This simple homemade recipe not only reduces waste but also delivers a chewy, flavorful snack that’s perfect for any occasion. By the end of this article Sourdough Discard Pretzel Bites, you’ll be equipped with an easy method to whip up these delicious bites at home, impressing friends and satisfying your snack cravings.
For More Guidance:
Why You’ll Love This Recipe:
No appetizer is better for beer gardens, parties, and game day:
Games, parties, and beer gardens are all about sharing, and nothing Inspires that spirit more than sourdough discard pretzel bites. These little nuggets hold a delightful Tender bite, boasting a golden brown exterior that’s perfect for dipping into a zesty mustard or tangy cheese sauce. Their unique flavor profile stemming from the sourdough starter, they bring an artisanal touch to casual gatherings, making them a crowd favorite.
No fussy shaping required:
Traditional pretzels can seem intimidating when it comes to achieving that iconic pretzel shape. But for these pretzel bites, you get the same delicious taste without the fuss! Simply roll out a few long ropes of dough and cut them into bite-sized pieces. Easy. This approach perfectly caters to those who might shy away from baking due to the intricate shaping involved.
Works great with different sauces and toppings:
When warm, soft pretzel bites meet a vibrant array of sauces and toppings. Each dip, from tangy marinara sauce to the bold kick of spicy mustard, transforms your savory snack into a luxurious meal. Honey mustard provides a delightful balance of sweetness and zest, while ranch dressing adds a creamy layer that feels indulgent without being heavy. For those looking to elevate their snack time to a whole new level, beer cheese dip creates a rich, creamy companion that leaves your taste buds wanting more.
Ingredients & Substitutions
- Sourdough Discard – I used fresh, room-temperature sourdough discard that’s no more than 1-2 days old. If using discard straight from the fridge, it’ll slow down the rise time. You can swap in the same amount of active starter (by weight).
- Instant Yeast – I used commercial yeast for this recipe, specifically instant yeast, not active dry yeast. If you use active dry yeast, you have to dissolve it in liquid to activate it, and it takes longer for the dough to rise. Instant yeast, in contrast , can be added directly to dry ingredients, and it’s faster.
- Bread Flour – You can use all-purpose flour for this recipe, but I highly recommend making it with bread flour for its higher protein content. This helps the dough rise more and gives you a chewier, more enjoyable sourdough pretzel bite.
- Sugar – I used white sugar for a touch of sweetness, but you can use other sugars like cane sugar or honey for natural sweetness.
- Baking Soda and Brown Sugar – Adding brown sugar and baking soda to the boil bath gives your homemade pretzels the perfect golden brown, chewy crust once baked. The brown sugar can be substituted with honey or maple syrup.
Baking Time For Sourdough Discard Pretzel Bites
| Time | Process |
| 3:00 PM | Mix and knead the dough |
| 4:00 PM | First rise |
| 4:00 PM | Shape and Second Rise |
| 4:15 PM | Boil and bake |
How to Make Sourdough Discard Pretzel Bites
- To the bowl of a stand mixer with a dough hook attachment, add the discard, water and sugar. Mix until smooth. No mixer? Use a large mixing bowl and mix by hand.
How to Store:
Instead, freeze them unsalted in a freezer bag or airtight container. This method not only locks in their freshness but also enhances their texture when reheated. Next time you feel like indulging in a pretzel, simply remove them from the freezer and spray them with coarse salt or brush them with a little melted butter before popping them in the oven. This will revive their crispy exterior while keeping the inside soft. Storing your pretzels this way ensures that each bite is just as delightful as the first.
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