Description
These Sourdough Discard Pretzel Bites are soft, chewy, and packed with that classic pretzel flavor. Using sourdough discard adds a tangy depth to the dough, while the baking soda bath gives them their signature crust. Perfect for a snack or appetizer, these pretzel bites are easy to make and ideal for sharing.
Ingredients
Dough Ingredients
- 1 cup + 1 tablespoon warm water (250g; 110-120°F)
- 1 tsp active dry yeast (3g)
- 2 tablespoons brown sugar (26g)
- 1/3 cup sourdough discard (100g)
- 4 tablespoons unsalted butter (melted and cooled; 56g)
- 4 cups + 2 tablespoons all-purpose flour (500g)
- 1 1/2 teaspoons salt (9g)
Topping & Baking
- Pretzel salt (for garnish)
Boiling Solution
- 3 quarts water
- 1/3 cup baking soda
Instructions
- Proof the yeast: In a stand mixer bowl or large mixing bowl, combine warm water (110-120°F), active dry yeast, and brown sugar. Let it sit for about 5 minutes until the yeast blooms and becomes bubbly.
- Mix the dough: Add sourdough discard, melted cooled butter, all-purpose flour, and salt into the bowl with the proofed yeast. You can add all ingredients at once or wet ingredients first then dry—both methods work well.
- Knead the dough: Using a dough hook on low speed, knead the dough for 8-10 minutes until it passes the windowpane test, indicating proper gluten development.
- First rise: Transfer the kneaded dough to a greased bowl (avocado oil recommended) to prevent sticking. Cover with plastic wrap or a clean wet towel, and let it rise for about an hour until nearly doubled and fluffy. For cooler environments, place the bowl in an oven with the light on for gentle warmth.
- Preheat oven and prepare boiling water: Preheat your oven to 425°F. Begin heating 3 quarts of water in a pot on high heat to prepare for the baking soda bath.
- Shape pretzel bites: Turn the risen dough onto a lightly floured surface. Divide it into 8 pieces. Roll each piece into a rope about 12-16 inches long. Cut each rope into 1-inch thick pieces, yielding 12-16 bite-sized pieces per rope. Roll any flat pieces into balls for uniform shape.
- Baking soda bath: When the water reaches a boil, add 1/3 cup baking soda. Place pretzel bites into the boiling water for 15-30 seconds to develop their characteristic crust.
- Drain and prepare for baking: Using a slotted spoon or spatula, remove the pretzel bites from the water and place them on lined baking sheets. Use two sheets to allow enough space for proper baking and browning. Shake off excess water lightly.
- Add salt: Sprinkle pretzel salt over the wet pretzel bites sparingly, as it is quite potent.
- Bake: Bake the pretzel bites in the preheated oven at 425°F for 15 minutes or until they turn a rich golden-brown color.
- Finish and serve: Optionally brush the warm pretzels with butter immediately after baking. Serve warm and enjoy this chewy, flavorful snack.
Notes
- Ensure water temperature for yeast proofing is between 110-120°F for optimal activation.
- Do not skip the baking soda bath—it’s essential for the authentic pretzel crust and flavor.
- Use pretzel salt sparingly to avoid overly salty bites.
- You can use avocado oil or any neutral oil to grease the bowl for the dough rise.
- Two baking sheets help prevent overcrowding and ensure even browning.
- For a richer flavor, brushing bites with melted butter after baking is recommended but optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
