Sourdough Discard Soft Pretzel Bites Recipe
Introduction
These sourdough discard soft pretzel bites are a delightful way to use leftover sourdough starter. Soft, chewy, and golden brown, they make a perfect snack or appetizer to enjoy with your favorite dip.
Ingredients
- 1 cup sourdough discard
- 3 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup warm water
- 2 tablespoons melted butter
- 10 cups water (for boiling)
- 2 tablespoons baking soda (for boiling water)
- 1 egg (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- Step 1: In a large bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir until a shaggy dough forms, then turn it onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if needed.
- 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 roughly doubled in size.
- Step 3: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and turn it out onto a floured surface. Roll it into a 1-inch thick rope and cut into 1 to 1½-inch bite-sized pieces.
- Step 4: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda (water will bubble). Using a slotted spoon, boil the pretzel bites in batches for 20 to 30 seconds. Remove and place them on the prepared baking sheet.
- Step 5: Brush each pretzel bite with beaten egg and sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Let cool slightly on a wire rack before serving.
Tips & Variations
- Use frozen sourdough discard by thawing it in the fridge overnight and bringing it to room temperature before starting.
- Prepare and shape pretzel bites ahead of time, refrigerate before boiling and baking them fresh when ready.
- Try different toppings like garlic powder, sesame seeds, or cheese before baking for extra flavor.
- Serve with classic yellow mustard, cheese sauce, or garlic butter for dipping.
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 restore their crisp crust and soft interior.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sourdough discard for this recipe?
Yes! Just thaw the discard in the fridge overnight and bring it to room temperature before using to activate the yeast properly for good rising.
Can I make the pretzel bites ahead of time?
You can shape the pretzel bites and refrigerate them before boiling and baking. When ready, boil and bake them fresh for the best texture and flavor.
PrintSourdough Discard Soft Pretzel Bites Recipe
These Sourdough Discard Soft Pretzel Bites are a delightful and easy-to-make snack that combines the tangy flavor of sourdough with a soft, chewy texture. Perfect for sharing, they are boiled in baking soda water before baking to achieve that classic pretzel crust and golden brown color. Serve them warm with mustard, cheese sauce, or your favorite dips for a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 40 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 1 cup sourdough discard (unfed)
- 2 ¼ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup warm water
- 2 tablespoons melted butter
Boiling Solution
- 10 cups water
- ⅓ cup baking soda
Toppings
- 1 egg (for egg wash)
- Coarse sea salt for sprinkling
Instructions
- Make the Dough: In a large bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour if it’s too sticky.
- 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, or until it roughly doubles in size.
- Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down gently and turn it onto a floured surface. Roll the dough into a long rope about 1 inch thick, then cut it into 1 to 1½-inch bite-sized pieces.
- Boil in Baking Soda Water: Pour 10 cups of water into a large pot and bring it to a boil. Carefully add the baking soda (the water will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Let them boil for 20 to 30 seconds, then lift them out and place them on the prepared baking sheet.
- Bake to Golden Brown: Brush each pretzel bite with the egg wash. Sprinkle generously with coarse sea salt. Bake for 12 to 15 minutes, or until the bites turn a deep golden brown. Remove from the oven and let cool slightly on a wire rack before serving.
Notes
- You can use frozen sourdough discard by thawing it overnight in the fridge and bringing it to room temperature before use to ensure good yeast activity.
- Prepare and shape the pretzel bites ahead of time, refrigerating them overnight before boiling and baking for fresh results.
- Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F oven for 5-7 minutes to crisp the crust.
- Try dipping pretzel bites in classic yellow mustard, spicy mustard, cheese sauce, honey mustard, ranch, or garlic butter for flavor variety.
Keywords: sourdough discard, soft pretzel bites, snack, baking soda boil, homemade pretzels, chewy pretzels, easy pretzel recipe
