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These sourdough discard pretzel bites are one of the better ways I’ve found to use up discard without making another loaf. The dough comes together in about 15 minutes, there’s no yeast involved so no waiting for a rise, and they go from mixing bowl to oven in under an hour. The baking soda bath is what makes them taste like actual pretzels rather than just baked bread bites. Don’t skip it.

I keep mustard on the table when I make these. Classic yellow, spicy brown, and honey mustard all work well. A warm cheese dip is also a solid option if you’re making them for a crowd.

A Few Ingredient Notes

Sourdough discard: Use unfed discard straight from the fridge or at room temperature. It doesn’t need to be active or bubbly since the baking soda and baking powder are doing the leavening work here. Discard from any stage works, though older, more sour discard gives you a stronger tang.

Flour: All-purpose is the right choice for this recipe. It gives you enough structure for the pretzel texture without being too tough. Bread flour will make them chewier, which some people prefer.

Baking soda bath: This is non-negotiable for real pretzel flavor and that slightly chewy, dark exterior. Keep the bath short at 20 to 30 seconds per batch. Longer doesn’t improve things and can make the dough start to break down.

Coarse sea salt: Add it right after the boil while the surface is still wet so it sticks. Kosher salt works too. A light hand is better than a heavy one since the salt gets more concentrated as it bakes.

Water: The dough consistency varies depending on how thick your discard is. Start with a little less than the full amount and add more gradually. You want a dough that’s soft and slightly tacky but not sticky enough to stick to your hands.

Yeast-free Sourdough Discard Pretzel Bites

Yeast-Free Sourdough Discard Pretzel Bites

Soft, chewy pretzel bites made with sourdough discard and no yeast. A baking soda bath gives them that classic pretzel flavor and dark exterior. Ready in about 30 minutes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 20 minutes mins

Total Time 50 minutes mins

Servings: 20 Bites

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

• 1 cup sourdough discard unfed, room temperature
• 1 1/2 cups all-purpose flour plus extra for dusting
• 2 tbsp sugar
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup warm water start with less and adjust
• 1/2 tbsp baking soda for the water bath
• Coarse sea salt for topping
• 2 tbsp melted butter for brushing optional
• Mustard or dipping sauce for serving

Method

 

1. In a large bowl, combine sourdough discard, flour, sugar, baking soda, baking powder, and salt. Gradually mix in warm water until a smooth, slightly tacky dough forms. Add water gradually and stop before the dough gets sticky.
2. Turn dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a kitchen towel and rest for 20 to 30 minutes.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
4. Bring a large pot of water to a rolling boil and add 1/2 tablespoon of baking soda.
5. Divide the dough into portions and roll each into a rope about 1/2 inch thick. Cut into 1-inch pieces.
6. Boil the pretzel bites in small batches for 20 to 30 seconds each. Remove with a slotted spoon and place on the prepared baking sheet.
7. Sprinkle with coarse sea salt while still wet. Brush with melted butter if using.
8. Bake for 12 to 15 minutes until deep golden brown. Cool for a few minutes before serving with mustard or your preferred dipping sauce.

Notes

The water amount depends on how thick your discard is. Start with a little less than the full 2/3 cup and adjust from there. The dough should be soft and slightly tacky but not sticky. Don’t skip the baking soda bath, it’s what makes these taste like pretzels.

The Baking Soda Bath

This step is what separates a pretzel bite from a plain bread bite. The alkaline water bath gelatinizes the surface of the dough before it hits the oven, which gives you that characteristic chew and helps the exterior brown deeply and quickly. Thirty seconds per batch is plenty. Work in small batches so the pieces have room to move and don’t stick together.

One thing worth noting: the water ratio is the part most people adjust after the first batch. If your discard is on the thinner side, hold back a couple tablespoons of water and add more only if the dough feels dry. A reader mentioned this exact issue and it’s a common one.

Questions About This Recipe

Can I use active sourdough starter instead of discard? Yes. Active starter tends to have a higher moisture content so you may need slightly less water. Otherwise the process is the same.

Can I make these vegan? Skip the butter brush at the end and they’re completely vegan. Mustard is already vegan, and a plant-based cheese dip works well on the side.

Can I freeze them? Yes. Cool completely after baking, then freeze in an airtight bag for up to 3 months. Reheat from frozen at 350°F for about 8 to 10 minutes until warmed through and the exterior crisps back up.

What dipping sauces work with these? Spicy brown mustard is my first choice. Honey mustard, warm cheese sauce, and garlic butter are all good. If you want heat, a sriracha mayo works too.

My pretzel bites came out pale. What happened? The oven temperature needs to be fully preheated before they go in. Also make sure the baking soda bath is at a rolling boil. A cool or slow bath won’t give you the right surface for browning.