Sourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites are a deliciously chewy snack made from your sourdough discard. Soft on the inside and golden brown on the outside, they are boiled briefly in baking soda water to achieve the perfect pretzel texture. Ideal for a homemade appetizer or snack, they pair wonderfully with mustard, cheese sauce, or any favorite dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approximately 30 pretzel bites 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 1 cup (240g) sourdough discard (unfed starter)
- 1 ½ cups (180g) all-purpose flour, plus extra for kneading
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 6 tablespoons warm water (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
Boiling Solution
- 10 cups water
- 2/3 cup baking soda
Topping
- 1 egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Make the Dough: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if it’s too sticky.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until it roughly doubles in size.
- Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down gently and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut it into 1 to 1½-inch bite-sized pieces.
- Boil in Baking Soda Water: Pour 10 cups of water into a large pot and bring it to a boil. Carefully add the baking soda (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Let them boil for 20 to 30 seconds, then lift them out and place them on the prepared baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with the egg wash. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the bites turn a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.
Notes
- Make sure the water for the dough is warm, not hot, to properly activate the yeast without killing it.
- Knead the dough until it is smooth and elastic to build a good gluten structure for chewy pretzels.
- The baking soda bath is crucial for developing the classic pretzel crust and flavor.
- If you don’t have pretzel salt, coarse sea salt works well as a topping.
- Serve warm with mustard, cheese sauce, or your favorite dip for best taste.
- Use sourdough discard to minimize waste and add subtle sour flavor to the pretzels.
Keywords: sourdough discard, soft pretzel bites, snack, appetizer, baking soda bath, homemade pretzels
