These sourdough discard pretzel bites are a fun and tasty way to use leftover sourdough starter! They’re soft, chewy, and have a wonderful salty crust that you can’t resist.
Making these bites is a breeze! Just mix, shape, and bake. Perfect for snacking or serving at game day. Trust me, once you try them, you’ll want to make them again and again! 😋
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It’s the unfed starter that you typically have left over. If you don’t have any, you can create a quick starter by mixing equal parts flour and water, or even use plain flour for a softer pretzel if you’re in a pinch.
Warm Water: Make sure the water is about 110°F (43°C). This temperature is perfect for activating the yeast. If you don’t have a thermometer, just feel it—it should feel warm to the touch but not hot.
All-Purpose Flour: You can substitute with bread flour if you want a chewier texture. If you need a gluten-free option, go for a blend made for bread baking—it can work, but results may vary.
Butter: Unsalted butter is ideal here for flavor control. If you want a dairy-free version, coconut oil or a plant-based butter can work well as a substitute.
Baking Soda: This is key for the boiling step! Don’t skip it, as it gives the pretzels their signature flavor and color. You can also use baking powder, but you won’t get the same results.
How Do I Achieve the Perfect Dough for My Pretzel Bites?
The dough is crucial for great pretzel bites. Here’s how to get it just right:
- When mixing the flour into the wet ingredients, go slowly. Start by adding 1 cup and stir until it combines before adding more.
- The goal is a dough that feels soft and slightly sticky, so don’t hesitate to add a little more flour if it’s too wet.
- Kneading is important! Aim for 6-8 minutes. You’ll know it’s ready when the dough is smooth and elastic—it should spring back when you poke it.
- When you let it rise, choose a warm spot. If your kitchen is cool, placing the bowl in an oven (turned off) with just the light on can help.
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough discard (unfed sourdough starter)
- 1 cup warm water (around 110°F / 43°C)
- 2 teaspoons active dry yeast
- 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons unsalted butter, melted
For Boiling:
- 8 cups water
- ½ cup baking soda
For Topping:
- Coarse sea salt, for topping
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus an hour for the dough to rise and around 15 minutes to bake. So, you’re looking at roughly 1 hour and 35 minutes from start to finish. After that, your delicious pretzel bites will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Yeast:
Start by grabbing a large mixing bowl. Combine the warm water and active dry yeast, stirring gently. Let this sit for about 5 minutes until it becomes foamy—this shows the yeast is alive and ready to work its magic!
2. Mix in the Ingredients:
Next, add the sourdough discard, sugar, melted butter, and salt to your yeast mixture. Stir everything together until it’s mixed well and forms a wet mixture.
3. Create the Dough:
Now, it’s time to add the flour. Add it gradually, about 1 cup at a time, mixing until a dough begins to form. You want your dough to be soft, smooth, and a little sticky—adjust with a bit more flour if necessary.
4. Knead the Dough:
Turn the dough out onto a floured surface. Knead it for about 6-8 minutes until it’s elastic and smooth. If you have a stand mixer with a dough hook, you can use that instead!
5. Let the Dough Rise:
Place your kneaded dough in a lightly oiled bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour until it doubles in size.
6. Preheat the Oven:
While your dough is rising, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it so the pretzels won’t stick.
7. Boil the Pretzel Bites:
In a large pot, bring 8 cups of water to a boil. Carefully stir in the baking soda—be cautious as it will fizz! This step is key for that classic pretzel flavor.
8. Shape the Pretzel Bites:
When the water is boiling, divide the risen dough into small equal portions (about 1 to 1.5 inches in size) and roll each piece into a ball.
9. Boil the Dough Balls:
Drop the dough balls into the boiling water, working in batches so you don’t overcrowd the pot. Boil each batch for about 30 seconds. Use a slotted spoon to remove them and place them on your prepared baking sheet.
10. Add Toppings:
While the pretzel bites are still wet from boiling, sprinkle them generously with coarse sea salt to give them that tasty pretzel finish.
11. Bake the Pretzel Bites:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes or until they are deep golden brown and look inviting!
12. Serve & Enjoy:
Once they’re out of the oven, let them cool slightly. Enjoy your warm pretzel bites with mustard or cheese dipping sauce, if you like. They’re sure to be a hit!
Enjoy your soft, chewy sourdough discard pretzel bites!
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with bread flour for a chewier texture, or even a gluten-free blend if you prefer. Just keep in mind that moisture absorption varies, so you may need to adjust the liquid accordingly.
How Should I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or you can freeze them for 1-2 months. To reheat, warm them in a toaster oven for the best texture!
Can I Make These Pretzel Bites Ahead of Time?
Absolutely! You can prepare the dough a day in advance and let it rise in the fridge overnight. Just allow it to come to room temperature and rise again for about 30 minutes before shaping and boiling.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky and difficult to handle, simply sprinkle in a little more flour, a tablespoon at a time, until it reaches the right consistency—soft and slightly tacky but not sticking to your hands excessively.
