Description
These Sourdough Discard Pretzel Bites are a perfect snack or appetizer made using sourdough discard to reduce waste. Soft, chewy, and with a golden-brown crust, they are boiled in a baking soda bath before baking to achieve the perfect pretzel texture. Topped with flaky sea salt or everything bagel seasoning, these bites are delicious served with mustard or your favorite dipping sauce.
Ingredients
Scale
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
Instructions
- Activate the yeast: Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If not foaming, the yeast is dead and you must start over.
- Mix dough ingredients: Add the sourdough discard, flour, and salt to the yeast mixture. With the mixer on low speed, slowly pour in the melted butter and mix until combined. Increase to medium speed or knead by hand for 4-5 minutes until a smooth, non-sticky dough forms. Adjust flour or water by tablespoons to reach the right consistency.
- Let dough rise: Shape the dough into a ball, transfer to a large oiled bowl, cover with plastic wrap, and let rise for about 1 hour until doubled in size.
- Prepare baking sheets: Line two half-sheet baking trays with parchment paper or silicone mats and set aside.
- Shape pretzel bites: Turn the dough onto a dry surface. Divide into 8 equal pieces. Roll each piece into a 12-14 inch rope, then cut into 1 ½-inch bite-sized pieces (about 10 pieces per rope). Roll each piece into a ball roughly the size of a quarter and place on the prepared baking sheets. Cover with plastic wrap or a towel while preparing to boil.
- Preheat oven and prepare boiling bath: Preheat the oven to 450°F (232°C). In a large pot, combine 10 cups water and ⅔ cup baking soda and bring to a boil. Add baking soda before the water boils to prevent a bubbly mess.
- Boil the pretzel bites: Place pretzel bites in the boiling water for about 30 seconds until they float (passing the float test). If they don’t float, cover the unboiled bites and let rest another 10 minutes, then try again.
- Drain and arrange pretzel bites: Remove boiled pretzel bites with a slotted spoon and shake off excess water. Spread on the prepared baking sheets so they are not touching and have room to expand.
- Add toppings and bake: Lightly brush each pretzel bite with the egg wash. Sprinkle with flaky sea salt or everything bagel seasoning. Bake for 13-15 minutes until golden brown, flipping and rotating baking sheets halfway through.
- Cool and serve: Transfer pretzel bites to a cooling rack to cool fully. Serve with mustard or your favorite dipping sauce.
Notes
- You do not need a stand mixer; you can mix by hand using a wooden spoon and knead the dough manually.
- For cinnamon sugar pretzel bites, omit the egg wash, bake as directed, then brush with melted butter and toss in cinnamon sugar mixture (½ cup sugar + 4 tsp cinnamon) after cooling.
- To use an active sourdough starter instead of discard, omit the commercial yeast and use 200g active starter. Increase rise times accordingly.
- “Passing the float test” means the pretzel bites should float when boiled—if they don’t, rest them and try boiling again.
Nutrition
- Serving Size: 1 serving (approx. 8 pretzel bites)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
