Ever notice how warm, chewy dough and golden-brown tops can transport you right back to grandma’s house—or maybe to a tailgate party circa 1999? That’s the magic of Easy Sourdough Pretzel Bites. These little beauties are popping up everywhere from TikTok snack hacks to sourdough Reddit threads. Made with discard dough, they’re quick, beginner-friendly, and ready for dipping in under an hour. (No pretzel-twisting yoga required.)
It’s a cozy snack that’s got that bakery-style crunch-to-soft ratio just right. Just flour, baking soda, and your bubbling discard buddy. Stuff you’ve already got hanging out in the pantry. Like Aunt Jean’s soft pretzels, but way easier (and crunchier in the best spots). Full details in the blog!
This recipe came from a night of kitchen chaos—flour on the dog, salt on the floor, but somehow, perfect pretzel bites appeared. Pulled straight from a sourdough-loving family tradition (and a few crispy mistakes). I tested a sneaky dip flavor too. You’ll love the secret!
Why You’ll Love This Recipe
If there’s one recipe that feels as cozy as it is clever, it’s these Easy Sourdough Pretzel Bites. First off, they’re the perfect way to use up that sourdough discard sitting in your fridge, giving it a second life as golden, chewy snacking perfection. No twisting gymnastics here—just simple, poppable bites.
Plus, these pretzel bites are fast! You don’t need hours of proofing or any fancy equipment; you can have them ready in under an hour. They’re ideal for after-school snacks, movie nights, or even game-day spreads. Bonus? They pair with everything from mustard to melty cheese—or even cinnamon sugar for a sweet twist.
The Ingredients and Tools You’ll Need
Let’s keep it simple and cozy. All you need is your trusty sourdough discard (about 75 grams), bread flour, whole milk, and a little brown sugar to get that just-right dough texture and hint of sweetness. Don’t forget the baking soda for that signature pretzel bath—it’s the secret to a glossy, golden finish.
Equipment-wise, you’ll need a baking sheet (lined with parchment for easier clean-up), a slotted spoon for fishing out the boiled bites, and a small pot for the baking soda water. And since these beauties get brushed with melted butter at the end… well, no judgment if you don’t resist licking the bowl.
Step-by-Step Process
Mixing the Dough: Start by combining warm milk and active-dry yeast to get things bubbling, then add your sourdough discard, brown sugar, and softened butter. Slowly mix in the flour and salt until a shaggy dough forms. No kneading required—just press it together into a smooth ball. Let it rest for 20 minutes.
Shaping and Boiling: Once the dough has rested, roll it into a log and cut it into bite-sized pieces—your call if you like them chunky or dainty. Meanwhile, boil water with the baking soda. Drop a few dough bites in at a time, boiling for about 30 seconds until they puff up.
Baking: Lay the boiled bites on a parchment-lined baking sheet, brush them generously with melted butter, and sprinkle with that crunchy pretzel salt. Bake at 425°F for 12–15 minutes, until they’re perfectly golden and ready to devour.
Step
Time
Mixing
10 minutes
Resting
20 minutes
Boiling
5 minutes
Baking
12–15 minutes
Troubleshooting and Common Questions
Sticky Dough? If your dough feels too sticky to handle, sprinkle a little extra flour on your hands or work surface—it’s normal for sourdough-based doughs to feel slightly tacky.
Flat Pretzels? Be sure to keep your water at a steady boil during the baking soda bath. The quick boil is what gives the bites that puffy texture. Also, don’t skip the salt—it adds flavor and that classic pretzel look.
Over-browned Tops? If your pretzel bites are browning too quickly, move them to a lower rack in the oven or tent them loosely with foil for the last couple of minutes.
Serving, Storage, and Creative Twists
The Dips: Serve these warm with classic yellow mustard, gooey cheese sauce, or even a quick cinnamon-sugar dip made with powdered sugar and milk. They’re versatile like that.
Storage: Leftovers can be stored in an airtight container at room temperature for 2–3 days. To bring back their crispiness, pop them in a 350°F oven for a few minutes.
Extra Toppings: Get creative by sprinkling everything bagel seasoning, shredded Parmesan, or even a dusting of cinnamon sugar before baking. It’s like having a bakery right in your kitchen.
Creating easy sourdough pretzel bites leverages the natural fermentation process, which not only enhances flavor but also improves dough texture and digestibility. The unique tang and chewy bite come from this slow fermentation, making these treats both satisfying and approachable for home bakers.
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A Little Kitchen Nostalgia
These Easy Sourdough Discard Pretzel Bites bring back memories of my daughter Rachel and me sneaking bits of dough before they even made it to the oven. Our kitchen is a mix of laughter and accidental flour explosions, but these bites? Always a hit—comfort food that’s as fun to make as it is to eat.
FAQs ( Easy Sourdough Discard Pretzel Bites )
Can I make Easy Sourdough Discard Pretzel Bites without active sourdough starter?
While this recipe specifically uses sourdough discard for flavor and texture, you can substitute with plain yeast dough. However, the unique tang and chew from the discard will be missing, so expect a slightly different taste and softness. Using discard also helps reduce waste, making it a win-win!
How do I store Easy Sourdough Discard Pretzel Bites?
Store your pretzel bites in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week, then reheat in the oven to bring back that perfect chew. You can also freeze pretzel bites for up to one month—just thaw and warm before serving!
Can I make these pretzel bites gluten-free?
Making gluten-free sourdough discard pretzel bites is tricky because gluten is essential for the chewy texture. If you want to try, use a gluten-free flour blend designed for yeast breads, but expect a different texture. Experimenting is fun, but classic wheat flour works best for this recipe.
What is the best dipping sauce for Easy Sourdough Discard Pretzel Bites?
Classic yellow mustard or spicy brown mustard pairs perfectly with these pretzel bites. For a creamy twist, try beer cheese sauce or a tangy ranch dip. Whatever your choice, dipping makes these bites extra fun and flavorful—get ready to dunk!
How long do Easy Sourdough Discard Pretzel Bites take to make?
This recipe takes about 1.5 to 2 hours total, including mixing, resting, shaping, boiling, and baking. Most of that time is hands-off while the dough rests, so it’s perfect for multitasking or prepping ahead. Plus, the delicious results are totally worth the wait!
Wrapping Up Your Easy Sourdough Pretzel Bites Adventure
Easy Sourdough Pretzel Bites turn pantry staples into a warm, chewy snack that’s ready in under an hour—no fancy skills required. You’ll love the way these bites get golden, crispy edges with that soft, tender inside. Perfect for cozy nights or unexpected guests who love homemade treats.
Try a sprinkle of everything bagel seasoning or dust them with cinnamon sugar for a fun twist. Store leftovers in an airtight container, and pop them back in the oven to refresh the crunch—trust me, it’s a little kitchen magic I’ve stolen from pro bakers. Simple, flexible, and always a crowd-pleaser.
Did you grow up with snacks like these, or are you adding a new family favorite to your recipe box? Snap a pic or share your tweaks—I’m all ears (and hungry)! Spread the love, and let’s keep baking cozy memories together.
Delicious and quick sourdough discard pretzel bites perfect for a tasty snack. Soft on the inside with a golden crust, these bites are easy to make and great for sharing.
Ingredients
Scale
7 grams active-dry yeast
150 grams whole milk sub plant-based milk
25 grams brown sugar
75 grams sourdough discard
240 grams bread flour
4 grams salt
14 grams unsalted butter softened
452 grams hot water
10 grams baking soda
7 grams pretzel salt
56 grams unsalted butter melted
Instructions
In a bowl, mix yeast with warm milk and brown sugar; let it activate.
Add sourdough discard, bread flour, salt, and softened butter; mix until a dough forms.
Knead the dough until smooth and elastic; let it rise for 1 hour.
Preheat oven to 220°C (425°F).
Divide dough into small pieces and shape into bite-sized balls.
Prepare baking soda bath by dissolving baking soda in hot water.
Dip dough bites into baking soda bath briefly, then place on baking sheet.
Bake for 15-20 minutes until golden brown.
Melt butter and brush pretzel bites; sprinkle with pretzel salt.
Serve warm and enjoy.
Notes
For extra flavor, try adding garlic powder or shredded cheese on top before baking
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
