These sourdough discard pretzel bites are a fun and tasty treat! They use extra sourdough starter to create soft, chewy bites that you can dip in mustard or cheese.
Making these bites is super easy and they vanish quickly! I love having them as snacks while watching a movie. Plus, who can resist warm pretzels fresh from the oven? 😍
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe, adding flavor and texture. If you don’t have sourdough discard, you can use any bread starter or make a simple dough without it, although the taste won’t be as rich.
Granulated Sugar: This helps activate the yeast. You can swap it with honey or maple syrup for a different flavor profile. Just remember to reduce the liquid slightly!
All-Purpose Flour: Standard flour works great, but you can try whole wheat flour for more nutrition and a nutty flavor. Start with about 1 cup less than the recipe calls for and adjust as needed.
Coarse Salt: Pretzel salt gives that signature crunch and flavor. If you can’t find it, use sea salt, but just use a bit less since it’s saltier by volume.
How Can I Ensure My Pretzel Bites Turn Out Perfectly?!
Boiling the pretzel bites in a baking soda bath is key to achieving that perfect pretzel texture and flavor. It gives them the chewy crust that pretzels are known for. Here’s how to do it right:
- Start boiling 8 cups of water and stir in the baking soda. Keep an eye on it, as it can bubble up!
- Carefully add the bites in small batches. Avoid overcrowding, or they won’t cook evenly.
- Let each batch boil for about 20-30 seconds. This step is crucial — it’s what transforms soft dough into pretzel bites!
Once boiled, place them on the baking sheets and don’t skip the egg wash; it adds a lovely shine and helps the salt stick!
Enjoy creating these bites! They’re a fun treat and a great way to use up your sourdough discard. Happy baking!
Sourdough Discard Pretzel Bites
Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup warm water (about 100°F/38°C)
- 2 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 8 cups water (for boiling)
- 1/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse pretzel salt or sea salt, for topping
- Melted butter (optional, for brushing)
How Much Time Will You Need?
This recipe takes about 1 hour for prep and rising, plus 30 minutes for baking, so you’re looking at around 2 hours in total. It’s a bit of a wait, but trust me, the smell and taste will be worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the warm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it looks bubbly and foamy. This shows that the yeast is alive and ready to go!
2. Mix the Dough:
Add the sourdough starter and salt to the yeast mixture. Gradually mix in the flour until a rough dough forms. It should start to pull away from the sides of the bowl.
3. Knead the Dough:
Lightly flour your surface and knead the dough for about 6-8 minutes until it becomes smooth and elastic. If you have a stand mixer, using the dough hook can make this even easier!
4. Let It Rise:
Place the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Set it in a warm spot to rise until it doubles in size, which should take about 1 to 1.5 hours.
5. Preheat the Oven:
While the dough rises, preheat your oven to 450°F (232°C). Line your baking sheets with parchment paper to prevent sticking.
6. Shape the Pretzel Bites:
Once the dough has risen, punch it down gently to release some air. Transfer it to a floured surface and roll it into long ropes, about 1 inch thick. Cut these ropes into bite-sized pieces (around 1 inch each).
7. Prepare the Boiling Bath:
In a large pot, bring 8 cups of water to a boil, and stir in the baking soda. It might bubble up, so be careful!
8. Boil the Pretzel Bites:
In batches, drop the pretzel bites into the boiling water. Let them boil for about 20-30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheets.
9. Add Egg Wash and Salt:
Brush the tops of each pretzel bite with the beaten egg. Then sprinkle them generously with coarse salt, making sure they’re nicely coated.
10. Score the Pretzels:
Using a sharp knife, carefully score an “X” on the top of each pretzel bite. This gives them their classic look and helps them cook evenly.
11. Bake:
Put the baking sheets in the oven and bake for about 12-15 minutes, or until they’re deep golden brown. Keep an eye on them to avoid burning!
12. Optional Butter Brushing:
If you’d like, brush the warm pretzel bites with melted butter as soon as they come out of the oven for added flavor!
13. Serve:
Let the pretzel bites cool slightly, then serve them warm with your favorite mustard or cheese dip. Enjoy the deliciousness!
These sourdough discard pretzel bites are chewy with a deliciously crisp crust and a lovely tang from the discard — perfect for snacking or entertaining!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter instead of discard! Just make sure it is at its peak, which is when it’s bubbly and has doubled in size. You may need to reduce the amount of additional yeast slightly since the starter will already contain some.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them in a freezer bag for up to 3 months. Just reheat them in the oven when you’re ready to enjoy!
What Can I Use Instead of Baking Soda in the Boiling Bath?
Baking soda is crucial for achieving that classic pretzel flavor and texture, but if you don’t have any, you can try using baking powder. Keep in mind that the results may vary slightly in flavor and texture.
Can I Add Different Flavors or Toppings?
Absolutely! Feel free to experiment by adding toppings like everything bagel seasoning, garlic powder, or even cheese on top before baking. Just ensure that toppings are dry, as wet toppings may cause the pretzels to lose their crispiness!