Sourdough discard soft pretzels are amazing, so what’s even better? Sourdough Discard Pretzel Bites! The recipe to make these pretzel bites is very similar to making full-size pretzels, but the method varies a bit so you get delicious, bite-sized pretzel morsels. I like to top them with flaky sea salt or everything bagel seasoning, but you could get creative with your toppings!
Duration
- PREP TIME 10minutes
- COOK TIME 15minutes
- RISE TIME 1hour
- TOTAL TIME 1hour 25minutes
INGREDIENTS
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark brown sugar
- 2 teaspoons kosher salt
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 567 grams (about 4 cups) all-purpose flour
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- flaky sea salt
- everything bagel seasoning
INSTRUCTIONS
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Combine the warm water (1 cup + 2 Tbsp), dark brown sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you’ll need to start again with fresh yeast.
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Add the sourdough discard, flour, and melted butter and mix using the dough hook attachment until well-combined. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should not be sticky.
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Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.
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Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
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In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you’ll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking pan.
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Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon and spread on the baking sheet so they’re not touching and have room to expand. The bites will be easier to spread while they’re still wet; they’ll become stickier as they dry.
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Lightly brush each pretzel bite with egg wash* and sprinkle with your chosen toppings (flaky sea salt, everything bagel seasoning, etc.)
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Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
NOTES
You do not need a stand mixer to make this dough. You can also combine the dough ingredients in a large bowl and mix with a wooden spoon.
See the “substitutions and variations” section above for various substitutions you can make with this recipe for eggs, butter, and more.
*If you want to make Cinnamon Sugar Sourdough Discard Pretzel Bites, omit the egg wash and bake as directed. Let the pretzel bites cool completely. Brush with melted, unsalted butter and toss in a cinnamon sugar mixture (¼ cup granulated sugar + 1 teaspoon ground cinnamon).
storage
Room Temperature Storage: These Sourdough Discard Pretzel Bites are best fresh. If you’re planning to eat them within 1-2 days, store them at room temperature in a paper bag. If they harden, you can reheat them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Make sure the pretzel bites are fully cooled, then store in an airtight container or bag in the freezer for up to 3 months. When you’re ready to eat them, reheat in the microwave for 30-60 seconds until they are warm and soft again.
