Growing up in Philadelphia, I’ve had my fair share of soft pretzels. My sourdough discard soft pretzel recipe is one of my favorite recipes, but I know the shaping can be a bit tricky.
After hearing your requests for an easier option, I developed this recipe for these sourdough discard pretzel bites. They’re simple to make, satisfying and perfect for potlucks and tailgates!
Truly fantastic...There's no way any leftovers will make it three days! Even my husband said this recipe was a keeper. Followed the recipe as written and they were delicious little pillows of pretzely goodness right out of the oven and the butter bath. I will definitely make these again and again and again.
- Kara
Want to make traditional naturally-leavened pretzels? Check out my recipe for Sourdough Pretzels! If you're looking for a savory twist, make my Sourdough Discard Pretzel Dogs.
What you need
Bread flour: Has a higher protein content compared to all-purpose flour, which promotes strong gluten development, resulting in fuller and plumper pretzel bites. You can use all-purpose in a pinch but do not substitute whole wheat flour.
Sourdough discard: Both active starter and discord will work for this recipe. If you don’t have a sourdough starter, just add 38 grams of flour and 38 grams of water to the recipe.
Pretzel salt: Optional but highly recommended. Pretzel salt is a large-grain salt that does not melt during baking, there’s no substitute for this as even flaky sea salt melts in the oven, feel free to leave this out if you don’t have any on hand.
See recipe card for detailed ingredient information.
How to Make Sourdough Discard Pretzel Bites
STEP 1: Make the dough
Bloom the yeast. Fold the dry ingredients in. Knead until the dough forms a cohesive mass. Knead the butter into the dough.
STEP 2: Build strength
Knead the dough for 5 to 10 minutes. Make sure the dough is totally smooth after kneading, this is an indication of strong gluten development.
STEP 3: Pre shape the dough
Divide the dough into 5 even portions and roll each into a tight ball. Place the dough balls on a plate, cover with plastic wrap and let the dough rest untouched for 15 minutes.
STEP 4: Shape
Take 1 portion of dough and roll it out into an 18-inch rope. Divide the rope into twelve 1½-inch segments.
Shaping Tips
- 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 the exterior of the dough to degrade, 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.
STEP 5: Prep
Place the shaped pretzel dough on a parchment-lined baking sheet and freeze for 15 minutes. Whisk the baking soda into hot water until dissolved. Drop the dough into the hot water, fish them out as soon as they float. Arrange the dough on a baking sheet spaced at least 1 inch apart. Top with pretzel salt, if using.
If your pretzel dough doesn’t float automatically, simply fish them out after 30 seconds.*
STEP 6: Bake
Bake at 425 F for 10 to 15 minutes or until deep golden brown. Toss the baked pretzel bites in melted butter.
Baker's Tips
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- 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 high 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.
Make Ahead Instructions
Storage Tips: Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.
Reheating Tips: Pretzel bites are best eaten fresh, but reheat beautifully in the oven or air fryer. Heat them at 350 F for 10 to 15 minutes or until warmed through.
Freezing Tips: Freeze the shaped pretzel dough before giving them a baking soda bath on a parchment-lined baking sheet for at least 1 hour. Transfer to a zip top bag or airtight container and store in the freezer for up to 3 months.
Baking from Frozen: Bake directly from frozen (don’t thaw). Dip the pretzels in a hot baking soda bath and bake in a 425 F oven for 15 to 20 minutes or until golden brown.
Recipe FAQs
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your pretzels, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 38 grams of all-purpose flour and 38 grams of water to your dough.
Your dough was probably over proofed. Remember that pretzel bites do not need rise times.
Absolutely! Just use your favorite plant-based milk and butter.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard 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
- 7 grams pretzel salt
- 56 grams unsalted butter melted
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
- Fold the dry ingredients in using a spatula or your hands until no traces of flour remain. Continue kneading with your hands until a cohesive dough forms.240 grams bread flour, 4 grams salt
- Knead the butter into the dough. The dough will gradually feel less greasy as the butter is absorbed.14 grams unsalted butter
- Strengthen the dough: Knead the dough for 5 to 10 minutes or until it's completely smooth. Gather it into a tight ball.
- Pre-shape the dough: Divide the dough into 5 even portions. Round the 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 18-inch rope. Divide the rope into 1½-inch segments.
- Transfer the dough on a large baking sheet in a single layer. Freeze the tray 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. As soon as the dough floats, fish them out and transfer them to a parchment-liked baking sheet.
- Arrange the dough on a baking sheet with at least an inch of space to allow them to puff up.
- Bake: Sprinkle pretzel salt on top of the dough. Bake for 10 to 15 minutes.7 grams pretzel salt
- Serve: Toss the baked pretzel bites in the melted butter until every piece is completely coated.56 grams unsalted butter
- 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
- Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
- 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.
Recipe Video
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
charleen says
When freezing the dough for later, you would freeze for one hour, then do the baking soda bath, then freeze in a ziplock bag until ready to use? Then you would do another baking soda bath in hot water before cooking? Just want to make usre sure i understand correctly before i just dive right in!! I'm making these this weekend, and want to freeze some for another day!!! Seems like a great afterschool snack!
Hannah Dela Cruz says
Hi Charleen! Thanks for your patience. I would skip the baking soda bath if you want to freeze these long term. You can freeze the shaped pretzel bites, then when you're ready to bake them give them a baking soda bath without defrosting.
Good luck!
Jane says
So good- made beer cheese dip and Bavarian sausages to go with. Didn’t have pretzel salt so used flaky salt. Turned out good!
Hannah Dela Cruz says
That sounds like such a great meal! Thank you for trying the recipe.