Sourdough Discard Pretzel Bites
My sourdough pretzel bites are the perfect sourdough discard recipe to serve to a large crowd. Whether its for Halloween, the Super Bowl, or the 4th of July, this recipe will be a hit. They make a great afternoon snack for kids but also pair great with bar food.
These pretzel bites can be served on their own, or with a yummy dipping sauce like mustard or my beer cheese dip.

Ingredients and Substitutions

- Flour: You can use either all purpose flour or bread flour in this recipe.
- Salt: You need two types of salt for pretzel bites: Kosher salt or table salt, and pretzel salt. You can also substitute flaky sea salt for the pretzel salt. This is just used to sprinkle on the bites before baking.
- Butter: I recommend unsalted butter. If you use salted butter, decrease the salt in the recipe by 1/4 teaspoon.
- Water: You will use water in both the pretzel bite dough, and to submerge the pretzel bites in before baking.
- Dry active yeast: I have only tested this recipe with dry active yeast, not rapid rise yeast so I do not recommend rapid rise yeast.
- Sugar: Just a tablespoon of granulated sugar helps activate the yeast before adding it to the rest of the ingredients. You can substitute brown sugar if desired.
- Sourdough starter: For these pretzel bites, you do not need to use active sourdough starter (unless you want to make these without yeast). Active starter will work in the recipe even though there is yeast in the recipe. Alternatively you can use sourdough discard.
- Baking soda: Baking soda is the key ingredient that gives pretzels their signature chewy texture and deep golden brown color. Traditionally, pretzels are made with lye, however, most home cooks do not have this on hand (and probably don’t want to work with it anyway). Baking soda mixed with water is the solution (no pun intended). Submerging the pretzels in warm water and containing baking soda before baking is all these pretzel bites need to achieve similar results.
How to Make Sourdough Discard Pretzel Bites
Step 1: Make the dough. Melt the butter in a medium saucepan. Pour in the water and sugar and heat until the temperature comes to 105F. This will not take very long. I highly recommend using an instant read digital thermometer to ensure accuracy. Do not heat over 110F or the yeast can be destroyed and will not leaven your dough.
Once the liquid is the right temperature, stir in the yeast. Let the mixture rest for about 10 minutes. During this time, you should notice the surface develop a foamy appearance. This indicates that the yeast is active and starting to digest some of that sugar.

Step 2: Add the flour, starter, salt, and water mixture to a stand mixer. Use the dough hook attachment to mix and knead the dough on low speed for 7 minutes. Cover the bowl with plastic wrap or a damp towel and allow to rest for 40 minutes. The dough should appear increased in size by about 75% when done.

NOTE: If you do not have a stand mixer, you can also mix the dough by hand. Once the dough is fully incorporated, begin kneading it for 7 minutes.
Step 3: Preheat the oven to 400F. Line 3 large baking sheets with parchment paper. Lightly spray the parchment paper with cooking spray. Set aside.
Step 4: Prepare the water bath. Bring the 4 cups of water to a boil. Stir in the baking soda until it is completely dissolved. Reduce the heat to low to keep warm.
Step 5: Divide the dough up into 8 pieces. Roll each piece into a long rope that is about 3/4 inches thick. Cut the rope into pieces that are about 1-1/2 inches in length.

Step 6: Use a slotted spoon to submerge about 10-12 pretzel bites into the baking soda and water bath. Count to 30, then remove the bites, draining off any excess liquid. Transfer the bites to your prepared cookie sheet. Space the bites apart by 1-1/2 inches. Continue with the remaining pretzel bites.

Step 7: Sprinkle the bites with pretzel salt or flaky sea salt. Bake in the preheated oven for 13-14 minutes. The sourdough pretzel bites should appear a deep golden brown color when done. Remove from the oven and let cool before serving.

How to Serve Sourdough Discard Pretzel Bites
These sourdough pretzels make a great party food on their own or they can be served with a yummy dip. They pair great with mustard (especially spicy mustard). They make a great side for barbeque, burgers, bratwurst or hot wings.
If you enjoy dips, I highly recommend serving these with my quick and easy beer cheese dip recipe.
How to Store Sourdough Pretzel Bites
These pretzel bites are best when served fresh but can be stored for several days in an airtight container or gallon ziplock bag. Use within 3-5 days or store in the freezer for several months.
How to Reheat
If you just want the bites to be slightly warm, you can microwave about 8 on a plate for 7-10 seconds.
For best results, preheat oven to 350F and bake for a couple minutes or until warm.
How to Make Sourdough Pretzel Bites With Active Starter
If you are looking for a no yeast sourdough pretzel bite recipe, you can easily modify this recipe:
- Omit the yeast in the recipe.
- Extend the proofing time until the dough increases in size by about 75%. After the dough is finished proofing, proceed with rolling out the dough as directed in the recipe.
Also, check out my sourdough pretzel roll recipe which requires no yeast.

Sourdough Discard Pretzel Bites
Ingredients
Dough Ingredients
- 4 tablespoons unsalted butter
- 1⅓ cup water
- 1 tablespoon sugar
- 1 packet dry active yeast 2¼ teaspoons
- 4 cups all purpose flour
- 1½ teaspoons salt
- ½ cup sourdough starter active or discard will work
For the Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
For Topping the Pretzel Bites
- pretzel salt or substitute flaky sea salt
For Serving
- 1 recipe beer cheese sauce (optional)
Instructions
Make the Pretzel Bite Dough
- Melt the butter in a medium saucepan over low heat.
- Add the water and sugar. Bring the temperature to 105℉. (I highly recommend using an instant read digital thermometer).
- Stir in the yeast. Let rest 10 minutes. The yeast should bloom and foamy bubbles will appear on the surface of the water mixture.
- To the bowl of a stand mixer fitted with the dough hook attachment, add the flour, salt, sourdough starter, and water mixture.
- Mix the dough on low for 7 minutes. The dough should be fully combined and stretchy when the mixing is complete.
- Cover the bowl with a damp towel or plastic wrap. Let rest for 40 minutes.
Prepare the Baking Soda Bath and Preheat Oven
- Preheat the oven to 400℉.
- Bring the remaining 4 cups of water to boil. Stir in the baking soda until completely dissolved. Reduce the temperature to a simmer to keep warm.
- Line 3 large baking sheets with parchment paper. Lightly spray with cooking spray. Set aside.
Roll and Cut the Dough
- Divide the dough into 8 roughly equal sized pieces.
- Working one at a time, roll each piece of dough into a long rope measuring about ¾ inches in diameter.
- Use kitchen shears or a knife to cut the rope into pieces measuring about 1½ inches in length.
- Use a slotted spoon to submerge approximately 12 pretzel bites at a time into the baking soda water. Allow the bites to soak for 25 seconds. Remove the bites using the slotted spoon, draining off any excess water. Transfer to the prepared baking pan. Space the bites about 1 inch apart.
- Sprinkle the bites with pretzel salt. Bake for 14 minutes in the preheated oven. The bites should appear deep golden brown when finished baking. Allow to cool in pan before serving.