This sourdough discard pretzel bites recipe is a delicious finger food to bring to any occasion. Enjoy the classic soft pretzel taste, pillowy interior, chewy exterior and flaky sea salt. Eat them alone, with savory toppings or even rolled in cinnamon sugar.
Our family recently enjoyed these for Father’s Day. It was the perfect addition to our meal (chicken, steak, salad, beans and Crumbl Cookies). These did not last 30 minutes!
We put out toppings like honey mustard, spicy mustard, pizza seasoning, queso dip, cinnamon sugar and butter. And they reheat great in an air fryer.
Finally, if we have not convinced you yet – this is basically a finger food dupe of a sourdough Aunt Annie’s soft pretzel.
Ingredients for sourdough discard pretzel bites
To make the sourdough discard pretzel bites recipe use the below ingredients.
- All purpose flour
- Bread flour
- Sea Salt
- Flaky sea salt is the best – especially to top the pretzel bites
- Sourdough starter
- Active starter or discard work well. The wild cultures found in sourdough allow our dough to rise – making no need for leaveners (baking soda / baking powder) or commercial yeast.
- Water
- Honey (or maple syrup, agave or sugar)
- Baking Soda (for the boiling water bath)
Kitchen Tools
- Kitchenaid Stand Mixer (optional- though it is faster than kneading by hand)
- Money saver tip – I purchased my Professional Series Kitchenaid Stand Mixer as a refurbished option which fit our budget.
- Dough Scraper
- This is the best way I have found to segment the pretzel bites
- Reusable Plastic Bags (for storage)
- Silicone Baking Mat or parchment paper
- Sheet Pan
- Large pot (for boiling bagels)
- Beeswax wrap or plastic wrap
Baker’s Timeline – Day Prior to Bake
To make these sourdough pretzel bites there are a few easy steps. The steps to make this sourdough discard pretzel bites recipe are similar to making homemade bagels.
Adjust this recipe to meet your fermentation goals and timeline needs. You can either allow your dough to double in size and immediately cook the pretzel bites or move it to the refrigerator for a longer bulk fermentation prior to cooking.
Because my stomach is sensitive to gluten, I prefer a longer fermentation of 24-48 hours. The recipe schedule below follows a long fermentation.
8:00 PM – (Two days prior to bake) Because we store out sourdough starter in the fridge, we pull it out and feed it 4-12 hours prior to beginning this recipe to ensure it is at it’s peak. This can be used with active sourdough discard or discard which has been sitting in the fridge. Both recipes turn out well, though you will get more rise if you use active sourdough discard.
8:00 AM (Day prior to bake)- Add all ingredients (except baking soda) to a Kitchenaid mixer bowl or a large bowl (if stirring by hand). Mix together loosely before adding the dough hook attachment.
I like to allow the dough to sit for 5-10 minutes before stirring in the mixer. This is similar to autolayse and reduces the amount of time it is being kneaded. You do not need to complete this if you want to mix right away.
The dough, created by sourdough starter, flour, sweetener or choice, water and salt will look like a shaggy dough prior to mixing on a low speed.
Allow the dough to knead for 8-12 minutes. This should allow your dough to pass the windowpane test when stretched. Because of this, if you press the dough with your index finger, the dough will have a slight bounce in texture.
8:30 AM – Remove the mixing bowl from the stand mixer and allow to rest on the countertop once covered with a shower cap, beeswax wrap or plastic wrap. Allow the dough to rise double in size. Depending on the temperature of your home this can take anywhere from 4-12 hours.
12:00 PM to 8:00 PM (A range) – Place the dough in the refrigerator after it has risen. If you are not bulk fermenting in the fridge, continue onto the next step.
Baker’s Timeline – Day of Bake
8:00 AM (Day of Bake) Add 1/4 cup baking soda to a large pot of water (approximately 6-8 cups). Preheat the oven during this time.
Once the dough is made and fermented, bring out of the fridge (if bulk fermenting). Cut it into four strips. Roll out the dough so it is 2 – 3 inches thick.
Using a dough scraper make 1 -1/2 to 2 inch bites. These will get bigger as they go into the baking soda bath and cook in the stove.
Allow the dough to come to room temperature and complete a second rise. Once cut into bite sized pieces, this will take 5-10 minutes (depending on the temperature of your home). If the pretzel bites get a film or crust over them, this is normal.
Reduce boiling water to a simmer / low boil. Place 10-15 sourdough pretzel bites into the baking soda water bath at a time.
Allow them to simmer for 2-3 minutes, stirring occasionally. Using a slotted spoon remove them from the water and place them onto a baking sheet.
If bubbles stay on the bagels when the excess water is removed, pat dry with a paper towel. Continue this process until all bagel bites have had a baking soda bath.
8:45 AM (Day of Bake) Sprinkle tops of bagels with sea salt. Place in oven on a prepared baking sheet and bake until brown in color and firm to the touch.
Allow to cool on a cooling rack or enjoy straight from the oven. To reheat before serving, place in an air fryer or broiler for 2-5 minutes. This allows the bites to warm up throughly and pair well with desired toppings.
If not eating right away, allow them to cool completely before placing in a plastic bag for storage. Keep the bag cracked to ensure condensation does not occur from the sea salt placed on top of each pretzel bite.
Frequently asked questions
What are sourdough pretzel bagel bites served with?
We like toppings including mustard, honey mustard, ketchup, marinara sauce, ranch, BBQ sauce, chick fil a sauce, pizza seasoning, cream cheese, queso dip. For a sweet topping, slather with jam, Nutella or even butter rolled in cinnamon sugar.
How to store pretzel bagel items? Can pretzel bites be frozen?
Because salt is placed on top of the bagels, it draws out extra moisture when placed in a bag. Use caution because this will make the dough chewy if not consumed within 1-2 days after baking.
If you are not eating these right away, allow them to cool on a cooling rack. Enjoy on the counter or fridge within 3 days of cooking.
Alternatively, place in the fridge in a freezer safe ziplock back or air-tight container for up to 3 months. To enjoy from frozen state, heat in the microwave (30 seconds), broiler (2-5 minutes) or air fryer (2-5 minutes).
What size should pretzel bites be?
These should be about a ping pong ball size. If they are smaller they become crusty and there is no soft inside. If they are much larger, they are harder to eat in a few bites.
Does this recipe require instant yeast?
If you are using active sourdough discard, I.E. you just fed your starter and it’s at a peak, no. If you use unfed sourdough discard that has been sitting in your fridge for a few days, you may want the extra boost from instant yeast. To add instant yeast mix 1 tsp of instant yeast into your dry mixture and proceed with the recipe as usual.
Are sourdough pretzels healthy?
Yes! By adding sourdough to a recipe, you are naturally fermenting the grains (flour) and allowing a gut healthy yeast culture to form. The gluten is also reduced when the process of fermentation occurs. While pretzel bites still have carbohydrates, the body needs carbs to run.
Why are pretzel bagels boiled? Why does pretzel dough taste different?
To achieve the pretzel flavor the dough is boiled in water with baking soda. This helps to achieve the traditional pretzel flavor and turns the color of the dough darker when baking. Additionally, boiling bagels seals the crust of the dough and creates a chewy exterior that we all know and love within a bagel.
Sourdough Discard Pretzel Bites
Equipment
- 1 Kitchenaid Mixer Can knead by hand
- 1 Large Pot
- 1 Dough Scraper
- 1 Baking Sheet
Ingredients
- 2/3 cup bread flour *See notes about flour
- 1-2/3 cup all purpose flour *See notes about flour
- 1/2 tsp salt
- 1/3 cup sourdough starter Active or sourdough discard works well
- 1 T honey Can swap for maple syrup, agave, or sugar
- 2/3 c water More or less depending on needs
- 1/2 c baking soda
- 2 T sea salt or flaky salt for sprinkling
Instructions
Step 1 – Fermentation (Countertop)
- If needed, feed sourdough starter 4-12 hours prior to beginning recipe to ensure it is at 'peak'.
- Mix the salt, sourdough starter, sweetener of choice, water and flour together in the KitchenAid Mixing bowl with your hand to create a shaggy dough.Optional – allow dough to sit on counter for 5-10 minutes before mixing to 'autolayse' and reduce kneading time.
- Use the dough hook to bring dough together on a low speed. Knead for 10-15 minutes until the dough is springy when touched and has a windowpane like texture when stretched.
- Cover mixing bowl and allow to double in size on the countertop.
- If not bulk fermenting in the fridge, skip the next step. Put in refrigerator for 12-48 hours for a longer fermentation time.
Step 2 – Bulk Ferment, Boil Pretzel Bites and Cook in Oven
- Remove the dough from the refrigerator and allow to come to room temperature. Cut into 4 strips. Roll dough so the pretzel bites are 2-3 inches in height. Using a dough cutter, cut 1-1/2 to 2 inch bites.
- Fill a large pot with water and add baking soda. Allow to boil then reduce heat to simmer / low boil.
- Pre-heat oven.
- Place 10-15 pretzel bites into the baking soda bath. Allow to cook for 2-3 minutes, stirring occasionally.
- Remove pretzel bites from water and place on a prepared baking sheet. Blot any remaining water / baking soda bubbles off with a paper towel. Repeat process until all bites have gone through the baking soda bath.
- Cook for 10-15 minutes to allow the bites to become golden brown in color. Eat right away with your favorite toppings or allow to cool on a cooling rack.
Video
Notes
What is your favorite sourdough discard pretzel bites recipe topping? Our favorite is mustard or cinnamon sugar. Let us know in the comments below!
