Sourdough Discard Pretzel Bites Recipe

Introduction

Sourdough discard pretzel bites are a delightful and easy way to use up leftover sourdough starter. These soft, chewy bites are perfect as a snack or appetizer, with a golden crust and a sprinkle of coarse salt. They’re fun to make and even better to eat!

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 2 cups all-purpose flour
• 1/2 cup warm water
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast
• 1 teaspoon fine sea salt
• 1/4 cup baking soda (for boiling)
• Coarse salt (for topping)

Instructions

1. Step 1: In a large mixing bowl, combine the sourdough discard, warm water, melted butter, and sugar. Mix well until combined.
2. Step 2: Add the flour, instant yeast, and fine sea salt. Knead the dough until it becomes smooth and elastic, about 5 to 7 minutes.
3. Step 3: Cover the bowl and let the dough rest for 30 to 45 minutes until it becomes slightly puffy.
4. Step 4: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Step 5: Divide the dough into small pieces and roll each into a 1-inch ball. Bring 6 cups of water to a boil and add the baking soda.
6. Step 6: Boil the pretzel bites in batches for 30 seconds, then drain them well on a clean towel or rack.
7. Step 7: Arrange the boiled pretzel bites on the prepared baking sheet. Sprinkle generously with coarse salt.
8. Step 8: Bake for 14 to 16 minutes, or until the pretzel bites are golden brown. Serve warm, ideally with your favorite dip.

Tips & Variations

• Use warm, but not hot, water to activate the yeast without killing it.
• For extra flavor, brush the pretzel bites with melted butter right after baking.
• Try adding garlic powder or cinnamon sugar on top for a savory or sweet twist.
• Serve with mustard, cheese sauce, or a honey butter dip for delicious accompaniments.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-7 minutes until soft inside and crisp outside. Avoid microwaving, as it can make them chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

Yes, you can use fed starter, but the dough may ferment faster and have a slightly different texture. Adjust resting time as needed.

Why do I need to boil the pretzel bites in baking soda water?

Boiling in baking soda water creates the characteristic chewy crust and deep brown color of pretzels by altering the surface of the dough before baking.

Sourdough Discard Pretzel Bites Recipe

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★★★★★

4.8 from 65 reviews

These Sourdough Discard Pretzel Bites are a delicious and easy snack made using your sourdough starter discard. Soft on the inside with a golden, slightly crisp crust topped with coarse salt, they are perfect for an appetizer or party treat. Boiled briefly in a baking soda solution before baking, these bites develop that classic pretzel flavor and texture without the need for a complicated process.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 30 pretzel bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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For the Dough

• 1 cup sourdough discard (unfed, at room temperature)
• 2 cups all-purpose flour
• 1/2 cup warm water
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast
• 1 teaspoon fine sea salt

For Boiling

• 1/4 cup baking soda
• 6 cups water (for boiling)

For Topping

• Coarse salt

Instructions

1. Mix wet ingredients: In a large mixing bowl, combine the sourdough discard, warm water, melted butter, and granulated sugar. Stir well until fully combined.
2. Add dry ingredients and knead: Add all-purpose flour, instant yeast, and fine sea salt to the wet mixture. Knead the dough on a lightly floured surface or in the bowl until it is smooth and elastic, about 5-7 minutes.
3. Let dough rest: Cover the bowl with a clean towel or plastic wrap. Allow the dough to rest and rise for 30 to 45 minutes until it becomes slightly puffy.
4. Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
5. Shape pretzel bites: Divide the rested dough into small pieces and roll each into approximately 1-inch balls.
6. Boil pretzel bites: Bring 6 cups of water to a rolling boil in a large pot and add the baking soda. Boil the pretzel bites in batches for 30 seconds each. This step gives them their traditional pretzel texture and flavor. Drain the bites thoroughly after boiling.
7. Arrange and salt: Place the boiled pretzel bites evenly spaced on the prepared baking sheet. Sprinkle them generously with coarse salt.
8. Bake: Bake in the preheated oven for 14-16 minutes, or until the pretzel bites turn golden brown on the outside.
9. Serve warm: Remove from oven and serve warm with your favorite dip such as mustard or cheese sauce for a perfect snack.

Notes

• Using unfed sourdough discard keeps the flavor mild and ensures better rise with the added yeast.
• Do not skip the baking soda boil; it is essential for the pretzel’s signature crust and chewy texture.
• You can substitute unsalted butter with olive oil for a different flavor and dairy-free option.
• For an even crispier crust, brush the pretzel bites with melted butter immediately after baking.
• These pretzel bites are best served fresh but can be frozen and reheated in the oven.

Keywords: sourdough discard, pretzel bites, snack recipe, baking soda boil, easy pretzels, homemade pretzels, party food