12 Chewy Sourdough Discard Pretzels for Movie Night

You know that craveable snap when you bite into a soft, slightly tangy pretzel while the credits roll. These chewy sourdough discard pretzels for movie night give you that pull-apart chew, a hint of tang, and plenty of topping options. You’ll use your sourdough discard to deepen flavor and keep the dough soft and forgiving.

Inside you'll find a dozen movie-night-ready recipes. Some are classic salted pretzels, some are bite-sized with dipping sauces, and a few are sweet or spicy spins. Each recipe uses sourdough discard to boost flavor and texture. Try a few tonight, and pin your favorites for the next film marathon.

1. Classic Chewy Sourdough Discard Pretzels for Movie Night

This is the classic salty pretzel everyone loves. The sourdough discard adds a gentle tang that makes the crust sing. You’ll get a chewy interior and shiny, golden exterior from a quick baking-soda bath. Perfect for cozy movie nights or snack trays. Anyone who loves soft pretzels and bold salt will devour these. The smell is warm, yeasty, and slightly tangy.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm water (about 105–110°F)
• 2 1/4 tsp active dry yeast (one packet)
• 1 tbsp granulated sugar
• 3 cups bread flour
• 1 1/2 tsp fine sea salt
• 2 tbsp unsalted butter, melted and cooled
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda (for bath)
• 1 tbsp coarse sea salt (for topping)
• 1 large egg, beaten with 1 tbsp water (egg wash)

Instructions

1. In a large bowl, stir 1 cup sourdough discard, 1 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let sit 5 minutes until foamy.
2. Add 3 cups bread flour, 1 1/2 tsp salt, and 2 tbsp melted butter. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead 6–8 minutes until smooth and elastic. Add up to 2 tbsp more flour if sticky.
4. Place dough in a lightly oiled bowl, cover with plastic, and rest 1 hour at room temperature until doubled.
5. Preheat oven to 450°F. Line two baking sheets with parchment.
6. Bring 8 cups water and 1/4 cup baking soda to a boil in a large pot.
7. Divide dough into 8 equal pieces. Roll each into a 24-inch rope and shape into a pretzel. Work quickly.
8. Boil each pretzel for 30 seconds per side, using a slotted spatula. Drain briefly on a rack.
9. Place pretzels on baking sheets. Brush with egg wash and sprinkle 1 tbsp coarse sea salt.
10. Bake 11–13 minutes until deep golden brown. Check for deep color and crisp edges.
11. Cool 5 minutes on a rack before serving.

How to Serve It

Serve on a wood board with classic yellow mustard and beer cheese. Garnish with extra coarse salt and a sprig of rosemary for contrast. These pair with lager, soda, or hot cocoa for sweet contrast. Store in an airtight container for up to 2 days. Reheat at 350°F for 5–7 minutes to restore chew. You can make dough a day ahead and refrigerate overnight for convenience.

2. Garlic Parmesan Chewy Sourdough Pretzel Sticks

These garlic Parmesan pretzel sticks are savory and pull-apart friendly. Sourdough discard keeps the sticks chewy while garlic butter soaks into the crust. They’re finger-friendly for movie snacking and perfect with marinara or cheese dip. Fans of bold garlic and nutty Parmesan will love them. Expect a warm garlicky aroma and crisp edges.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp honey
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp fine salt
• 2 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 3 tbsp unsalted butter, melted (for brushing)
• 3 cloves garlic, minced
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Mix 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp honey. Let sit 5 minutes until foamy.
2. Stir in 2 3/4 cups flour, 1 1/2 tsp salt, and 2 tbsp softened butter. Mix to form dough.
3. Knead 6–8 minutes until smooth and elastic. Add small flour amounts if very sticky.
4. Oil a bowl, place dough inside, cover, and proof 1 hour until doubled.
5. Preheat oven to 450°F and line baking sheets with parchment.
6. Bring 8 cups water and 1/4 cup baking soda to a boil.
7. Divide dough into 12 pieces and roll into 10-inch sticks. Boil sticks 20–25 seconds each side.
8. Arrange on sheets, bake 10–12 minutes until golden. Look for glossy, browned tops.
9. While hot, mix 3 tbsp melted butter with minced garlic. Brush over warm sticks.
10. Sprinkle with 1/3 cup Parmesan and 2 tbsp parsley. Serve warm.

How to Serve It

Arrange sticks in a ceramic bowl beside marinara and pesto aioli. Garnish with extra Parmesan and parsley. Pair with a crisp white wine or tomato soup. Store leftovers in the fridge up to 2 days; reheat at 350°F for 6–8 minutes. Make dough the night before for faster assembly.

3. Cinnamon Sugar Chewy Sourdough Pretzel Bites

These sweet pretzel bites are chewy, cinnamony, and perfect for movie nights when you crave dessert. Sourdough discard offers subtle tang that balances the sugar. The bites get a buttery toss that glazes them just right. You’ll love the warm cinnamon scent and soft, chewy center. Great for kids and anyone with a sweet tooth.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup warm milk (about 105–110°F)
• 2 1/4 tsp active dry yeast
• 2 tbsp granulated sugar
• 3 cups all-purpose flour
• 1 tsp fine salt
• 2 tbsp unsalted butter, melted and cooled
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 4 tbsp unsalted butter, melted (for tossing)
• 1/2 cup granulated sugar
• 2 tbsp ground cinnamon
• Optional: 1/4 cup honey butter for dipping

Instructions

1. Combine 1 cup sourdough discard, 1 cup warm milk, 2 1/4 tsp yeast, and 2 tbsp sugar. Let 5 minutes to foam.
2. Add 3 cups flour, 1 tsp salt, and 2 tbsp melted butter. Mix into dough.
3. Knead 6–7 minutes until elastic. Add a little flour if sticky.
4. Place dough in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
5. Preheat oven to 425°F and line a baking sheet with parchment.
6. Bring 8 cups water and 1/4 cup baking soda to a boil.
7. Break dough into small pieces and roll into 1-inch bites. Boil bites 20–30 seconds, drain on a rack.
8. Bake 10–12 minutes until pale golden. Bites should be set and slightly firm.
9. Mix 1/2 cup sugar with 2 tbsp cinnamon. Toss warm bites in 4 tbsp melted butter, then in the sugar mix.
10. Cool 5 minutes before serving. Test texture: chewy center with a slightly crisp sugar shell.

How to Serve It

Pile bites in a small basket and serve with honey butter or chocolate dip. Garnish with a dusting of cinnamon. Pair with coffee, chai, or warm cider. Store in an airtight container up to 2 days. Reheat briefly to refresh the sugar coating. You can shape these the morning of your event and bake when guests arrive.

4. Beer-Infused Chewy Sourdough Discard Pretzels for Movie Night

This version uses beer for dough flavor and as a dip option. The sourdough discard and beer combine for deep, malty tang. The crust is shiny and the crumb is chewy with subtle hops notes. Great with heartier movie fare like pizza or wings. Beer lovers and savory snack fans will enjoy the aroma and flavor.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup lager or amber beer, room temp
• 2 1/4 tsp active dry yeast
• 1 tbsp brown sugar
• 3 cups bread flour
• 1 1/2 tsp kosher salt
• 2 tbsp unsalted butter, room temp
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1 egg beaten with 1 tbsp water (egg wash)
• 1 tbsp coarse sea salt (topping)
• Optional: 1/4 cup beer cheese for dipping

Instructions

1. In a bowl, mix 1 cup sourdough discard, 3/4 cup beer, 2 1/4 tsp yeast, and 1 tbsp brown sugar. Wait 5 minutes till foamy.
2. Add 3 cups bread flour, 1 1/2 tsp salt, and 2 tbsp butter. Mix to a smooth dough.
3. Knead 6–8 minutes until elastic and slightly tacky.
4. Place in an oiled bowl, cover, and proof 1 hour until doubled.
5. Preheat oven to 450°F. Line baking sheets.
6. Boil 8 cups water with 1/4 cup baking soda.
7. Shape dough into 8 pretzels. Boil pretzels 30 seconds per side, drain.
8. Place on sheets, brush with egg wash, and sprinkle coarse salt.
9. Bake 11–13 minutes until deep golden. Look for shiny crust.
10. Serve with warmed beer cheese or mustard.

How to Serve It

Serve with beer cheese in a small bowl and a cold beer. Garnish with chopped chives on the dip. Store leftover pretzels in a paper bag for same-day enjoyment. Reheat in a 350°F oven for 5–7 minutes. Make cheese dip ahead and warm at serving time.

5. Everything-Seasoned Chewy Sourdough Pretzel Knots

Everything seasoning brings savory crunch to soft pretzel knots. Sourdough discard keeps the interior chewy and flavorful. These knots are small and perfect for sharing during a movie. If you love bagel spices and toasted seeds, you’ll adore these. Expect nutty sesame and poppy notes with a buttery scent.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp honey
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp fine salt
• 2 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1 egg beaten with 1 tbsp water
• 2 tbsp everything bagel seasoning

Instructions

1. Combine 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp honey. Let foam 5 minutes.
2. Add 2 3/4 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Mix into a dough.
3. Knead 6–8 minutes until smooth and elastic.
4. Oil a bowl, cover dough, and let rise 1 hour until doubled.
5. Heat oven to 450°F. Prepare baking sheets.
6. Bring 8 cups water and 1/4 cup baking soda to a boil.
7. Divide dough into 16 pieces. Form into small ropes and tie into knots.
8. Boil knots 25–30 seconds each, remove to racks.
9. Brush with egg wash, sprinkle 2 tbsp everything seasoning.
10. Bake 10–12 minutes until golden. Cool briefly before serving.

How to Serve It

Serve knots piled in a shallow basket with garlic aioli and honey mustard. Sprinkle extra seasoning before serving. Pair with light pilsner or iced tea. Store in a paper bag for same-day service. For make-ahead, shape knots and refrigerate dough overnight, then bake fresh.

6. Cheddar Jalapeño Chewy Sourdough Pretzel Bites

These cheddar jalapeño bites are spicy, cheesy, and chewy. Sourdough discard gives them a subtle tang that pairs well with sharp cheddar. They work as a bold movie-night snack or game-day appetizer. Heat from jalapeños balances the rich cheese. Expect gooey pockets of cheese and a toasted, chewy crust.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp unsalted butter, softened
• 1 cup shredded sharp cheddar
• 1 jalapeño, seeded and finely chopped
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1 egg beaten with 1 tbsp water

Instructions

1. Mix 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let foam 5 minutes.
2. Add 2 3/4 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Mix into dough.
3. Knead 6–8 minutes, then fold in 1 cup cheddar and chopped jalapeño until even.
4. Proof dough in an oiled bowl, covered, for 1 hour until doubled.
5. Preheat oven to 450°F and ready baking sheets.
6. Boil 8 cups water with 1/4 cup baking soda.
7. Cut dough into 18 bite-sized pieces and roll into balls. Boil 20–25 seconds.
8. Place on parchment, brush with egg wash, and bake 10–12 minutes until golden and cheese melts through.
9. Let cool 5 minutes before serving.

How to Serve It

Serve bites with sour cream or a cilantro-lime dip. Garnish with extra shredded cheddar and sliced jalapeño rounds. Pair with a crisp lager or citrus soda. Store in the fridge up to 2 days; reheat at 350°F for 6–8 minutes. You can shape and chill dough ahead; bake fresh before guests arrive.

7. Sweet Honey Butter Chewy Sourdough Discard Pretzels for Movie Night

These honey butter pretzels bring a gentle sweetness and chewy bite. The sourdough discard adds a soft tang that makes the honey shine. Brushed with warm honey butter after baking, they’re a sweet-salty hit for movie nights. Ideal for people who like mild sweetness and tender dough. Expect a warm honey aroma with soft, glossy crusts.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm milk (105–110°F)
• 2 1/4 tsp active dry yeast
• 2 tbsp granulated sugar
• 3 cups all-purpose flour
• 1 tsp salt
• 3 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1/3 cup unsalted butter, melted (for glaze)
• 3 tbsp honey (for glaze)
• Optional: flaked sea salt for sprinkling

Instructions

1. Stir 1 cup sourdough discard, 3/4 cup warm milk, 2 1/4 tsp yeast, and 2 tbsp sugar. Wait 5 minutes to foam.
2. Add 3 cups flour, 1 tsp salt, and 3 tbsp butter. Mix to a soft dough.
3. Knead 6–8 minutes until smooth.
4. Place dough in an oiled bowl, cover, and let double (about 1 hour).
5. Preheat oven to 425°F and line baking sheets.
6. Boil 8 cups water with 1/4 cup baking soda.
7. Divide dough into 8 pieces, shape into pretzels, and boil 30 seconds each side.
8. Bake 11–13 minutes until golden brown.
9. Combine 1/3 cup melted butter with 3 tbsp honey. Brush warm pretzels generously.
10. Sprinkle flaked sea salt if desired and cool 5 minutes before serving.

How to Serve It

Serve on a warm platter with extra honey butter on the side. Pair with hot tea or milk. Store in an airtight container up to 2 days. Reheat briefly to refresh glaze. These make a lovely evening treat or sweet snack during romantic movies.

8. Soft Pretzel Dogs with Chewy Sourdough Twist

Pretzel dogs combine savory hot dogs with chewy sourdough pretzel dough. The discard keeps the dough flexible and flavorful. They’re portable and perfect for movie night finger food. Kids and adults who love classic comfort food will enjoy these. You’ll notice a satisfyingly chewy bite and rich browned crust.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 3 cups all-purpose flour
• 1 1/2 tsp fine salt
• 2 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 6 hot dogs
• 1 egg beaten with 1 tbsp water
• 1 tbsp sesame seeds (optional)

Instructions

1. Mix 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let 5 minutes to foam.
2. Add 3 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Knead 6–8 minutes.
3. Let dough rise 1 hour in an oiled bowl, covered.
4. Preheat oven to 425°F. Line baking sheets.
5. Boil 8 cups water with 1/4 cup baking soda.
6. Divide dough into 6 pieces. Roll each piece into a 12-inch rope.
7. Wrap each rope around a hot dog, pinching ends to seal.
8. Boil each wrapped dog 20–30 seconds. Drain on a rack.
9. Place on sheets, brush with egg wash, sprinkle sesame seeds, and bake 12–14 minutes until deep golden.
10. Cool 3 minutes before serving.

How to Serve It

Serve with mustard, ketchup, and pickles on the side. Add shredded cheddar inside before wrapping for extra richness. Store in the fridge up to 2 days; reheat at 350°F for 6–8 minutes. Make dough earlier and assemble just before guests arrive for fresh baking.

9. Spicy Sriracha Cheddar Chewy Sourdough Pretzel Twists

These twisted pretzels have a kick from sriracha paired with melty cheddar. Sourdough discard keeps them chewy while the glaze adds heat and shine. They’re playful for movie nights with bold flavors. Fans of spicy-sweet combinations and melty cheese will grab seconds. Expect a tangy-heat aroma and stretchy cheese bits.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp unsalted butter, softened
• 1/2 cup shredded cheddar
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 3 tbsp unsalted butter, melted (for glaze)
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp chopped chives (optional garnish)

Instructions

1. Combine 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Wait 5 minutes.
2. Mix in 3 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Knead 6–8 minutes.
3. Fold in 1/2 cup cheddar until distributed.
4. Let dough rise in an oiled bowl for 1 hour.
5. Preheat oven to 450°F and ready baking sheets.
6. Boil 8 cups water with 1/4 cup baking soda.
7. Divide dough into 8 pieces; roll and twist into shapes. Boil 30 seconds per side.
8. Bake 10–12 minutes until golden and cheese peeks through.
9. Mix 3 tbsp melted butter with 1 tbsp sriracha. Brush hot pretzels and garnish with chives.
10. Cool 5 minutes and serve.

How to Serve It

Serve with a cool ranch dip or blue cheese for contrast. Pair with cold beer or lime soda. Store leftovers in a sealed container up to 2 days. Reheat in a 350°F oven for 6–8 minutes. You can reduce sriracha for milder heat.

10. Chocolate-Dipped Chewy Sourdough Pretzel Bites

These chocolate-dipped pretzel bites blend sweet and salty. Sourdough discard ensures a chewy interior that pairs beautifully with dark chocolate. They’re perfect as a movie-night dessert or party treat. Chocolate lovers and fans of sweet-salty snacks will enjoy the contrast. Smell is cocoa-rich with warm baked notes.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp fine salt
• 2 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1 cup dark chocolate chips, melted
• 2 tsp vegetable oil (to thin chocolate)
• Flaky sea salt for garnish

Instructions

1. Stir 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let foam 5 minutes.
2. Add 2 3/4 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Knead 6–8 minutes.
3. Let dough rise in an oiled bowl for 1 hour until doubled.
4. Preheat oven to 425°F. Line a baking sheet.
5. Bring 8 cups water and 1/4 cup baking soda to a boil.
6. Cut dough into 24 small pieces and roll into bites. Boil 20–25 seconds.
7. Bake 10–12 minutes until pale golden. Cool completely.
8. Melt 1 cup dark chocolate chips with 2 tsp oil until smooth.
9. Dip half of each bite in chocolate, place on parchment, and sprinkle flaky sea salt.
10. Chill 10 minutes until chocolate sets.

How to Serve It

Serve on a dessert tray with espresso or sweet wine. Garnish with extra sea salt or finely grated orange zest. Store in the fridge up to 4 days in an airtight container. Make bites earlier and dip just before serving for the freshest look.

11. Herb and Olive Oil Chewy Sourdough Pretzel Rolls

These herb-infused pretzel rolls are savory and fragrant. Sourdough discard gives the rolls a pleasant tang that blends with olive oil and herbs. They’re great alongside soups or for dipping while watching a movie. Herb lovers and Mediterranean snack fans will enjoy the herbal aroma and chewy crumb. Expect a golden crust with specks of green.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp honey
• 3 cups bread flour
• 1 1/2 tsp fine salt
• 3 tbsp extra-virgin olive oil, plus more for brushing
• 1 tbsp fresh chopped rosemary
• 1 tbsp fresh chopped thyme
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 1 egg beaten with 1 tbsp water (optional for sheen)

Instructions

1. Mix 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp honey. Let foam 5 minutes.
2. Add 3 cups bread flour, 1 1/2 tsp salt, 3 tbsp olive oil, 1 tbsp rosemary, and 1 tbsp thyme. Mix to a soft dough.
3. Knead 7–8 minutes until elastic. Add small flour amounts if sticky.
4. Place dough in an oiled bowl, cover, and rise 1 hour.
5. Preheat oven to 425°F.
6. Boil 8 cups water with 1/4 cup baking soda.
7. Divide dough into 8 rolls, shape rounds, and boil 25–30 seconds.
8. Place rolls on a sheet, brush with olive oil or egg wash, and sprinkle extra herbs.
9. Bake 12–14 minutes until golden and aromatic.
10. Cool 5 minutes and brush with a final sheen of olive oil.

How to Serve It

Serve rolls with marinated olives, roasted garlic, or as a sandwich base. Garnish with flaky sea salt and extra chopped herbs. Store in a paper bag for same-day freshness. Freeze baked rolls up to 1 month; reheat in a 350°F oven to refresh. You can shape rolls and refrigerate dough overnight.

12. Pretzel Bites with Beer Cheese Dip — Chewy Sourdough Movie Night Favorite

These pretzel bites paired with beer cheese are snack perfection. The sourdough discard keeps the bites chewy while the dip adds melty, savory richness. They’re built for dunking during a movie and are crowd-pleasing. Cheese lovers and sharers will love the combo. Expect a toasty pretzel aroma and rich, creamy cheese scent.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup warm water (105–110°F)
• 2 1/4 tsp active dry yeast
• 1 tbsp sugar
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tbsp unsalted butter, softened
• 8 cups water (for baking soda bath)
• 1/4 cup baking soda
• 3 tbsp unsalted butter (for tossing)
  Beer cheese dip:
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 cup lager or ale
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Gruyère
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. In a bowl, mix 1 cup sourdough discard, 3/4 cup warm water, 2 1/4 tsp yeast, and 1 tbsp sugar. Let 5 minutes to foam.
2. Stir in 3 cups flour, 1 1/2 tsp salt, and 2 tbsp butter. Knead 6–8 minutes.
3. Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
4. Preheat oven to 425°F and line a baking sheet.
5. Bring 8 cups water and 1/4 cup baking soda to a simmer.
6. Cut dough into 36 small pieces, roll into bites, and boil 20–25 seconds.
7. Bake bites 10–12 minutes until light golden.
8. Meanwhile, make beer cheese: melt 1 tbsp butter, whisk in 1 tbsp flour for 1 minute. Slowly whisk in 1/2 cup beer until smooth.
9. Reduce heat, stir in 1 cup cheddar, 1/2 cup Gruyère, and 1 tsp Dijon until melted and smooth. Season with salt and pepper.
10. Toss warm bites in 3 tbsp melted butter and serve with beer cheese dip.

How to Serve It

Arrange bites around a warm bowl of beer cheese on a wooden board. Garnish dip with chopped chives and a sprinkle of smoked paprika. Pair with a cold pale ale or cider. Store leftover dip in the fridge up to 3 days; reheat gently with a splash of milk. Freeze unbaked bites in a single layer, then bake from frozen, adding a few minutes to bake time.

Warm up your oven and get ready to try a variety of chewy sourdough discard pretzels for movie night. From salty classics to sweet bites and spicy twists, there's a recipe here for every palate. Pin a few favorites, try one tonight, and swap toppings to make them your own. Which version will you bake first — classic salt, garlic Parmesan, or the chocolate-dipped treats? Share these with friends and family during your next movie night and enjoy the smiles.