Simple pantry staples become something impressive with this recipe. Making your own pretzel bites from sourdough discard is easy, savory, and perfect when you want a break from sweets and breakfasts. These chewy, slightly tangy bites are one of my go-to snacks for game day, especially alongside wings and a warm cheese dip. They’re also extremely economical to make: a straightforward mix, a short rise, and a quick baking soda bath produce bakery-style results at home.
These pretzel bites are soft and chewy on the inside with the characteristic pretzel flavor from the baking soda bath. If you’ve never made pretzels before, don’t worry: the method is forgiving. Read through the ingredients and steps, prepare your equipment, and you’ll have 36 tasty bites that freeze well and reheat beautifully.
What You’ll Need
- Parchment paper: prevents sticking after the baking soda bath.
- Slotted spoon or spider strainer to remove bites from the water bath.
- Stand mixer with a dough hook (or be prepared to knead by hand).
Scaling up: You can double or triple this recipe if you’re feeding a crowd, but be aware the baking soda bath is time-consuming when you have many batches. If you do scale, work in organized batches and have enough baking sheets ready.
For the Dough
- 1 cup warm water (no hotter than 90°F / 32°C)
- ½ cup sourdough starter discard, unfed
- 2 tablespoons dark brown sugar
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons salt
- 3 ½ to 4 cups all-purpose flour
- 6 tablespoons salted butter, melted and divided
- 1 tablespoon coarse pretzel salt (coarse sea salt or flaky sea salt works)
For the Water Bath
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
Instructions
1. Mix the Base
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, sourdough discard, brown sugar, yeast, and salt. Stir to combine until the liquids are evenly mixed.
2. Add the Flour and Butter
Add 2 cups of the flour and mix briefly, then pour in 4 tablespoons of the melted butter and mix until incorporated. Swap to the dough hook and add the remaining flour gradually—about ½ cup at a time—mixing and scraping the bowl as needed until the dough pulls away from the sides.
The dough should be soft and slightly tacky; if it feels dry, you’ve added too much flour.
3. Knead Carefully
Knead on medium speed for 3–5 minutes until the dough is smooth and holds together. Avoid over-kneading, which can make the finished pretzels tough. If you’re kneading by hand, plan on 8–10 minutes of steady work.
4. Let it Rise
Form the dough into a ball and return it to the bowl. Cover with a clean towel or plastic wrap and let it rise in a warm spot for about 1½ hours, or until doubled in size.
5. Shape Your Pretzel Bites
Turn the risen dough onto a dry work surface and divide it into 12 equal portions. Roll each portion into a rope and cut each rope into three pieces to make 36 uniform bites. Place them on a parchment-lined baking sheet, leaving a little space between pieces.
6. The Baking Soda Boil
This step is essential for classic pretzel flavor and that chewy exterior. In a pot over medium heat, combine the 6 cups water, baking soda, and 1 tablespoon brown sugar and bring to a rolling boil. Work in batches so you don’t overcrowd the pot; boiling in small groups helps the bites puff properly.
Boil each batch for exactly 3 minutes, then use a slotted spoon to transfer the bites back to the parchment-lined baking sheet.
7. Butter, Salt, and Bake
Preheat the oven to 425°F (220°C). Brush each boiled pretzel bite with the remaining 2 tablespoons of melted butter and sprinkle with coarse pretzel salt. Bake for 8–12 minutes: 8 minutes yields a softer bite, 12 minutes gives a crisper exterior. Rotate the pan halfway through the bake to ensure even browning.
Storage Instructions
Store leftover pretzel bites in an airtight container at room temperature for a day or two, or refrigerate for up to a week. For longer storage, cool completely and freeze in a sealed bag for up to three months. To enjoy, thaw at room temperature or warm briefly in the microwave or oven.
Serving Ideas
A dipping sauce elevates these bites. A warm beer cheese is a classic pairing; a quick honey-mustard (equal parts honey, mayonnaise, and Dijon whisked together) is also excellent. Serve alongside other savory snacks or as an appetizer for gatherings.
These pretzel bites are a versatile snack—serve them warm with dipping sauces, alongside roasted wings, or as part of a party platter.
Troubleshooting and Help
Sticky dough usually means too much water or not enough flour. Add flour a tablespoon at a time and knead until the dough is smooth and only slightly tacky. It should not stick to your hands.
You can make this dough by hand. Mix the ingredients in a bowl, turn the dough onto a lightly floured surface, and knead for about 8–10 minutes until smooth and elastic.
Flat bites often result from a baking soda bath that wasn’t at a rolling boil, overcrowding the pot, or an oven that wasn’t fully preheated. Make sure the bath is boiling, work in small batches, and confirm the oven is at 425°F before baking.
Printable Recipe
Sourdough Discard Pretzel Bites
Equipment
- Stand mixer with paddle attachment and dough hook (or use hands)
- Parchment paper
- Pot for water bath
- Slotted spoon
- Pastry brush
Ingredients
Dough
- 1 cup warm water (no hotter than 90°F)
- ½ cup sourdough starter discard, unfed
- 2 tablespoons dark brown sugar
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons salt
- 3 ½–4 cups all-purpose flour
- 6 tablespoons salted butter, melted and divided
- 1 tablespoon coarse pretzel salt
Water bath
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
Instructions
- Mix everything except flour. Combine warm water, sourdough starter, brown sugar, yeast, and salt in the mixer bowl and stir.
- Add half the flour. Add 2 cups of flour and stir to combine.
- Add butter. Mix in 4 tablespoons of melted butter.
- Add remaining flour. Switch to the dough hook and add the rest of the flour ½ cup at a time until the dough pulls away from the bowl sides and is slightly tacky.
- Knead. Knead on medium for 3–5 minutes (8–10 minutes by hand) until smooth.
- Rise. Cover and let the dough rise for 1½ hours or until doubled.
- Divide. Turn out the dough and divide into 12 pieces. Roll each into ropes and cut into 3 pieces each for 36 bites. Place on parchment-lined baking sheets.
- Prep pot and oven. Bring water, baking soda, and brown sugar to a rolling boil. Preheat oven to 425°F.
- Boil. Boil bites in batches for 3 minutes each, remove with a slotted spoon, and return to the parchment-lined sheet.
- Top and bake. Brush with remaining melted butter, sprinkle coarse salt, and bake 8–12 minutes depending on desired crust.
Notes
Nutrition info provided per bite. Freeze cooled bites for up to three months for quick snacks later.
Nutrition
Carbohydrates: 12 g
Protein: 2 g
Fat: 2 g
Sodium: 339 mg