Sourdough Discard Pretzel Bites

Prep Time:45

Cook Time:15

Total Time:1

Ingredients

Dough Ingredients

1¼ cups (300ml) warm water
2¼ teaspoons (7g) instant or active dry yeast (1 standard packet)
1 tbsp granulated sugar
½ cup (125g) sourdough discard (100% hydration), room temperature
1 tsp table salt
1 tbsp (14g unsalted butter, melted and slightly cooled
4 cups (500g) all-purpose flour, plus more for dusting
kosher salt or pretzel salt, for topping

For Boiling

8 cups (1920ml) water
½ cup (120g) baking soda

Instructions

In a stand mixer bowl (or large mixing bowl), whisk together the warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add the sourdough discard, salt, melted butter, and 4 cups of flour. Mix on low for 2 minute. The dough should be soft and slightly tacky. If the dough feels very sticky add another tablespoon of flour. Mix for 1 minute. If the dough feels overly dry, add 1 teaspoon of water. Mix for 1 minute. Avoid adding too much flour.
Knead the dough in the mixer for 5 full minutes, or turn out onto a floured surface and knead by hand for 5 minutes. Add only a little flour as needed to prevent sticking. The dough is ready when it slowly springs back when poked. Cover and let rest in the bowl in a warm place for 15–30 minutes.
Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or grease parchment paper well with butter or nonstick spray to prevent sticking.
Cut the dough into 6 equal pieces. Roll each into a 20-inch rope on a lightly floured surface. Cut ropes into 1.5–2-inch bites using a bench scraper, sharp knife, or pizza cutter.
Bring 8 cups of water and ½ cup baking soda to a boil. Working in batches, boil 5–10 bites at a time for 10–15 seconds only. Remove with a slotted spoon and shake off excess water. Place bites on prepared baking sheet. Sprinkle with coarse salt if using.
Bake for about 15 minutes, or until golden brown. Rotate your baking sheets have way through.
Serve warm! Toss in melted butter, cinnamon sugar, or your favorite seasoning, using your favorite dips.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave to revive softness.

Notes

For the best results, use a kitchen scale to weigh your flour and discard. Too much flour can make the dough stiff and dry, while too little can make it too sticky to work with. If measuring by cups, spoon the flour into the cup and level it off rather than scooping, which can pack in too much flour.
Only boil pretzel bites for about 10–15 seconds to avoid a metallic taste.
Butter your parchment paper or use silicone mats to prevent sticking.
Shake off excess water after boiling before placing on baking sheet.
Use either fresh sourdough discard (milder flavor) or discard that’s a day or two old for a tangier taste.
Store leftover bites in an airtight container at room temperature for up to 2 days. Reheat before serving.
Try topping with cinnamon sugar and a sweet glaze for a delicious dessert version!
Want to make traditional sourdough pretzels instead? You totally can! This dough works great for classic soft pretzels too. After the first rise, divide the dough, roll each into a rope, and shape into pretzels. Follow the same baking soda boil and bake as directed!