These sourdough discard pretzel bites are soft, chewy, and oh-so-tasty! Made using leftover sourdough starter, they bring that yummy flavor without wasting a thing.
It’s like getting a treat and saving the planet at the same time! I love munching on these while watching my favorite shows. They’re perfect for snacking or sharing with friends!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe, adding distinct flavor. If you don’t have any, you can use plain yogurt or buttermilk, but it’ll change the texture a bit.
All-Purpose Flour: Standard flour works great here, but feel free to substitute with whole wheat flour for a nuttier flavor. Just keep an eye on the dough’s consistency.
Instant Yeast: If you only have active dry yeast, you can use that too, but you’ll need to activate it first in warm water before mixing it in.
Coarse Sea Salt: While pretzel salt gives that classic touch, flaky sea salt or kosher salt works in a pinch. Just sprinkle a little more to make up for the size difference.
How Do I Get the Perfect Chewy Texture?
The key technique for the perfect pretzel bite is the boiling step. This is what gives pretzels their unique chewy texture. Here’s how to make it just right:
- Boil water with baking soda until it’s bubbling. This step is crucial as it adds flavor and helps with the browning.
- Drop in the pretzel bites carefully, just a few at a time, to prevent crowding. Boil for about 30 seconds; don’t overdo it!
- Always drain the bits briefly on a towel after boiling. This ensures they aren’t too soggy before baking.
Taking these steps will help you achieve those lovely, chewy bites that everyone will love! Enjoy making these twists of goodness!
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
- 1 cup (240g) sourdough starter discard (unfed, at room temperature)
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 1/2 cup (120ml) warm water (about 110°F / 43°C)
- 2 tbsp unsalted butter, melted
- 8 cups water (for boiling)
- 2 tbsp baking soda
- Coarse sea salt or pretzel salt for sprinkling
- Optional: melted butter for brushing after baking
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 30-40 minutes to cook and bake. So, including rising time, you’re looking at around 2 hours total for fresh and warm pretzel bites to enjoy!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, warm water, melted butter, sugar, and instant yeast. Stir everything together until it’s well mixed. You want to dissolve the sugar and yeast nicely!
2. Combine the Dry Ingredients:
Next, add the flour and salt to the wet mix. Stir until a shaggy dough forms. You might find it easier to switch to using your hands for this part!
3. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it feels smooth and elastic. If you have a stand mixer, you can use a dough hook and let it mix on medium speed for about 4-5 minutes.
4. Let It Rise:
Place the kneaded dough into a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it’s doubled in size.
5. Preheat the Oven:
Once the dough has risen, preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper to prevent sticking.
6. Shape the Pretzel Bites:
When the dough is ready, punch it down gently to remove any air bubbles. Roll it out on a floured surface into a log that’s about 1-inch thick, then cut it into 1-inch pieces to form the pretzel bites.
7. Boil the Pretzel Bites:
In a large pot, bring 8 cups of water and the baking soda to a rolling boil. Using a slotted spoon, carefully drop the pretzel bites into the boiling water in batches, boiling each batch for about 30 seconds. Once done, remove them and let them drain on a clean kitchen towel.
8. Bake the Pretzel Bites:
Arrange the boiled bites on the lined baking sheets, spacing them apart. Sprinkle generously with coarse sea salt or pretzel salt. Bake them in the oven for 12-15 minutes, or until they are a beautiful deep golden brown.
9. Finish and Serve:
If you’d like, brush the warm pretzel bites with melted butter as soon as they come out of the oven for extra richness. Serve them warm with mustard, cheese sauce, or your favorite dip!
Enjoy your homemade sourdough discard pretzel bites—chewy, flavorful, and perfect for snacking!
Can I Use Store-Bought Sourdough Starter Instead of Discard?
Yes, you can use an unfed store-bought sourdough starter in this recipe. Just make sure it’s at room temperature for the best results!
How Do I Store Leftover Pretzel Bites?
If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be reheated in the oven to restore their crispiness.
Can I Make These Pretzel Bites Without Yeast?
While yeast is crucial to achieve that lovely rise and chewy texture, you could experiment with baking powder as an alternative. Just keep in mind the flavor and texture will change significantly!
What Dips Pair Well with Sourdough Pretzel Bites?
These pretzel bites are fantastic with a variety of dips! Try serving them with mustard, cheese sauce, or even a spicy nacho dip for extra flavor. Enjoy experimenting with your favorites!