Sourdough Discard Pretzel Bites
Equipment
- 2 large mixing bowls
- 1 Medium saucepan
- 1 Large pot
- 1 Wooden spoon
- 1 dough scraper or knife
- 2 parchment-lined baking sheets
- 1 slotted spoon
- 1 pastry brush
- 1 kitchen scale (optional)
Ingredients
- 240 gram sourdough discard unfed
- 240 gram all-purpose flour
- 7 gram instant yeast
- 15 gram granulated sugar
- 5 gram fine sea salt
- 30 gram unsalted butter melted and cooled
- 60 milliliter warm water about 38°C
- 3/2 liter water for boiling
- 30 gram baking soda for boiling
- 1 large egg beaten
- 15 milliliter water for egg wash
- 10 gram coarse salt for topping
Instructions
- In a large mixing bowl whisk together sourdough discard, warm water, melted butter, sugar, and instant yeast until combined.
- Add flour and fine sea salt to the bowl and mix with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and slightly tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes or until nearly doubled.
- Line two baking sheets with parchment paper and set aside.
- Turn the risen dough out onto a lightly floured surface and gently press it into a rough rectangle.
- Cut the dough into 4 equal pieces and roll each piece into a rope about 2 cm in diameter.
- Cut each rope into 2–3 cm bite-sized pieces and place them on the prepared baking sheets.
- Loosely cover the pretzel bites and let them rest for 15 minutes while you preheat the oven to 220°C.
- Bring 1.5 l of water to a gentle boil in a large pot, then slowly add the baking soda.
- Drop 10–12 pretzel bites at a time into the boiling baking soda water and boil for 30 seconds, stirring gently.
- Use a slotted spoon to transfer boiled bites back to the baking sheets, spacing them slightly apart.
- In a small bowl whisk together the egg and 15 ml water to make an egg wash.
- Brush the tops of the pretzel bites with egg wash and sprinkle with coarse salt.
- Bake the pretzel bites for 12–15 minutes or until deep golden brown.
- Remove the pretzel bites from the oven and let them cool slightly on the baking sheets before serving.
Notes
For best texture, keep the dough slightly tacky rather than dry, adding flour only as needed to prevent sticking. If your kitchen is cool, extend the rise until the dough looks puffy, as timing can vary with discard activity and room temperature. Boiling in baking soda water is key for the classic pretzel chew and color, so avoid skipping or shortening this step. You can swap coarse salt for everything bagel seasoning or brush baked bites with melted butter and cinnamon sugar for a sweet version. Leftovers reheat well in a hot oven or air fryer for a few minutes, and the shaped, unboiled bites can be frozen on a tray, then bagged and boiled straight from frozen when you want fresh pretzel bites.
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