Sourdough Discard Pretzel Bites

If you are looking for soft, chewy pretzel goodness in bitesized form, you will love these sourdough discard pretzel bites!

I used to work at a pretzel shop when I was a teenager, and let me tell you, I loved it! There was something so satisfying about shaping those big soft pretzels and cutting the dough into perfectly poppable pretzel bites.

We had all kinds of seasonings and dipping sauces (spicy cheese sauce, cinnamon sugar pretzel bites, garlic pretzels), and the salty, buttery smell that filled the shop is one of those things I’ll never forget (mostly because I went home smelling like a pretzel at the end of every shift).

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Back then, we worked with frozen dough (no stand mixers or sourdough starters in sight), but that job is what sparked my obsession with pretzels. Fast forward a few years, and here I am making sourdough discard pretzel bites from scratch in my own kitchen. And honestly? It’s the best way to enjoy fresh, warm pretzels without having to visit a specialty shop or mall stand.

Even more fun? I actually met my husband while working that pretzel job! So yeah, these soft sourdough pretzel bites are extra special around here! Loaded with flavor, golden brown, chewy, and surprisingly easy to make.

Whether you’re a seasoned sourdough baker or just looking for a particularly kid-friendly recipe to use up some discard, this one’s a total win!

Why You’ll Love This Recipe

If you’re a pretzel lover, these sourdough discard pretzel bites are an absolute game-changer. Not only do they turn your sourdough discard into a delicious snack, but they’re soft, chewy, and perfectly golden brown every time.

Using both instant or active dry yeast and sourdough starter gives the dough a wonderful rise and that signature tangy flavor that makes these bites truly special. Plus, making them from scratch means you get to customize the toppings, from course salt to cinnamon sugar or even your favorite bagel seasoning.

They’re also incredibly kid-friendly and perfect for family baking days. You can whip up a batch using simple pantry ingredients, and they come together faster than you’d think, especially with a stand mixer and dough hook attachment. Whether it’s for game day, after-school snacks, or party appetizers, these pretzel bites hit all the right notes.

And let’s be honest, homemade pretzel bites that taste better than anything from a specialty shop? That’s a win in my book!

Ingredients You’ll Need For Sourdough Discard Pretzel Bites

• Warm water: lukewarm (about 100°F/38°C) to help activate the yeast
• Active dry yeast or instant yeast: this recipe uses one standard packet for perfect rise and texture
• Granulated Sugar: helps feed the yeast and adds a touch of sweetness
• Salt: balances flavor and enhances the dough
• Unsalted butter, melted: adds richness and softness to the pretzel bites (you can also use plant-based butter as a substitute)
• All-purpose flour: the main structure for the dough, plus a little extra for dusting your work surface
• Sourdough discard: fresh discard will give you a milder flavor, while discard that’s older will add a more classic sour taste (I prefer to use discard that’s a day or two old)
• Coarse salt or pretzel salt: classic topping for that perfect salty crunch
• Optional toppings: cinnamon sugar, bagel seasoning, or your favorite flavorings for variety
• Melted butter for brushing: optional but highly recommended for a golden, shiny finish

How to Make Sourdough Discard Pretzel Bites

Step 1: Make the dough

Start by mixing warm water, yeast, and sugar in the bowl of your stand mixer fitted with the dough hook attachment. If you don’t have a stand mixer, use a large mixing bowl and stir with a whisk or silicone spatula. Let this mixture sit for about 5 minutes until it’s bubbly and foamy on top.

Next, add your sourdough discard along with salt, melted butter, and 4 cups of flour to the yeast mixture. Mix on low speed for 2 minute, scraping down the sides of the bowl if needed. If the dough still feels super sticky, add 1 tablespoon of flour at a time and mix for another minute. If the dough feels really dry, add 1 teaspoons of water and mix for another minute.

Step 2: Knead the dough

Keep the dough in your mixer, and knead for 5 full minutes. If kneading by hand, turn your dough out onto a lightly floured surface and knead for 5 minutes. If the dough gets sticky while kneading, sprinkle just a teaspoon of flour at a time on the dough or surface to keep it manageable. But be careful not to add too much flour. The dough should stay soft and slightly tacky.

You’ll know the dough is ready when it slowly springs back after you poke it with your finger.

Keeping your dough in your bowl, cover the dough with a towel or plastic wrap and let it rest for 15 to 30 minutes.

Step 3: Prepare for baking

Preheat your oven to 400°F (204°C). Line two baking sheets with silicone baking mats or parchment paper. Silicone mats are best for preventing sticking, but if you’re using parchment paper, make sure to grease it well with butter or nonstick spray. Otherwise, the pretzel bites will stick after boiling.

Step 4: Shape the pretzel bites

Cut the dough into 6 roughly equal pieces (no need to be exact). Lightly dust your work surface with flour, but only a little, since a slightly tacky surface actually helps with rolling. Roll each piece into a long rope, about 20 inches long. If the dough resists and keeps shrinking back, cover it and let it rest for 10 minutes so the gluten can relax, then continue rolling.

Cut each rope into 1.5 to 2-inch pieces to create your bite-sized pretzels. I like to use my bench scraper for this step. You can also use a pizza cutter or sharp knife.

Step 5: Baking soda bath

In a large pot, bring water mixed with baking soda to a boil. Working in batches, carefully drop 5 to 10 pretzel bites into the boiling water and let them cook for just 10 to 15 seconds. Be careful not to boil them longer, otherwise, the pretzels can develop a metallic taste.

Using a slotted spoon, remove the pretzel bites and give them a gentle shake to get rid of excess water. Place them on your prepared baking sheets. If you’re using coarse salt, sprinkle it on while the bites are still a little wet so it sticks. If you’re going for cinnamon sugar instead, leave them plain here.

Important tip: Don’t forget to butter your parchment paper or use silicone mats, otherwise, the pretzel bites will stick after their baking soda bath!

Step 6: Bake

Pop the pretzels into the oven and bake for about 15 minutes or until they turn a gorgeous golden brown.

While They Bake… Let’s Build a Pretzel Bite Party!

While the pretzel bites are baking to golden brown perfection, it’s the perfect time to prep your spread! I like to turn mine into a full-on pretzel bite bar. Sweet, savory, and everything in between.

Here’s what I usually set out:

• A bowl of melted butter for tossing the bites right out of the oven. I like to set a small strainer right into the bowl of butter and toss the hot pretzel bites in there. It lets the butter drip off nicely, gives an even coat, and makes it easy to lift them out without getting too messy!
• Cinnamon sugar mix for a sweet finish.
• A quick powdered sugar glaze (see below for recipe).
• Garlic powder and everything bagel seasoning for a savory twist.
• A few favorite dips like pizza sauce, spicy mustard, or cheese dip.

Pretzel bites are a total blank canvas, and the toppings and dips are half the fun. Especially if you’re sharing with family or hosting. Trust me, once you start tossing and dipping, it’s hard to stop!

Step 7: Serve & store

Enjoy these soft sourdough pretzel bites warm! Store leftovers in an airtight container at room temperature for up to 2 days. They might lose a bit of their softness over time, but a quick reheat in the microwave or oven brings them right back.

Expert Baking Tips

• Use a stand mixer with a dough hook attachment if possible. It makes kneading the dough much easier and helps develop that perfect chewy texture.
• When rolling out your dough ropes, don’t over-flour your surface, a light dusting is all you need. A little stickiness actually helps keep the dough pliable.
• If your dough is shrinking back while you try to shape it, cover it with a towel and let it rest for 10 minutes. This helps relax the gluten, making rolling much smoother.
• Boil your pretzel bites for only 10-15 seconds. Any longer and you risk a metallic taste from the baking soda bath.
• After boiling, shake off excess water well. Then place bites on buttered parchment paper or silicone mats to prevent sticking.
• Brush your pretzel bites with melted butter after baking for a golden, glossy finish and extra flavor.
• Experiment with toppings! Coarse salt is classic, but cinnamon sugar or bagel seasoning bring fun twists to your pretzel bites.
• Use a kitchen scale for the best results in measuring your flour and ingredients. It helps keep dough consistency just right.

Why Do You Need to Use Yeast with Sourdough Discard?

While sourdough discard contains natural wild yeast, it’s often not active enough on its own to give your pretzel dough the rise and chewy texture you want. Adding a bit of active dry yeast ensures a reliable, quick rise and helps achieve that signature soft, golden brown crust.

The combination of commercial yeast with your sourdough discard brings the best of both worlds. You get that classic, tangy flavor from the discard plus the dependable leavening power of yeast. This mix is perfect for a particularly kid-friendly recipe because it’s easier and faster than relying on discard alone.

How to Serve Sourdough Discard Pretzel Bites

These soft sourdough discard pretzel bites are the perfect snack for any time of day! Serve them warm, fresh out of the oven, brushed with melted butter and sprinkled with course salt or your favorite seasoning. They’re delicious on their own, but don’t stop there! Pair them with your go-to dips like spicy cheese sauce, tangy mustard, or pizza sauce.

If you’re in the mood for something a little sweeter, you can easily turn these pretzel bites into cinnamon sugar treats. When cooking, don’t add course salt. Instead leave them plain for cooking. Right after baking, brush them generously with melted butter, then toss them in a mix of cinnamon and sugar. For an extra indulgent touch, drizzle on a simple sweet glaze.

Cinnamon And SugaR

• ½ cup granulated sugar (100g)
• 1 tablespoon ground cinnamon

Sweet Glaze

• 2 cups powdered sugar (240g)
• 2 tablespoons butter melted (29g)
• 1 teaspoon vanilla extract
• 3-4 tablespoons milk (dairy or non-dairy) (45ml-60ml)

Storing Sourdough Discard Pretzel Bites

These sourdough discard pretzel bites are at their absolute best when served fresh and warm right out of the oven. The warm, golden brown, chewy perfection just can’t be beat!

If you have leftovers (though I doubt you will!), store your sourdough discard pretzel bites in an airtight container at room temperature. They’ll stay fresh and soft for up to 2 days.

To enjoy them the next day, just pop the pretzel bites in the microwave for a few seconds or reheat in the oven at 350°F (177°C) for about 5 minutes to bring back that fresh-baked softness and warmth. Avoid storing them in the fridge, as it can dry them out and make them lose their chewy texture.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!