Sourdough Discard Pretzel Bites (Simple Homemade Recipe)
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.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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 Sourdough Discard Pretzel Bites this way ensures that each bite is just as delightful as the first.
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.
Frequently Asked Questions
What is sourdough discard and can I use it for pretzel bites?
Sourdough discard is the portion of starter you remove during feeding. It works perfectly for pretzel bites, adding flavor and reducing waste.
How do I make soft and chewy sourdough pretzel bites?
The key is kneading the dough well, letting it rest, and briefly boiling the bites in a baking soda water solution before baking.
Can I freeze sourdough pretzel bites?
Yes, you can freeze unbaked or baked pretzel bites. Thaw and reheat in the oven to keep them soft and fresh.
What toppings can I use for sourdough pretzel bites?
Classic toppings include coarse salt, sesame seeds, or everything bagel seasoning. You can also brush with butter and cinnamon sugar for a sweet version.
Happy cooking!
Sourdough Discard Pretzel Bites Recipe
Equipment
- Stand Mixer
- Straight Edge Bowl
- Large Pot
- Baking Sheet
Ingredients
Sourdough Discard Pretzel Bites
- 100 grams sourdough discard room temperature 1/3 cup
- 250 grams water warm 1 cup + 1 Tablespoon
- 500 grams bread flour 3 1/2 cups
- 40 grams sugar 3 Tablespoons
- 11 grams salt 1 1/2 teaspoons
- 7 grams instant yeast 2 teaspoons
Boil Bath
- 960 grams water 4 cups
- 15 grams brown sugar 1 Tablespoon
- 18 grams baking soda 1 Tablespoon
Toppings
- course salt if desired
- 57 grams salted butter melted 5 Tablespoons
- 100 grams sugar 1/2 cup
- 4 grams ground cinnamon 2 teaspoons
Instructions
Make Dough & First Rise
- To the bowl of a stand mixer with a dough hook, add all of the dough ingredients and mix on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.
- 100 grams sourdough discard, room temperature ,250 grams water, warm,500 grams bread flour,40 grams sugar,11 grams salt,7 grams instant yeast
- Remove the dough and knead by hand until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.
Shape
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.
- Using a bench scraper, divide the dough into 6 equal pieces.
- Roll each piece of dough into a 10 inch long rope. Using a bench scraper again, divide the dough 1-inch pieces, 10 pieces per rope. Place the pretzel bites on a baking sheet lined with parchment paper.
Second Rise & Boil
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 15 minutes. The final proof is complete when the pretzel bites have grown and look puffy.
- The second rise is just enough time to prepare the boil bath. Bring the water to a boil, then add the brown sugar and baking soda. Stir until both are completely dissolved. Boil 10 pretzel bites at a time for 15 seconds. Use a slotted spoon to remove the pretzel bites and place them on a wire rack. Immediately top the pretzel bites with coarse salt while they are still damp, if desired. Skip the salt if you plan to make cinnamon sugar pretzel bites. Repeat with the remaining sourdough pretzel bites.
- 960 grams water,15 grams brown sugar,18 grams baking soda
- Once all of the Sourdough Discard Pretzel Bites have been boiled ane are no longer damp, place them back on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.
Bake
- Bake the pretzel bites for 10-12 minutes or until golden brown with an internal temperature of at least 195 degrees F. While still warm, brush the pretzel bites with the melted butter and enjoy plain or with your favorite dipping sauces!
- course salt, if desired,57 grams salted butter, melted
- For a sweet cinnamon sugar version, skip the coarse salt before baking. Once baked, place the pretzel bites in a large bowl with the melted butter. Stir until they are all evenly coated. Then top with a cinnamon sugar mixture and mix again until evenly coated. Enjoy!
- 100 grams sugar,4 grams ground cinnamon
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