Sourdough Discard Soft Pretzel Bites

Name: Sourdough Discard Soft Pretzel Bites
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (240 g) unfed sourdough discard (100% hydration), cold from the fridge or at room temperature, stirred; 2½ cups (300 g) all-purpose flour, spooned and leveled, plus a little extra for dusting; 1½ tsp (5 g) instant yeast; 1 tbsp (12 g) granulated sugar; 1½ tsp (9 g) fine salt; ½ cup (120 ml) warm water, 105–110°F (40–43°C), warm to the touch but not hot; 2 tbsp (28 g) unsalted butter, melted and slightly cooled; 2 tsp (10 ml) neutral oil, for greasing the rising bowl and brushing the parchment; 8 cups (2000 ml) water, cold tap water; ⅓ cup (75 g) baking soda; 2 tsp (8 g) coarse pretzel salt or flaky sea salt; 2 tbsp (28 g) unsalted butter, melted; 4 tbsp (60 g) whole-grain or Dijon mustard, for dipping (optional)

From the MyKitchenBank Kitchen

Chewy, deep-mahogany pretzel bites with a tangy edge from sourdough discard, a quick baking-soda boil for that classic pretzel crust, and a buttery, salty finish. Ready in about two hours with one short rise.

Prep: 40 min
Cook: 35 min
Wait: 50 min
Total: 2 hr 5 min
Makes: About 48 pretzel bites (8 servings of 6)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the dough
1 cup (240 g) unfed sourdough discard (100% hydration), cold from the fridge or at room temperature, stirred
2½ cups (300 g) all-purpose flour, spooned and leveled, plus a little extra for dusting
1½ tsp (5 g) instant yeast
1 tbsp (12 g) granulated sugar
1½ tsp (9 g) fine salt
½ cup (120 ml) warm water, 105–110°F (40–43°C), warm to the touch but not hot
2 tbsp (28 g) unsalted butter, melted and slightly cooled
2 tsp (10 ml) neutral oil, for greasing the rising bowl and brushing the parchment
For the baking soda bath
8 cups (2000 ml) water, cold tap water
⅓ cup (75 g) baking soda
To finish
2 tsp (8 g) coarse pretzel salt or flaky sea salt
2 tbsp (28 g) unsalted butter, melted
4 tbsp (60 g) whole-grain or Dijon mustard, for dipping (optional)

Equipment (9)

Large mixing bowl or stand mixer with dough hook
2 rimmed baking sheets, about 13×18-inch (33×46 cm)
Parchment paper
Large deep pot, 5-quart (5 L) or bigger
Slotted spoon or spider skimmer
Bench scraper or sharp knife
Digital scale
Pastry brush
Instant-read thermometer for the water (optional)

Steps

Before you start

Measure the flour by weight if you can; scooped cups can pack in 20–30 g extra and make the dough dry and tough.
This recipe uses 100% hydration discard (equal weights flour and water), unfed and straight from the fridge is fine. Stiffer or runnier discard will change the dough, so adjust with a spoonful of flour or water if needed.
Use a large, deep pot (at least 5 quarts / 5 L). The baking soda makes the water foam up when it first comes to a boil.
Line two rimmed baking sheets with parchment paper before you start shaping; boiled dough sticks to bare metal.

1
Mix the dough
- In a large bowl or stand mixer bowl, whisk the flour, instant yeast, sugar and fine salt.
- Add the discard, warm water and 2 tbsp (28 g) melted butter.
- Stir with a sturdy spatula or the dough hook on low until no dry flour remains and a shaggy, slightly sticky dough forms, about 2 minutes.
+ Show details− Hide details
Ready when: No dry flour left; dough is shaggy and tacky but pulls away from the bowl in places.
Tip: Add the butter after the water so it doesn't hit the yeast while very hot.
2
Knead until smooth
- Knead with the dough hook on medium-low for 6 minutes, or turn out onto a lightly floured counter and knead by hand for 8 minutes.
- Dust with flour 1 tsp at a time only if it sticks stubbornly to your hands.
- The dough should be firm, smooth and only slightly tacky.
+ Show details− Hide details
Ready when: Dough is smooth, springs back slowly when poked, and passes a light windowpane stretch without tearing immediately.
Tip: Resist adding too much flour; a stiff dough makes dense bites.
3
Let the dough rise
- Brush a clean large bowl with about 1 tsp oil.
- Shape the dough into a ball, place it in the bowl and turn to coat.
- Cover with a damp towel or plastic wrap and leave in a warm spot (75–80°F / 24–27°C) for 45 minutes.
+ Show details− Hide details
Ready when: Dough is puffy and about 1½ times its original size; a floured finger leaves a dent that slowly fills back in.
Tip: Discard-heavy doughs rise less than fresh yeast doughs; don't wait for a full double.
4
Preheat and prep pansOven 425°F / 220°C
- About 10 minutes before the rise ends, position oven racks in the upper and lower thirds and preheat to 425°F (220°C).
- Line two rimmed baking sheets with parchment and brush the parchment lightly with the remaining 1 tsp oil.
+ Show details− Hide details
Ready when: Oven is fully preheated and both pans are lined and oiled.
Tip: The oil on the parchment keeps boiled bites from sticking.
5
Shape the bites
- Turn the dough onto a lightly floured counter and cut it into 4 equal pieces (about 175 g each).
- Roll each piece into a rope about 18 inches (45 cm) long and ¾ inch (2 cm) thick, starting from the center and rolling outward.
- Cut each rope into 12 pieces about 1½ inches (4 cm) long, for about 48 bites.
- Keep the unshaped pieces covered while you work.
+ Show details− Hide details
Ready when: Ropes are even in thickness and the bites are roughly the same size, about 14 g each.
Tip: If a rope springs back when rolled, cover it for 3 minutes to let the gluten relax.
6
Heat the soda bath
- Pour the 8 cups (2 L) water into a large deep pot and bring to a boil over high heat, about 8 minutes.
- Reduce to medium heat so it stays at a steady simmer, then slowly stir in the baking soda; it will foam up briefly.
+ Show details− Hide details
Ready when: Water is at a rolling boil before the soda goes in, then settles to a gentle simmer once the foam subsides.
Tip: Add the baking soda gradually; dumping it into boiling water can cause a boil-over.
7
Boil in batches
- Working in batches of 12–14, lower the bites into the simmering water with a slotted spoon.
- Simmer for 30 seconds, gently turning once halfway.
- Lift out, let the water drip off, and place the bites 1 inch (2.5 cm) apart on the prepared pans.
- Repeat until all are boiled.
+ Show details− Hide details
Ready when: Bites puff slightly and look glossy and a little swollen when lifted from the water.
Tip: Don't crowd the pot or boil longer than 30 seconds, which makes the crust gummy and the flavor metallic.
8
Salt and bakeOven 425°F / 220°C
- Sprinkle the bites evenly with the coarse salt.
- Bake both pans at 425°F (220°C), swapping and rotating the pans halfway, for 14–16 minutes.
+ Show details− Hide details
Ready when: Bites are a deep mahogany brown all over and sound slightly hollow when tapped on the bottom.
Tip: Salt sticks best while the surface is still wet, so sprinkle right after boiling.
9
Brush with butter
- As soon as the pans come out of the oven, brush the hot bites generously with the 2 tbsp (28 g) melted butter, turning them to coat on all sides.
+ Show details− Hide details
Ready when: Bites look glossy and the butter soaks in rather than pooling.
10
Cool briefly and serve
- Let the bites sit on the pans for 5 minutes so the crust sets and they are not molten inside.
- Serve warm with mustard for dipping, if using.
+ Show details− Hide details
Ready when: Bites are warm, not steaming, with a chewy crust and soft center.

Good to know

Tips

Weigh the discard: 240 g is the target, and a heavily packed cup can run over.
Keep the water at a gentle simmer, not a hard boil, so the bites hold their shape.
Dough that is too wet will flatten in the bath; it should feel tacky but hold a rounded shape when cut.
For the deepest color and shine, make sure the bath contains the full amount of baking soda and drain the bites well before they hit the pan.

Make ahead

"After the rise, shape the bites, cover the pans, and refrigerate for up to 12 hours. Boil straight from the fridge, adding 10 seconds to the bath, then salt and bake as directed. Alternatively, freeze the shaped, unboiled bites on a pan, bag them, and keep for up to 1 month; boil from frozen for 45 seconds and bake 2–3 minutes longer."

Storage & reheating

"Best eaten the day they are baked. Keep at room temperature in a loosely covered container for up to 1 day. Refrigerate in an airtight container up to 4 days, or freeze in a zip-top bag for up to 2 months. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 5–8 minutes until hot and the crust is crisp again."

Substitutions

all-purpose flour → bread flour. Gives a chewier bite; use the same weight and add 1 tsp water if the dough feels stiff.
instant yeast → active dry yeast. Use the same amount, but dissolve it in the warm water for 5 minutes before adding.
coarse pretzel salt or flaky sea salt → flaky sea salt or everything bagel seasoning. Use the same amount; seasoning blends already contain salt, so no extra is needed.
unsalted butter → olive oil or ghee. Brush the same amount over the hot bites.