These Sourdough Discard Pretzel Bites are soft, chewy, and super fun to make! Using leftover sourdough starter, they turn into delicious little snacks everyone will love.
I love dipping them in mustard or cheese sauce for an extra treat. They disappear so quick that I usually need to make a double batch—everyone just can’t resist! 🤤
Key Ingredients & Substitutions
Sourdough Discard: This starter adds flavor and depth. If you don’t have sourdough discard, you can use unfed starter or even yogurt as a tangy substitute, although the texture may vary slightly.
Active Dry Yeast: This helps the dough rise beautifully. In a pinch, you can swap it for instant yeast. Just use the same amount, and you won’t need to dissolve it first.
All-Purpose Flour: The foundation of your pretzel bites. If you’re gluten-free, a 1:1 gluten-free flour blend can work, but the texture might be a little different.
Unsalted Butter: Adds richness to the dough. You can replace it with oil or melted coconut oil for a dairy-free version, though butter gives the best flavor.
Coarse Sea Salt: This is ideal for topping, providing crunch and flavor. If you don’t have it, regular table salt works too, but go easy on it as it’s more concentrated.
How Do You Get the Perfect Texture with Kneading?
Kneading is key to developing gluten, giving your pretzel bites that wonderful chewy texture. Here’s how to master it:
- Start with a lightly floured surface to prevent sticking.
- Knead the dough for about 6-8 minutes until it becomes smooth and elastic. If it feels too sticky, sprinkle a bit more flour as needed.
- To check if you’ve kneaded enough, stretch a small piece of dough – it should stretch without tearing.
Don’t rush this step! Good kneading will make a significant difference in the final product.
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (discarded starter, unfed)
- 1 cup warm water (about 110°F / 43°C)
- 1 tablespoon granulated sugar
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
For the Boiling Solution:
- 8 cups water
- 1/4 cup baking soda
For Topping:
- 1 large egg, beaten (for egg wash)
- Coarse sea salt
How Much Time Will You Need?
This recipe takes about 2-2.5 hours from start to finish. You’ll need around 15 minutes for preparation, 1 to 1.5 hours for the dough to rise, and about 12-15 minutes for baking. Get ready for some delicious homemade pretzel bites!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is activated and ready to go!
2. Make the Dough:
Add the sourdough discard, melted butter, and salt to the yeast mixture. Stir everything together until combined. Gradually mix in the flour, one cup at a time, until the dough begins to form. Knead the dough either by hand or with a stand mixer fitted with a dough hook for about 6-8 minutes, until it’s smooth, elastic, and a little tacky.
3. Let It Rise:
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1 to 1.5 hours, or until it has nearly doubled in size.
4. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper, so it’s ready for the pretzels.
5. Prepare the Boiling Solution:
In a large pot, bring 8 cups of water and the baking soda to a boil. This is what will give your pretzel bites that classic crust!
6. Shape the Pretzel Bites:
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a log shape about 1-1.5 inches thick. Cut the log into small pieces, around 1 to 1.5 inches wide, to create bite-sized pretzel pieces.
7. Boil the Bites:
Carefully drop the dough bites into the boiling baking soda solution a few at a time (don’t overcrowd the pot). Boil each batch for 30 seconds. Then, use a slotted spoon to remove the bites and place them on the prepared baking sheet.
8. Add Egg Wash and Salt:
Brush the tops of each pretzel bite with the beaten egg wash, then sprinkle them generously with coarse sea salt.
9. Bake:
Bake the pretzel bites in the preheated oven for 12-15 minutes, or until each pretzel is a beautiful deep golden brown.
10. Cool and Serve:
Once baked, remove the pretzel bites from the oven and let them cool slightly. Serve them warm, and if you like, provide melted butter or mustard for dipping. Enjoy your soft, chewy, golden brown sourdough discard pretzel bites!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! Both types of yeast will work well. Just be sure to activate the active dry yeast in warm water and sugar as instructed before adding it to the dough.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just make sure they are cooled completely before freezing.
Can I Use Different Flours?
Absolutely! If you want a whole grain option, you can Substitute half of the all-purpose flour with whole wheat flour. Just keep in mind that the texture will be denser.
What Can I Use Instead of Coarse Sea Salt for Topping?
If you don’t have coarse sea salt, regular table salt works fine, but use it sparingly as it’s more potent. You can also try pretzel salt if you have it on hand for that authentic flavor!
