Sourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites are chewy, golden-brown morsels perfect for snacking or serving as an appetizer. Made using sourdough discard, flour, and yeast, they boast a tangy flavor and soft interior, enhanced by boiling in baking soda water and baking until perfectly browned. Ideal for dipping in mustard, cheese sauce, or garlic butter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: Approximately 40 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard
- 3 cups all-purpose flour, plus extra for kneading
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup warm water
- 2 tablespoons melted butter
Boiling Solution
- 10 cups water
- 2 tablespoons baking soda
Topping
- 1 egg (for egg wash)
- Coarse sea 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, stirring until a shaggy dough forms. Transfer to a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour if the dough is too sticky.
- Let the Dough Rise: Place the kneaded 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 until it approximately doubles in size.
- Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough gently and roll it into a long rope about 1 inch thick on a floured surface. Cut the rope into 1 to 1½-inch bite-sized pieces.
- Boil in Baking Soda Water: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda—the water will bubble vigorously. Using a slotted spoon, drop a few pretzel bites at a time into the boiling water and let them cook for 20 to 30 seconds. Remove with the slotted spoon and place them on the prepared baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with the beaten egg to create a glossy finish. Generously sprinkle coarse sea salt on top. Bake in the preheated oven for 12 to 15 minutes, or until the pretzel bites turn a deep golden brown. Remove and allow to cool slightly on a wire rack before serving.
Notes
- You can use frozen sourdough discard by thawing it in the fridge overnight and bringing it to room temperature before use to ensure proper yeast activation.
- Prepare and shape the pretzel bites up to boiling, then refrigerate overnight; boil and bake fresh when ready.
- Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Refresh by warming them in a 350°F oven for 5-7 minutes.
- Try dipping sauces like classic yellow mustard, spicy mustard, cheese sauce, honey mustard blend, ranch, or garlic butter for versatile flavor pairings.
Keywords: sourdough discard, soft pretzel bites, pretzels, baking soda bath, snack, appetizer, homemade pretzels
