This recipe for sourdough discard pretzel bites is one of those kitchen discoveries that turned something I used to toss into the compost into tiny, irresistible comfort morsels. I first adapted the recipe during a weekend of sourdough experimentation when I had a bowl of unfed discard sitting on the counter. I wanted something that showcased that faint tang without overpowering a classic pretzel texture — chewy, slightly glossy crust and a soft, tender interior. The result was an immediate hit at family gatherings: kids loved dunking them in honey mustard, and adults kept coming back for more with beer or sharp mustard.

I remember the first time I boiled a test batch: the smell of baking soda and dough filled the kitchen, and when those golden bites came out of the oven, everyone crowding the island wanted to know the secret. The sourdough discard adds a subtle acidity that balances the salt and gives the crumb a little more depth than a straight-yeasted dough. These bites work perfectly as an appetizer, snack, or party food, and they’re forgiving enough for a busy home cook to make on a weeknight.

Ingredients

• Warm water: Use 1 cup plus 2 tablespoons of water at around 105–115°F. Tepid water wakes the yeast without shocking it; tap water left to sit for 30 seconds is usually fine.
• Brown sugar: One tablespoon of dark or light brown sugar helps activate the yeast and adds a hint of caramel flavor. I often reach for light brown for a milder note.
• Active dry yeast: 1 1/4 teaspoons of a reliable brand such as Red Star or SAF. Check the expiration date — when the yeast foams after 5 minutes, it’s alive and ready.
• Sourdough discard (unfed): 200 grams (about 3/4 cup). Room temperature discard integrates more easily than cold starter and contributes a gentle tang and tenderness to the crumb.
• All-purpose flour: 4 cups. King Arthur or Bob’s Red Mill work well; if your dough feels sticky, add flour by tablespoons until it’s smooth and manageable.
• Kosher salt: 2 teaspoons. Use Diamond Crystal or Morton but adjust if needed; salt strengthens gluten and balances flavor.
• Unsalted butter: 4 tablespoons melted and slightly cooled for richness and a softer bite.
• Boiling bath: 10 cups water + 2/3 cup baking soda. The brief alkaline bath creates the classic pretzel crust and mahogany color.
• Toppings: Egg yolk beaten with 1 tablespoon water for an egg wash, flaky sea salt, or everything bagel seasoning to finish.

Instructions

Activate the yeast: Combine 1 cup plus 2 tablespoons warm water and 1 tablespoon brown sugar in a stand mixer bowl fitted with a dough hook. Sprinkle 1 1/4 teaspoons active dry yeast on top and let sit 5 minutes until foamy. If there’s no foam, discard the yeast and start over — a vigorous foam indicates healthy yeast that will give lift to the dough. Mix the dough: Add 200 grams (about 3/4 cup) unfed sourdough discard, 4 cups all-purpose flour, and 2 teaspoons kosher salt. With the mixer on low, slowly pour in 4 tablespoons melted butter. Increase to medium and knead 4–5 minutes until smooth and slightly tacky. If the dough is too sticky, add flour by tablespoons. If it’s too stiff, add water a teaspoon at a time. You want a soft, cohesive dough that springs back when poked. First rise: Shape into a ball and place in a large oiled bowl. Cover with plastic wrap or a clean towel and let rise about 1 hour, until roughly doubled. In a cool kitchen, it may take longer — look for a light, airy texture and an indentation that slowly fills when pressed. Prepare trays and shape bites: Line two half-sheet pans with parchment or silicone mats. Turn the dough onto a dry surface, divide into 8 equal pieces, and roll each into a 12–14 inch rope. Cut ropes into 1 1/2-inch pieces (about 10 per rope) and roll each into a quarter-sized ball. Place on the prepared pans and cover while you ready the boiling bath to prevent drying. Preheat and make the alkaline bath: Preheat the oven to 450°F (232°C). In a large pot combine 10 cups water and 2/3 cup baking soda; add the baking soda before the water reaches a boil to avoid an exuberant foamy mess. Bring to a gentle boil. Boil the bites: Using a slotted spoon, lower pretzel bites into the boiling bath in batches. Boil about 30 seconds or until they float — the float test indicates they’ve gelatinized enough on the surface. If a batch doesn’t float, cover the remaining unboiled bites and rest 10 minutes, then try again. Arrange and top: Drain boiled bites and shake off excess water. Spread on baking sheets with space between them. Lightly brush with an egg yolk wash (1 yolk + 1 tablespoon water) and sprinkle flaky sea salt or everything bagel seasoning. Bake: Bake 13–15 minutes until deep golden brown, rotating sheets halfway through for even color. Look for a rich, glossy crust — the baking soda bath produces that signature sheen and color. Cool and serve: Transfer to a cooling rack and let cool slightly before serving. These are wonderful warm, paired with grainy mustard, beer cheese, or even a honey butter dip.

Storage Tips

To keep bites fresh, cool fully on a rack, then store in an airtight container at room temperature for up to 48 hours. For longer storage, freeze on a sheet tray until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat frozen bites directly in a 350°F oven for 8–10 minutes, or microwave briefly and then crisp in a hot skillet. Avoid storing warm bites in sealed containers to prevent condensation and sogginess.

Ingredient Substitutions

If you prefer a slightly whole-grain bite, swap up to 1 cup of the all-purpose flour for whole wheat flour; the texture will be heartier and you may need an extra teaspoon of water. For dairy-free, replace butter with the same amount of neutral oil like canola or melted coconut oil. If you need a vegan version, skip the egg wash and brush with olive oil for color, and use a vegan butter substitute. Gluten-free versions require a specialized blend and will not have the same chew, so proceed with a trusted gluten-free all-purpose blend formulated for yeast breads.

Serving Suggestions

Serve warm with a range of dips: classic spicy brown mustard, beer cheese, garlic-herb cream cheese, or a sweet honey butter for contrast. Arrange bites on a wooden board with small bowls of condiments and fresh herbs for color. They pair well with soups (like beer cheese or tomato bisque), salads for contrast, or as a playful component at brunch with eggs and smoked salmon.

Cultural Background

Pretzels have a long history in European baking, especially among German and Alsatian traditions where lye or baking soda baths create the characteristic crust. Using sourdough discard is a modern twist that nods to both traditional techniques and zero-waste cooking. The alkaline bath mimics the effect of a lye dip used historically, producing a bronzed, glossy finish that defines the classic bite.

Seasonal Adaptations

In autumn, add 1 teaspoon ground cinnamon and a tablespoon maple syrup to the dough for a subtle seasonal note, and pair with a pumpkin-spiced dip. For summer gatherings, top with sesame seeds or za'atar instead of salt for a brighter profile. Holiday parties welcome pretzel bites paired with a spiced mustard or cranberry-cheese spread for festive contrast.

Meal Prep Tips

Make the dough the night before and refrigerate in a covered bowl; chill slows fermentation and deepens flavor. Next day, remove dough, divide, shape, and boil right before baking for the freshest bites. Alternatively, fully bake and freeze, then finish in the oven before serving. Use shallow, freezer-safe containers and label with date for easy rotation.

These sourdough discard pretzel bites are small in size but big on comfort and versatility. They reduce waste, invite creativity with toppings, and make any gathering feel homier. I hope they become a staple in your kitchen as they are in mine — share them, dunk them, and enjoy the little moments they create.