These Sourdough Discard Pretzel Bites are soft, chewy, and oh-so-fun to eat! Made with leftover sourdough starter, they’re a tasty way to reduce waste while enjoying a snack.
Honestly, what’s better than warm pretzel bites fresh out of the oven? I love to dip mine in mustard or cheese sauce—perfect for movie nights or lazy afternoons with friends!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using unfed sourdough discard gives your pretzel bites a tangy flavor. If you don’t have any discard, you can replace it with plain yogurt for a similar tang.
All-Purpose Flour: Essential for structure. You can substitute with whole wheat flour, but the texture will be denser. Gluten-free flour blends work too, but you might need to adjust liquids.
Instant Yeast: Quick and reliable for a good rise. If you’re using active dry yeast, let it bloom in warm water before adding it to the mix.
Baking Soda: This is what gives pretzels their distinct flavor and color. If you run out, you can use baking powder but will miss that classic pretzel taste.
Coarse Pretzel Salt: For that traditional pretzel bite! If you don’t have this, try sea salt or even garlic salt for something different.
How Do You Knead Dough Correctly?
Kneading is key to developing gluten, which makes your pretzel bites chewy. Here’s how to do it right:
- Turn your dough onto a lightly floured surface and push it down with the palms of your hands.
- Fold the dough over on itself, turn it 90 degrees, and repeat the process.
- Knead for about 8-10 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little flour as needed.
Using a stand mixer is convenient. Just mix on a low speed for 5-6 minutes. This saves time and ensures consistency!
Why Is Boiling the Pretzel Bites Important?
Boiling the pretzel bites in baking soda water before baking is crucial. This step is what gives them that unique chewy texture and dark brown color:
- Bring the water and baking soda to a rolling boil.
- Boil the dough bites in batches for 20-30 seconds. This creates a gelatinized surface.
- Remove them with a slotted spoon and let them drain briefly on a towel.
Don’t skip this step; it’s the secret to a perfect pretzel bite!
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed)
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- ¾ cup (180ml) warm water (about 110°F/43°C)
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- ⅔ cup baking soda (for boiling)
- Coarse pretzel salt (or flaky sea salt), for sprinkling
- 1 egg yolk beaten with 1 tablespoon water (for egg wash)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus about 1.5 hours for rising and another 15 minutes for baking. In total, you’ll spend about 2 hours making these delicious pretzel bites!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by taking a large mixing bowl and combine your sourdough discard, warm water, and melted butter. Give it a good stir until everything is mixed well. This forms the base of our pretzel dough!
2. Forming the Dough:
Next, add the flour, salt, sugar, and instant yeast to the bowl. Mix everything together until a shaggy dough starts to form. It’s okay if it looks a bit messy—that’s how it should be!
3. Kneading Time:
Now it’s time to knead! Turn your dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer with a dough hook, knead for about 5-6 minutes instead. It’s like giving your dough a little workout!
4. Letting It Rise:
Place your kneaded dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for about 1 to 1.5 hours, or until it has nearly doubled in size. This is where the magic of fermentation happens!
5. Prepping to Bake:
While your dough is rising, preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper so they’re ready for your pretzel bites when they’re done!
6. Shaping the Bites:
After the dough has risen, turn it out onto a lightly floured surface again. Divide it into 1-inch pieces and roll each piece into a small ball. These will become your pretzel bites!
7. Boiling Solution:
In a large pot, bring 10 cups of water and your baking soda to a boil. This step is crucial for that distinct pretzel texture!
8. Boiling the Pretzel Bites:
Carefully drop the pretzel balls into the boiling water in batches, boiling each batch for about 20-30 seconds. Once done, fish them out with a slotted spoon and let them drain briefly on a clean kitchen towel.
9. Arranging for Baking:
Place your boiled pretzel bites on the prepared baking sheets, making sure to space them about an inch apart.
10. Egg Wash and Salt:
Brush each pretzel bite with the egg yolk wash for a beautiful golden color, then sprinkle a generous amount of coarse pretzel salt on top.
11. Scoring the Pretzels:
Using a sharp knife, score a small cross or ‘X’ on the top of each pretzel bite. This not only looks nice but also helps them bake evenly!
12. Baking Time:
Now it’s time to bake! Place the baking sheets in the preheated oven and bake for about 12-15 minutes, or until they are deep golden brown.
13. Cooling Down:
Once baked, remove your pretzel bites from the oven and let them cool slightly on a wire rack. This will help them stay nice and soft!
14. Serve and Enjoy:
Serve your warm pretzel bites with your favorite mustard or cheese dipping sauce. Enjoy every chewy, delicious bite!
Happy snacking!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! If using active dry yeast, dissolve it in the warm water first and let it sit for about 5-10 minutes until it’s frothy before adding it to the sourdough discard and other ingredients.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a resealable bag for up to 3 months. Just reheat them in the oven when you’re ready to enjoy!
Can I Make These Pretzel Bites Vegan?
Absolutely! To make vegan pretzel bites, substitute the melted butter with a non-dairy butter or oil and replace the egg wash with a mixture of almond milk and a bit of maple syrup for a glossy finish before baking.
What Can I Use Instead of Baking Soda for Boiling?
If you’re out of baking soda, you can use baking powder, but it won’t give quite the same flavor. Try adding some extra salt or a splash of vinegar to the boiling water to enhance the flavor of your pretzel bites.
