Sourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites offer a delicious way to reduce waste while enjoying a classic snack with a unique tangy twist. The dough’s chewy texture and distinctive golden crust come from boiling the shaped bites in baking soda water before baking, creating the perfect combination of soft and crunchy with a savory salt topping. Ideal for dipping in mustard, cheese sauce, or your favorite condiments, these pretzel bites are an easy, fun treat with options for savory or sweet variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 to 2.5 hours
- Yield: Approximately 40-50 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Dough
- 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
For Boiling
- 10 cups water
- 2/3 cup baking soda
For Finishing
- 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, all-purpose 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, adding more flour if the dough is 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 risen, punch the dough 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: Bring 10 cups of water to a boil in a large pot and carefully stir in the baking soda—the water will bubble vigorously. Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds until they float to the surface. Remove them with the slotted spoon and place them on the prepared baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with the egg wash to achieve a shiny finish. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the pretzel bites develop a deep golden brown color. Remove from the oven and let cool slightly on a wire rack before serving.
Notes
- You can substitute sourdough discard with an equal amount of yogurt or mild sour cream if discard is unavailable.
- To achieve a chewier texture, swap all-purpose flour with bread flour.
- Gluten-free variations require a gluten-free baking blend but expect a different texture.
- Do not skip the baking soda boil step as it’s essential for the signature pretzel crust and flavor.
- You can add flavor variations like crushed red pepper flakes, smoked paprika, shredded cheddar, parmesan, or herbs to customize your pretzel bites.
- For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.
- Prep dough and shape ahead, refrigerate overnight before boiling and baking for fresh bites later.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes to re-crisp.
- Use a slotted spoon carefully to avoid breaking the pretzel bites when boiling.
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