Sourdough Discard Soft Pretzel Bites Recipe
Introduction
Soft sourdough discard pretzel bites are a delicious way to transform leftover starter into a warm, chewy snack. These bite-sized treats have the perfect crust and a tangy flavor that pairs wonderfully with dips or mustard. Plus, they’re easy to make and fun to share!
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
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling)
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Step 1: In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir until a shaggy dough forms. Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour if sticky.
- Step 2: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 2 hours until doubled in size.
- Step 3: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn it onto a floured surface. Roll into a 1-inch-thick rope and cut into 1 to 1½-inch pieces.
- Step 4: Bring 10 cups of water to a boil in a large pot. Carefully stir in the baking soda (water will bubble). Using a slotted spoon, boil pretzel bites in batches for 20 to 30 seconds until they float.
- Step 5: Remove pretzel bites with the slotted spoon and place on the baking sheet. Brush each with egg wash and sprinkle with coarse salt. Bake for 12 to 15 minutes until deep golden brown. Let cool slightly before serving.
Tips & Variations
- Use bread flour instead of all-purpose for a chewier texture.
- For spice, sprinkle with crushed red pepper flakes or smoked paprika before baking.
- Add chopped rosemary, thyme, or garlic powder to the dough for savory flavor.
- Make a sweet version by brushing with melted butter and sprinkling cinnamon sugar after baking.
- Do not skip the baking soda boil—it’s key to achieving the classic pretzel crust and color.
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 restore softness inside.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sourdough discard for this recipe?
Yes, thaw the discard overnight in the fridge and bring it to room temperature before using. This ensures the yeast is active and helps the dough rise properly.
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 when ready to enjoy fresh, warm pretzel bites.
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Sourdough Discard Soft Pretzel Bites Recipe
- Total Time: 2 hours 30 minutes
- Yield: About 30 pretzel bites 1x
Description
These soft sourdough discard pretzel bites are a delicious way to reduce waste while enjoying a classic snack. Featuring a chewy crust from a quick baking soda boil and a fluffy interior, they’re perfect for snacking with dips or as a party treat. This recipe uses common pantry ingredients and is straightforward to make, with options for variations like cheesy, spicy, or sweet toppings.
Ingredients
Dough
- 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 and 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 until a shaggy dough forms. Turn it onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- 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 until roughly doubled in size.
- Shape the Pretzel Bites: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough gently and roll it into a 1-inch thick rope. 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. Carefully add the baking soda (water will bubble). Using a slotted spoon, drop pretzel bites in small batches into the boiling water. Boil for 20 to 30 seconds until they float, then remove and place on the baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deeply golden brown. 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 if discard is unavailable.
- For a chewier texture, use bread flour instead of all-purpose flour.
- Do not skip the baking soda boiling step—it’s essential for the authentic pretzel crust and color.
- Frozen sourdough discard can be used if thawed overnight in the fridge and brought to room temperature before use.
- Dough and shaped pretzel bites can be refrigerated overnight before boiling and baking for convenience.
- Store leftover pretzel bites in an airtight container at room temperature for up to 2 days; reheat at 350°F for 5-7 minutes to refresh.
- Try flavor variations like sprinkling with red pepper flakes, adding shredded cheese before baking, herbs in the dough, or brushing with cinnamon sugar after baking for a sweet twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: sourdough discard pretzel bites, soft pretzel bites, sourdough snack, baking soda boil pretzels, homemade pretzel bites, easy snack recipe
