Introduction

These yeast-free sourdough discard pretzel bites are a delightful way to use up extra sourdough starter. They are soft, chewy, and have that classic pretzel flavor without requiring yeast or lengthy rising times. Perfect for a quick snack or party appetizer.

A close-up view of a basket lined with a beige cloth, filled with about a dozen small, round pretzel bites that have a shiny, golden-brown surface sprinkled generously with coarse salt. The pretzel bites show a slightly cracked texture on top, revealing a soft, light yellow interior. A white bowl containing melted yellow butter sits in the background near the edge of the basket. The basket and its contents rest on a white marbled 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. Add extra flour if the dough feels too sticky.
Step 2: Transfer the dough to a floured surface and knead 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: Divide the rested dough into small portions. Roll each piece into a ½ inch thick rope, then cut into 1-inch pieces to form bite-sized pretzel bites.
Step 4: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add ½ tablespoon of baking soda to create an alkaline water bath.
Step 5: Carefully drop the pretzel pieces into the boiling water in batches. Boil for 20-30 seconds, then remove with a slotted spoon and drain excess water.
Step 6: Place the boiled pretzel bites on a parchment-lined baking sheet, spacing them apart. Sprinkle coarse sea salt on top. Optionally, brush with melted butter for a golden finish.
Step 7: Bake in the preheated oven for 12-15 minutes or until golden brown and crispy on the outside.
Step 8: Allow the pretzel bites to cool slightly before serving warm with mustard or your favorite dipping sauce.

Tips & Variations

For an extra twist, try sprinkling garlic powder or cinnamon sugar instead of coarse sea salt before baking.
If the dough feels too sticky, add flour gradually to make it easier to handle without drying it out.
Brush with melted butter infused with herbs for added flavor.
Use gluten-free flour blend if you want a gluten-free version, adjusting water as needed.

Storage

Store leftover 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 about 5 minutes to restore their crispiness. Avoid microwaving as it can make them chewy.

How to Serve

A white plate holds a pile of small soft pretzel bites, each with a golden-brown top and lighter, fluffy sides. The tops are sprinkled with coarse salt crystals, giving a slightly shiny and textured look. The pretzel bites are stacked unevenly, showing their round and square shapes, with a crisp exterior and soft interior visible in some. In the blurred background on the white marbled surface, there is a small white bowl filled with melted butter, adding a warm yellow contrast. 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?

Yes, but active starter may cause the dough to ferment and rise more, resulting in a different texture. Using discard keeps this recipe yeast-free and quick.

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

The baking soda bath creates an alkaline environment that gives pretzels their characteristic dark golden color and chewy crust after baking.