Sourdough Discard Pretzel Bites
This post may contain affiliate links. For more information, please see our disclosure policy.
Same-Day, Deeply Golden, and Impossible to Stop Eating!
There was always a soft pretzel somewhere in my childhood — twisted into a long rope from a neighborhood shop or stacked in a cardboard box for a birthday party. In Philly, a soft pretzel is less a treat and more a weekly staple.
These sourdough discard pretzel bites are my at-home version — same chewy, bronzed exterior, but made in a few hours and just tangy enough to remind you there’s sourdough in the mix.
If you’ve made my Philly Soft Pretzels (the classic, no-sourdough version), this recipe follows the same spirit — simple dough, traditional alkaline bath, deep golden crust — just scaled down into bite-size pieces. And if you keep a jar of discard in the fridge from your Tartine-Style Sourdough Loaf or Sourdough English Muffins, this is exactly the kind of recipe that makes you glad you saved it.
They’re chewy, deeply golden, glossy, and ready the same day.
Why You’ll Love These
- Same-day dough – Start in the morning, snack by afternoon.
- True pretzel flavor – That brief alkaline bath gives you the signature crust and chew.
- A smart use of discard – Adds subtle tang and depth without complicating the rise.
- Perfect for sharing – Game day, after-school snack, holiday appetizer, or casual Friday night.
- Freezer-friendly – Make a batch now, stash some for later.
Method Overview
This is a soft, enriched yeast dough with sourdough discard folded in for flavor. The discard doesn’t drive the rise — instant yeast keeps things reliable and quick — but it adds tenderness and a gentle tang that makes these taste more layered than a standard soft pretzel.
After mixing and kneading, the dough rises until smooth and slightly puffy. It’s divided, rolled into ropes, and cut into bite-sized pieces. A little variation is welcome here — rustic feels right.
The key step is the alkaline bath — whether you use lye or baking soda..
I use a traditional food-grade lye bath because it produces the deepest brown color, glossy finish, and unmistakable pretzel flavor you’d expect from a Philly bakery. It sounds more intimidating than it is — with basic precautions (gloves, no aluminum bowls), it’s really straightforward and safe.
If you prefer not to use lye, you can substitute a baking soda bath instead. The pretzel bites will be slightly lighter in color and flavor, but still chewy and delicious.
After their brief dip, they get salted and go straight into a hot oven, where they puff dramatically and develop:
- Deeply golden, lacquered exteriors
- Soft, chewy centers
- A subtle sourdough tang beneath the salt
Full measurements and detailed instructions are in the recipe card below.
Ingredient Notes
(You’ll find exact quantities in the recipe card.)
Bread Flour
Bread flour gives these their signature chew. With the added butter and discard, the crumb stays tender without losing structure.
Sourdough Discard (100% Hydration)
Unfed discard straight from the fridge works perfectly. It doesn’t need to be bubbly or active — the yeast handles the rise. The discard adds depth and softness to the crumb.
Water
Keeps the dough supple and easy to roll. The hydration is moderate, so the dough should feel soft but not sticky.
Sugar
Just enough to balance the salt and encourage browning — not enough to make them sweet.
Butter
A small amount enriches the dough and keeps the interior tender.
Instant Yeast
Ensures a dependable, same-day rise.
Lye (Preferred) or Baking Soda (Alternative)
Food-grade lye produces the most authentic pretzel flavor and deep brown color. If substituting baking soda, the crust will be slightly lighter and less glossy, but still pleasantly chewy. Either option works — choose what makes you comfortable.
Flaky Salt
For that classic finish. You can also leave some plain for dipping or brush with butter after baking if you prefer them richer.
Lye vs. Baking Soda: What’s the Difference?
All three methods create an alkaline environment — that’s what gives pretzels their color, chew, and distinctive flavor. The difference is strength.
Food-Grade Lye (Strongest Alkalinity)
Lye produces the deepest brown color, glossy finish, and most traditional pretzel flavor. It reacts quickly on the dough’s surface, creating that classic bakery-style crust and chew. It’s the most authentic option and gives the most dramatic results.
Baked Baking Soda (Medium Strength)
When baking soda is baked in the oven, it converts to sodium carbonate, making it more alkaline. This improves browning and flavor compared to regular baking soda. The crust will be nicely golden and pleasantly chewy, though not quite as dark or glossy as lye.
Regular (Unbaked) Baking Soda (Mildest Option)
This is the most approachable method and works well for home bakers. The pretzels will be lighter in color and slightly less complex in flavor, but still soft and chewy with a recognizable pretzel character.
In Short
- Want the deepest color and most authentic flavor? → Use lye.
- Want strong results without handling lye? → Use baked baking soda.
- Want the simplest, pantry-only option? → Use regular baking soda.
All three work — they just vary in intensity.
Storage & Freezing Tips
Room Temperature
Store in an airtight container for up to 2 days. They’re best the day they’re made but reheat beautifully.
Reheating
Spray lightly with water and warm in a 300–325°F oven for 5–8 minutes to revive the crust.
Freezing (Best Method)
For the freshest finish, bake the pretzel bites without salt, cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep well for up to 2 months.
Reheat from frozen at 325–350°F until warmed through and lightly crisp. For that just-baked look, lightly brush with water or melted butter and sprinkle with flaky salt before reheating.
♥️ Loved this recipe? I’d be thrilled if you’d rate it ⭐️ and share your experience in the comments below! Your ratings and comments help other readers discover this recipe and keep this blog going. Did you add any special tweaks? Our community of home cooks would love to hear about it! ♥️
📖 Recipe
Sourdough Discard Pretzel Bites
Ingredients
For the Dough
- 475 grams (3.8 cups) bread flour
- 125 grams (0.53 cup) sourdough discard 100% hydration, unfed
- 235 grams (0.99 cup) water
- 12 grams (1 tbsp) sugar
- 7 grams (1 tsp) salt
- 4 grams (1 tsp) instant yeast
- 20 grams (1.5 tbsp) unsalted butter melted
Option 1: For the Lye or Baking Soda Bath (choose one)
- 4 teaspoons food grade lye
- 1/2 cup baking soda 1/4 cup for unbaked baking soda
Option 2: "Baked" Baking Soda
- 1/2 cup baking soda baked at 250°F (120°C) for 1 hour
- 4 cups boiling water
Option 3: Regular Baking Soda
- 1/4 cup baking soda
- 4 cups boiling water
Instructions
- Combine all dough ingredients in the bowl of a stand mixer and mix until no dry flour remains. Turn out and knead by hand for a few minutes until mostly smooth. Rest 10 minutes, then knead briefly again until supple.
- Place in a lightly oiled bowl, cover, and rest 30 minutes (up to 1 hour if your kitchen is cool), until slightly puffy.
- Turn the dough out and divide into 4 pieces. Cut each in half to make 8 portions. Working one at a time and keeping the rest covered with a damp cloth, roll into ropes about cigar thickness (12–13 inches long). Cut each rope into 12 to 15 small bite-sized pieces. Keep the shaped dough covered.
- Transfer to a parchment-lined baking sheet, cover loosely, and refrigerate at least 1 hour.
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment. Proceed for the lye bath or baking soda methods below (choose one)
Lye Bath Method (Preferred)
- Wearing gloves, prepare the lye bath in the sink using a non-aluminum bowl: carefully add 4 teaspoons food-grade lye to 4 cups boiling water (always add lye to water). Stir gently to dissolve.
- Working in small batches, dip the chilled bites in the lye solution for 20–30 seconds. Remove with a spider or slotted spoon, drain well, and place on prepared sheets without overcrowding. Sprinkle with pretzel salt.
- Bake about 15 minutes, until deeply golden brown and glossy. Cool slightly before serving.
Baking Soda Bath (Alternative Method – Choose Baked or Unbaked Baking Soda)
- If you prefer not to use lye, prepare an alkaline baking soda bath instead.
For Better Results (Bake the Baking Soda):
- Spread ½ cup (120g) baking soda on a foil-lined sheet and bake at 250°F (120°C) for 1 hour. Let cool completely before using. (This converts it to sodium carbonate for improved browning.)
- Bring 4 cups (1 liter) of water to a boil and carefully whisk in the baked baking soda. Reduce to a gentle simmer.
- Dip chilled pretzel bites for 20–30 seconds, remove, drain well, and place on parchment-lined sheets. Sprinkle with salt and bake at 425°F (220°C) for 15–18 minutes, until deeply golden.
For Unbaked Baking Soda
- Bring 4 cups water to a boil and add ¼ cup baking soda. Dip as directed above. The pretzels will be lighter in color and slightly less intense in flavor, but still chewy and delicious.
Notes
- Total flour (including flour from discard): 537.5g = 100%
- Water (including water from discard): 55% hydration
- Sugar: 2.2%
- Salt: 1.3%
- Instant yeast: 0.7%
- Unsalted butter: 3.7%