Soft Pretzel Nubs (Air Fryer Version)

 

Soft Pretzel Nubs (Air Fryer Version)

Golden, tender, and so easy—with sourdough discard for flavor and no oven needed!

There’s something comforting about soft pretzels—especially when they’re warm, slightly salty, and bite-sized. These soft pretzel nubs check all those boxes and then some. They use sourdough discard for an extra layer of flavor and come together effortlessly in the bread machine. No oven required—your air fryer does all the magic.

This recipe has become a go-to in my kitchen when I want a homemade snack without spending all day on it. They’re fun to make, even better to eat, and the perfect way to put that sourdough discard to work. Whether you’re feeding a crowd or just want something salty and satisfying to snack on, these little nubs are it.

Soft Pretzel Nubs (Air Fryer Version)

These bite-sized soft pretzel nubs are a great way to use sourdough discard and come together beautifully in the bread machine and air fryer. Perfect as a snack, appetizer, or game-day treat!

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🛒 Dough Ingredients:

• 255g water

• 100g sourdough discard

• 35g honey

• 500g bread flour

• 2 tsp active dry yeast

• 2 tsp sea salt

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🥣 Dough Instructions:

1. Bread Machine:
   Add all ingredients to your bread machine in the order recommended by your machine’s manufacturer. Set to the dough cycle and let it run until the dough is ready.

2. Shape the Pretzels:
   Turn the dough out onto a floured surface and divide into 8 equal pieces. Roll each piece into a long rope and cut into 1-inch pieces to create “nubs.”

   
   
   

3. Rest:
   Cover the dough pieces with a clean towel and let them rest while you prepare the boiling water.

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💦 Boiling Water Bath:

• Bring a pot of water to a boil.

• Add 2 tbsp sugar (this helps give that pretzel-y shine and texture).

• Working in batches, gently drop the pretzel nubs into the boiling water.

• Flip them after about 30 seconds for a total of about 1 minute.

• Remove with a slotted or draining spoon and let them drain well.

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🔥 Air Fryer Instructions:

1. Preheat your air fryer to 390°F (200°C).

2. Spray the basket with olive oil or nonstick spray.

3. Place drained pretzel nubs into the basket, leaving space between.

4. Spritz the tops with oil and sprinkle with coarse salt.

5. Air fry for 8 minutes total, flipping them around the 4-minute mark using a flat spatula.

   • Tip: Be gentle when flipping—they may stick slightly, but they’ll release with a little patience.

6. Bake until just light golden brown. Too dark and they’ll be harder; light brown keeps them soft and tender.

   
   
   

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🧂 Serving Ideas:

• Serve warm with mustard, cheese dip, or honey butter.

• Great for freezing—just reheat in the air fryer for a few minutes to bring back the softness.

   Final Thoughts

  Soft pretzel nubs might seem like a treat you’d only grab at a ballgame or bakery, but with a little sourdough discard and a few pantry basics, you can whip up a batch right at home—no oven, no fuss. The air fryer keeps them light and golden with just the right amount of chew, and they’re perfect for dipping, sharing, or snacking straight off the tray.

  So don’t overthink it—make it simple, make it yours, and enjoy the process. Even little bites like these can bring joy to your day and remind you that homemade doesn’t have to mean hard.

  If you give these a try, let me know how they turned out in the comments! I’d love to hear your twist on them. Follow along for more real-life, feel-good recipes made with love.

  Find joy in your day, and live your best life. Catch you later!

Sour Dough Discard - Pizza Edition - Come Back to Eating at Home

 

Happy Easter, Happy Spring, Happy Lent, Happy Passover.

I hope that included us all. 

I have been religiously tending to a sour dough starter. There are weeks I may keep her in the fridge and then there are times, I feed her daily. I seem to not be able to time myself to make a complete sour dough loaf. I have tried a few times and they turned out great. With my time line however the discard is my favorite part.

Sometimes, I will let it collect, so that I can make more of things with it.

Today I did not, I made a pan pizza. Straight from the discard.

Taking a skillet, mine was non-stick, note, I have seen it done, in a hot cast iron and put into the oven. I chose to try it this way. It worked and was so delicious and super easy.

My pizza today, was Greek inspired, I only used feta, mozzarella cheese and canned mushrooms. Next time if I have on hand it will be some spinach, onion and some Greek olives. Yum, right.

I do not use a base sauce, preference is just because, I like to put either a laughing cow spread on it, or today, I just sprinkled a little mozzarella cheese.

So let's get to it.

Sour Dough Discard - Pizza Edition

Greek Inspired

Stuff to gather:

Sour Dough discard (as much as you want to use as a pizza, my pan was 8 inches) 

Olive oil (enough to coat bottom of pan)

Mozzarella Cheese (this gave it light base of cheese flavor, so the feta stood out and the seasonings)

Feta Cheese

Mushrooms 

Seasoning (  I used the Cavendar's Greek low salt seasoning. )

*optional toppings to complete the Greek theme, kalamata olives, spinach, onion, and even wait and make a Greek inspired salad and put a little on the warm pizza slice. 

The putting together:

1. Put oil in the pan, making sure it all gets covered.

2. Pour in your discard, when I did mine the oil made it easier to spread out. 

3. Start with the cooking on low, like a pancake, then I waited for a few bubbles, then flip.

4. Put a slight sprinkle of cheese (or if you prefer a sauce, you could spread a little alfredo if you like)

5. Then your toppings. Seasoning. Cover for a few minutes, it helped my top melt and warm through. then Uncover to finish crisping up the bottom. 

  *at this point if your pan is oven proof I guess you could do that to melt the top more, but I found covering was just enough.

6. Check your bottom, and it will start to brown, and get nicely crispy.

This was so fast, and so yummy. Just what I was craving. I love the taste of the Sour Dough, it makes a slightly tangy note. 

As I was flipping this, I realized this could be really versatile, this could have been a nice wrap for a Greek Gyro, or a chicken shawarma wrap. So ideas for the future.

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

Be back soon.