I just used my Gf Discard Recipes stash to make soft pretzel bites and I promise they come out impossibly chewy inside with that glossy, salty crust you actually want.

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I am obsessed with these Gluten Free Soft Pretzel Bites because they are chewy, salty, and ridiculously easy to devour. I love that my sourdough discard gets a second life, no waste and pure flavor.

These feel like the scrappy snack I want after work, a messy handful dunked in mustard. I use olive oil and a pinch of xanthan gum in the dough so the texture actually works.

Gf Discard Recipes like this prove sourdough can be nothing but fun. Sourdough Gluten Free snacks that make me pause, grab more, and ignore the rest of my day, right now.

Ingredients

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Gives tang and lift, it’s wild yeast flavor and chew.
Wakes the yeast, makes dough soft and easy to handle.
Starts the rise fast, makes bites airy and light.
Feeds yeast, adds slight sweetness and helps browning.
Adds richness, keeps dough tender and not crumbly.
Seasoning that sharpens taste and helps control fermentation.
Bulk of dough, gives structure; weigh it for consistent results.
Gives stretch and chew you miss from gluten.
Makes that shiny, chewy pretzel crust during the brief boil.
Dilutes baking soda and helps steam the crust while boiling.
Gives golden color and helps coarse salt stick on top.
Brushes on after baking for richness and softer crust.

Ingredient Quantities

1 cup (240 g) active gluten free sourdough discard, room temperature

1 cup (240 ml) warm water (about 105 to 110°F)

2 1/4 tsp (1 packet) instant yeast

1 tbsp granulated sugar

2 tbsp olive oil

1 1/2 to 2 tsp fine sea salt (plus extra for sprinkling)

3 to 3 1/2 cups (360 to 420 g) gluten free all purpose flour blend, measure by weight if possible, blend should contain xanthan gum

1 tsp xanthan gum, only if your flour blend does not already include it

1/4 cup (60 g) baking soda for the boiling bath

8 cups (about 2 liters) water for boiling bath

1 large egg, beaten with 1 tbsp water for egg wash

2 tbsp melted butter, for brushing after baking

How to Make this

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1. In a large bowl whisk together 1 cup (240 g) active gluten free sourdough discard, 1 cup (240 ml) warm water (105 to 110°F), 2 1/4 tsp instant yeast and 1 tbsp granulated sugar; let sit 5 minutes until yeast starts to bubble a little.

2. Stir in 2 tbsp olive oil and 1 1/2 tsp fine sea salt, then add 3 cups (360 g) gluten free all purpose flour blend (plus 1 tsp xanthan gum only if your blend does not already include it); mix until a sticky, slightly shaggy dough forms. Add up to 1/2 cup (60 g) more flour if dough is too wet.

3. Turn dough onto a lightly floured surface and knead gently for 1 to 2 minutes to bring it together; the dough should be cohesive but still soft and a bit tacky. Don’t overwork it, gf dough gets gummy.

4. Place dough back in the bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot about 45 to 60 minutes until slightly puffy. It might not double like wheat dough and thats ok.

5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

6. Bring 8 cups (about 2 liters) water and 1/4 cup (60 g) baking soda to a gentle boil in a wide pot. Meanwhile divide dough into 8 equal pieces and roll each into a 12 inch rope, then cut each rope into 1 to 1 1/2 inch bite sized pieces.

7. Working in batches, boil pretzel bites for 20 to 30 seconds until they puff slightly, then remove with a slotted spoon and drain on a wire rack or paper towels. Don’t crowd the pot.

8. Arrange boiled bites on prepared baking sheet, brush lightly with beaten egg mixed with 1 tbsp water, and sprinkle with extra fine sea salt.

9. Bake 12 to 15 minutes until deep golden brown. Keep an eye near the end, ovens vary.

10. As soon as they come out brush with 2 tbsp melted butter, let cool a few minutes then serve warm. They’re best eaten the same day but you can reheat briefly in the oven to refresh.

Equipment Needed

1. Large mixing bowl (for the discard, water and yeast)
2. Whisk (to dissolve yeast and sugar)
3. Digital kitchen scale (best for accurate flour measurement)
4. Measuring cups and spoons
5. Silicone spatula or wooden spoon (for mixing sticky dough)
6. Lightly floured work surface and bench scraper (to portion and roll ropes)
7. Wide pot and slotted spoon (for the baking soda boil)
8. Parchment lined baking sheet and wire rack (for baking and draining)
9. Pastry brush (for egg wash and melted butter)

FAQ

Q: My sourdough discard is a bit slow or not very bubbly. Can I still use it?

A: Yes you can, but proofing might take longer. If the discard seems sluggish, let the dough rest in a slightly warmer spot for an extra 30 to 60 minutes after mixing so the yeast wakes up. If it smells off or has strange colors, throw it out and use fresh starter or skip the discard and add a touch more yeast.

Q: Can I use regular active dry yeast instead of instant yeast?

A: Yep. Use the same amount but dissolve it in the warm water with the sugar for 5 to 10 minutes until foamy before adding to the discard and flour. That extra step wakes active dry yeast up.

Q: My gluten free flour blend doesn't have xanthan gum. How much should I add?

A: Add 1 teaspoon xanthan gum for the recipe amounts listed. If your blend already has it, skip the extra. Too little and the bites can be crumbly, too much makes them gummy, so stick close to the measurement.

Q: Why do you boil the bites in baking soda water?

A: The baking soda bath gives the crust that classic pretzel color and chewy skin by raising the surface pH. It also helps toppings stick. Don’t skip it or you’ll end up with pale, less pretzel-like bites.

Q: Can I make these ahead or freeze them?

A: Absolutely. After baking and brushing with butter, cool completely then freeze in a single layer on a tray. Once firm transfer to a zip bag for up to 2 months. Reheat from frozen in a 325°F oven for 10 to 15 minutes until warmed through. For same-day make ahead, keep in an airtight container and reheat 5 minutes in the oven to restore crispness.

Q: I need an egg wash substitute. Is there one that keeps things egg free?

A: Sure. Brush with a mix of 2 tablespoons milk and 1 tablespoon olive oil, or use aquafaba straight from a chickpea can. It won’t brown quite as deep as egg, but it helps salt and seeds stick and gives some shine.

Gluten Free Soft Pretzel Bites Recipe Substitutions and Variations

1 cup active gluten free sourdough discard: substitute with 1 cup plain yogurt (regular or dairy free), or 1 cup buttermilk, or 1 cup milk mixed with 1 tbsp lemon juice or vinegar (sit 5 min).
2 1/4 tsp instant yeast: use 2 1/4 tsp active dry yeast but proof it first in the warm water for 5 to 10 minutes until foamy, or try 1 tsp baking powder plus 1/2 tsp baking soda for a quicker, less tangy rise.
2 tbsp olive oil: swap for 2 tbsp melted butter, or 2 tbsp neutral oil like avocado or canola, or use melted coconut oil for a slightly sweeter note.
1 large egg for egg wash: brush with 1/4 cup milk or non dairy milk, or use 3 tbsp aquafaba (chickpea brine) for a vegan gloss, or mix 1 tbsp maple syrup with 1 tbsp water for a light brown finish.

Pro Tips

1. Warm the discard and water in a bowl until it feels like a warm bath on your wrist, not hot. Too-hot liquid will kill the yeast and you might think your starter was the problem when it wasnt.

2. Weigh your flour. GF blends vary wildly by volume, so 360 to 420 g makes a big difference. Start at the lower end, then add small splashes of more flour only if the dough is super runny. You want tacky, not gluey.

3. Boil in small batches and keep the water barely at a gentle boil. Crowding cools the water and makes the soda bath less effective, plus bites can stick together. Use a wide pot and a slotted spoon so you can get them out quick and drain well.

4. Brush right away with melted butter and let them rest a few minutes before serving. That buttery finish soaks in and makes them taste fresher, and brief cooling lets the crust set so they dont collapse when you pick them up.