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.
Brittany says
can I make the dough then put it in fridge until I have time to make the pretzels
Hannah Dela Cruz says
I would shape the pretzel bites and freeze them instead. This will prevent the dough from becoming over proofed.
Sandra says
So delicious
Hannah Dela Cruz says
So happy you loved them!
Amy says
I made these for Superbowl and they were a huge hit. I am in CA and I'd like to overnight them to my son in NYC. Do you think I should do the butter step in the end or no? I was going to do them completely as you have them, let them cool, then pack up to ship overnight. Any thoughts?
Hannah Dela Cruz says
Hi Amy - I'm so happy the recipe worked well for you! It would probably work better if you skipped the butter bath. Your son could reheat them and do the butter bath once he receives the pretzels.
If you could ship them frozen they would probably even taste fresher. Let me know how it goes.
Heifi says
Great recipe…
Like everything I’ve made by you. They are fantastic. Thank you!
Hannah Dela Cruz says
I'm so glad you enjoyed them! Thank you for the great compliment!
Claire says
Just made a small batch, they're still warm from the oven. Absolutely delicious!! I didn't have pretzel salt, so used chunky Himalayan pink salt (it kinda worked, but definitely melted a bit). Thanks for the recipe! Will be making again tomorrow after I get pretzel salt!
Hannah Dela Cruz says
You'll love the pretzel salt! I think you'll really enjoy it!
Cathy says
Made a double batch of these today as written except skipped the butter coating after baking. They were delicious and went quickly! Pretzel salt was nowhere in. local stores so ordered it online - it does make a difference. Will definitely make these again. Thank you for a great discard recipe!
Hannah Dela Cruz says
So glad you loved them!
Amy says
I put the yeast in the milk and sugar and it's not doing anything. Do I need to warm the milk? The yeast is not expired. Not sure what's going on. I used almond milk instead of cow's milk. Is that the issue?
Hannah Dela Cruz says
Hi Amy - it should work out just fine. Sometimes the yeast doesn't bubble up in milk. As long as it smells yeasty and is not expired just go ahead with the recipe.
Stacey L says
Bad advice chef! It doesn’t work unless milk is warmed up. Do you really not know this?
Hannah Dela Cruz says
Cold milk will still work in this recipe. Fermentation is a biological process that slows down in cooler conditions but does not stop entirely unless exposed to extreme cold, milk kept in the fridge is usually closer to 37 to 40 F, which is not considered "extreme." The only temperature that would inhibit yeast function entirely is heat above 115°F, which can kill it.
In this particular recipe, using cold milk is actually beneficial, as it helps prevent over proofing. Over proofing can cause the pretzels to become wrinkled, lose their chew, and become soft and brioche-like rather than firm and chewy.
I encourage you to try the recipe as written before drawing conclusions. If you run into any issues, I’d be happy to help troubleshoot!
Ashley says
I love this recipe!! I’m making them for the super bowl for my boyfriend’s family tomorrow, they’re so excited. I was wondering if I could leave them in the freezer over night? Trying to prep early!
Hannah Dela Cruz says
Absolutely! You can do the baking soda bath straight from the freezer.
amanda r says
Hi!
I love this recipe and was wondering if i could swap out the milk and butter for dairy free alternatives?? my friend is vegan and i’d love to make these for her
Hannah Dela Cruz says
Absolutely! Even oil and water will work in a pinch. Let me know how it goes!
Alison says
Can I leave them in the freezer (like a few hours) and then bake for a crowd?
Hannah Dela Cruz says
Absolutely! Do the baking soda bath straight from the freezer before baking.
Michelle says
we love this recipe!! I just need to work on making my ropes. lol
Hannah Dela Cruz says
So glad you loved them! The ropes definitely take some practice. Let your dough rest for 5 to 10 minutes if it resists rolling out and remember to apply downward instead of outward pressure.
Amy Wood says
These bites are delicious! Very easy to make, even for me😂
Hannah Dela Cruz says
I am so thrilled that you loved them, Amy!
Shannon says
My family loves these? Do you think I could double the recipe?
Hannah Dela Cruz says
Absolutely! There is a 2X button on the recipe card that doubles all the ingredients for you.
Carla Berkenkemper says
Made these today. Followed the recipe as is except used low-fat milk. The pretzels are delicious and easy to make!
Hannah Dela Cruz says
So glad you loved it!
Bethany says
If you use active sourdough starter, do you still need to use the active-dry yeast?
Hannah Dela Cruz says
It depends. If you plan to use your active sourdough starter as the main leavener, you can skip the active-dry yeast. However, you'll need to extend the proofing time significantly, as the short proofing time in this recipe won't be sufficient. Without enough time, your pretzels may end up gummy. You may need to let your dough proof for 4 hours during bulk fermentation.
On the other hand, if you prefer to use your active starter along with active-dry yeast, you can follow the proofing times listed in the recipe without any adjustments.
Kimberly L Reckert says
How much active starter should be used if we dont plan on using active dry yeast?
Hannah Dela Cruz says
Use the same amount of sourdough starter as the sourdough discard in the recipe. Remember to adjust your fermentation times!