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Sourdough Discard Pretzel Bites

Get ready to turn your sourdough discard into snack magic with these crunchy-on-the-outside, soft-on-the-inside pretzel bites. They're the perfect munchies for anytime you're feeling peckish, and super easy to whip up with just a few simple ingredients.
Prep Time15 minutes
Cook Time15 minutes
Rise Time1 hour
Course: Appetizer, Bread, Side Dish, Snack
Keyword: pretzel bites, Sourdough Bread, sourdough discard pretzel bites, sourdough discard recipe
Servings: 25 pretzel bites
Calories: 77kcal

Equipment

  • 1 Kitchenaid Mixer can be made without mixer too
  • Measuring Cups & Spoons
  • Kitchen Scale Optional
  • Knife or Bench Scraper
  • Ruler optional
  • Pot
  • Slotted Spoon
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • Small Bowl

Ingredients

For the Sourdough Discard Pretzel Dough

  • 1/2 Cup Warm Water
  • 1/2 tbsp Honey
  • 1 tsp Commercial Yeast
  • 2 tbsp Olive Oil
  • 1/3 Cup Sourdough Discard 100 grams
  • 2 Cups All Purpose Flour 284 grams
  • 1/2 tsp Salt

Water Bath

  • 5 Cups Water
  • 1/3 Cup Baking Soda

Toppings

  • 1 Egg + 1 tbsp Water Egg Wash
  • 2 tsp Coarse Salt
  • 3 tbsp Salted Butter melted

Instructions

For the Sourdough Discard Pretzel Dough

  • Add a 1/2 cup of warm water, 1/2 tbsp of honey, and 1 tsp of yeast to your mixing bowl. Let it sit for 3-5 minutes to activate the yeast.
  • Next, add the 2 tbsp of olive oil, and 1/3 cup of sourdough discard. Pour in the 2 cups of all-purpose flour, followed lastly by the 1/2 tsp of salt.
  • Mix with your dough hook for 5-8 minutes, or until the dough is fully combined and smooth. This dough should not be sticky. If it is, add more flour one tbsp at a time until you can touch the dough without it sticking to your hands.
  • Shape the dough into a ball, place it back in the bowl, cover it with plastic wrap, and let it sit somewhere warm for 60 minutes.

Water Bath

  • Towards the end of the dough's rise time, combine 5 cups of water with a 1/3 cup of baking soda and bring to a boil.
  • Prepare either one large baking sheet or two half sheets with parchment. Spray the parchment with cooking oil.
  • Preheat the oven to 450°.
  • Mix the egg with 1 tbsp of water to make your egg wash and set to the side.

Roll Out, Divide, Bake

  • After the 60 minutes is up the dough should have risen and doubled in size. Dump it out on your counter and divide it into 4 equal pieces. Roll those pieces out into 14-16" long ropes. Cut the ropes into 1 1/2" pieces to get the bites.
  • Right after cutting, toss the pieces into the water bath you prepared and boil for 30-45 seconds. Remove them from the water and place on the parchment-lined baking sheet.
  • Once you have the pretzel bites on the baking sheet, brush with egg wash and sprinkle with coarse salt.
  • Put them in the oven on the middle rack and bake at 450° for 15-20 minutes or until they are a nice golden brown color.
  • Once they are done baking, remove them from the oven and allow to cool down to touch.
  • Finally, enjoy eating them with a spring sweet pea and dill dip!