Sourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites are a delicious way to use up sourdough discard while creating warm, chewy, and flavorful snacks. Boiled briefly in a baking soda bath before baking, these pretzel bites develop a distinctive deep golden crust and perfect chewy texture. Ideal as a snack or appetizer, they can be customized with savory or sweet toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 to 2.5 hours
- Yield: Approximately 30-35 pretzel bites 1x
- Category: Snack
- 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 and Topping
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling)
- 1 egg yolk, beaten with 1 tablespoon water (for 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 until a shaggy dough forms, then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
- Let the Dough Rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 2 hours or until roughly doubled in size.
- Shape the Pretzel Bites: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough gently and turn onto a floured surface. Roll into a long rope about 1 inch thick, then cut into 1 to 1½-inch bite-sized pieces.
- Boil in Baking Soda Water: Bring 10 cups water to a boil in a large pot. Carefully add baking soda (watch for bubbling). Drop a few pretzel bites at a time into the boiling water for 20 to 30 seconds until they float. Remove with a slotted spoon and place on the baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Let cool slightly on a wire rack before serving.
Notes
- If you don’t have sourdough discard, substitute equal parts yogurt or mild sour cream for moisture and tang.
- For a chewier texture, use bread flour instead of all-purpose flour.
- Baking soda boiling bath is essential for the classic pretzel crust and color; don’t skip this step.
- You can add spices like crushed red pepper, paprika, or herbs to the dough for flavor variations.
- To prepare ahead, shape the bites and refrigerate before boiling and baking next day.
- Store leftovers in an airtight container at room temperature for up to 2 days and refresh in an oven at 350°F for 5-7 minutes.
- Frozen sourdough discard must be thawed in the fridge overnight and brought to room temperature before use.
Keywords: sourdough discard, soft pretzel bites, pretzel recipe, easy snack, baking soda bath, homemade pretzels
