Freshly baked sourdough discard pretzel bites with dipping sauces.

Okay, folks, let’s talk about sourdough discard pretzel bites. You know, those magical, chewy, salty little nuggets of joy that you just can’t stop eating once you start? If you’ve got a jar of sourdough discard sitting in your fridge, or if you’ve ever been on the verge of tossing it (shame on you, by the way), then I’ve got news for you: These pretzel bites will change your snack game forever. There’s no way you’ll ever look at sourdough discard the same after this.

I’ll admit it – a couple of years ago, I had no clue what to do with sourdough discard. I used to toss it like it was nobody’s business, thinking it was just some extra dough sludge that didn’t deserve another thought. But during the sourdough baking craze of 2020 (remember when everyone suddenly became a home baker?!) I started wondering what else I could whip up with that tangy, fermented treasure. Enter sourdough discard pretzel bites – and boy, oh boy, life has not been the same since.

Why You’ll Love This Recipe

First things first, these pretzel bites are ridiculously easy to make. And if you’re a fan of salty snacks with that homemade vibe, this recipe is going to blow your mind. Here’s why I think you’ll fall head over heels for it:

It’s an awesome way to repurpose sourdough discard instead of throwing it away. Seriously, let’s stop wasting food when we can turn it into something this good!
These pretzel bites bring that perfect balance of soft, chewy insides and golden, slightly crisp outsides. Pair them with mustard, cheese dip, or even just a sprinkle of flaky salt, and you’ve got a winner.
They’re super customizable! Dip them, flavor them, go wild with your favorite toppings—I’m looking at you, everything bagel seasoning.

Sound good? Trust me, once you try these, you’ll be hooked.

What You’ll Need to Make Sourdough Discard Pretzel Bites

Before we dive into the nitty-gritty, let’s gather everything you’ll need. Here’s the beauty of it—no fancy equipment or unusual ingredients.

Ingredients

These quantities should serve four snack-hungry people or two very hungry people. Adjust if needed!

1 cup sourdough discard (straight from the fridge works perfectly!)
1 ¾ cups all-purpose flour (plus extra for dusting)
½ teaspoon salt
1 teaspoon granulated sugar
½ cup warm water (about 90°F – it should feel just slightly warm to the touch)
1 packet active dry yeast (or 2 ¼ teaspoons)
2 tablespoons unsalted butter (melted, for brushing)
3 tablespoons baking soda (for the water bath)
Coarse salt (like sea salt or pretzel salt, for topping)

Tools You’ll Need

A medium-sized mixing bowl
A large pot (for boiling the pretzels—don’t skip this part!)
A baking sheet lined with parchment paper
A kitchen scale (optional, but so worth it for accurate measurements!)
A slotted spoon or spider tool (to remove the pretzels from the pot)
A pastry brush

How to Turn That Sourdough Discard Into Pretzel Bites

Boiling sourdough discard pretzel dough in a pot.

Sure, there are a few steps to this process, but don’t worry. It’s more straightforward than it looks, and the payoff? So freaking good.

1. Make The Dough

Start by combining the warm water, yeast, and sugar in a mixing bowl. Let the yeast proof for about five-ish minutes, until it’s nice and foamy. This step always feels kind of like a science experiment to me, and I love it every time.

Next, stir your sourdough discard into the yeast mixture, along with the salt. Gradually add the flour and mix until a sticky dough forms. Don’t panic if it feels too wet at this stage—it just means you’re off to a good start. Knead that dough for about 5 minutes (you can do this by hand or with a stand mixer if you’re feeling lazy—I’ve done both, and they work great).

2. Let It Rest

Pop your dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1–2 hours. You’re looking for it to double in size. On lazy Sundays, I basically plop it on the counter and go binge something on Netflix while I wait.

3. Prepping For The Water Bath

Here comes the fun part! Once the dough has risen, punch it down (yes, literally—just give it a light punch) and divide it into about 20 bite-sized pieces. Bring a large pot of water to a boil, and add your baking soda—it’ll fizz a bit, so don’t freak out. This step gives your pretzels their iconic chewy texture, so don’t skip it.

4. Boil The Pretzels

Toss the dough pieces into the boiling water, a few at a time. Let them float for about 30 seconds before scooping them out and placing them on your parchment-lined baking sheet. This where they start to look promising—trust the process!

5. Brush and Bake

Brush the boiled pretzels with melted butter and sprinkle them with coarse salt. Bake at 425°F for around 12–15 minutes, until they’re gorgeously golden brown.

6. Snack Time!

Let those babies cool down just a bit (unless you’re like me and end up burning your mouth because you couldn’t wait), then serve them up with your favorite dips. Cheese sauce, anyone?

Tips For The Best Sourdough Discard Pretzel Bites

Sourdough discard pretzel bites served with dips on a wooden platter.

Batch Bake: These freeze fantastically, so it’s worth making extra for a rainy day. Just pop them in the oven to reheat, and boom—instant snack.
Toppings Galore: Experiment with garlic powder, cinnamon sugar, sesame seeds, or whatever your heart desires. I’ve thrown shredded cheese on mine a couple of times, and nobody’s complained yet.
Timing Hack: If you’re short on time, you can let the dough rise overnight in the fridge. The flavor deepens even more!

FAQs

Q: Can I use whole wheat flour instead of all-purpose?

Sure thing, though the texture will change slightly. You might end up with denser bites, but they’ll still taste amazing.

Q: How long will these keep once baked?

Honestly, they never last long enough in my house to find out—but if you want to store them, they’re good for about two days in an airtight container.

Q: Do I have to do the baking soda bath?

Yes, friend. If you skip the water bath, you’re ditching the chewy texture—and that’s the whole point of a pretzel, isn’t it?

Q: What’s the ideal dip for these pretzel bites?

Anything, really. Cheddar cheese sauce, honey mustard, or even spicy marinara will knock your socks off.

A Final Thought

If you’re still tossing your sourdough discard without a care, stop it right now! These sourdough discard pretzel bites are proof that something as simple as “leftover dough” can turn snack time into a mini feast. They’re addictive, easy to make, and just plain fun. So, next time you’re baking bread, save that discard and whip these up instead. I promise, your taste buds will thank you.