Description

These sourdough discard soft pretzel bites are warm, chewy, and packed with flavor. Made from a simple dough using sourdough discard, flour, sugar, salt, and yeast, they are boiled in baking soda water before baking to achieve the signature pretzel crust. Perfect as a snack or appetizer, these bites pair wonderfully with mustard, cheese sauce, or your favorite dips.

Ingredients

Scale

Dough

1 cup sourdough discard
4 cups flour
1 tablespoon sugar
2 teaspoons salt
1 teaspoon instant yeast
1 cup warm water
2 tablespoons melted butter

Boiling Solution

10 cups water
2 tablespoons baking soda

Topping

1 egg, beaten (for egg wash)
Coarse sea salt, for sprinkling

Instructions

Mix the Dough: In a large bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Add the warm water and melted butter. Stir until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, adding more flour if sticky.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours until it roughly doubles in size.
Shape the Pretzel Bites: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the risen dough and roll it into a 1-inch thick rope. Cut into 1 to 1½-inch bite-sized pieces.
Boil in Baking Soda Water: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda (it will bubble). Using a slotted spoon, drop a few pretzel bites at a time into the boiling water. Boil for 20 to 30 seconds, then remove and place on the prepared baking sheet.
Bake to Golden Brown: Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown. Remove from oven and cool slightly on a wire rack before serving.

Notes

You can use frozen sourdough discard by thawing it overnight in the fridge and bringing it to room temperature before use for best rising.
The dough and shaped pretzel bites can be refrigerated overnight before boiling and baking for convenience.
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Refresh them by warming in a 350°F oven for 5-7 minutes.
Try dips like classic yellow mustard, spicy mustard, cheese sauce, honey mustard blend, ranch, or garlic butter for serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: sourdough discard, pretzel bites, soft pretzels, snack, appetizer, baking soda boil, easy pretzels, homemade pretzels