Sourdough Discard Pretzel Bites Recipe

Introduction

Sourdough Discard Pretzel Bites are a delightful way to use up leftover sourdough starter while creating a soft, chewy snack perfect for any occasion. These bites have a golden crust and are ideal for dipping in cheese sauce or mustard. They’re simple to make and fun to share with family and friends.

Ingredients

• 1 cup sourdough starter (discard)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• Flaky sea salt for sprinkling

Instructions

1. Step 1: In a mixing bowl, combine the sourdough starter, warm water, sugar, and salt. Stir until well mixed.
2. Step 2: Gradually add the flour to the wet ingredients, stirring until a dough forms.
3. Step 3: On a floured surface, knead the dough for about five minutes until it becomes smooth and elastic.
4. Step 4: Allow the dough to rest for thirty minutes to relax and rise slightly.
5. Step 5: Preheat your oven to 450°F (230°C).
6. Step 6: Bring a pot of water to a boil and carefully add the baking soda.
7. Step 7: Divide the rested dough into small pieces and shape each into bite-sized pretzels.
8. Step 8: Boil each pretzel bite in the baking soda water for about thirty seconds, then transfer to a parchment-lined baking sheet.
9. Step 9: Sprinkle the pretzel bites with flaky sea salt to taste.
10. Step 10: Bake in the preheated oven for 10 to 12 minutes until golden brown.
11. Step 11: Serve warm with your favorite dipping sauce such as cheese dip, mustard, or marinara.

Tips & Variations

• For extra flavor, try adding garlic powder, shredded cheese, or chopped herbs like rosemary to the dough before baking.
• If you prefer a sweet twist, sprinkle cinnamon and sugar on the pretzel bites instead of salt.
• Don’t skip the boiling step—it’s essential for creating the characteristic chewy pretzel crust.
• Knead the dough well to achieve a smooth, elastic texture for the best bite.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to two days. To reheat, place them in the oven for a few minutes until warm and soft again. For longer storage, freeze cooled pretzel bites in a sealed container or freezer bag for up to three months. Reheat in the oven from frozen for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I use sourdough starter in Sourdough Discard Pretzel Bites?

The sourdough starter adds flavor depth and helps the dough rise slightly, resulting in light, tasty pretzel bites. Simply mix it with the other wet ingredients as directed.

Can I freeze Sourdough Discard Pretzel Bites?

Yes, after cooling completely, place the pretzel bites in an airtight container or freezer bag and freeze for up to three months. Reheat in the oven directly from frozen to enjoy them warm.

What if I don’t have flaky sea salt?

Regular salt or coarse kosher salt can be used as a substitute. The key is to sprinkle some salt on top to enhance the flavor and texture of the pretzel bites.

Sourdough Discard Pretzel Bites Recipe

Print Recipe

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4.5 from 110 reviews

Delicious soft and chewy pretzel bites made from sourdough discard, perfect for snacking with warm cheese dip or your favorite dipping sauce. This recipe minimizes waste by using sourdough starter discard and delivers that classic pretzel crust and flavor through boiling and baking.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup sourdough starter (discard)
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• Flaky sea salt for sprinkling

Instructions

1. Mix Ingredients: In a mixing bowl, combine the sourdough starter, warm water, sugar, and salt. Stir well to integrate all the ingredients smoothly.
2. Add Flour and Form Dough: Gradually add the all-purpose flour to the wet mixture, stirring slowly until a dough begins to form and becomes manageable.
3. Knead the Dough: Transfer the dough to a floured surface and knead it for about five minutes until it becomes smooth and elastic, which will give the pretzel bites their chewy texture.
4. Rest the Dough: Allow the dough to rest for 30 minutes, which helps relax the gluten and makes shaping easier.
5. Preheat Oven: Set your oven to 450°F (230°C), preparing it for baking the pretzel bites.
6. Boil Baking Soda Water: Bring a pot of water to a boil and carefully add the baking soda, which will create the base for the pretzel crust.
7. Shape Pretzel Bites: Divide the rested dough into small bite-sized pieces and shape each into a small ball or bite.
8. Boil Pretzel Bites: Boil the pretzel bites in the baking soda water for about 30 seconds each; this key step develops the characteristic pretzel crust and slight chewiness.
9. Arrange and Salt: Remove the boiled bites with a slotted spoon and place them on a parchment-lined baking sheet. Sprinkle flaky sea salt generously over each piece.
10. Bake: Bake the pretzel bites in the preheated oven for 10 to 12 minutes, or until they turn a lovely golden brown color.
11. Serve Warm: Serve the pretzel bites warm alongside your favorite dipping sauces such as warm cheese dip, mustard, or marinara.

Notes

• Knead the dough thoroughly until smooth and elastic to ensure a chewy texture.
• Do not skip the boiling step; it’s essential for that signature pretzel crust.
• If flaky sea salt is unavailable, regular salt or coarse kosher salt works well as an alternative.
• Store leftovers in an airtight container at room temperature for up to 2 days; reheat in the oven to restore freshness.
• For variations, try adding garlic powder, cheese, herbs like rosemary, or sweet options like cinnamon sugar to the dough.
• You can freeze baked pretzel bites for up to 3 months; thaw and reheat as needed.

Keywords: sourdough, pretzel bites, snack, baking, cheese dip, sourdough discard