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.
Stefanie says
Hi there, I found your recipe today and I’m making them for tomorrow but I don’t have the pretzel salt. Would pink Himalayan sea salt work? 😬
Hannah Dela Cruz says
Hi Stefanie! Himalayan pink salt would add saltiness, but it will melt as it bakes so you won't get the solid salt crystals you want for a pretzel. You can still use it but the results will be different.
Jen says
I've made this recipe twice now. I doubled the recipe today, it's a crowd pleaser! Thank you so much for your discard recipes. They're easy and delicious!
Hannah Dela Cruz says
So glad you loved the recipe!
Juliana says
Easy to follow and delicious. I just had to increase bake time to 28 minutes to get that signature pretzel look 🙂
Hannah Dela Cruz says
So happy you loved these!
KW says
Can this dough be frozen for a couple days until I’m ready to bake?
Hannah Dela Cruz says
Absolutely! Freeze the shaped pretzel bites in a single layer on a parchment-lined baking sheet. You can transfer to a ziplock after they are frozen. No need to defrost, you can do the baking soda bath and bake them straight from the freezer.
Lindsay says
Have you tried skipping the last few steps and turning these into pretzel rolls instead? Curious to know what your recommended cook time on something bigger would be! I’m going to try it tonight to see if I can make something work!!! 😆
Hannah Dela Cruz says
It would totally work! Just shape them into buns. I'd think 15 to 20 minutes would be a good estimate for bake time.
Dominika says
Hi! Do I need to freeze them for 15 min before boiling or can this step be skipped? My freezer doesn’t have this kind of capacity…
Hannah Dela Cruz says
It's certainly not a requirement! But, makes it much easier to dip them in the water bath.
Bella Anglikowski says
Hi! I was wondering how many bites are in one serving! I see that 1 serving is 27 calories but would love to know about how many is 1 serving (just one pretzel bite?)? Thanks!
Hannah Dela Cruz says
Yes - 1 serving is 1 bite.
Susie says
I was wondering if you've tried freezing these after they baked? Maybe not rolling them in butter but freezing them after they've cooled? I'm thinking of making multiple batches.
Hannah Dela Cruz says
I've never tried this, I usually prefer to freeze them after they are shaped (before they are baked) so they always taste fresh. If I were to try, I would freeze them once they are cooled in a single layer on a parchment-lined baking sheet. Once they are totally frozen then transfer to a ziplock bag. Reheat in the over or air fryer.
Let me know how it goes if you try!
Jana says
Hellooo! I love this, it came put perfect!
I wonder if there is a way to make this without the sourdough starter discard because my grandma wants to make it but she does not have a starter and we live far away so i cant give her some of mine
Hannah Dela Cruz says
Hi Jana! Thanks for sharing the recipe with your grandmother. I'm thrilled she wants to try it. I added a note in the ingredients section about how to make it without sourdough.
Karen says
Getting ready to make these, but one question- Does the milk need to be warmed for the yeast to bloom?
Hannah Dela Cruz says
I don't usually warm my milk for this!
Tiffany says
These were amazing! Every person in my family gobbled them up and NONE are left. I would highly recommend this recipe.
Hannah Dela Cruz says
Thank you so much for your feedback! I'm so glad you and your family loved them!
Jennifer says
Easy to make and so delicious. Tasted better than any stadium pretzel.
Hannah Dela Cruz says
What a compliment, so happy to hear that you loved them!
Kara says
Truly fantastic, even if I didn't get them kneaded quite long enough, and 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.
Hannah Dela Cruz says
Thank you so much for your feedback! I am so thrilled that you loved this recipe.
Lauren Gardiner says
These are incredible!!
Lauren says
These look delicious and a perfect Super Bowl snack! I’m down a hand right now- Could the kneading be done in a stand mixer with bread hook instead of by hand?
Hannah Dela Cruz says
Absolutely! They would probably turn out much better that way. Simply mix all the ingredients together except the butter using a dough hook. Once the dough forms a cohesive mass, add the butter in and continue mixing until it's absorbed and the dough looks smooth and pliable (about 5 minutes). Then proceed with the recipe as directed.
Ellianna says
I made these for the Super bowl today and used my stand mixer dough hook to knead! They were perfect! This is a great recipe 🙂
Hannah Dela Cruz says
So glad you loved them!
Amelia says
melted butter? softened butter? the recipe does not specify.
Hannah Dela Cruz says
Hi Amelia! Thanks so much for your question - it helped me improve and refine the recipe!
Rebekah says
Could these be made ahead a few hours? If so do you have a recommendation on how to reheat?
Hannah Dela Cruz says
Hi Rebekah! Make ahead instructions within the post include all my recommendations for making these in advance.
Candace says
Hello!! Making this today 🙂 if I use active starter should I withhold the yeast?
Thanks!!
Hannah Dela Cruz says
Hi! Using only active sourdough starter will change the timings of the recipe. As it's written, you don't need to let the dough proof because commercial yeast is so efficient at fermentation. Since sourdough starter ferments dough at a much slower rate you'll need to make sure your dough is rising so you should let it proof for a few hours.
If you're confident in your abilities to time fermentation definitely go for it! Otherwise, I would try out the recipe as is.