This recipe for sourdough discard pretzel bites started as a way to use up the unfed portion of my starter and quickly became a weekend ritual in my kitchen. I stumbled upon the combination during a rainy Saturday when I had a bowl of discard that smelled pleasantly tangy and an urge for something salty and handheld. The first batch came out with a glossy, browned crust and a chewy interior that made everyone at the table pause mid-conversation. It’s the kind of recipe that feels both thrifty and indulgent.

What makes these bites special is the balance of sourdough tang, butter-enriched dough, and the quick soda bath that gives them that signature pretzel flavor and texture without the need for long fermentation. They’re perfect for casual gatherings, kids’ after-school snacks, or as an elegant appetizer with a variety of dips. I like to make a double batch when I know company is coming — they disappear faster than I can count. Each bite is golden, slightly chewy, and carries a whisper of sourness that pairs beautifully with mustard or a cheesy dip.

Ingredients

• Warm water: 1 cup + 2 tablespoons at about 105–110°F for optimal yeast activation. Too hot will kill the yeast; too cool slows proofing.
• Brown sugar: 1 tablespoon of dark or light brown sugar helps feed the yeast and adds a touch of caramel flavor to the crust.
• Active dry yeast: 1 1/4 teaspoons. I use Fleischmann’s for consistency, but any reliable brand works. Always check the expiration date.
• Sourdough discard: About 3/4 cup (200 grams) unfed, at room temperature — gives a subtle tang and complexity without long fermentation.
• All-purpose flour: 4 cups. King Arthur or another high-quality all-purpose flour yields excellent chew and structure.
• Kosher salt: 2 teaspoons for the dough; flaky sea salt for finishing. Do not skip; salt controls flavor and gluten development.
• Unsalted butter: 4 tablespoons, melted — adds tenderness and a richer mouthfeel.
• Boiling bath: 10 cups water and 2/3 cup baking soda — the alkaline bath sets the crust and creates the classic pretzel color.
• Toppings: Egg yolk beaten with 1 tablespoon water for egg wash, flaky sea salt, and everything bagel seasoning for variety.

Instructions

Activate the yeast: In the bowl of a stand mixer fitted with a dough hook, stir the warm water and brown sugar, then sprinkle the yeast on top. Let sit 5 minutes until foamy. If no foam appears, your yeast is likely dead — discard and restart with fresh yeast. Aim for a surface foam that indicates active fermentation. Mix the dough: Add the sourdough discard, flour, and salt to the mixer. Start on low and gently pour in the melted butter. Once combined, increase to medium speed and knead 4–5 minutes until the dough is smooth and slightly tacky but not sticky. If kneading by hand, mix in a bowl then turn onto a floured surface and knead for 6–8 minutes. Adjust with 1 tablespoon flour or water as needed to reach the right feel. First rise: Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise about 1 hour at room temperature until doubled. The dough should look puffy and pass the gentle poke test (poke gently; the indent springs back slowly). Shape bites: Turn the dough onto a dry surface and divide into 8 equal pieces. Roll each into a 12–14 inch rope and cut into 1 1/2-inch pieces (about 10 per rope). Roll each piece into a small ball roughly the size of a quarter and place on parchment-lined half-sheet pans. Cover while you prepare the boiling bath to maintain warmth. Preheat and prepare boiling bath: Preheat the oven to 450°F. In a large stockpot, add 10 cups of water and the 2/3 cup baking soda before turning the heat on to prevent a bubbly boil-over. Bring to a steady boil. Boil the bites: Working in batches, gently lower pretzel bites into the boiling soda water for about 30 seconds, until they float. Use a slotted spoon to transfer them back to the baking sheet, shaking off excess water. If a batch doesn’t float, let the unboiled pieces rest covered for 10 minutes and try again. Topping and bake: Lightly brush each boiled bite with the egg wash, sprinkle with flaky sea salt or everything bagel seasoning, and bake 13–15 minutes until evenly golden. Rotate sheets halfway for uniform color. The exterior should be glossy and set; the interior tender and chewy. Cool and serve: Transfer to a cooling rack and allow to cool slightly before serving. These are best warm with mustard, cheese dip, or your favorite sauce.

Storage Tips

Store cooled pieces in an airtight container at room temperature for up to 2 days. For longer storage, freeze on a sheet pan until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen bites at 350°F for 8–12 minutes directly from frozen to refresh the crust and soften the interior. Avoid refrigeration, which can dry them out; if you must refrigerate, wrap tightly in plastic and use within 48 hours. When reheating, place a small oven-safe bowl of water in the oven for a minute to add moisture if you prefer a softer chew.

Ingredient Substitutions

If you don’t have unsalted butter, use salted and reduce dough salt by 1/4 teaspoon. For a dairy-free option, swap in 4 tablespoons neutral oil (canola or light olive oil) and use a plant-based egg wash alternative like a thin aquafaba wash (3 tablespoons aquafaba whisked). Whole wheat pastry flour can replace up to half the all-purpose flour for nuttier flavor; expect a slightly denser bite. If you prefer a softer exterior, omit the baking-soda bath and brush with hot water instead, though you’ll lose some classic pretzel color and flavor.

Serving Suggestions

Serve these with a trio of dipping sauces: classic brown mustard, warm beer cheese, and a honey-Dijon mayo. For a party, arrange on a wooden board with ramekins and garnish with fresh parsley. They pair wonderfully with crisp salads for a light meal, or alongside a mug of tomato bisque for cozy comfort food. Add finely grated aged cheddar to the dough for cheesy bites, or top with sesame seeds for a nuttier profile.

Cultural Background

Pretzels have deep roots in European baking, particularly in Germany where they are a staple of street food and bakery culture. The soda-bath technique evolved as a shortcut to achieve the Maillard reaction and distinctive crust without long alkaline fermentation. Using sourdough discard bridges two traditions — the time-honored tang of natural leaven and the Germanic pretzel method — creating a hybrid that honors both flavors and techniques.

Seasonal Adaptations

In winter, add warm spices like a pinch of smoked paprika or caraway seeds to the dough for a cozy twist. Spring and summer batches shine with fresh herb toppings such as rosemary or thyme. For holiday parties, try brushing with melted butter and sprinkling with minced rosemary and sea salt for a festive finish. Tailor everything-bagel seasoning by including dried garlic and onion for a savory summer appetizer.

Meal Prep Tips

For easy meal prep, shape the bites and arrange them on trays lined with parchment, then cover tightly and refrigerate for up to 24 hours before boiling and baking. This allows you to spread work across two days: mix the dough one evening and finish the next. Bake a double batch and freeze half for quick snacks during the week. Portion into 8 serving bags so you can grab-and-go; pair a portion with a small jar of mustard for an office-friendly lunch.

These sourdough discard pretzel bites are proof that small changes — like using discard — can produce something celebratory. They’re approachable, adaptable, and reliably delicious; I hope they become a staple in your kitchen as they are in mine.