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.
Ingredients
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1 cup sourdough discard (unfed, straight from the fridge)
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½ cup warm water (not hot)
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2 tsp active dry yeast (or instant yeast)
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1 tbsp sugar or honey
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2½ cups all-purpose flour
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1 tsp salt
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1 tbsp melted butter (or olive oil/vegan butter)
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¼ cup baking soda (for boiling)
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Coarse sea salt (for topping, or optional seasonings: everything bagel, cinnamon sugar, Parmesan)
Instructions
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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. -
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. -
First Rise:
Place dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled, 60–90 min. -
Shape Pretzel Bites:
Punch down dough and divide into 4 portions. Roll each into ~1-inch thick ropes, then cut into 1-inch pieces. -
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. -
Top & Bake:
Sprinkle with coarse sea salt or preferred seasoning. Bake 12–15 min until deep golden brown. -
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
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Store in an airtight container at room temperature for up to 3 days.
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Reheat in a 350°F (175°C) oven for 5–8 min.
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Freeze for up to 3 months.