These sourdough discard pretzel bites are soft, chewy, and full of flavor! Made with leftover sourdough starter, they are a fun snack that’s easy to whip up.
What’s better than a warm, salty pretzel bite? I love dipping them in mustard or cheese sauce—it’s like a little party in your mouth! 🎉 Plus, they’re simple to make, so I can enjoy them anytime!
Key Ingredients & Substitutions
Sourdough Starter: This recipe shines with any type of sourdough starter—fed or discard. If you’re in a pinch, plain yogurt or buttermilk works as a substitute, though it will alter the flavor.
Flour: All-purpose flour is what I like best for these pretzel bites. However, whole wheat flour can be used for a nuttier taste. Just remember to adjust the liquid a bit since it absorbs more moisture.
Butter: Unsalted butter is my choice for better flavor control. If you’re dairy-free, coconut oil or a vegan butter can be great alternatives without losing that rich taste.
Instant Yeast: I like adding a bit of instant yeast for a quicker rise, but if you prefer a slower fermentation, you can omit it and let the dough rise longer. Just keep an eye on it!
How Do I Make Soft and Chewy Pretzel Bites?
To achieve the delightful texture of pretzel bites, boiling them in baking soda water is key. This step not only gives them that signature flavor but also creates a beautiful golden crust.
- Boil the water with baking soda until it’s bubbling. Carefully add the pretzel balls to avoid splashing.
- Let them boil for just 30 seconds per batch. This quick step allows them to puff up nicely.
- Scoring the tops of the bites isn’t necessary, but it can make them look more appealing. A simple “X” with a sharp knife is perfect.
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (discard or fed)
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 2 1/4 cups (280g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast (to boost rise)
- 1 tablespoon unsalted butter, melted
- 8 cups water (for boiling)
- 1/4 cup baking soda
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for preparation, along with 1 to 1.5 hours for the dough to rise, and another 15-20 minutes for baking. So, plan for about 2 hours to enjoy warm, fresh pretzel bites!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, start by mixing the warm water, sourdough discard, sugar, and instant yeast. Stir it gently and let it sit for about 5 minutes until you see bubbles forming on top—that’s a sign it’s active!
2. Make the Pretzel Dough:
Add the flour, salt, and melted butter to the mixture. Stir everything together until a dough forms. It should be slightly sticky but manageable.
3. Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 6-8 minutes, until it’s smooth and elastic. If you have a stand mixer, you can use it with a dough hook for about 4-5 minutes.
4. Let It Rise:
Place your kneaded dough into a greased bowl and cover it with a towel or plastic wrap. Let it rise in a warm place until it doubles in size, which will take about 1 to 1.5 hours.
5. Shape the Pretzel Bites:
Once risen, punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into small pieces, around 1 to 1.5 inches each. Roll each piece into a smooth ball.
6. Prepare for Boiling:
Preheat your oven to 450°F (230°C) and line two baking trays with parchment paper.
7. Boil the Dough Balls:
In a large pot, bring 8 cups of water and the baking soda to a gentle boil. Carefully add the dough balls in batches (about 8 at a time) and boil for 30 seconds. They will puff up and float—this is a crucial step for that pretzel texture!
8. Bake the Pretzel Bites:
Using a slotted spoon, remove the boiled dough balls and place them on the lined baking trays. If you’d like, lightly score the tops with a sharp knife. Sprinkle coarse sea salt over the bites for flavor.
9. Final Baking:
Place the trays in the preheated oven and bake for 12-15 minutes, or until they turn a deep golden brown color. The enticing aroma will fill your kitchen!
10. Serve and Enjoy!
Once baked, take the pretzel bites out of the oven and let them cool for a few minutes before enjoying them. They’re best served warm with your favorite mustard or cheese dip.
Enjoy your soft, chewy sourdough discard pretzel bites!
Can I Use Cold Sourdough Starter for This Recipe?
It’s best to use your sourdough starter at room temperature for optimal results. However, if your starter is cold, you can let it sit out for a few hours to warm up before using it.
What Can I Use Instead of Baking Soda?
If you don’t have baking soda, you can use baking powder as a substitute, but the reaction won’t be the same. The pretzels may not have the same depth of flavor or color. A quick option is making a simple saline solution with water and salt for boiling.
How Do I Store Leftover Pretzel Bites?
Store leftover pretzel bites in an airtight container at room temperature for 1-2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat them in the oven for the best texture.
Can I Add Toppings to the Pretzel Bites?
Absolutely! You can sprinkle other toppings before baking, like garlic powder, onion flakes, or even cheese. Just be sure to adjust the salt sprinkling accordingly for balance!