Sourdough Discard Soft Pretzel Bites Recipe

Introduction

Sourdough discard soft pretzel bites are a delightful way to use up leftover sourdough starter while enjoying a warm, chewy snack. These bite-sized treats are perfect for dipping and sharing, offering a satisfying combination of soft interior and salty crust.

Ingredients

• 1 cup sourdough discard (room temperature)
• 2 cups all-purpose flour, plus extra for kneading
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup warm water
• 2 tablespoons melted butter
• 10 cups water (for boiling)
• 2 tablespoons baking soda
• 1 egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, combine sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter, then stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if the dough is too sticky.
2. Step 2: 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 until it roughly doubles in size.
3. Step 3: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut into 1 to 1½-inch bite-sized pieces.
4. Step 4: Bring 10 cups of water to a boil in a large pot, then carefully add the baking soda. Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds, then remove and place them on the prepared baking sheet.
5. Step 5: Brush each pretzel bite with the beaten egg and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, until deep golden brown. Let the bites cool slightly on a wire rack before serving.

Tips & Variations

• Use frozen sourdough discard by thawing it overnight in the fridge and bringing it to room temperature before starting.
• For extra flavor, try sprinkling pretzel bites with garlic powder or cinnamon sugar instead of sea salt.
• You can prepare the dough and shape the pretzel bites ahead of time, refrigerating them overnight before boiling and baking.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To refresh, warm them in a 350°F oven for 5 to 7 minutes to crisp the crust and enjoy them warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes, just thaw the discard in the fridge overnight and bring it to room temperature before using to ensure proper yeast activation for a good rise.

Can I make the pretzel bites ahead of time?

You can prepare the dough and shape the bites up to the boiling step, then refrigerate overnight. Boil and bake them fresh whenever you’re ready to serve.

Sourdough Discard Soft Pretzel Bites Recipe

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★★★★★

4.4 from 133 reviews

• Author: Olivia
• Total Time: 1 hour 45 minutes
• Yield: About 40 pretzel bites 1x

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Description

These sourdough discard soft pretzel bites are chewy, golden, and perfectly salted, making a delightful snack or appetizer. Made by utilizing sourdough discard, this recipe combines traditional pretzel-making techniques with an easy boiling step and quick baking to deliver irresistibly tender pretzel bites perfect for dipping.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup sourdough discard (discarded starter)
• 4 cups all-purpose flour, plus extra for kneading
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons melted butter

Boiling Solution

• 10 cups water
• 2/3 cup baking soda

Topping

• 1 egg (for egg wash)
• Coarse sea salt for sprinkling

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Instructions

1. Make the Dough: In a large mixing bowl, combine sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
2. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and leave it in a warm spot to rise for 1 to 2 hours, until roughly doubled in size.
3. 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 turn it onto a floured surface. Roll the dough into a 1-inch thick rope and cut into 1 to 1½ inch bite-sized pieces.
4. Boil in Baking Soda Water: Bring 10 cups of water to a boil in a large pot and carefully add the baking soda (it will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds, then remove and place them on the prepared baking sheet.
5. Bake to Golden Brown: Brush each pretzel bite with egg wash and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes until deep golden brown. Remove from oven and cool slightly on a wire rack before serving.

Notes

• You can use frozen sourdough discard by thawing it overnight in the fridge and bringing it to room temperature before use to activate yeast properly.
• Prepare and shape pretzel bites ahead of time, refrigerate overnight before boiling and baking for fresh results.
• Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to refresh the crust.
• Try dipping sauces such as classic yellow mustard, spicy mustard, cheese sauce, honey mustard blend, ranch, or garlic butter for variety.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: sourdough discard, pretzel bites, soft pretzels, snack recipe, homemade pretzels, baking soda bath, appetizer