Description

This recipe for Sourdough Discard Soft Pretzel Bites is a delicious way to use up sourdough discard while creating warm, chewy pretzel bites with a classic deep brown crust. Boiling the dough pieces briefly in a baking soda bath before baking gives them their distinctive flavor and texture. Perfect as a snack or appetizer, these pretzel bites are easy to make and customizable with various toppings and flavors.

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

For Boiling and Baking

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

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 onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour as needed if sticky.
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, or until roughly doubled in size.
Shape the Pretzel Bites: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn onto a floured surface. Roll into a long rope about 1 inch thick and cut into 1 to 1½-inch bite-sized pieces.
Boil in Baking Soda Water: Pour 10 cups of water into a large pot and bring to a boil. Carefully add baking soda (water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds until they float. Remove with slotted spoon and place on the prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Remove and cool slightly on a wire rack before serving.

Notes

You can substitute sourdough discard with equal amounts of yogurt or mild sour cream if discard is unavailable.
Baking soda boiling is essential to achieve the classic pretzel crust and color; do not skip or substitute this step.
For a chewier texture, use bread flour instead of all-purpose flour.
Frozen sourdough discard can be used if thawed overnight and brought to room temperature before use.
The pretzel bites can be shaped ahead of time and refrigerated overnight before boiling and baking.
Store leftovers at room temperature in an airtight container for up to 2 days; reheat in a 350°F oven for 5-7 minutes to refresh.
Try adding toppings such as crushed red pepper flakes, smoked paprika, shredded cheese, herbs, or brushing with cinnamon sugar for variety.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: sourdough discard recipe, soft pretzel bites, easy pretzel recipe, baking with sourdough discard, homemade pretzels, snack recipes, sourdough snack