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Fresh sourdough discard pretzel bites cooling on a wire rack.

Sourdough Discard Pretzel Bites


  • Author: Lydia Grace
  • Total Time: 2 hours
  • Yield: 40 pretzel bites 1x

Ingredients

Scale
  • 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)

Instructions

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?

  • Prep Time: 15 minutes (active) + 1-2 hours (rising)
  • Cook Time: 20

Nutrition

  • Serving Size: Per Pretzel Bite
  • Calories: 30-40
  • Sugar: 0-1g
  • Sodium: 150-200mg
  • Fat: 0.5-1g
  • Saturated Fat: 0g
  • Carbohydrates: 6-8g
  • Protein: 1g
  • Cholesterol: 0-5mg