We love finding creative ways to reduce food waste and turn everyday ingredients into delicious treats. Our discard pretzel bites recipe is a perfect example. Using sourdough discard, these soft pretzel bites are not only easy to make but also packed with flavor and perfect for snacking or sharing.
Ingredients
To create our Discard Pretzel Bites, we use simple ingredients that transform sourdough discard into golden soft bites bursting with flavor. Below we break down each component essential for perfect results.
For the Dough
- 1 cup sourdough starter discard (unfed, room temperature)
- 1 cup all-purpose flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon active dry yeast
- 1/3 cup warm water (about 110°F)
- 1 tablespoon unsalted butter, melted
For the Baking Soda Bath
- 4 cups water
- 1/4 cup baking soda
This bath creates that iconic pretzel crust by altering the dough’s surface before baking.
For the Topping
| Ingredient | Quantity | Purpose |
|---|---|---|
| Coarse kosher salt | 1 to 2 tablespoons | Adds crunch and authentic taste |
| Melted unsalted butter | 2 tablespoons | Brushed on for shine and richness |
| Optional: garlic powder | 1/2 teaspoon | Adds aromatic flavor |
We recommend coarse salt for that classic savory crunch. The garlic powder can be added to give an extra layer of flavor, perfect for savory snack lovers.
Equipment Needed
To make our Discard Pretzel Bites perfectly, having the right equipment ready is essential. This ensures smooth preparation and baking for that characteristic soft texture and golden crust.
- Mixing Bowls
Use large and medium-sized bowls to combine ingredients and let your dough rise comfortably.
- Measuring Cups and Spoons
Accuracy in ingredients like flour, sugar, and yeast is key; measure precisely to maintain the balance of flavor and texture.
- Stand Mixer with Dough Hook (Optional)
While we can knead by hand, a stand mixer speeds up the process and ensures thorough dough development.
- Baking Sheet
A sturdy rimmed baking sheet is necessary to hold the pretzel bites during baking.
- Parchment Paper or Silicone Baking Mat
Prevents sticking and promotes even baking without messy cleanup.
- Large Pot
For the baking soda bath, use a wide pot deep enough to submerge the pretzel bites.
- Slotted Spoon or Spider Strainer
Helps us safely lift the pretzel bites from the boiling baking soda bath without splashing.
- Cooling Rack
Allows air circulation to maintain the pretzels’ crisp crust after baking.
- Pastry Brush
For applying melted butter or any optional toppings evenly.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Mixing and rising the dough |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Stand Mixer (optional) | Efficient kneading |
| Baking Sheet | Baking pretzel bites |
| Parchment/Silicone Mat | Prevent sticking |
| Large Pot | Baking soda bath preparation |
| Slotted Spoon | Removing pretzel bites from bath |
| Cooling Rack | Cooling baked pretzels evenly |
| Pastry Brush | Applying butter and seasonings |
Make-Ahead Instructions
To enjoy our Discard Pretzel Bites Recipe with maximum convenience, we recommend preparing the dough in advance. This not only enhances the flavor but also fits perfectly into busy schedules.
Steps for Make-Ahead Preparation:
- Mix and Knead Dough: Combine the sourdough discard, flour, sugar, salt, yeast, and warm water. Knead until the dough is smooth and elastic using a stand mixer or by hand.
- First Rise: Place the dough in a lightly greased bowl. Cover it tightly with plastic wrap or a damp towel. Let it rise at room temperature for about 1 hour or until doubled in size.
- Refrigerate Overnight: After the initial rise, punch down the dough gently to release air bubbles. Cover the bowl again and refrigerate overnight or for up to 24 hours. This slow fermentation deepens the flavor and improves texture.
- Shape and Pre-Bake Prep: When ready to bake, remove dough from the refrigerator and let it come to room temperature for 30 minutes. Then divide and shape into bite-sized pieces before baking soda bath and baking.
| Step | Action | Time Required | Result/Note |
|---|---|---|---|
| Mix and Knead | Combine ingredients and knead | 10-15 minutes | Smooth elastic dough |
| First Rise | Let the dough rise at room temp | 1 hour | Dough doubles in size |
| Refrigerate Overnight | Cool and ferment slowly | 8-24 hours | Enhanced flavor and texture |
| Rest After Refrigerate | Bring dough to room temperature | 30 minutes | Easier shaping and better bake |
Tips for Best Results:
- Use airtight plastic wrap to prevent the dough from drying out in the fridge.
- Avoid over-proofing during the first rise to maintain structure.
- Allowing the dough to rest before shaping relaxes gluten, making the pretzel bites tender.
- If short on time, make dough early in the day and refrigerate by evening.
Following these make-ahead instructions lets us enjoy freshly baked pretzel bites anytime while developing a rich, tangy taste from the sourdough discard.
Instructions
Follow these detailed steps to transform our Discard Pretzel Bites Recipe dough into golden, soft pretzel bites bursting with flavor. We’ll guide you through preparing, shaping, and baking for the perfect snack.
Preparing the Dough
- In a large mixing bowl, combine 1 cup sourdough starter discard, 1 ½ cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 2 tsp active dry yeast.
- Gradually add ¾ cup warm water (between 100°F–110°F) while stirring, until the dough begins to come together.
- Use a stand mixer fitted with a dough hook to knead for 5–7 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 8–10 minutes.
- Place the dough ball in a lightly oiled bowl, cover it with a damp cloth or plastic wrap.
- Let it rise at room temperature for 1 to 1.5 hours or until doubled in size.
Shaping the Pretzel Bites
- Transfer the risen dough onto a lightly floured surface.
- Divide the dough into 3 equal pieces using a bench scraper or sharp knife.
- Roll each piece into a long rope approximately ¾ inch thick.
- Cut each rope into 1-inch bite-sized pieces.
- Place the pretzel bites onto a parchment-lined baking sheet spaced about 1 inch apart, allowing room for slight expansion.
Baking Soda Bath
- Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
- Using a slotted spoon, carefully drop 8 to 10 pretzel bites at a time into the boiling baking soda bath.
- Boil each batch for exactly 30 seconds; this step is crucial to achieve the iconic pretzel crust and color.
- Remove bites with the slotted spoon and place them back onto the parchment-lined baking sheet.
| Baking Soda Bath Ingredients | Quantity | Purpose |
|---|---|---|
| Water | 10 cups | Boiling base |
| Baking Soda | ⅔ cup | Creates pretzel crust and texture |
Baking the Pretzel Bites
- Preheat the oven to 450°F (232°C).
- Bake the pretzel bites on the middle rack for 12 to 15 minutes or until they are deep golden brown.
- Rotate the baking sheet halfway through baking for even browning.
- Remove from oven and immediately brush with melted butter for added richness and softness.
Adding the Toppings
- While the pretzel bites are still warm, sprinkle generously with coarse kosher salt to enhance flavor and crunch.
- Optionally, add garlic powder or other preferred seasonings like parmesan cheese or herbs for extra taste.
- Allow the pretzel bites to cool on a wire rack for 5 minutes before serving to set their perfect texture.
Serving Suggestions
Our Discard Pretzel Bites shine bright when paired with complementary dips and accompaniments. Here are some of our favorite ways to serve these delightful bites:
Classic Dips
- Mustard Varieties: Spicy brown mustard, honey mustard, and Dijon mustard add tangy depth.
- Cheese Sauce: Warm cheddar or beer cheese sauce enhances the chewy texture and salty crust.
- Creamy Ranch: Cool and creamy ranch dressing balances the rich pretzel flavor.
Unique Pairings
- Beer Pairing: Serve alongside a cold craft beer or dark lager to highlight the pretzel’s malty notes.
- Sweet Twist: Try a cinnamon sugar dip or soft cream cheese frosting for a dessert-style bite.
- Garlic Butter: Brush extra melted garlic butter over warm bites for an aromatic finish.
Presentation Tips
| Serving Style | Description | Ideal Occasion |
|---|---|---|
| On a Wooden Board | Arrange pretzel bites with small bowls of dips and garnishes | Casual gatherings |
| In a Basket with Paper | Use parchment-lined baskets for a rustic, picnic-style vibe | Outdoor parties |
| Skewered with Dips | Thread bites on skewers alternating with cheese cubes or veggies | Appetizer platters |
Warm & Fresh
For the best experience, serve your Discard Pretzel Bites warm. If needed, briefly reheat them in a 350°F oven for 5 minutes to revive their crispy crust and soft interior.
Pro Tip: Garnish with freshly chopped parsley or sprinkle a pinch of smoked paprika on top to elevate both flavor and presentation.
Through these serving suggestions, we maximize the deliciousness and versatility of our sourdough discard pretzel bites.
Storage Tips
To keep our discard pretzel bites fresh and delicious, proper storage is essential. Follow these clear steps to maintain their soft interior and crisp crust:
Storing at Room Temperature
- Allow pretzel bites to cool completely on a wire rack.
- Place them in an airtight container or resealable plastic bag.
- Store at room temperature for up to 2 days to preserve texture and flavor.
- Avoid refrigeration at this stage as it may dry them out.
Refrigeration for Extended Freshness
- For storage beyond 2 days, refrigerate the pretzel bites in an airtight container.
- Refrigeration prolongs freshness for up to 5 days.
- Before serving, reheat in a 350°F (175°C) oven for 5-7 minutes to restore softness and crispness.
Freezing for Long-Term Storage
- Freeze pretzel bites by first arranging them in a single layer on a baking sheet and flash-freezing for 1 hour.
- Transfer them to a freezer-safe resealable bag or airtight container.
- Store in the freezer for up to 3 months.
- To enjoy, thaw at room temperature for 30 minutes and reheat in the oven at 350°F (175°C) for 8-10 minutes.
| Storage Method | Container Type | Storage Time | Reheating Instructions |
|---|---|---|---|
| Room Temperature | Airtight Container/Bag | Up to 2 days | None (serve warm if desired) |
| Refrigeration | Airtight Container | Up to 5 days | Oven at 350°F for 5-7 minutes |
| Freezing | Airtight Container/Bag | Up to 3 months | Thaw 30 mins + oven at 350°F 8-10 min |
Pro Tips for Optimal Storage
- Always cool pretzel bites completely to prevent condensation and sogginess.
- Use parchment paper between layers if stacking.
- Avoid microwaving for reheating—oven warming keeps that signature soft bite and crisp crust intact.
Conclusion
Making discard pretzel bites is a fantastic way to turn sourdough starter discard into a tasty treat. With simple ingredients and straightforward steps, we can enjoy soft, flavorful bites anytime. These pretzel bites not only reduce waste but also offer versatility in serving and storing.
Whether shared with friends or savored as a snack, they bring a satisfying homemade touch to any occasion. Let’s keep experimenting and making the most out of our sourdough discard while indulging in delicious results.
Frequently Asked Questions
What is sourdough discard and why use it for pretzel bites?
Sourdough discard is leftover starter that’s not fed. It adds flavor and reduces waste by turning it into delicious soft pretzel bites, making it a creative and tasty way to use up excess starter.
What ingredients are needed to make sourdough discard pretzel bites?
You’ll need sourdough discard, all-purpose flour, sugar, salt, active dry yeast, warm water, melted butter, baking soda for the bath, coarse kosher salt, and optional seasonings like garlic powder.
What equipment is essential for making pretzel bites?
Key tools include mixing bowls, measuring cups and spoons, stand mixer with dough hook (optional), baking sheet, parchment paper or silicone mat, large pot for baking soda bath, slotted spoon, cooling rack, and pastry brush.
How do I prepare the dough ahead of time?
Mix and knead dough, let it rise once, then refrigerate overnight for slow fermentation. When ready, shape the dough before baking. Use airtight wrap to keep it from drying out.
What is the baking soda bath and why is it important?
Boiling pretzel bites briefly in a baking soda bath creates their signature chewy crust and rich color, essential for that classic pretzel texture and flavor.
How long should I bake the pretzel bites?
Typically, bake at a preheated oven (around 425°F) for 12-15 minutes, until golden brown and crisp, then cool briefly before serving.
What are some good dipping sauces for pretzel bites?
Classic options include spicy brown mustard, cheese sauce, and ranch. Unique dips like cinnamon sugar, garlic butter, or pairing with craft beer also enhance enjoyment.
How should I store leftover pretzel bites?
Store at room temperature for up to 2 days in an airtight container, refrigerate up to 5 days, or freeze for up to 3 months. Always cool completely before storing.
What’s the best way to reheat pretzel bites?
Reheat in an oven or toaster oven to keep them crispy and soft. Avoid microwaving as it can make them soggy or tough.
Can I customize the pretzel bites flavor?
Yes, add toppings like garlic powder, smoked paprika, or herbs before baking. You can also experiment with dips and serving garnishes for extra flavor and presentation.