Sourdough Discard Pretzel Bites

Pretzel lovers unite! You are going to love these sourdough discard pretzel bites! They make such a fun savory snack, game day treat or even a unique dish to serve at potlucks or a casual brunch.

These easy sourdough pretzel bites recipe will give you small, pretzel balls with a soft, golden crust and chewy texture, just like traditional pretzels, only with a tangy sourdough flavor. You could choose to make these with sourdough discard or active, bubbly sourdough starter (you’ll find notes for each in the recipe card).

Why You’ll Love This Recipe!

Just Like Soft Pretzels … But Bite Sized – there’s just something about “mini” or bite sized snacks that make them taste just a little bit better than the original, right? These bite sized pretzels make the perfect snack for any occasion!

No Pretzel Shaping – if you don’t like shaping sourdough pretzels because you just can’t get the twist right, then these sourdough discard pretzel bites are for you! No ropes, no twisting, no knots – just an easy little ball to shape.

Use Either All Purpose Flour or Bread Flour – You can choose which flour you use for these. As it’s a really low hydration dough, it really won’t make too much difference, which ever substitute you use.

If you love all things sourdough snacks, then make sure you check out these sourdough ham and cheese pinwheels, sourdough pizza rolls and easy 2 ingredient sourdough discard crackers!

Ingredients

• Sourdough Discard – Sourdough discard is the unfed portion of your sourdough starter that is removed before you add fresh flour and water. Once your sourdough starter is at least 7 days old, you can use the sourdough discard in lots of different sourdough discard recipes. It’s very versatile and adds a deeper flavor to many baked goods, breads, sauces and cakes. You can of course use active starter if you prefer and skip the yeast.
• Water – I’ve used water in the dough itself, as well as 2L of water for boiling the sourdough discard pretzel bites before baking.
• Sugar
• Yeast – I’ve instant yeast to create this recipe, it doesn’t need to be bloomed in water and can be added straight from the packet or jar. 
• Bread Flour – I have used Bread Flour to create this recipe. You could use all purpose flour if you like. Being a low hydration dough, it won’t really make any difference to the dough. You may end up with a slightly less chewy crust and crumb texture using all purpose flour.
• Salt – you’ll need salt for the dough and flaky sea salt for sprinkling on top before baking.
• Egg – you’ll need one egg plus 20g of water for egg washing the bites before baking.
• Baking Soda – this is added to the water before boiling your pretzel bites.

How To Make Sourdough Discard Pretzel Bites

This easy sourdough discard recipe is based on my original sourdough pretzels recipe which uses active sourdough starter to create soft sourdough pretzels. You might also like these sourdough pretzel buns!

I’ve subbed sourdough discard and yeast for the active sourdough starter, which shortens the rise time on these and means you can enjoy them just a little bit quicker! I’ve used instant yeast but you can also use active dry yeast. Just make sure that you add the active dry yeast into the water with the sourdough discard to ensure it activates properly.

Grab your kitchen scale and let’s get baking!

Mixing & Kneading The Dough

I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer (using the dough hook attachment on low speed). If you don’t have a stand mixer, you can still make these by hand (I’ve done it many times by hand, it will just take a bit of work to knead the dough – make sure you read my notes for this).

Add sourdough discard, water, yeast, bread flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough. Using warm water will help your dough to rise more quickly.

Knead the dough (you’ll need to use a dough hook for stand mixers) for around 5 to 10 minutes until it is smooth and supple. Be sure to give your stand mixer a break every few minutes so it doesn’t over heat. This is a stiff dough (much like sandwich bread dough) so it won’t be super elastic, however it should be smooth and not sticky.

Let It Rise

Once the dough is sufficiently kneaded, you’ll need to allow it to rise, covered with plastic wrap, at room temperature. You want the dough to double and be puffy and soft. As we are using added yeast, this won’t take too long, but it is a low hydration dough so give it a little extra time than normal. If your kitchen runs a little cold, you might want to find a warm place for the dough to rise.

Shape and Bake the Pretzel Bites!

Once the dough has risen, divide it into small portions (about 20–30 grams each) and shape each into a tight ball. Place the dough balls onto a parchment-lined baking sheet, cover, and let them puff up.

Pop the tray in the freezer for 15 minutes to make boiling easier, then bring a large pot of water with 60 g baking soda to a boil and preheat your oven to 200°C/390°F. Boil 10–12 bites at a time for about 30 seconds until they float, remove with a slotted spoon, and return them to the tray.

Brush with egg wash, sprinkle with salt or seeds, and bake for 15–20 minutes until golden brown. Let cool, then enjoy with beer cheese dip or mustard relish.

Flavor Variations

There are so many different ways you can enjoy these sourdough discard pretzel bites! Honestly, every time I make these, I usually take half the dough and create a new flavor combination for my family to try. Here are some of the flavor combinations and variations that we love to enjoy:

• Cinnamon Sugar Sourdough Pretzel Bites – Once the sourdough discard pretzel bites are baked, remove from the oven and toss in melted butter (salted or unsalted butter) and then into a cinnamon sugar mixture. They’re just like cinnamon donuts, but with a better chewier texture. They pair really well this strawberry cheesecake dip.
• Jalapeño Cheddar Sourdough Pretzel Bites – To turn these sourdough discard pretzels into something truly special, add 40g of diced, pickled jalapeños and 100g of shredded cheddar cheese when you knead the dough. For a little extra spice, you can also add a slice of pickled jalapeño to each pretzel bite once you’ve egg washed them and right before you place them into the oven.
• Garlic & Herb Sourdough Pretzel Bites – Dip warm, baked sourdough pretzel bites into melted garlic butter and sprinkle with fresh chopped parsley for a herb and garlic flavor twist. Serve these with white pizza sauce or my homemade pizza sauce for an elevated dipping experience.

How To Store + Freeze

These sourdough discard pretzel bites are best enjoyed freshly baked, right out of the oven. They will stay fresh for around 12 hours, after that they will start to become stale. You could refresh them in the oven though, just warm them on a low heat.

They do freeze really well. Once baked and cooled, snap freeze them on a baking tray and then place them into a ziplock bag or airtight container and freeze for up to 2 months. When you are ready to use them, thaw at room temperature and then gently warm them in a moderate oven when you’re ready to eat them. I don’t recommend freezing the beer cheese dip as it tends to change the texture. I make this fresh when we want to use it (although it will last for up to 3 days in the fridge).

Frequently Asked Questions

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