These fun yeast-free sourdough discard pretzel bites are soft, chewy, and perfect for snacking! Made with sourdough discard, they have a unique flavor that everyone will love.
Making these is a breeze, and they bake up golden brown. I can’t resist dipping them in mustard—it’s the best! Give them a try for your next movie night; they disappear fast!
Key Ingredients & Substitutions
Sourdough Discard: The star of this recipe! Using unfed sourdough discard gives flavor and texture. If you don’t have discard, you can try mixing 1 cup of plain yogurt with 1 tablespoon of vinegar as a substitute.
All-Purpose Flour: This flour provides structure. If you’re feeling adventurous, you can swap in half whole wheat flour for a nuttier flavor, or use gluten-free all-purpose flour if you need it gluten-free.
Buttermilk: For a slight tang, but regular milk works just fine! If you don’t have buttermilk, mix milk with a splash of vinegar or lemon juice and let it sit for 5 minutes for a quick homemade version.
Butter: I love using real butter for a rich taste. If you want a dairy-free option, coconut oil or a plant-based butter will work great!
How Do You Boil Pretzel Bites Properly?
Boiling the pretzel bites is crucial for that classic pretzel texture and flavor. It may seem like an extra step, but it’s essential! Here’s how to do it right:
- Bring 6 cups of water to a rolling boil, then carefully stir in the baking soda. Be cautious as it will bubble up!
- Boil the pretzel bites in small batches for 20-30 seconds. This helps develop the outer crust.
- Use a slotted spoon to remove them, letting any excess water drip off before placing on a baking sheet.
This step will really elevate your pretzel bites in taste and texture, making them soft and chewy on the inside with that lovely brown crust on the outside!
Yeast-free Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
For the Pretzel Bites:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 cup (125g) all-purpose flour
- 1/2 cup (120ml) buttermilk or milk
- 2 tablespoons (30g) butter, melted
- 1 teaspoon baking powder
- 1 teaspoon baking soda (for boiling water bath)
- 1 teaspoon salt
- Coarse sea salt, for sprinkling on top
- Chopped fresh chives (optional, for garnish)
For the Dipping Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey or maple syrup (optional)
- 1/2 teaspoon apple cider vinegar or lemon juice
- Pinch of paprika or cayenne pepper (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake. You’ll spend a few minutes making the dough, shaping the bites, and then about 15 minutes baking them to golden perfection. Don’t forget to let them cool slightly before diving in!
Step-by-Step Instructions:
1. Prepare the Dough:
In a mixing bowl, combine the sourdough discard, all-purpose flour, buttermilk, melted butter, baking powder, and salt. Stir together until a sticky dough forms. If the dough feels too sticky, sprinkle in a little more flour until it’s easier to handle.
2. Shape the Pretzel Bites:
Lightly flour your work surface to prevent sticking. Turn the dough out and gently knead it just until it’s smooth—remember, don’t overwork the dough! Split it into 4 equal parts. Roll each part into a rope about 12 inches long and 1 inch thick. Cut these ropes into bite-sized pieces (roughly 1-inch), and put them aside.
3. Prepare the Baking Soda Bath:
Bring about 6 cups of water to a boil in a large pot. Carefully stir in the baking soda (watch out for bubbling!). Using a slotted spoon, boil the pretzel bites in small batches for 20-30 seconds each. Once done, remove them and place them on a parchment-lined baking sheet.
4. Bake the Pretzel Bites:
Preheat your oven to 425°F (220°C). Lightly brush the boiled pretzel bites with melted butter to enhance browning, and sprinkle coarse sea salt on top. Bake for 12-15 minutes, or until they’re nice and golden brown.
5. Prepare the Dipping Sauce:
While the pretzel bites are baking, mix together the mayonnaise, mustard, honey, vinegar, and paprika in a small bowl. Taste and adjust the seasoning if you like, making it sweeter or tangier as preferred.
6. Serve:
Once the pretzel bites are out of the oven, let them cool for a few minutes. If desired, garnish with chopped fresh chives and serve warm with the delicious dipping sauce.
Enjoy your soft, chewy, and flavorful yeast-free sourdough discard pretzel bites, perfect for snacking or parties!
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour works best for texture, you can substitute half with whole wheat flour for a nuttier flavor. If you need a gluten-free option, use a gluten-free all-purpose flour blend.
How Do I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just let them cool completely, then place them in a freezer bag. To reheat, bake from frozen at 350°F (175°C) until warmed through.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. This creates a quick homemade buttermilk substitute!
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to mix in cheese, herbs, or spices to the dough for added flavor. Shredded cheese or chopped jalapeños can make these bites even more delicious!