These Sourdough Discard Pretzel Bites are a tasty way to use leftover sourdough starter! They’re soft, chewy, and full of flavor—all the things you want in a snack!
Making these bites is a fun project; the kids will love rolling them into little shapes. Plus, they’re perfect for dipping in mustard or cheese sauce—yum! 😊
I love how using sourdough discard not only reduces waste but also adds a nice tangy flavor. Serve them warm, and watch them disappear in no time!
Key Ingredients & Substitutions
Sourdough Discard: This is the heart of your pretzel bites. It gives them that nice tangy flavor. If you don’t have discard, you can use a bit of regular yeast, but you’ll lose some of that sour taste.
All-Purpose Flour: This is the main ingredient for structure. You can switch it with bread flour for a chewier texture, but keep an eye on hydration since bread flour absorbs more water.
Instant Yeast: This helps the dough rise quickly, but you can also use active dry yeast. Just remember to proof it in warm water for 5-10 minutes before adding it to your mix.
Baking Soda: Important for that classic pretzel taste! If you don’t have any, you can skip the boiling step, but the bites won’t have that deep brown color typical of pretzels.
How Do I Get the Perfect Chewy Texture?
The secret to those chewy pretzel bites lies in the boiling step with baking soda. This process helps develop the crust and gives the bites that unique pretzel flavor.
- Boil water and add baking soda carefully to avoid overflow.
- Drop in the dough balls gently—working in batches helps keep the process smooth.
- Boil for about 30 seconds, then transfer them directly to the baking sheet. This quick boil is key for that perfect crust!
Give each pretzel bite plenty of room while boiling, and ensure they don’t cling together. Trust me; this little step makes a big difference!
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ¾ cup warm water (about 110°F/43°C)
- 1 tablespoon baking soda (for boiling)
- Coarse sea salt, for sprinkling
- Butter, melted (optional, for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time. You’ll need around 1 to 1.5 hours for the dough to rise and then about 12-15 minutes to bake. So, set aside about 2 hours total for this delicious treat!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the sourdough discard, warm water, sugar, instant yeast, and salt. Stir well to mix everything together until it’s nicely combined.
2. Forming the Dough:
Gradually add in the all-purpose flour, stirring with a wooden spoon as you go. Keep mixing until a dough starts to form. If it seems too sticky, don’t hesitate to sprinkle in a little extra flour!
3. Kneading:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes. You want it to be smooth and elastic. If it’s sticking to your hands, just dust a bit more flour on it.
4. Letting It Rise:
Place the dough in a lightly greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size. Time to be patient!
5. Preparing to Bake:
When your dough is ready, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking.
6. Boiling the Dough Bites:
In a large pot, bring water to a boil. Carefully stir in the baking soda (watch out for the foam!). This step gives your pretzels that unique flavor.
7. Shaping the Bites:
While you wait for the water to boil, divide your risen dough into small pieces of about 1 to 1.5 inches each. Roll these into little bite-sized balls.
8. Dropping into Boiling Water:
Gently drop a few dough balls at a time into the boiling baking soda water. Let them boil for about 30 seconds until they float to the surface. Remove them with a slotted spoon and place them on the baking sheet.
9. Sprinkling with Salt:
Before baking, sprinkle the pretzel bites with coarse sea salt to add that delicious crunch and flavor!
10. Baking:
Pop your baking sheet into the preheated oven. Bake for 12-15 minutes or until they develop a nice golden brown color. Keep an eye on them—this is the exciting part!
11. Finishing Touches:
If you’d like, brush the hot pretzel bites with melted butter right after you take them out of the oven. This extra step adds flavor and a lovely shine.
12. Serving:
Serve your warm sourdough discard pretzel bites with mustard, cheese sauce, or your favorite dip. Enjoy the chewy goodness!
Now you’re all set to enjoy these delicious snacks that not only taste great but make awesome use of your sourdough discard!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Absolutely! You can substitute active dry yeast for instant yeast, but you’ll want to proof it first. Just dissolve it in the warm water with the sugar for about 5-10 minutes before adding it to the other ingredients.
How Should I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just reheat from frozen in the oven when you’re ready to enjoy them again!
Can I Make These Pretzel Bites with Whole Wheat Flour?
Yes, you can! Substituting whole wheat flour will change the texture slightly, making them denser. You may need to add a bit more water since whole wheat flour absorbs more liquid. Start with the same amount and adjust as needed!
What Dipping Sauces Pair Well with These Pretzel Bites?
These pretzel bites are super versatile! They pair wonderfully with classic mustard, cheese dip, or even a savory garlic butter. Feel free to get creative with your dips!
