Go Back
Homemade yeast-free sourdough discard pretzel bites with a golden crust, ready to enjoy.

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 50 minutes
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.