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Sourdough Discard Pretzel Bites are a satisfying, bite-sized snack that makes excellent use of a leftover sourdough starter. Their slightly tangy flavor and chewy texture are perfect for dipping in mustard or cheese sauce, making them an ideal choice for parties, game days, or a quick homemade treat.
With just a few basic ingredients and a simple shaping process, you’ll have warm pretzel bites fresh from the oven in no time.
Why You’ll Love This Recipe
- Smart Use of Discard: Give your leftover sourdough starter a second life.
- Chewy & Golden: The classic pretzel taste and texture in a small, snackable form.
- Easy to Share: Bite-sized pieces are perfect for parties and gatherings.
- Versatile: Pair with a variety of dips, like mustard, cheese sauce, or marinara.
- Beginner-Friendly: Straightforward steps that anyone can follow.
What to Serve with Sourdough Discard Pretzel Bites
- Mustard: Traditional yellow, spicy brown, or Dijon.
- Cheese Sauce: A creamy companion to complement the pretzels’ saltiness.
- Hummus or Spinach Dip: Adds another layer of flavor.
- Pickles or Olives: A tangy side that pairs well with the slight sourdough taste.
- Iced Tea or Beer: Refreshing drinks to round out the snack.
Ingredient Breakdown
Each component plays a key role in achieving the desired texture and flavor:
- All-Purpose Flour: Forms the foundation of the dough.
- Sourdough Discard: Adds a mild tang and extra depth.
- Instant or Active Dry Yeast: Helps the dough rise and get airy.
- Brown Sugar: Feeds the yeast and adds a subtle sweetness.
- Salt: Balances flavors within the dough.
- Warm Water: Bring the dough together; the amount may vary based on discard consistency.
- Baking Soda & Water (for the bath): Creates the signature pretzel crust and color.
- Coarse Salt or Pretzel Salt: Classic topping that enhances the pretzel’s flavor.
Pro Tip Before Starting
Make sure your sourdough discard is at room temperature for smoother mixing. Cold discard can slow the yeast activity and make the dough tougher to knead.
Sourdough Discard Pretzel Bites
Soft, chewy, and golden-brown bite-sized pretzels made with sourdough discard, perfect for dipping in mustard or cheese sauce.
Ingredients
For the Dough:
- 3 cups all-purpose flour (plus more for dusting)
- 1 cup sourdough discard (unfed)
- 1 tablespoon instant or active dry yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 3/4–1 cup warm water (as needed)
For the Baking Soda Bath:
- 4 cups water
- 1/4 cup baking soda
Toppings:
- 1 tablespoon melted butter (optional, for brushing)
- Coarse salt or pretzel salt, to taste
Instructions
- Mix the Dough: In a large mixing bowl, combine flour, yeast, brown sugar, and salt. Stir in the sourdough and discard. Add warm water gradually, mixing until a soft dough forms. Adjust water or flour as needed.
- Knead & Rise: Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled in size (about 1 hour).
- Shape into Bites: Punch down the risen dough and divide into 6–8 portions. Roll each portion into a rope (about 1/2 inch thick), then cut into 1-inch pieces. Prepare
- Baking Soda Bath: In a medium saucepan, bring 4 cups of water to a boil. Carefully stir in the baking soda (it may foam). Reduce heat to a gentle simmer.
- Boil the Pretzel Bites: Working in batches, drop the dough pieces into the baking soda bath for about 30 seconds. Remove with a slotted spoon, letting excess water drain.
- Arrange & Season: Place boiled bites on a parchment-lined baking sheet. If desired, brush with melted butter and sprinkle with coarse salt.
- Bake: Preheat oven to 425°F (220°C). Bake the pretzel bites for 12–15 minutes or until golden brown. Cool slightly on a wire rack before serving.
Notes
- Storage: Keep leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven for a fresher taste.
- Freezing: Freeze unbaked pretzel bites after the baking soda bath. Lay them on a tray until solid, then store them in freezer bags for up to 2 months. Bake from frozen, adding a couple of extra minutes.
- Flavor Variations: Sprinkle with garlic powder, cinnamon sugar, or grated cheese.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend, but the texture may differ slightly.
Pro Tip After Preparing
For a softer exterior, brush the pretzel bites with melted butter right out of the oven. For a bit more crispness, bake them until they reach a deeper golden color.
Frequently Asked Questions
Can I skip the baking soda bath?
You can, but you’ll lose the classic pretzel color and chewy outer layer. The bath is key to the traditional pretzel texture.
How do I make them vegan?
Replace butter with a plant-based alternative or omit it. The rest of the recipe is naturally dairy-free.
Can I use an active sourdough starter instead of discard?
Yes, just note that a more active starter might ferment the dough faster, so keep an eye on the rising time.
Wrapping it up
Sourdough Discard Pretzel Bites are a flavorful and easy way to transform leftover starter into a crowd-pleasing snack. With their chewy texture and golden exterior, they pair perfectly with a range of dips.
Whether you’re making them for a party, a cozy movie night, or just because you’re craving something homemade, these pretzel bites are sure to be a hit. Enjoy!
