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If you’ve been baking sourdough bread, you know the pain of tossing out perfectly good discard during feeding time. After months of watching my precious starter go to waste, I started looking for creative ways to use up those leftovers. That’s when these sourdough discard pretzel bites came into my life, and they’ve been a game-changer in my kitchen.
These little bites are everything you want in a homemade snack: they’re easy to make, cost almost nothing (since you’re using what you’d normally throw away), and taste just like the fresh pretzels you’d get at the mall – but better because they’re homemade.
Why You’ll Love These Pretzel Bites
- Zero-waste baking – These pretzel bites give new life to your sourdough discard, making them a perfect way to use up leftover starter instead of throwing it away.
- Quick results – Unlike traditional sourdough recipes that take days, these pretzel bites are ready in under an hour – perfect for when you’re craving something fresh from the oven.
- Customizable snack – You can serve them with different dips, add various toppings, or even stuff them with cheese – making them perfect for parties, game days, or afternoon snacks.
- Beginner-friendly – The straightforward process and simple ingredients make this recipe approachable even if you’re new to baking with sourdough discard.
What Kind of Sourdough Starter Should I Use?
The beauty of this recipe is that it works with any type of sourdough discard – whether it’s fresh from a recent feeding or has been hanging out in your fridge for a while. Your starter doesn’t need to be at its peak activity since we’re also using commercial yeast in this recipe. Most bakers keep their starters at 100% hydration (equal parts flour and water), but don’t worry if yours is a bit different – this recipe is pretty forgiving. Just make sure your discard isn’t too old or showing any signs of mold, and give it a quick stir before measuring to ensure it’s well mixed.
Options for Substitutions
Let’s talk about what you can swap in this pretzel bite recipe, though keep in mind some ingredients are key for that classic pretzel taste:
- Sourdough starter: While the sourdough starter adds nice flavor, you can skip it if you don’t have any. Just add an extra 75g of bread flour and 75g of milk to make up for it.
- Bread flour: All-purpose flour can work here, but your pretzels won’t be quite as chewy. If using all-purpose, reduce the liquid by about 15g since it doesn’t absorb as much water as bread flour.
- Whole milk: Any milk works here – 2%, almond, oat, or soy milk are all good options. Just make sure it’s not flavored!
- Brown sugar: White sugar works fine too. You can even use honey – just use about 18g instead of the 25g of brown sugar.
- Pretzel salt: While pretzel salt gives you that classic look, coarse sea salt or kosher salt will work in a pinch. Don’t use regular table salt – it’s too fine and will dissolve.
- Baking soda: This is a must-have – it creates that brown, chewy pretzel crust and can’t be substituted. Don’t skip this!
Watch Out for These Mistakes While Baking
The biggest challenge when making pretzel bites is getting that signature chewy exterior – skipping or rushing the baking soda bath will result in regular bread bites instead of true pretzels, so make sure to boil them for 20-30 seconds per batch.
Temperature control is crucial – if your water for the baking soda bath is too hot (above 180°F), it can make your pretzel bites deflate and become dense, while water that’s too cool won’t create that distinctive pretzel crust.
When working with sourdough discard, make sure it’s at room temperature before mixing it into your dough, as cold starter can slow down the yeast activity and lead to longer rising times.
For the best texture, avoid overworking the dough during shaping – a gentle touch will help maintain those air pockets that make pretzel bites light and fluffy on the inside, and don’t forget to score the tops slightly before baking to help them expand properly.
What to Serve With Pretzel Bites?
These soft pretzel bites are begging to be dunked in some tasty dips! A warm cheese sauce is the classic choice – think stadium-style nacho cheese or a homemade beer cheese dip that really brings out the sourdough flavor. For a change of pace, honey mustard or whole grain mustard adds a nice tangy kick that works perfectly with the salty pretzel coating. I also like serving these with a side of marinara sauce for an Italian twist, or ranch dressing if you’re feeding a crowd who loves their ranch with everything. These make a great game day snack alongside other finger foods like wings or sliders!
Storage Instructions
Keep Fresh: These pretzel bites are best enjoyed fresh from the oven, but you can keep them in an airtight container at room temperature for up to 2 days. Just know they might lose a bit of their initial chewiness, but they’re still really good!
Freeze: Good news – these little guys freeze really well! Once they’re completely cool, pop them in a freezer bag or container and they’ll keep for up to 3 months. It’s like having a stash of ready-to-eat pretzels whenever the craving hits!
Warm Up: To bring back that fresh-baked taste, warm your pretzel bites in the oven at 350°F for about 5 minutes, or until they’re heated through. If they’re frozen, no need to thaw first – just add a few extra minutes to the warming time. A quick zap in the microwave works too, but they might not be as crispy on the outside.
| Preparation Time | 30-45 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 40-50 g
- Fat: 100-120 g
- Carbohydrates: 220-250 g
Ingredients
- 7 grams dry yeast
- 150 grams whole milk (or plant-based alternative)
- 25 grams brown sugar
- 75 grams leftover sourdough starter
- 240 grams bread flour
- 4 grams salt
- 14 grams softened unsalted butter
- 452 grams warm water
- 10 grams baking soda
- 7 grams pretzel salt
- 56 grams melted unsalted butter
Step 1: Bloom the Yeast
Begin by whisking the yeast into the milk and sugar in a mixing bowl.
Cover the mixture with plastic wrap and let the yeast activate for at least 10 minutes or until it becomes foamy and fragrant.
This is the sign that your yeast is alive and ready to work its magic.
Step 2: Make and Strengthen the Dough
Whisk the sourdough discard into the activated yeast mixture.
Gradually fold in the dry ingredients using a spatula or your hands until no traces of flour remain.
Knead the butter into the dough until it feels less greasy and the butter is fully absorbed.
Continue kneading the dough for 5 to 10 minutes until it becomes smooth and cohesive.
Shape it into a tight ball to strengthen it further.
Step 3: Pre-shape and Rest the Dough
Divide the dough into 5 even portions and shape each portion into a tight ball.
Transfer the dough balls onto a plate and cover them with plastic wrap.
Let the dough rest for 15 minutes to relax the gluten, making it easier to roll out later.
Step 4: Shape the Pretzel Bites
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Work with one portion at a time, rolling each into an 18-inch rope.
Cut the rope into 1½-inch segments.
Arrange the segments on a large baking sheet in a single layer and place them in the freezer for 15 minutes to firm up.
Step 5: Prepare the Baking Soda Bath
Dissolve the baking soda in hot, boiling water.
Drop a few handfuls of dough segments into the baking soda bath.
As soon as the dough floats to the surface, remove them with a slotted spoon and transfer them to a parchment-lined baking sheet, leaving at least an inch of space between them to allow for puffing during baking.
Step 6: Bake and Serve
Sprinkle pretzel salt over the dough segments and bake in the preheated oven for 10 to 15 minutes until golden brown.
Remove from the oven and toss the baked pretzel bites in melted butter until well coated.
Serve the pretzel bites warm for the best taste.
Store any leftovers in an airtight container at room temperature for up to 3 days.