Description
These Sourdough Discard Pretzel Bites are a delightful way to use up your sourdough starter discard. Soft on the inside with a perfectly chewy crust, these bite-sized pretzels are boiled in a baking soda bath for that classic pretzel texture and flavor, then baked until golden brown. Topped with flaky sea salt or everything bagel seasoning, they make a perfect snack or appetizer to share with family and friends.
Ingredients
Scale
Yeast Mixture
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
Dough
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter, melted
Boiling and Topping
- 10 cups water
- â…” cup baking soda
- 1 egg yolk beaten with 1 Tablespoon water (egg wash)
- Flaky sea salt
- Everything bagel seasoning
Instructions
- Activate the yeast: Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, discard and use fresh yeast.
- Mix the dough: Add the sourdough discard, all-purpose flour, and kosher salt to the yeast mixture and mix to combine. With the mixer on low speed, slowly pour in the melted butter and continue mixing. Increase to medium speed or knead by hand for 4-5 minutes until a smooth, non-sticky dough forms. Adjust consistency by adding flour or water one tablespoon at a time if necessary.
- First rise: Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour until it has doubled in size.
- Prepare baking trays and shape dough: Line two half-sheet baking trays with parchment paper or silicone mats. Turn the risen dough onto a dry surface, divide it into 8 equal pieces. Roll each piece into 12-14 inch ropes, then cut into 1½-inch bite-sized pieces. Roll each piece into a ball and place on the prepared baking sheets. Cover with plastic wrap or a clean towel while preparing to boil.
- Preheat oven and prepare boiling water: Preheat the oven to 450°F (232°C). In a large pot, bring 10 cups of water to a boil. Add the ⅔ cup baking soda to the water before it reaches a full boil to prevent messy overflow.
- Boil the pretzel bites: Place the pretzel bites into the boiling baking soda water for about 30 seconds or until they float to the surface, indicating they have passed the float test. If they don’t float, cover and let rest for 10 more minutes and try again.
- Drain and arrange for baking: Using a slotted spoon or spatula, remove the pretzel bites from the water and shake off excess water. Arrange them on the baking sheets so they do not touch. Work quickly as the wet pretzels become sticky while drying.
- Apply egg wash and toppings: Lightly brush each pretzel bite with the beaten egg yolk wash and sprinkle with flaky sea salt or everything bagel seasoning according to your preference.
- Bake the pretzel bites: Bake in the preheated oven for 13-15 minutes until golden brown. Flip and rotate the trays halfway through baking to ensure even color and texture.
- Cool and serve: Transfer the baked pretzel bites to a cooling rack and allow to cool completely. Serve warm with mustard or your favorite dipping sauce for the best experience.
Notes
- Ensure your yeast is active and foamy after activation for best dough rise.
- If dough is too sticky, add flour a tablespoon at a time; if too dry, add a little water.
- Adding baking soda before water boils prevents a messy boil-over.
- The float test ensures the pretzel bites have a proper texture before baking.
- Use a slotted spoon to avoid carrying excess baking soda water to the baking tray.
- Brush with egg wash for a shiny, golden crust.
- Flaky sea salt adds crunchy bursts of saltiness, while everything bagel seasoning adds an herby, savory twist.
- Serve warm for the best chewy texture and flavor.
