Sourdough Discard Soft Pretzel Bites Recipe
These soft sourdough discard pretzel bites offer a flavorful way to reduce waste while enjoying a classic snack. Achieve an authentic chewy crust and rich golden color through a brief baking soda water boil before baking. Perfectly tender and with a hint of tang, these pretzel bites are easy to make with simple ingredients and versatile flavor variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 to 2.5 hours
- Yield: About 30 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough 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 Solution
- 10 cups water
- 2/3 cup baking soda
Topping
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Make the Dough: In a large mixing bowl, combine sourdough discard, flour, sugar, salt, and instant yeast. Add warm water and melted butter, stirring until a shaggy dough forms. Turn dough onto a floured surface and knead 8-10 minutes until smooth and elastic, adding flour if sticky.
- Let the Dough Rise: Place dough in a lightly oiled bowl, cover with damp towel or plastic wrap, and let rise in warm spot 1-2 hours until roughly doubled in size.
- Shape the Pretzel Bites: Preheat oven to 450°F (230°C) and line baking sheet with parchment paper. Punch down risen dough, roll into 1-inch thick rope, and cut into 1 to 1½-inch bite-sized pieces.
- Boil in Baking Soda Water: Bring 10 cups water to boil in a large pot, carefully add baking soda (water will bubble). Using slotted spoon, drop pretzel bites in batches into boiling water for 20-30 seconds until they float. Remove and place on prepared baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with egg wash and sprinkle with coarse sea salt. Bake 12-15 minutes until deep golden brown. Cool slightly on wire rack before serving.
Notes
- Frozen sourdough discard can be used if thawed overnight in fridge and brought to room temperature before use.
- You can prepare dough and shape pretzel bites ahead, refrigerate before boiling and baking for fresh bites later.
- Store leftover pretzel bites in airtight container at room temperature up to 2 days; reheat at 350°F for 5-7 minutes to refresh crust.
- For spicy variation, sprinkle crushed red pepper flakes or smoked paprika before baking.
- Add shredded cheddar or parmesan on top before baking for cheesy bites.
- Mix herbs like rosemary, thyme, or garlic powder into dough for savory flavor.
- For a sweet version, brush with melted butter and sprinkle cinnamon sugar after baking.
Keywords: sourdough discard, pretzel bites, soft pretzels, snack, baking soda boil, soft pretzel recipe, reducing food waste
