Introduction

These yeast-free sourdough discard pretzel bites are a quick and tasty snack perfect for using up leftover sourdough discard. Soft on the inside with a crispy, golden exterior, they’re easy to make and excellent for satisfying any craving.

A pile of about twenty small baked pretzel bites stacked in a white round plate with a rustic brown speckled pattern, each piece showing a golden-brown top with coarse white salt crystals sprinkled over, the sides of the bites are a lighter, soft beige color with a slightly rough texture, some bites have rounded tops while others have more angular edges, in the blurred background there is a small white bowl filled with melted butter, all placed on a white marbled texture surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough discard (unfed, room temperature)
1 ½ cups all-purpose flour (plus extra for dusting)
2 tablespoons sugar
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2/3 cup warm water
½ tablespoon baking soda (for boiling water bath)
Coarse sea salt, for sprinkling
2 tablespoons melted butter (optional, for brushing)
Mustard or your favorite dipping sauce (optional)

Instructions

Step 1: In a large mixing bowl, combine the sourdough discard, flour, sugar, baking soda, baking powder, and salt. Gradually mix in the warm water until the dough is smooth and slightly sticky but manageable. If it feels too sticky, sprinkle in a bit more flour.
Step 2: Transfer the dough to a floured surface and knead it for about 5 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for 20-30 minutes to hydrate.
Step 3: After resting, divide the dough into small portions. Roll each piece into a rope about ½ inch thick, then cut into 1-inch pieces to form bite-sized pretzel bites.
Step 4: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add ½ tablespoon baking soda to create an alkaline water bath.
Step 5: Carefully drop the dough pieces into the boiling water in batches. Boil for 20-30 seconds to develop a chewy texture, then remove with a slotted spoon and drain.
Step 6: Place the boiled pretzel bites on a parchment-lined baking sheet, spacing them apart. Sprinkle with coarse sea salt and brush with melted butter if desired.
Step 7: Bake for 12-15 minutes or until golden brown and crispy on the outside.
Step 8: Let cool slightly, then serve warm with mustard or your favorite dipping sauce. Enjoy your homemade yeast-free sourdough discard pretzel bites!

Tips & Variations

For a cheesy twist, sprinkle grated Parmesan on top before baking.
Use whole wheat flour instead of all-purpose for a nuttier flavor and added fiber.
Brush with garlic butter after baking for an extra savory taste.
If your dough feels too sticky, add more flour gradually to avoid a dense result.

Storage

Store pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. They are best enjoyed fresh but can also be frozen and reheated as needed.

How to Serve

A pile of small, round pretzel bites with a golden-brown top layer covered in coarse salt sits on a white plate. Each piece shows a soft, light beige bottom layer, contrasting with the darker baked top. The pretzel bites are clustered closely, with some stacked slightly on top of others. In the blurred background, a white bowl with melted butter or dipping sauce is partially visible, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

It’s best to use unfed sourdough discard, as active starter can affect the dough’s texture and rise. Discard works well here since this recipe doesn’t rely on yeast fermentation.

Why do I boil the pretzel bites in baking soda water?

Boiling them in baking soda water gives pretzels their signature chewy crust and deep brown color during baking. It helps create that traditional pretzel flavor and texture.