Description
Deliciously chewy and golden Sourdough Discard Pretzel Bites made from leftover sourdough discard. These bite-sized pretzels are boiled in a baking soda bath for that classic pretzel crust and then baked to perfection. Perfect as a snack or party appetizer, topped with flaky sea salt or your favorite seasoning.
Ingredients
Scale
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
Instructions
- Activate Yeast: Combine the warm water and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast on top and let sit for 5 minutes until foam forms, indicating the yeast is active.
- Mix Dough: Add sourdough discard, flour, and salt. Mix to combine while slowly adding melted butter on low speed. Knead on medium speed or by hand for 4-5 minutes until smooth, not sticky dough forms. Adjust flour or water if needed.
- First Rise: Shape dough into a ball and place in a large oiled bowl. Cover with plastic wrap and let rise about 1 hour until doubled in size.
- Prepare Baking Sheets: Line two half-sheet pans with parchment paper or silicone mats and set aside.
- Shape Pretzel Bites: Turn dough onto work surface, divide into 8 pieces. Roll each into 12-14 inch ropes, cut into 1½-inch pieces, then roll each into a small ball about the size of a quarter. Place on baking sheets and cover while preparing to boil.
- Preheat Oven and Boil Baking Soda Water: Preheat oven to 450°F. In a large pot, add baking soda before heating water to boiling to prevent fizzing over.
- Boil Pretzel Bites: Boil pretzel bites in baking soda water for about 30 seconds until they float. If not floating, let rest 10 minutes and try again.
- Drain and Arrange: Remove bites with slotted spoon, drain excess water, and space them on baking sheets to avoid touching.
- Apply Egg Wash and Season: Brush each pretzel bite with egg wash and sprinkle with flaky sea salt or everything bagel seasoning.
- Bake: Bake for 13-15 minutes until golden brown, flipping and rotating midway through baking.
- Cool and Serve: Transfer to cooling rack to cool completely before serving. Enjoy with mustard or favorite dipping sauces.
Notes
- You can mix and knead the dough by hand if you don’t have a stand mixer.
- For cinnamon sugar pretzel bites, skip egg wash, bake as directed, then toss in melted butter and cinnamon sugar once cooled.
- To make with active sourdough starter, omit commercial yeast and increase rise time accordingly.
- “Passing the float test” means the pretzel bites should float in boiling water; if not, let rest 10 more minutes before retrying.
Nutrition
- Serving Size: 10 pretzel bites
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
