These yeast-free sourdough discard pretzel bites are a fun snack! Made with leftover sourdough starter, they’re soft, chewy, and full of flavor without the rising time.
They’re perfect for dipping in mustard or cheese sauce. Honestly, I can’t stop munching on them while watching my favorite shows. Who knew sourdough could be so snackable? 😄
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with unfed sourdough starter. It adds depth of flavor. If you’re short on sourdough, you could use plain yogurt or buttermilk as a tangy substitute.
All-Purpose Flour: Classic and great for texture, but you can swap in whole wheat flour for added fiber. Mix with a little all-purpose to keep it light.
Baking Soda: Essential for that classic pretzel taste. An alternative could be baking powder, though the flavor will differ. If you’re out, you could use self-rising flour in place of the all-purpose and baking powder.
Butter: For brushing, I love unsalted butter, but you can use olive oil for a dairy-free option or even melted coconut oil for a unique flavor.
How Do You Get the Perfect Boiled Pretzel Texture?
Boiling the pretzel bites in a baking soda solution gives them that iconic chewy texture and dark color. It’s a step you don’t want to skip!
- Bring the water and baking soda to a rolling boil.
- Drop in the pretzel bites gently to avoid splashes. Boil in batches for about 20-30 seconds.
- Use a slotted spoon to remove them carefully, letting excess water drip off before placing them on the baking sheet.
This boiling method is key for that intense pretzel flavor, so give this step some love! Enjoy making these bites, they are sure to impress!
How to Make Yeast-free Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
- For the Pretzel Bites:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda (for dough)
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/2 teaspoon sugar or honey (optional, to balance acidity)
- 1/2 cup (120 ml) warm water (adjust as needed)
- 2 tablespoons unsalted butter, melted (for brushing)
- For Boiling:
- 4 cups water
- 2 tablespoons baking soda
How Much Time Will You Need?
This delightful recipe will take about 30 minutes total. You’ll spend approximately 10 minutes preparing the dough, 5 minutes boiling, and 12-15 minutes baking. It’s quick and perfect for a snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Dough
In a large bowl, combine the sourdough discard, all-purpose flour, baking powder, baking soda, salt, and optional sugar or honey. Gradually add warm water while stirring until the mixture forms a dough. Adjust the amount of water or flour if needed until the dough is soft but not too sticky.
2. Knead the Dough
Flour your work surface and knead the dough gently for about 3-5 minutes. You want it to become smooth and elastic. Once ready, cover the dough with a towel and let it rest for about 10-15 minutes to relax the gluten.
3. Shape the Pretzel Bites
After resting, divide the dough into equal portions. Roll each portion into a long rope that’s about 1/2-inch thick. Cut each rope into 1-inch pieces to make bite-sized pretzel bites.
4. Boil the Pretzel Bites
In a large pot, bring 4 cups of water and 2 tablespoons of baking soda to a boil. Carefully drop in a few pretzel bites at a time into the boiling water. Let them boil for about 20-30 seconds. Once done, remove the bites using a slotted spoon and place them on a parchment-lined baking sheet.
5. Bake
Preheat your oven to 425°F (220°C). Brush each pretzel bite with melted butter and sprinkle some coarse salt on top. Bake in the oven for about 12-15 minutes, or until they turn golden brown and delightful.
6. Serve
Once baked, take the pretzel bites out of the oven and let them cool slightly. Serve warm with melted butter, mustard, or your favorite dipping sauce. Enjoy!
These soft and chewy pretzel bites are a fantastic way to use up sourdough discard, providing a delightful and satisfying snack. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can replace all or part of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. Just note that it may slightly change the texture, so try a 50-50 mix to start!
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk can act as great substitutes and offer a similar tangy flavor. Adjust the amount of water as needed since these options are wetter than discard.
How Should 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 them to last longer, refrigerate them for up to a week. Reheat in the oven or microwave to enjoy them warm again.
Can I Freeze Pretzel Bites?
Yes! Allow the pretzel bites to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply bake from frozen at 350°F (175°C) for about 10-12 minutes.