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?
★★★★★
Please leave a star rating and a comment. Your feedback helps me create more delicious sourdough recipes. I read and truly appreciate every message.
Don't forget to PIN this recipe on Pinterest to save it for later!
Thank you for your support!
Sourdough Discard Pretzel Bites Recipe
Equipment
This section may contain affiliate links
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.
Sue Ramaley says
After the baking soda bath, could you freeze them and cook at a later time when I have company? So I could bake them up fresh when company comes.
Hannah Dela Cruz says
You can definitelt make these ahead of time but freeze the dough after shaping and BEFORE the baking soda bath. Freeze them in a single layer in a baking sheet and transfer to a zip lock once they are frozen. Do the baking soda bath straight from the freezer and bake as instructed ❤️.
Courtney says
Does the milk need to be warm?
Hannah Dela Cruz says
Hi Courtney! I prefer not to warm the milk here as it causes the dough to rise too quickly and become overproofed. Remember if your dough proofs for too long your pretzels will resemble brioche and lose their chewiness.
Jen says
Spot on and simple to make! Less than an hour is true! Make room in your freezer for these little bites to rest-game changer. Great recipe. Sharing and making again!
Hannah Dela Cruz says
You're so welcome! I am glad you loved them!
Mackenzie says
Super easy to follow recipe (and I'm at the beginning of my sourdough journey)! My husband asks for these at least every other week 🙂
Hannah Dela Cruz says
Wow! Lucky hubby! Thanks for the feedback!
Beth says
Thank you so much for this recipe! It’s the first discard recipe I’ve tried and my family LOVES it. My husband said these pretzel bites are the best thing I’ve ever made! ❤️ Some of them ended up puffed like brioche, so I’ll keep working on that. Still delicious though!
Hannah Dela Cruz says
Puffy brioche bites have definitely happened in my kitchen! This usually happens when the dough proofs for too long.
Haleigh says
I have made these pretzels and they are super quick and easy to make. They also taste amazing!
If I were to make these in advance and freeze them (for a few days) do you think they would still turn out the same as making them the day of? I want to try making them ahead of time for an event.
Hannah Dela Cruz says
I'm so glad you love the recipe! Yes you can totally make these ahead. Shape the dough and freeze in a single layer on a parchment-lined baking sheet. Once frozen, transfer to a zip lock bag and bake as instructed. Do not do the baking soda dip until just before you're ready to bake.
Er says
These came out delicious!!!! thank you 🙂
Hannah Dela Cruz says
Thank you for trying this recipe out!
Brittany says
My husband is obsessed with these!! He tells everyone about how this is the best thing I’ve made with my sourdough starter “Doughby”. Do you think these would freeze well for an easy quick snack?
Hannah Dela Cruz says
I love Doughby!!! The dough will freeze really well, just freeze it after shaping the little bites and before you do the baking soda dip. Then dip and bake as instructed.
If you want to freeze the baked pretzel bites, don't salt them. Bake as instructed and skip the butter bath. Arrange them on a baking sheet with a little space so they don't get stuck to each other. Freeze - once they are frozen, transfer to a ziploc bag. Refresh them in the oven at 350 F until warmed through then do the butter bath.
Let me know if this works for you. So glad hubby loves them!
Mandy says
Your website isn’t allowing me to click on the US customary measurements. Do you have those conversions I could use?
Hannah Dela Cruz says
Hi Mandy! My team fixed this issue. Thanks for letting me know - the button should work fine now.
Kelly says
yes, I made these and they are delicious! Especially straight out of the oven! I like mine a little more sour, so next time I'm leaving out the brown sugar.
Hannah Dela Cruz says
So glad you enjoyed them!
Courtney says
Absolutely amazing! I didn’t have parchment paper, so I baked mine at 425° for 8 minutes on foil. Super soft, chewy & a big gut-healthy, probiotic filled hit for the kids!
Paige says
made these today and they are DELIGHTFUL. I did half cinnamon nutmeg and sugar coating and half normal. The instructions did well for me, but due to temp in my area had to do a longer rise time. Quick, easy and delicious
Hannah Dela Cruz says
So thrilled that you love the recipe! Thank you!
Kennedy says
Super simple and easy to make! My first time making pretzels and I will definitely keep using this recipe! 🥨
Hannah Dela Cruz says
So glad you loved it!
Sarah says
These were so easy. I used my stand mixer rather then mixing with my hands.
Cyndiann says
Fantastic recipe! Best I've ever tried and taste better than store bought! I did half with salt and half cinnamon sugar and my husband and kids keep asking fir it!!! Detailed instructions and very easy to follow!
Hannah Dela Cruz says
Thank you so much for the feedback! I'm so glad your family loved it.
Lyla Ellis says
These are the best pretzel bites I have ever made. They are the easiest recipe that I have made for pretzels and I have tried many. I highly recommend making these!
Hannah Dela Cruz says
Thank you for trying them out! So thrilled that you love them.
Christie Riley says
Can I use my stand mixer for kneading? If so, how long do I knead with mixer?
Hannah Dela Cruz says
Absolutely. I don't use a mixer, so I can't give exact timings. But, I would knead it until the dough no longer clings to the sides of the bowl.
sondra says
Do you use cold milk or warm milk ?
Hannah Dela Cruz says
I've used both warm and cold milk. Both will work, just make sure it's not too hot (above 115 F).
Tangee says
These are fantastic. I have one question could I use water instead of milk?
Hannah Dela Cruz says
Absolutely!