This batch of sourdough discard pretzel bites started as a kitchen solution and quickly became our favorite party trick. I first made them on a rainy Saturday when I had a cup of unfed discard sitting on the counter and a craving for something warm and salty. The combination of the tangy discard, a tender interior, and that slightly chewy, shiny crust won everyone over. They are the kind of snack that disappears in minutes and sparks requests for the recipe the next time friends come over.

What makes these bites special is the way the discard deepens flavor without adding extra fermentation time. The method is forgiving enough for a busy weeknight yet rewarding enough to show off when guests arrive. The exterior gets its classic pretzel bite look and texture from a short baking soda boil, and a quick egg wash gives a beautiful sheen. Whether you serve them at a family movie night or a casual gathering, these small morsels deliver maximum comfort with minimal fuss.

Ingredients

• Sourdough discard (unfed): About 3/4 cup at room temperature. The discard introduces a subtle tang and extra depth of flavor. I use an unfed white starter or a blend of white and whole wheat; avoid discard with lots of added liquid.
• Warm water: 1 cup plus 2 tablespoons. Use water around 105 to 115°F to wake the yeast without killing it. If you do not have a thermometer, it should feel warm but not hot to the touch.
• Brown sugar: 1 tablespoon dark or light. It feeds the yeast and helps develop light caramelization on the crust. I often use dark for more molasses flavor.
• Active dry yeast: 1 and 1/4 teaspoons. If you prefer, instant yeast works too; add it directly to the flour and reduce proofing time slightly.
• All-purpose flour: 4 cups. I use an unbleached brand for consistent results. If your flour is especially soft or humid, you may need to adjust by tablespoons.
• Kosher salt: 2 teaspoons. Dissolve it into the dough for balanced seasoning. Use Diamond Crystal or Morton and adjust if swapping brands.
• Unsalted butter: 4 tablespoons melted. Adds richness and promotes a tender crumb. If using salted butter, omit any additional salt.
• Boiling bath: 10 cups water and 2/3 cup baking soda. The baking soda bath accelerates browning and creates that classic pretzel texture.
• Toppings: 1 egg yolk beaten with 1 tablespoon water for egg wash, flaky sea salt, and everything bagel seasoning as desired.

Instructions

Activate the yeast: Combine the warm water and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the active dry yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, discard and start with fresh yeast because inactive yeast will prevent proper rise. Mix dough ingredients: Add the sourdough discard, flour, and salt to the foaming yeast mixture. With the mixer on low, slowly pour in the melted butter and combine into a shaggy mass. Increase to medium speed and knead for 4 to 5 minutes until the dough is smooth and slightly tacky but not sticky. If kneading by hand, work on a lightly floured surface until elastic and cohesive. Let dough rise: Shape the dough into a smooth ball and transfer to a large bowl oiled lightly. Cover with plastic wrap and let rise at room temperature for about 1 hour until doubled. A warm oven with the light on or a warm corner accelerates this if your kitchen is cool. Shape pretzel bites: Turn the risen dough onto a dry surface and divide into 8 equal pieces. Roll each piece into a 12 to 14 inch rope and cut into 1 1/2 inch pieces, about 10 bites per rope. Roll each piece into a tight ball roughly the size of a quarter and place on prepared baking sheets. Keep them covered while you prepare the boiling bath to prevent a skin from forming. Prepare baking soda bath and preheat oven: Preheat the oven to 450°F. In a large pot, combine 10 cups water and 2/3 cup baking soda. Add the baking soda to the pot before the water reaches a boil to avoid a foamy boil-over, then bring to a rolling boil. Boil pretzel bites: Working in batches, add pretzel bites to the boiling bath for about 30 seconds until they float. Use a slotted spoon to transfer them to a paper towel to drain briefly, then place on the baking sheet spaced apart. If a batch does not float, allow the raw pieces to rest covered for 10 minutes and try again. Add toppings and bake: Lightly brush each drained pretzel bite with the egg yolk wash and sprinkle with flaky sea salt or everything bagel seasoning. Bake at 450°F for 13 to 15 minutes until deep golden brown, rotating and flipping pans halfway through to ensure even color. Cool and serve: Transfer the finished bites to a cooling rack to cool slightly before serving. They taste fantastic warm with mustard, cheese dip, or garlic butter and maintain a tender interior with a lightly chewy crust.

Storage Tips

Store cooled bites in an airtight container at room temperature for up to 48 hours. For longer storage, place them in a single layer on a tray in the freezer until firm, then transfer to a zip-top freezer bag. Label with the date and reheat by baking at 350°F for 8 to 12 minutes from frozen. To restore crispness, place them back in the oven rather than the microwave, which makes the crust limp.

Ingredient Substitutions

If you do not have butter, substitute an equal amount of neutral oil for similar tenderness, though the flavor will be slightly different. For a dairy-free version, use dairy-free butter and brush with a mixture of olive oil and water instead of egg wash. You can swap all-purpose for bread flour for a chewier interior; increase water by 1 to 2 tablespoons if the dough feels stiff. If you only have instant yeast, add it directly to the flour and skip the initial activation step.

Serving Suggestions

Serve warm with a selection of dips such as spicy brown mustard, beer cheese, or herbed yogurt dip. For a heartier spread, pair with a sharp cheddar fondue or a smoked paprika aioli. Garnish trays with fresh parsley or chopped chives for color. These bites are perfect for game day, casual gatherings, or a playful appetizer with small plates of pickles and charcuterie.

Cultural Background

Pretzels trace back to European baking traditions, with roots in German and Alsatian kitchens. The baking soda bath is a modern shortcut to the traditional lye dip used in professional bakeries to create that signature deep brown crust and glossy sheen. Using sourdough discard marries the old-world tang of natural fermentation with a convenient, contemporary approach to home baking.

Seasonal Adaptations

In colder months, fold in 1 teaspoon roasted garlic powder to the dough or top with warmed garlic-herb butter after baking. For summer get-togethers, try lemon-ricotta dip and a mixture of everything bagel seasoning with citrus zest. Swap flaky sea salt for smoked salt in autumn to pair with roasted vegetables or richer dips.

Meal Prep Tips

Prepare the dough the night before and refrigerate after mixing for up to 12 hours for a more developed flavor. If refrigerating, let the dough return to room temperature and complete the rise before shaping. Portion shaped bites onto parchment-lined trays and freeze until firm; when frozen, transfer to a bag for quick baking straight from frozen and finishing in 12 to 15 minutes at 400°F.

These pretzel bites have become a reliable favorite because they balance ease with impressive results. They repurpose sourdough discard into something everyone loves and bring a little warmth to any occasion. Try them with your favorite dip and make them your own.