Sourdough discard pretzel bites

Sourdough discard pretzel bites are a fantastic way to use up your sourdough discard. These bite-sized treats are soft on the inside, slightly chewy on the outside, and perfect for snacking. Here’s a recipe to make them:

Sourdough Discard Pretzel Bites Recipe


Pretzel Dough:

  • 1 cup (240g) sourdough discard (unfed)
  • 3/4 cup (180ml) warm water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 cups (360g) all-purpose flour

Baking Soda Bath:

  • 1/4 cup baking soda
  • 4 cups water


  • 1 egg, beaten (for egg wash)
  • Coarse sea salt, for sprinkling


  1. Prepare the Dough:
    • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes until it becomes frothy.
    • Add the sourdough discard and mix well.
    • Gradually add the flour and salt, mixing until a dough forms. The dough should be slightly sticky but manageable.
  2. Knead the Dough:
    • Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
    • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  3. Shape the Pretzel Bites:
    • Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
    • Once the dough has risen, punch it down and divide it into 6-8 equal pieces.
    • Roll each piece into a long rope about 1/2 inch in diameter.
    • Cut the ropes into 1-inch pieces to form the pretzel bites.
  4. Prepare the Baking Soda Bath:
    • In a large pot, bring the 4 cups of water and the baking soda to a boil.
    • Drop the pretzel bites into the boiling water in batches, cooking for about 30 seconds each. Remove them with a slotted spoon and place them on the prepared baking sheet.
  5. Bake the Pretzel Bites:
    • Brush each pretzel bite with the beaten egg to give them a shiny, golden finish.
    • Sprinkle with coarse sea salt.
    • Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are golden brown.
  6. Cool and Serve:
    • Remove the pretzel bites from the oven and let them cool slightly on a wire rack.
    • Serve warm with your favorite dipping sauces like mustard, cheese sauce, or honey mustard.


  • Baking Soda Bath: This step is essential for giving the pretzels their traditional chewy crust. Don’t skip it!
  • Storage: Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
  • Flavor Variations: You can also top the pretzel bites with cinnamon sugar for a sweet version or add shredded cheese on top before baking for cheesy pretzel bites.

Enjoy your homemade sourdough discard pretzel bites!

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