Sourdough Discard Soft Pretzel Bites Recipe
These soft sourdough discard pretzel bites are a delicious, chewy snack perfect for using up sourdough discard. Boiled briefly in baking soda water before baking, they develop a distinctive golden crust with that signature pretzel flavor. Enjoy them warm with your favorite mustard or cheese dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 to 2.5 hours
- Yield: About 30 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the 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
For Boiling
- 10 cups water
- 2/3 cup baking soda
For Finishing
- 1 egg yolk beaten with 1 tablespoon water (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 to form a shaggy dough, then turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding 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 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 dough, turn onto a floured surface, roll into a 1-inch thick rope, and 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 baking soda (water will bubble). Boil pretzel bites in small batches for 20 to 30 seconds until they float, then use a slotted spoon to remove and place on the baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with egg wash, sprinkle with coarse salt, and bake 12 to 15 minutes until deep golden brown. 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.
- Boiling in baking soda water is essential for the distinctive pretzel crust; do not skip or substitute this step.
- For flavor variations, try adding crushed red pepper flakes, smoked paprika, shredded cheese, or herbs to the dough or toppings.
- Prepare the dough and shape bites in advance, refrigerate overnight before boiling and baking for fresh results.
- Store pretzel bites in an airtight container at room temperature for up to 2 days; refresh in a 350°F oven for 5-7 minutes.
- Frozen sourdough discard should be thawed overnight in the fridge and brought to room temperature before use.
Keywords: sourdough discard, pretzel bites, soft pretzels, snack, baking soda boil, easy pretzel recipe, sourdough snacks
