These Garlic Parmesan Sourdough Discard Pretzel Bites are savory, buttery and chewy with golden crust and a soft, fluffy crumb. Tossed in garlic butter and topped with plenty of Parmesan cheese they're the perfect shareable appetizer for dinner parties or finger food for game day.
So many of you have put your own spin on my sourdough discard pretzel bites recipe, so I thought I'd share one of my own too. This recipe combines the chewy texture of soft pretzels with the savory flavor of my sourdough discard garlic knots, all finished with a buttery garlic parmesan coating I think you'll love.
Sourdough discard adds depth of flavor to the dough, while a little commercial yeast keeps the process quick and simple. You can have these pretzel bites prepped and ready in a single afternoon instead of waiting hours for the dough to rise. After baking, the pretzel bites are tossed in an easy garlic butter made with garlic powder and finished with a generous coating of Parmigiano Reggiano.
Key Ingredients
Bread flour creates the best texture: High protein bread flour creates a strong protein structure that gives these pretzel bites their signature chewy crust and fluffy crumb.
Garlic powder works better than fresh garlic: Garlic powder gets a bad rep, but it works especially well here. Rehydrating it in water brings out the full flavor. It coats the pretzel bites more evenly than fresh garlic and won't burn as easily in the oven.
Why use both sourdough discard and yeast: Sourdough discard adds flavor to the dough, while commercial yeast helps the dough rise more quickly and gives the pretzel bites a light, airy texture.
Step-by-step instructions (with photos)
Make the dough
Combine the ingredients in the bowl of a stand mixer and knead until the dough is smooth and pliable. Divide the dough into 6 equal portions and round each into a tight ball. Cover the dough and let it rest for 15 minutes to allow the gluten to relax.
Shape the pretzel bites
Roll each portion of dough into a 12 inch rope. Divide the dough into 6 segments. Arrange the dough on a small parchment-lined baking sheet or plate and freeze uncovered for at least 30 minutes.
Give the dough a baking soda bath
Dissolve baking soda in a bowl of hot water. Dip a few pieces of dough into the water for 1 minute. Fish the dough out with a slotted spoon or spider and transfer to a wire rack to drain.
Bake the pretzel bites
Arrange the dough on a large parchment-lined baking sheet. Bake at 425 for 10 to 15 minutes.
Add the garlic parmesan topping
Make the garlic butter. Toss the pretzel bites in the garlic butter. Return to the baking sheet and top with grated parmesan. Return the pretzel bites to the oven and bake for an additional 5 minutes.
How to make these pretzel bites ahead of time
Freeze the dough: Shape the dough as directed and arrange the pieces on a parchment-lined baking sheet or plate. Freeze the dough for at least 2 hours, or until solid, then transfer to a zip-top bag and freeze for up to 1 month. When ready to bake, dip the frozen dough in the baking soda solution and bake as directed, straight from frozen. You may need to add 1 to 2 minutes to the baking time.
Freeze the baked pretzel bites: Once the pretzel bites have been baked, let them cool completely and transfer to a ziplock bag. Freeze for up to 1 month. Reheat in the oven or air fryer at 350 F for 5 to 10 minutes or until warmed through. Add toppings as directed in the recipe.
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Sourdough Discard Garlic Parmesan Pretzel Bites Recipe
Equipment
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Ingredients
Dough
- 7 grams active-dry yeast
- 150 grams whole milk sub: plant-based milk
- 25 grams brown sugar
- 75 grams sourdough discard
- 240 grams bread flour
- 4 grams salt
- 14 grams unsalted butter softened
Baking Soda Bath
- 452 grams hot water
- 10 grams baking soda
Topping
- 14 grams water
- 10 grams garlic powder
- 113 grams unsalted butter melted
- 7 grams Parmigiano Reggiano finely grated
Click US Customary to view volume measurements
Instructions
- Bloom the yeast: Whisk the yeast into the milk and sugar. Cover with plastic wrap and let the yeast activate for at least 10 minutes or until foamy and fragrant.7 grams active-dry yeast, 150 grams whole milk, 25 grams brown sugar
- Make the dough: Whisk the sourdough discard into the yeast mixture.75 grams sourdough discard
- Combine the dry ingredients and yeast mixture in the bowl of stand mixer fitted with a bread hook. Mix until a cohesive dough forms.240 grams bread flour, 4 grams salt
- With the mixer running, add the butter and continue kneading until fully absorbed and the dough looks smooth and cohesive, about 5 to 10 minutes.14 grams unsalted butter
- Pre-shape the dough: Divide the dough into 6 even portions. Round the each piece of dough into a tight ball. Transfer to a plate and cover with plastic wrap.
- Let the dough rest for 15 minutes. This will make the dough much easier to roll out.
- Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Shape: Working with one portion at a time. Roll each into an 12-inch rope. Divide the rope into 6 even segments.
- Transfer the dough on small parchment-lined baking sheet or plate. Freeze the dough for 15 minutes.
- Baking soda bath: Dissolve the baking soda in hot, boiling water.452 grams hot water, 10 grams baking soda
- Drop a few hand fulls of dough into the baking soda bath. Dip for 1 minute, then fish them out and transfer them to a wire rack to drain.
- Arrange the dough on a baking sheet with at least an inch of space to allow them to puff up.
- Bake: Bake for 10 to 15 minutes.
- Make the garlic butter: In a large mixing bowl, rehydrate the garlic powder in water. This allows the flavor to fully develop.14 grams water, 10 grams garlic powder
- Melt the butter in a small saucepan over medium heat. Pour the hot butter into the garlic mixture and stir until fully combined.113 grams unsalted butter
- Top the pretzel bites: Toss the baked pretzel bites in the garlic butter until every piece is completely coated. Return the pretzels to the baking sheet. Sprinkle an even layer of Parmigiano Reggiano over the pretzel bites.7 grams Parmigiano Reggiano
- Return the pretzel bites to the oven and bake for another 5 minutes.
- Store: Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 38 grams all-purpose flour and 38 grams of water to your dough.
- Use bread flour, the protein content will help ensure your pretzels have a slightly chewy texture and a smooth crust.
- Do not overproof the dough, or your pretzel bites will become wrinkly and will resemble brioche rolls instead.
- Avoid using bench flour if possible, you'll want the dough to grip the work surface otherwise it will just slip and slide instead of forming a long rope.
- Apply downward pressure and the dough will naturally elongate. Forcing the dough to stretch outward forcefully may cause it to rip, resulting in wrinkled pretzel bites.
- If you're not comfortable with shaping, simply divide each dough ball into 12 pieces and roll each into a tight ball. They won't look like mini logs but will still be delicious.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!