatile—serve them with dips, pack them in lunchboxes, or freeze them for a quick treat later.

If you’re a fan of soft pretzels but never thought you could make them from scratch, this recipe will change your mind. You don’t need to be a professional baker—just a little patience and a love for comfort food.

this RECIPE

Ingredients You’ll Need

It’s important to gather all your ingredients before starting. Here’s everything broken down into easy-to-follow categories.

Dough Ingredients

These are the base of your pretzel bites. Using an active sourdough starter gives the dough rise and flavor.

• ½ cup sourdough starter (active and bubbly)
• 1 cup room-temperature water
• 2 tablespoons honey (for natural sweetness and flavor)
• 1½ teaspoons salt
• 3 cups unbleached all-purpose flour

Water Bath

This step is essential for creating the chewy, golden crust typical of traditional pretzels. Don’t skip it!

• 9 cups water
• 2 tablespoons baking soda (for that iconic pretzel crust)
• 2 tablespoons brown sugar (adds a touch of caramel color and flavor)

Egg Wash & Toppings

For a beautiful finish and a bit of crunch on top.

• 1 large egg yolk
• 1 tablespoon water
• Coarse sea salt (optional but recommended)

Step-by-Step Instructions

1. Prepare the Dough

In the bowl of a stand mixer, combine the sourdough starter, water, honey, salt, and flour. Mix on low speed using the dough hook for 10–15 minutes until the dough becomes smooth and elastic. If you don’t have a mixer, kneading by hand will work just fine—it may take closer to 15–20 minutes. You’ll know it’s ready when the dough passes the “windowpane test,” meaning you can stretch it thin without tearing.

2. First Rise (Bulk Fermentation)

Cover the bowl with a lid or plastic wrap and place it in a warm spot in your kitchen. Let the dough rise for 8 to 12 hours. This slow fermentation helps develop flavor and gives the pretzels a soft, pillowy texture. Overnight rising works well if you want to bake them the next day.

3. Shape the Bites

After the dough has doubled in size, divide it into 6 equal portions. Roll each portion into a rope about 15 inches long. Then, using a knife or bench scraper, cut each rope into small, evenly sized bites—roughly 1 inch wide. Place them on a parchment-lined baking sheet.

4. Second Rise

Cover the shaped dough bites with a clean kitchen towel and let them rest for about 1 hour. This allows them to puff slightly, giving a soft and airy bite after baking.

5. Prepare the Water Bath

Preheat your oven to 425°F. In a large stockpot, bring 9 cups of water to a boil. Add the baking soda and brown sugar carefully. The baking soda may cause the water to bubble up, so make sure your pot is large enough.

6. Boil the Pretzel Bites

Working in batches (about 6–8 bites at a time), gently place the dough bites into the boiling water. Boil for 15–20 seconds, then remove with a slotted spoon or strainer. Let any excess water drip off before placing them back on the baking sheet.

7. Add Egg Wash and Salt

Whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush it over each pretzel bite for a shiny, golden finish. Sprinkle coarse sea salt on top if desired.

8. Bake

Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the bites turn golden brown and beautifully puffed. Let cool slightly before serving.

Helpful Tips

• Make sure your sourdough starter is active and bubbly before using. If it’s been sitting in the fridge for a few days, feed it a few hours before baking.
• Don’t skip the boiling step—it’s the key to getting that authentic pretzel texture.
• If your dough feels too sticky, add a bit more flour while kneading. If it feels too dry, add a tablespoon of water.
• Want to add a twist? Mix in shredded cheese, garlic powder, or herbs before shaping.

Serving Suggestions

Pretzel bites are incredibly versatile. You can enjoy them plain or with your favorite dips. Some tasty options include:

• Warm cheese sauce
• Spicy brown mustard
• Cream cheese dip
• Chocolate spread for a sweet variation

They also pair wonderfully with soups like creamy tomato or potato leek, making them a fantastic side for lunch or dinner.

Hosting a party? Serve them on a snack platter with veggies, cured meats, and other finger foods. They’re also great for after-school snacks or weekend movie nights with the grandkids.

Storage & Reheating

Pretzel bites are best enjoyed fresh, but they also store well.

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store up to 5 days, though they may dry out slightly.
• Freezer: Freeze in a zip-top bag for up to 2 months. To prevent sticking, flash-freeze them on a tray before storing.

Reheating Tips:
Preheat your oven to 350°F and warm the bites for 5–8 minutes. This will help restore their soft inside and slightly crispy outside. Avoid the microwave—it can make them rubbery.

Perfect for Any Occasion

These pretzel bites fit into so many moments of life. Whether you’re entertaining guests, baking with the kids or grandkids, or just relaxing on a cozy afternoon, this recipe is a great choice.

They’re quick enough to make on a weekend morning and impressive enough to bring to a potluck. You can even get creative and make themed pretzel shapes for holidays or birthdays.

Having a few of these bites on hand in the freezer means you’re always just a few minutes away from a warm, homemade snack.

FAQ

Can I use active dry yeast instead of sourdough discard?

This recipe is designed specifically for sourdough discard, which adds flavor and texture. You could try using yeast-based dough, but the flavor will be slightly different and less complex.

What if I don’t have coarse sea salt?

You can use any salt you have on hand, but coarse salt adds a nice crunch and visual appeal. Flaky sea salt is a good alternative.

Can I make these without a stand mixer?

Absolutely. Kneading by hand works well. It just requires a bit more effort and time—usually around 15 to 20 minutes of kneading until the dough becomes smooth.

What can I substitute for the egg wash?

If you prefer not to use eggs, brush the pretzel bites with milk or melted butter before baking. They won’t be as glossy, but they’ll still taste great.

Can I flavor the dough?

Yes! Add shredded cheese, chopped herbs, garlic powder, or even cinnamon sugar for a fun variation.

Conclusion

Baking doesn’t have to be complicated to be rewarding. These sourdough discard pretzel bites prove that even the most humble ingredients—like leftover starter—can become something delightful. With their golden crust, chewy texture, and comforting aroma, they’re bound to become a favorite in your kitchen.

Whether you’re new to sourdough or a seasoned baker, this recipe is an easy, flexible, and fun way to bring warmth to your table.

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