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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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