Description
These Easy Sourdough Discard Pretzel Bites are soft, chewy, and buttery little snacks made from sourdough discard, perfect for using up starter and enjoying a homemade treat. They are boiled briefly in a baking soda bath to develop their signature pretzel crust and baked until golden brown. Topped with flaky sea salt or everything bagel seasoning and served warm with your favorite dipping sauce, these bites are an irresistible appetizer or snack.
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
- 1 egg yolk beaten with 1 Tablespoon water (egg wash)
- Flaky sea salt
- Everything bagel seasoning
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 the yeast does not foam, discard and use fresh yeast.
- Mix the dough: Add the sourdough discard, flour, and salt to the yeast mixture and mix to combine. With the mixer on low speed, slowly pour in the melted butter and mix well. Then increase to medium speed or knead by hand for 4-5 minutes until a smooth, not sticky dough forms. Adjust by adding flour or water 1 tablespoon at a time if needed.
- First rise: Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour until doubled in size.
- Prepare baking trays and shape dough: Line two half-sheet baking trays with parchment paper or silicone mats. Turn the dough onto a dry surface, divide into 8 equal pieces, roll each into 12-14 inch ropes, then cut into 1½-inch bite-size pieces. Roll each piece into a ball and place on the baking sheets. Cover with plastic wrap or a clean towel while preparing to boil.
- Preheat oven and prepare boiling water: Preheat oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot, adding baking soda before water boils to avoid mess.
- Boil the pretzel bites: Place pretzel bites into boiling water for about 30 seconds until they float (passing the float test). If they don’t float, rest covered for 10 more minutes and try again.
- Drain and arrange for baking: Remove bites with a slotted spoon or spatula, shake off excess water, and spread on baking sheets so they don’t touch. Work quickly while wet as they become sticky as they dry.
- Apply egg wash and toppings: Lightly brush each pretzel bite with the egg wash and sprinkle with flaky sea salt or everything bagel seasoning.
- Bake pretzel bites: Bake in the preheated oven for 13-15 minutes until golden brown, flipping and rotating the trays halfway through for even baking.
- Cool and serve: Transfer pretzel bites to a cooling rack and cool fully. Serve warm with mustard or your favorite dipping sauce.
Notes
- You do not need a stand mixer; dough can be mixed and kneaded by hand.
- For cinnamon sugar pretzel bites, omit egg wash, bake as directed, then toss cooled bites with melted butter and cinnamon sugar mixture.
- Using active sourdough starter instead of discard requires omitting yeast and increasing rise time.
- “Passing the float test” means pretzel bites float when boiled—if not, cover and rest 10 minutes before retrying.
Nutrition
- Serving Size: 1 serving (approx. 8 pretzel bites)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
