Sourdough Discard Soft Pretzel Bites Recipe
Soft and chewy sourdough discard pretzel bites with a classic golden crust achieved by boiling in baking soda water before baking. This recipe transforms sourdough discard into a flavorful snack perfect for dipping and sharing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: Approximately 30 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Boiling Bath
- 10 cups water
- 2/3 cup baking soda
Finishing
- 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 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 needed to prevent stickiness.
- 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 until approximately doubled in size.
- Shape the Pretzel Bites: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper. After dough has risen, punch it down gently and roll onto a floured surface into a 1-inch thick rope. Cut into 1 to 1½-inch pieces.
- Boil in Baking Soda Water: Bring 10 cups water to a boil in a large pot and carefully add the baking soda, watching for bubbling. Drop pretzel bites in batches into the boiling water and boil for 20 to 30 seconds until they float. Remove with a slotted spoon and place on the prepared baking sheet.
- Bake to Golden Brown: Brush each bite with the egg wash and sprinkle generously with coarse sea salt. Bake in the oven for 12 to 15 minutes until deeply 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.
- For chewier texture, use bread flour instead of all-purpose flour.
- Do not skip the baking soda boiling step; it is essential for the classic pretzel crust and flavor.
- Freeze shaped pretzel bites after cutting and before boiling to prepare ahead; boil and bake when ready.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes to refresh.
- Try flavor variations such as adding crushed red pepper flakes, cheese toppings, herbs in the dough, or a sweet cinnamon sugar finish.
Keywords: sourdough discard pretzel bites, soft pretzels, sourdough snack, homemade pretzels, baking soda boil, snack recipe
