Sourdough Discard Soft Pretzel Bites Recipe

Introduction

These sourdough discard soft pretzel bites are a delicious way to use up your unfed starter while enjoying a warm, chewy snack. Perfect for dipping or munching on their own, they combine the classic pretzel flavor with a sourdough twist.

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

1. 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 the dough is too sticky.
2. Step 2: 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 it roughly doubles in size.
3. Step 3: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and roll it into a 1-inch thick rope. Cut into 1 to 1½-inch bite-sized pieces.
4. Step 4: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda (the water will bubble). Using a slotted spoon, boil a few pretzel bites at a time for 20 to 30 seconds. Remove and place on the prepared baking sheet.
5. Step 5: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Cool slightly on a wire rack before serving.

Tips & Variations

• For a richer flavor, substitute melted butter with browned butter in the dough.
• Add garlic powder or your favorite herbs to the dough for a savory twist.
• Try using coarse Himalayan pink salt or pretzel salt to enhance the classic pretzel crunch.
• If you prefer softer bites, reduce baking time slightly and cover with foil after baking to retain moisture.

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 up the crust and revive that fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sourdough discard for this recipe?

Yes, you can. Make sure to thaw the discard in the refrigerator overnight and bring it to room temperature before using. This helps activate the yeast for proper rising.

Can I make the pretzel bites ahead of time?

Absolutely. Prepare and shape the pretzel bites up to the boiling step, then refrigerate overnight. Boil and bake them fresh when ready to serve for the best texture and flavor.