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Sourdough Discard Pretzel Bites Recipe

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4.1 from 7 reviews

These Sourdough Discard Pretzel Bites are soft, chewy, and perfect for snacking. Made using sourdough discard and a classic baking soda bath, these bite-sized pretzels are easy to prepare and bake to golden perfection. Ideal for using up sourdough starter discard, they deliver that traditional pretzel flavor with a slight tang and a perfectly baked crust.

Ingredients

Dough

  • 100 g sourdough discard (see notes)
  • 260 g water
  • 30 g sugar
  • 7 g instant yeast
  • 500 g bread flour
  • 10 g salt

Egg Wash

  • 1 egg
  • 20 g water

Baking Soda Bath

  • 2 litres water
  • 60 g bicarbonate of soda (baking soda)

Topping

  • Salt or seeds for sprinkling (optional)

Instructions

  1. Mix the Dough: In the bowl of a stand mixer, combine the sourdough discard, water, instant yeast, bread flour, sugar, and salt to form a shaggy dough.
  2. Knead the Dough: Using the dough hook, knead the dough for about 10 minutes until smooth and supple. Take breaks as needed to prevent overheating. The dough will be stiff but should not be sticky.
  3. First Rise: Cover the dough with plastic wrap and let it rise at room temperature until it doubles in size and becomes puffy and soft. This should take a bit longer than typical due to the low hydration rate and the use of added yeast.
  4. Shape the Pretzel Bites: Divide the risen dough into small portions, around 20 to 30 grams each, and shape each into tight round balls by pinching the bottom or rolling them between your hands.
  5. Second Rise: Place the shaped pretzel bites on a tray and cover with a dish towel, allowing them to become puffy again.
  6. Set in Freezer: Transfer the puffy pretzel bites to the freezer for approximately 15 minutes to help them set their shape for boiling.
  7. Prepare Baking Soda Bath and Oven: Bring 2 litres of water mixed with 60 g baking soda to a rolling boil on the stovetop. Preheat the oven to 200°C (390°F).
  8. Boil Pretzel Bites: Working in batches of 10 to 12, gently drop pretzel bites into the boiling baking soda water. Boil each batch for about 30 seconds or until the bites float to the surface, then remove them carefully with a slotted spoon.
  9. Arrange for Baking: Place the boiled pretzel bites onto a baking sheet lined with parchment paper.
  10. Apply Egg Wash and Toppings: Brush each pretzel bite with an egg wash made from one egg mixed with 20g water, then sprinkle with salt or preferred seeds.
  11. Bake: Bake in the preheated oven for 15 to 20 minutes until the pretzel bites are golden brown.
  12. Cool and Serve: Allow the pretzel bites to cool slightly before serving to enjoy their perfect chewy texture and rich flavor.

Notes

  • Sourdough discard is leftover starter that isn’t fed; it adds flavor and helps reduce waste.
  • If you do not have a stand mixer, kneading by hand is possible but may require extra effort due to the stiff dough.
  • Boiling the pretzels in baking soda water is essential for the classic pretzel crust and chew.
  • You can adjust the size of the pretzel bites as desired; smaller bites bake faster.
  • For topping, kosher salt or sesame seeds work well, but feel free to experiment.

Find it online: https://yumntasty.com/sourdough-discard-pretzel-bites-recipe/