Description
Transform your sourdough discard into delicious Sourdough Discard Pretzel Bites that everyone will love. These easy-to-make, golden-brown bites are perfect for snacking and bring a delightful twist to traditional pretzels. With a soft interior and a satisfying crunch on the outside, they’re a tasty way to reduce waste and enjoy homemade goodness. Ready to try this simple, eco-friendly recipe? Click to explore the full recipe and start enjoying these tasty bites today. Perfect for family gatherings or a cozy night in. Enjoy the art of baking with minimal waste.
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 to make an egg wash
- flaky sea salt
- everything bagel seasoning
Instructions
Step 1: Prepare the Dough
Start by gathering your ingredients In a large mixing bowl, combine your warm water, sugar, and yeast Give it a gentle stir and let it sit for about 5 minutes until it becomes frothy This means your yeast is active and ready to work its magic Now, mix in your sourdough discard, flour, and salt Use a wooden spoon to combine until a rough dough forms If it’s too sticky, add a bit more flour.
Step 2: Knead the Dough
Turn your dough out onto a lightly floured surface Roll up your sleeves, because it’s time to knead Push the dough away from you with the palms of your hands, fold it back towards you, and turn it a quarter turn Repeat this for about 8-10 minutes, until the dough is smooth and elastic This process activates the gluten, giving your pretzel bites a chewy texture.
Step 3: Let the Dough Rise
Place your kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about an hour or until it has doubled in size This is the perfect time to daydream about those delicious pretzel bites that are on the way.
Step 4: Shape the Pretzel Bites
Once your dough has risen, punch it down gently to release the air Turn it out onto a floured surface again Divide it into small pieces about 1-ounce each Roll each piece into a rope about 6 inches long, then twist it into a pretzel shape or cut them into bite-sized pieces The cute shapes you’re creating will make these pretzel bites irresistible.
Step 5: Boil the Pretzels
In a large pot, bring water to a boil and add baking soda be careful, it will foam Drop in your pretzel bites, cooking them for about 30 seconds on each side This step gives your pretzels that iconic, chewy crust Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper.
Step 6: Bake and Enjoy
Preheat your oven to 450°F 232°C Brush each pretzel bite with egg wash and sprinkle with coarse sea salt Bake for about 12-15 minutes or until golden brown When they come out of the oven, the smell will be heavenly Let them cool slightly before enjoying your deliciously warm sourdough discard pretzel bites.
Notes
- You do not need a stand mixer to make this dough. You can also combine the dough ingredients in a large bowl and mix with a wooden spoon, then knead by hand.
To make Sourdough Discard Cinnamon Sugar Pretzel Bites, omit the egg wash step and bake as directed. Let the pretzel bites cool completely. Brush with 3 Tablespoons of melted butter and toss in a cinnamon sugar mixture (½ cup granulated sugar + 4 teaspoons ground cinnamon).
To make this recipe with active sourdough starter, omit the commercial yeast and replace the sourdough discard with active starter . For this recipe, that would be 200g active sourdough starter. You’ll also need to increase the rise times.
Passing the float test : The pretzel bites should “pass the float test” meaning they float when added to the boiling water. This could look like floating right away, or initially sinking and then floating to the top. Either way is considered floating! If the bites sink and DO NOT float, then cover the unboiled bites with a kitchen towel or plastic wrap and let rest another 10 minutes. Then, try again.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Nutrition
- Calories: 315kcal
- Sugar: 2g
- Sodium: 3338mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 39mg
Keywords: sourdough discard, Amy Bakes Bread, Little Spoon Farm, Everyday Homemade