Description
Delicious and easy-to-make sourdough discard pretzel bites that are soft on the inside with a golden, slightly crisp exterior. Perfect for snacking or serving as an appetizer, these pretzel bites use leftover sourdough discard, making them a great way to reduce waste while enjoying a classic treat.
Ingredients
For the Dough
- 1 cup sourdough discard (active or unfed; room temperature is fine)
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend with xanthan gum)
- 1 teaspoon baking soda (for the dough)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm water (about 100–110°F / 38–43°C; reduce by a tablespoon or two if discard is watery)
For Boiling
- Water (for boiling pretzel bites)
For Topping
- Flaky sea salt (to taste)
- Melted butter (to taste, for brushing after baking)
Instructions
- Preparation: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking during baking.
- Mix Wet Ingredients: In a mixing bowl, combine the sourdough discard, warm water, and sugar. Whisk or stir until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Stir with a spoon until the dough starts to come together, forming a rough mass.
- Kneading: Turn the dough onto a lightly floured surface and knead for about 3–4 minutes until it becomes smooth and slightly elastic, ensuring a good texture for the pretzel bites.
- Shape Pretzel Bites: Pinch off small pieces of dough and roll each into bite-sized balls approximately 1 inch in diameter. Arrange them spaced slightly apart on the prepared baking sheet.
- Boil Pretzel Bites: Bring a large pot of water to a gentle boil. Carefully drop a few pretzel bites into the boiling water at a time and boil for about 30 seconds. Remove with a slotted spoon and return them immediately to the baking sheet.
- Add Salt Topping: Sprinkle flaky sea salt generously over the tops of the boiled pretzel bites for authentic flavor and crunch.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes until the pretzel bites are golden brown and puffed, indicating they are fully cooked inside and have a satisfying crust.
- Finish with Butter: Optionally brush the warm pretzel bites with melted butter as soon as they come out of the oven. This adds shine, moisture, and an extra layer of flavor.
- Serve: Serve the pretzel bites warm for the best taste and texture. These are perfect for dipping or enjoying on their own as a tasty snack.
Notes
- You can use unfed or active sourdough discard straight from your starter; room temperature is preferred for better mixing.
- If your sourdough discard is very watery, reduce the amount of warm water slightly to prevent a sticky dough.
- The baking soda in the dough helps with browning, but you can add a little to the boiling water for an extra traditional pretzel crust if desired.
- Gluten-free flour blends should include xanthan gum for similar texture to wheat-based dough.
- Boiling pretzel bites briefly before baking ensures a chewy texture and characteristic pretzel crust.
- Brush pretzel bites with melted butter after baking for a glossy finish and richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American