Description
These Sourdough Discard Pretzel Bites are the perfect way to turn extra sourdough discard into a warm, salty snack everyone loves. They’re soft and fluffy on the inside, chewy on the outside, and baked to a beautiful golden brown. With a quick dough, a simple baking-soda bath, and endless topping options, they’re ideal for game day, parties, or cozy nights at home.
Ingredients
Dough
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1 cup + 2 tbsp warm water
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1 tbsp brown sugar
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1¼ tsp active dry yeast
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200 g (about ¾ cup) sourdough discard (unfed)
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4 cups all-purpose flour
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2 tsp salt
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4 tbsp butter, melted
Baking Soda Bath
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2 quarts water
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½ cup baking soda
Topping
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1 egg yolk + 1 tbsp water (egg wash)
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Coarse salt (or toppings of choice)
Instructions
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Activate the Yeast
In a large bowl, mix warm water, brown sugar, and yeast. Let sit 5–10 minutes until foamy. -
Make the Dough
Add sourdough discard, flour, and salt. Mix until shaggy, then stir in melted butter. Knead on a floured surface for about 5 minutes until smooth and soft. -
First Rise
Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled. -
Shape the Bites
Punch down dough. Divide into 8 pieces, roll each into a rope, and cut into bite-sized pieces. -
Boil
Preheat oven to 450°F (230°C). Bring water and baking soda to a boil. Boil dough pieces in batches for about 30 seconds, then transfer to lined baking sheets. -
Bake
Brush with egg wash, sprinkle with salt, and bake for 12–15 minutes until deep golden brown. -
Serve
Enjoy warm with mustard, cheese sauce, or your favorite dip.
Notes
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Don’t skip the baking soda bath – it’s key for classic pretzel flavor and color.
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Too sticky dough? Add flour a tablespoon at a time.
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Sweet version: Skip salt and sprinkle with cinnamon sugar after baking.
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Best fresh: Reheat leftovers briefly in the oven to restore texture.