Here’s a fantastic way to use up your sourdough discard — by making Sourdough Discard Pretzel Bites! 
They’re golden, chewy, slightly tangy from the starter, and absolutely addictive with a little butter and salt (or cinnamon sugar if you’re feeling sweet).
Sourdough Discard Pretzel Bites
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 12–15 minutes
Makes: ~60 bite-sized pretzels
Ingredients:
Dough:
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1 cup (240g) sourdough discard (unfed, room temp)
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3/4 cup (180ml) warm water
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2 1/4 tsp (1 packet) instant or active dry yeast
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1 tbsp sugar
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2 1/2 – 3 cups (300–360g) all-purpose flour
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1 tsp salt
Baking Soda Bath:
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6 cups water
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1/4 cup baking soda
Topping:
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2 tbsp butter, melted
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Coarse salt (for savory)
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OR: Cinnamon sugar (for sweet)
Instructions:
1. Make the Dough:
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In a large bowl, mix sourdough discard, warm water, yeast, and sugar. Let sit 5 minutes until foamy.
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Stir in salt and 2 1/2 cups flour. Add more flour as needed until a soft, slightly tacky dough forms.
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Knead (by hand or mixer) for 5–7 minutes until smooth and elastic.
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Place in an oiled bowl, cover, and let rise for 1 hour, or until doubled.
2. Shape the Pretzel Bites:
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Preheat oven to 425°F (220°C). Line baking sheet with parchment.
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Punch down dough and divide into 6–8 pieces.
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Roll each into a rope about ½ inch thick, then cut into 1-inch pieces.
3. Baking Soda Bath:
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Bring 6 cups water and baking soda to a boil.
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Working in batches, boil pretzel bites for 20–30 seconds, then remove with a slotted spoon and place on the baking sheet.
4. Bake:
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Sprinkle with coarse salt if making savory.
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Bake for 12–15 minutes, or until golden brown.
5. Finish:
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Brush warm pretzel bites with melted butter.
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For sweet version, toss in cinnamon sugar while warm.
Dipping Sauce Ideas:
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Cheese sauce
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Honey mustard
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Cream cheese icing (for cinnamon sugar version)
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Spicy ranch
Tips:
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Want to make them ahead? Freeze after boiling (but before baking), then bake straight from frozen.
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Add 1 tsp baking soda to the dough for even more pretzel flavor.
Want a stuffed pretzel bite, gluten-free variation, or full-size sourdough pretzels? Just say the word!
