Can I make these ahead of time?

Yes! You can shape the dough and refrigerate it for a few hours before boiling and baking.

How do I store leftovers?

Keep them in an airtight container: Room temp: up to 2 days Fridge: up to 5 days Freezer: up to 2 months Reheat in the oven for that fresh-baked texture.

Why didn’t mine turn dark brown?

This usually comes down to: Skipping or reducing baking soda in the water Making the bites too large Not boiling long enough A proper baking soda bath is key!

Can I make them gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend with xanthan gum. The texture may be slightly different but still delicious.

Can I make sweet versions?

Yes! Skip the salt topping and brush with butter, then sprinkle cinnamon sugar. It’s like a mall pretzel—only better.

Sourdough Discard Pretzel Bites: Easy 5-Step Treat

Name: Sourdough Discard Pretzel Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup sourdough discard (active or unfed); 2 cups all-purpose flour (or gluten-free 1:1 blend with xanthan gum); 1 teaspoon baking soda (plus extra for boiling water); 1 teaspoon salt; 1 tablespoon sugar; 1/2 cup warm water (100–110°F); Flaky sea salt (for topping); Optional: melted butter for brushing

Description

These Sourdough Discard Pretzel Bites are soft, chewy, and perfectly golden with a classic salty finish. A quick and easy way to use leftover sourdough discard, they’re ideal for snacks, parties, or cozy homemade treats.

Ingredients

Scale

1 cup sourdough discard (active or unfed)
2 cups all-purpose flour (or gluten-free 1:1 blend with xanthan gum)
1 teaspoon baking soda (plus extra for boiling water)
1 teaspoon salt
1 tablespoon sugar
1/2 cup warm water (100–110°F)
Flaky sea salt (for topping)
Optional: melted butter for brushing

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, mix sourdough discard, warm water, and sugar until smooth.
Add flour, baking soda, and salt. Mix until a dough forms.
Knead on a floured surface for 3–4 minutes until smooth.
Divide into 16–20 small pieces (about 1 inch each) and roll into balls.
Bring a pot of water to a gentle boil and add baking soda.
Boil each batch of pretzel bites for 30 seconds, then remove with a slotted spoon.
Place back on baking sheet and sprinkle with flaky salt.
Bake for 12–15 minutes until golden brown.
Optional: Brush with melted butter and serve warm.

Notes

Smaller bites cook more evenly and develop better texture.

Baking soda bath is essential for classic pretzel flavor and color.

Let dough rest 10–15 minutes if it feels tight or hard to shape.

Store in an airtight container for up to 2 days or freeze up to 2 months.

Reheat in the oven to bring back crispness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bite
Calories: 90 kcal
Sugar: 1 g
Sodium: 180 mg
Fat: 1.5 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1.0 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg