Sourdough Discard Pretzel Bites
Sourdough Discard Pretzel Bites are soft on the inside, golden and chewy on the outside, and a perfect way to use up leftover sourdough discard. These bite-sized pretzels are easy to make, beginner-friendly, and ideal for snacking, parties, or dipping into cheese sauce or mustard.
Ingredients
For the Pretzel Dough
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons melted butter (or oil)
- ½ cup warm water (as needed)
For Baking Soda Bath
- 6 cups water
- ¼ cup baking soda
For Topping
- 1 egg (beaten, for egg wash)
- Coarse sea salt (to taste)
Instructions
- Make the Dough: In a large bowl, mix sourdough discard, flour, sugar, salt, and melted butter. Gradually add warm water and mix until a soft dough forms.
- Knead & Rest: Knead the dough for 5–7 minutes until smooth. Cover and let it rest for 30 minutes at room temperature.
- Shape the Pretzel Bites: Divide dough into 4 portions. Roll each into a long rope and cut into 1-inch bite-sized pieces.
- Prepare Baking Soda Bath: Bring 6 cups of water to a gentle boil. Add baking soda carefully.
- Boil the Bites: Drop pretzel bites into the water for 20–30 seconds. Remove with a slotted spoon and place on a lined baking sheet.
- Bake: Brush with egg wash, sprinkle with coarse salt, and bake at 220°C / 425°F for 12–15 minutes or until golden brown.
- Cool & Serve: Let cool slightly before serving. Enjoy warm!
Notes
- You can skip egg wash and brush with melted butter after baking for a softer finish.
- Add garlic powder, parmesan, or cinnamon sugar for flavor variations.
- Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Nutrition (Per Serving – Approx.)
- Calories:210 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 5g
- Fiber: 2g
- Sodium: 420mg