Feastical

Your New Favorite Snack is Here: Sourdough Discard Pretzel Bites!

Hey friends, Beau here! Let me paint you a picture. It’s a lazy Sunday afternoon. The game is on, friends are coming over, or maybe you just need a seriously satisfying project to make your kitchen smell like heaven. You open your fridge, and there it is: that jar of sourdough discard, staring back at you with a mix of promise and mild accusation. Sound familiar?

We’ve all been there. You can’t bear to throw it away, but you’re not quite ready to commit to a full loaf. Well, my friend, I have the absolute perfect solution that’s about to become your go-zero-waste, feel-good hero. Get ready for the softest, chewiest, most outrageously delicious Sourdough Discard Pretzel Bites you’ve ever sunk your teeth into.

These little golden nuggets of joy are the ultimate crowd-pleaser. They have that signature pretzel crust, a tender, fluffy interior, and a subtle tang from your starter that takes them to a whole new level. They’re fun to make, impossible to stop eating, and they turn what might have been waste into a triumph. So, grab your apron and that jar of discard—we’re about to make some magic happen.

A Pretzel Epiphany at a German Market

My love affair with soft pretzels started not in a fancy bakery, but at a freezing cold Christmas market. I was about sixteen, trying to look cool in a thick scarf, when I bit into my first authentic, warm, soft pretzel. It was a revelation. The crackly, salty exterior gave way to a cloud-like, chewy center, and I was instantly hooked. I spent the rest of the trip trying every pretzel I could find.

Years later, deep into my sourdough journey, I had a “Eureka!” moment. I was making a sourdough pizza crust and noticed the dough had a similar chewy quality. I thought, “What if…?” After a few (dozen) experiments, ranging from hockey pucks to glorious success, I landed on this recipe. It’s my way of capturing that magic from the German market and bringing it right into your kitchen, with a clever zero-waste twist that makes it even more rewarding.

Gather Your Ingredients: The Dream Team

This is a simple, pantry-friendly recipe. Here’s what you’ll need and why each ingredient is a star player:

• 1 cup sourdough discard (unfed): This is our zero-waste hero! It doesn’t need to be active or bubbly—straight from the fridge is perfect. It adds a wonderful depth of flavor and a slight tang that makes these pretzel bites unforgettable. Chef’s Insight: If your discard is particularly watery, you may need a tiny bit more flour. Just add it a tablespoon at a time until the dough comes together.
• ½ cup warm water: The base of our dough. Make sure it’s warm to the touch, not hot, to gently wake up the yeast.
• 2 tsp active dry yeast: This gives our pretzel bites their lift and airy texture. Don’t worry, it plays nicely with the sourdough discard! Substitution Tip: You can use instant yeast instead. Just mix it directly in with the flour.
• 1 tbsp sugar or honey: A little food for the yeast to get the party started. It also balances the tanginess perfectly. I love the floral note honey adds, but plain sugar works great, too.
• 2½ cups all-purpose flour: The workhorse of our dough. It creates the perfect structure for that soft, chewy bite.
• 1 tsp salt: Crucial for flavor! Don’t skip it.
• 1 tbsp melted butter: This adds a touch of richness and helps keep the crumb tender. Substitution Tip: For a dairy-free version, feel free to use olive oil or vegan butter.
• ¼ cup baking soda (for boiling): This is the BIG secret! The boiling bath with baking soda is what gives pretzels their iconic dark, glossy, and slightly crackly crust. It’s a science miracle, and it’s so much fun.
• Coarse sea salt, for topping: The finishing touch! The big, crunchy flakes are a textural dream. Chef’s Insight: You can also use everything bagel seasoning, cinnamon sugar, or even grated Parmesan for different flavor profiles!

Let’s Get Cooking: Your Step-by-Step Guide to Pretzel Perfection

Don’t let the steps intimidate you! I’ll walk you through each one. Making these is a joyful, hands-on process. Put on some music, and let’s get our hands doughy!

1. Wake Up the Yeast: In a large mixing bowl, combine your sourdough discard, warm water, yeast, and sugar (or honey). Give it a quick stir and let it sit for 5-10 minutes. You’re looking for it to get foamy and bubbly—this is a great sign that your yeast is alive and hungry! Chef’s Hack: If your mixture doesn’t foam, your yeast might be old. It’s best to start fresh to ensure your dough rises properly.
2. Make the Dough: Now, add in the flour, salt, and melted butter. If you’re using a stand mixer, fit it with the dough hook and let it run on medium-low for about 5 minutes. If you’re kneading by hand (my preferred method for feeling connected to the food!), turn the shaggy mass out onto a lightly floured surface and knead for 8-10 minutes. You’re done when the dough is smooth, slightly elastic, and springs back slowly when you poke it.
3. The First Rise: Place your beautiful ball of dough into a lightly oiled bowl, turn it over to coat, and cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen and let it rise until doubled in size. This usually takes 60-90 minutes. Chef’s Hack: No warm spot? Turn your oven on to the lowest setting for one minute, then turn it OFF. Place the covered bowl in the warm (not hot!) oven to rise.
4. Shape the Bites: Once your dough is puffy and glorious, punch it down gently to release the air. Turn it out onto a clean surface and divide it into 4 equal portions. Roll each portion into a long rope, about an inch thick. Then, using a sharp knife or a bench scraper, cut each rope into 1-inch pieces. Don’t worry about making them perfect—rustic is charming!
5. The Secret Boiling Bath: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Now, for the fun part! Bring a large, wide pot of water to a rolling boil. CAREFULLY add the ¼ cup of baking soda—it will fizz up, which is totally normal. Working in batches, gently drop about 10-15 dough bites into the boiling water. They’ll sink and then float. Boil them for exactly 30 seconds, then use a slotted spoon or spider strainer to lift them out, letting the excess water drip off, and place them on your prepared baking sheet. Chef’s Note: Don’t overcrowd the pot, and be gentle—they’re delicate after their bath!
6. Top and Bake: While the pretzel bites are still damp from their bath, generously sprinkle them with coarse sea salt. This is when it really starts to look like the real deal! Pop the baking sheet into your preheated oven and bake for 12-15 minutes, until they are a deep, rich golden brown. Your kitchen will smell incredible.
7. Cool (If You Can Wait!): Remove them from the oven and let them cool on the pan for just a minute or two. I highly, highly recommend eating a few straight away—they are at their absolute peak when warm and fresh.

How to Serve These Golden Gems

Presentation is part of the fun! I love piling these warm pretzel bites high in a big, rustic wooden bowl or on a simple platter. They’re a social food, meant for sharing and dipping.

And speaking of dipping, let’s talk sauces! You can’t go wrong with classic yellow mustard or a grainy Dijon. But if you want to level up, here are my favorites:

• Beer Cheese Dip: A warm, sharp cheddar cheese sauce made with a splash of lager? It’s a match made in heaven.
• Spicy Chipotle Mayo: Just mix mayo with a little adobo sauce from a can of chipotles, a squeeze of lime, and a pinch of salt.
• Jalapeño Queso: For when you want a little kick.
• Simple Honey Mustard: Mix equal parts Dijon mustard and honey. It’s sweet, tangy, and perfect for the kids.

They’re also fantastic all on their own, maybe with a cold beer or a crisp hard cider. The perfect snack for game day, movie night, or just because it’s Tuesday.

Get Creative: 5 Fun Flavor Twists

Once you’ve mastered the classic, the world is your pretzel! Here are a few of my favorite ways to mix things up:

1. Everything Bagel Pretzel Bites: Instead of coarse salt, sprinkle the boiled bites with everything bagel seasoning before baking. Serve with a whipped cream cheese dip.
2. Cinnamon Sugar Sweet Bites: Skip the salt entirely. After baking, brush the warm bites with melted butter and roll them in a mixture of cinnamon and sugar. Divine with a coffee dip (mix mascarpone, a little milk, and instant espresso powder).
3. Garlic Parmesan: Toss the warm, baked bites in melted butter mixed with minced garlic and dried parsley, then shower them with finely grated Parmesan cheese.
4. Whole Wheat & Herb: Substitute 1 cup of the all-purpose flour with whole wheat flour. Add 2 tablespoons of chopped fresh rosemary or thyme to the dry ingredients for a savory, earthy twist.
5. Stuffed Pretzel Bites: Feeling ambitious? Flatten each dough piece, place a small cube of cheese (like mozzarella or cheddar) or a little piece of pepperoni in the center, and pinch the dough tightly around it to seal before boiling and baking. A gooey, surprise-filled treat!

Beau’s Kitchen Notes & Stories

This recipe has seen some things in my kitchen! I’ve made them for my nephew’s birthday party (a huge hit), and I’ve definitely had a batch where I forgot the salt in the dough. (Pro-tip: don’t do that. They were very, very bland.)

The recipe has evolved, too. I started by making full-sized pretzels, but the bites are just so much more practical for sharing. They bake more evenly, and you get more delicious surface area for dipping. It’s a forgiving dough, so don’t stress. The goal is to have fun and end up with a delicious, zero-waste snack that makes you proud.

FAQs & Troubleshooting: Your Questions, Answered

Q: My dough didn’t rise much. What went wrong?
A: The most common culprits are old yeast or water that was too hot, which can kill the yeast. Always test your yeast in the first step to ensure it gets foamy. Also, make sure your rising spot is nice and warm!

Q: Can I make these without the boiling step? It seems intimidating.
A: I really don’t recommend skipping it! The baking soda bath is non-negotiable for achieving that classic, dark, chewy pretzel crust. It’s what chemically creates the “pretzel” flavor and texture. It’s less intimidating than it looks—just be careful with the boiling water.

Q: My pretzel bites taste a bit soapy. Is that normal?
A: This is a rare but possible comment if you’re sensitive to the flavor of baking soda. It’s completely safe, but to avoid it, make sure you’re using the full ¼ cup in a large pot of water (at least 8-10 cups) to properly dilute it.

Q: How do I store leftovers and reheat them?
A> Store cooled bites in an airtight container at room temperature for up to 3 days. To reheat and bring back that magic, pop them in a 350°F (175°C) oven for 5-8 minutes until warm. They also freeze beautifully for up to 3 months!

Sourdough Discard Pretzel Bites (Soft, Chewy & Zero-Waste Snack)

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• Author: BeauCollier

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Description

Perfect for using up sourdough discard, these little golden nuggets have a tender interior, a signature pretzel crust, and a subtle tang from your starter. Ideal for game day, movie nights, or a fun baking project.

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Ingredients

• 1 cup sourdough discard (unfed, straight from the fridge)

• ½ cup warm water (not hot)

• 2 tsp active dry yeast (or instant yeast)

• 1 tbsp sugar or honey

• 2½ cups all-purpose flour

• 1 tsp salt

• 1 tbsp melted butter (or olive oil/vegan butter)

• ¼ cup baking soda (for boiling)

• Coarse sea salt (for topping, or optional seasonings: everything bagel, cinnamon sugar, Parmesan)

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Instructions

1. Activate Yeast:
   In a large mixing bowl, combine sourdough discard, warm water, yeast, and sugar/honey. Stir and let sit 5–10 minutes until foamy.

2. Make Dough:
   Add flour, salt, and melted butter. Knead by hand for 8–10 min or with a stand mixer for ~5 min until smooth and slightly elastic.

3. First Rise:
   Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, 60–90 min.

4. Shape Pretzel Bites:
   Punch down dough and divide into 4 portions. Roll each into ~1-inch thick ropes, then cut into 1-inch pieces.

5. Boil Bites:
   Preheat oven to 425°F (220°C). Line baking sheet with parchment.
   Bring a large pot of water to a rolling boil; carefully add ¼ cup baking soda. Working in batches, drop 10–15 pieces into water for 30 seconds. Remove with slotted spoon, drain, and place on baking sheet.

6. Top & Bake:
   Sprinkle with coarse sea salt or preferred seasoning. Bake 12–15 min until deep golden brown.

7. Cool & Serve:
   Let cool 1–2 minutes on pan. Serve warm—perfect for dipping in mustard, beer cheese, honey mustard, or enjoy on their own.

Notes

• Store in an airtight container at room temperature for up to 3 days.

• Reheat in a 350°F (175°C) oven for 5–8 min.

• Freeze for up to 3 months.

Quick Nutritional Breakdown

Hey, we’re all about balance here! While these are a treat, it’s good to know what you’re enjoying. Please note, this is an estimate and can vary based on specific ingredients and toppings.

• Prep Time: 1 hour 30 minutes (including rise)
• Cook Time: 15 minutes
• Yield: About 50-60 pretzel bites

Per Serving (approx. 5 bites):

• Calories: ~160
• Carbohydrates: 28g
• Protein: 4g
• Fat: 3g
• Sodium: This varies greatly depending on how much coarse salt you use for topping.

Final Thoughts from My Kitchen to Yours

Well, there you have it! My foolproof recipe for turning that lonely jar of sourdough discard into a snack that will have everyone asking for the recipe. This is what Feastical is all about—taking simple, real ingredients and creating something that truly brings people together. It’s food that feels like a warm hug, a high-five, and a proud “I made that!” moment all rolled into one.

So, don’t let that discard go to waste. Whip up a batch of these soft, chewy, sourdough discard pretzel bites. I promise, your future self (and your hungry friends) will thank you. Happy baking!

– Beau