Sourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites are a delicious way to use up leftover sourdough discard while creating chewy, flavorful pretzel bites with a golden crust. The secret lies in boiling the dough pieces briefly in baking soda water before baking, producing that classic pretzel texture and rich color. Perfect as a snack or appetizer, they’re easy to make and 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
Main 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 Mixture
- 10 cups water
- 2/3 cup baking soda
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, 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
- You can substitute sourdough discard with an equal amount of yogurt or mild sour cream for moisture and tang.
- Use bread flour instead of all-purpose flour for a chewier texture.
- Do not skip the baking soda boil step; it’s essential for the authentic pretzel crust and color.
- For a sweet version, brush baked pretzel bites with melted butter and sprinkle with cinnamon sugar.
- Prepare and shape pretzel bites in advance, refrigerate overnight before boiling and baking.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat at 350°F for 5-7 minutes to refresh.
- Frozen sourdough discard should be thawed overnight in the fridge and brought to room temperature before use for best rising results.
Keywords: sourdough discard, soft pretzel bites, baking soda boil, snack, pretzel recipe, sourdough recipe, easy pretzels
