If you bake sourdough regularly, you’re probably swimming in sourdough discard. Rather than throwing it out, why not turn it into something snackable and addictive? Enter: Sourdough Discard Pretzel Bites.
These chewy, golden bites are perfect for parties, lunchboxes, or even a cozy night in. What makes Sourdough Discard Pretzel Bites special is how they combine flavor, texture, and sustainability all in one easy recipe.
Whether you’re new to using discard or looking for a way to impress with your sourdough skills, Sourdough Discard Pretzel Bites are a must-try.
What Is Sourdough Discard?
Before we dive deeper into our Sourdough Discard Pretzel Bites recipe, let’s talk about what sourdough discard actually is.
Sourdough discard is the portion of unfed starter that’s removed before feeding. While it won’t rise bread by itself, it’s packed with flavor and perfect for recipes like pancakes, waffles, muffins, and of course, Sourdough Discard Pretzel Bites.
Not only are you reducing waste, but you’re also creating something entirely new chewy, tangy snacks that everyone loves.
This magical mix shines especially when baked into treats like pretzel bites or a soft lemon blueberry sourdough bread.
Why Make Pretzel Bites with Sourdough Discard?
So, why choose Sourdough Discard Pretzel Bites over traditional pretzels? It’s simple:
- They’re faster than full loaves
- The discard adds complex, slightly tangy flavor
- You get that classic chewy, golden crust from the baking soda bath
By turning your leftover starter into Sourdough Discard Pretzel Bites, you’re embracing zero-waste baking while making an irresistible snack.
What Are Pretzel Bites, Anyway?
Pretzel bites are small, poppable versions of soft pretzels. They’re:
- Boiled briefly in baking soda water to get that classic golden exterior
- Baked until puffy and chewy
- Perfect for game-day snacks, lunchboxes, or party platters
Think of them as the snack-sized version of a soft pretzel, but better, because you’re using sourdough discard.
Ingredients You’ll Need
Here’s what goes into the perfect batch:
- 1 cup sourdough discard
- 1/2 cup warm water
- 2 teaspoons active dry yeast
- 1 tablespoon sugar or honey
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon butter, melted
- 1/4 cup baking soda (for the boiling step)
- Coarse sea salt for topping
Optional Add-Ins:
- Grated cheese
- Dried herbs (e.g., rosemary, oregano)
- Diced jalapeños for spice
Step-by-Step: How to Make Sourdough Discard Pretzel Bites
- Mix the Dough
Combine warm water, sugar, and yeast. Let it proof. Add sourdough discard, flour, salt, and melted butter. Mix until a smooth dough forms. - Knead & Let It Rise
Knead the dough for 5–7 minutes until smooth. Cover and let it rise for 1–2 hours, or until doubled in size. - Divide & Shape
Cut the dough into 6–8 equal portions. Roll each into a rope, then slice into 1-inch bites. - Boil in Baking Soda Water
Boil each piece for 30 seconds in a baking soda solution. This gives them their chewy crust and golden shine. - Bake & Finish
Bake at 425°F for 12–15 minutes until golden brown. Top with salt, or brush with melted butter for extra shine.
Expert Tips for Best Results
- Make sure your discard is at room temperature.
- Don’t skip the baking soda bat, it gives the pretzels their signature texture.
- Add cheese or toppings after baking for better texture.
Delicious Variations to Try
Mix things up with these twists:
- Cinnamon Sugar Pretzel Bites: Brush with butter, sprinkle with cinnamon sugar.
- Garlic Herb: Add dried garlic and herbs to the dough.
- Spicy Cheddar: Fold in shredded cheese and chopped jalapeños.
- Whole Wheat: Swap out half the flour for whole wheat.
Dipping Sauce Pairings
Level up your snacking with these dips:
- Honey mustard
- Creamy ranch
- Spicy sriracha mayo
Storing and Reheating Tips
- Store in an airtight container at room temperature for up to 2–3 days
- To reheat, use a toaster oven or air fryer at 350°F for 5–7 minutes
- You can also freeze the bites before baking, just shape them, freeze on a tray, then store in a ziplock bag for up to 3 months
Serving Ideas & Occasions
These sourdough discard pretzel bites are perfect for:
- Game-day snacks
- Kids’ school lunches
- Holiday appetizer trays
- Office potlucks
Serve them warm with dipping sauces for an instant crowd-pleaser.
Nutrition & Dietary Notes
- One serving (5–6 bites) has approx. 200–250 calories.
- To make them vegan: skip the butter or sub with olive oil.
- Use low-sodium salt if watching intake.
Troubleshooting Common Issues
Problem: Bites are too dense
Fix: Let dough rise longer or use fresh yeast.
Problem: Surface is pale
Fix: Make sure water for boiling is hot enough and don’t skip the soda.
Problem: Bitter flavor
Fix: Don’t overdo the baking soda and don’t leave in the bath too long.
FAQs: Sourdough Discard Pretzel Bites
Q: What can I do with excess sourdough discard?
A: Use it in pancakes, crackers, muffins, and pretzel bites!
Q: Why do you boil pretzel bites before baking?
A: It creates the classic chewy crust and helps with browning.
Q: Can I freeze sourdough discard?
A: Yes! Store it in a jar in the freezer for up to 3 months.
Q: Do I need to feed discard before using it?
A: No feeding required! Just make sure it’s not too old or separated.
Q: Can I skip the baking soda bath?
A: Technically yes, but you’ll miss out on the chewy crust and deep flavor.
Q: What can I do with leftover discard?
A: Check out more sourdough discard breakfast recipes.
Final Thoughts
Making sourdough discard pretzel bites is a fun, sustainable way to give new life to your leftover starter. Whether you’re looking to cut down on waste, experiment with sourdough, or just whip up an amazing snack, these pretzel bites deliver every time.
So the next time you feed your starter, don’t toss the discard, turn it into a tray of warm, salty, golden-brown goodness!
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Sourdough Discard Pretzel Bites: The Ultimate Zero-Waste Snack
- Total Time: 1 hour 45 minutes
- Yield: 50–60 bites 1x
Description
Soft and chewy sourdough discard pretzel bites made from leftover sourdough starter. Perfectly golden and topped with coarse sea salt, they make the ultimate zero-waste snack for dipping and sharing.
Ingredients
1 cup sourdough discard
1/2 cup warm water
2 teaspoons active dry yeast
1 tablespoon sugar or honey
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon butter, melted
1/4 cup baking soda (for the boiling step)
Coarse sea salt for topping
Instructions
In a large bowl, combine warm water, sugar or honey, and yeast. Let it sit for 5–10 minutes until foamy.
Add sourdough discard, flour, salt, and melted butter. Mix until a soft dough forms.
Knead the dough for 5–7 minutes until smooth and elastic. Cover and let it rise for 1–2 hours, until doubled in size.
Preheat oven to 425°F (220°C).
Divide the dough into 6–8 portions. Roll each into ropes and cut into 1-inch bites.
Bring water to a boil and add baking soda. Boil each piece for 30 seconds, then transfer to a baking sheet lined with parchment.
Sprinkle with coarse sea salt and bake for 12–15 minutes until golden brown.
Let cool slightly before serving.
Notes
These bites can be frozen after shaping and boiled straight from frozen when ready to bake.
Use active sourdough discard at room temperature for best results.
Serve with cheese sauce, mustard, or your favorite dip.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5–6 bites
- Calories: 190
- Sugar: 1g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
Keywords: sourdough discard pretzel bites, sourdough snack, pretzel recipe, soft pretzel bites