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Sourdough Discard Pretzel Bites Recipe

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These Sourdough Discard Pretzel Bites are a delicious and easy way to use up leftover sourdough starter discard. Soft on the inside with a chewy, golden brown exterior, they make the perfect snack or appetizer. The dough is boiled briefly in a baking soda solution before baking, which gives the bites their characteristic pretzel flavor and crust. Finished with an egg wash and either flaky sea salt or everything bagel seasoning, these pretzel bites are sure to be a crowd-pleaser.

Ingredients

For the Dough

  • 1 cup + 2 Tablespoons warm water
  • 1 Tablespoon dark or light brown sugar
  • 1 ¼ teaspoons active dry yeast
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 4 Tablespoons unsalted butter, melted

For Boiling

  • 10 cups water
  • ⅔ cup baking soda

For Topping

  • 1 egg yolk beaten with 1 Tablespoon water (egg wash)
  • Flaky sea salt
  • Everything bagel seasoning

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm water, brown sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is foamy, indicating that the yeast is active.
  2. Prepare the Dough: Add the sourdough discard, all-purpose flour, kosher salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
  4. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth 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.
  5. Shape the Pretzel Bites: Once risen, punch down the dough and divide it into equal portions. Roll each portion into a long rope about ½ inch in diameter and cut into bite-sized pieces approximately 1 inch long.
  6. Prepare the Boiling Bath: In a large pot, bring 10 cups of water to a boil and carefully add the baking soda. Reduce heat to maintain a gentle boil.
  7. Boil the Pretzel Bites: Drop the dough pieces into the boiling baking soda bath in batches, cooking each batch for about 30 seconds. Use a slotted spoon to remove them and place onto a parchment-lined baking tray.
  8. Apply Egg Wash and Season: Brush each pretzel bite with the egg yolk wash for a glossy finish. Sprinkle with flaky sea salt or everything bagel seasoning as desired.
  9. Bake: Preheat your oven to 425°F (220°C). Bake the pretzel bites for 12-15 minutes or until they are deep golden brown and cooked through.
  10. Cool and Serve: Allow the pretzel bites to cool slightly on a wire rack before serving warm with your favorite dipping sauce.

Notes

  • The boiling step with baking soda is critical to develop the classic pretzel crust and flavor.
  • Make sure your sourdough discard is unfed and at room temperature for best results.
  • Use a kitchen scale for accurate measurement of flour and discards.
  • The dough can be refrigerated overnight after shaping the bites for more developed flavor; boil and bake just before serving.
  • Experiment with toppings beyond sea salt and everything bagel seasoning, such as garlic salt or grated cheese.

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