Sourdough discard pretzel bites are the perfect way to transform leftover starter into a delicious snack. Instead of tossing out that extra sourdough discard, we can turn it into soft, chewy pretzel bites with a golden crust and a hint of tangy flavor. These bite-sized treats are great for sharing or enjoying as a savory snack anytime.
Making pretzel bites from sourdough discard is not only a smart way to reduce waste but also a fun baking project that yields impressive results. With just a few simple ingredients and easy steps, we can whip up a batch that’s perfect for dipping in mustard or cheese sauce. Let’s dive into this recipe and discover how to make the most of our sourdough discard while satisfying our cravings.
Ingredients
To make Sourdough Discard Pretzel Bites, we need a few essential ingredients for the dough, a baking soda bath that gives the bites their distinct crust, and optional toppings to enhance their flavor and texture.
For the Dough
- 1 cup (240g) active sourdough discard (unfed, room temperature)
- 2 ½ cups (315g) all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- ¾ cup (180ml) warm water (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath
- 8 cups water
- ⅓ cup baking soda
For Topping
- Coarse sea salt (for sprinkling)
- Melted butter (optional, for brushing after baking)
| Ingredient Category | Ingredients |
|---|---|
| Dough | Sourdough discard, all-purpose flour, sugar, salt, instant yeast, warm water, melted butter |
| Baking Soda Bath | Water, baking soda |
| Toppings | Coarse sea salt, melted butter (optional) |
Equipment Needed
To create the perfect Sourdough Discard Pretzel Bites, having the right equipment on hand is essential. Below is a detailed list of tools that will help us execute each step with ease and precision.
- Mixing Bowls: Use a large bowl for combining the dough ingredients and a smaller one for the baking soda bath solution.
- Measuring Cups and Spoons: Accurate measurements are key to balanced dough and a perfect crust.
- Wooden Spoon or Dough Hook: For mixing the dough thoroughly without overworking it.
- Kitchen Scale (optional): For precise flour measurement, enhancing consistency in our batch.
- Clean Surface or Pastry Mat: To knead and roll out the dough without sticking.
- Bench Scraper: Useful for dividing and shaping dough into uniform pretzel bites.
- Large Pot: To prepare the baking soda bath for dipping the dough pieces — crucial for achieving the classic pretzel crust.
- Slotted Spoon: For safely transferring the pretzel bites from the boiling soda water to the baking sheet.
- Baking Sheet: Line it with parchment paper or a silicone mat to prevent sticking.
- Cooling Rack: To let the baked pretzel bites cool evenly and maintain crispness.
- Pastry Brush: For brushing melted butter over the pretzels after baking and optional egg wash before baking to add sheen.
- Oven: Preheated to the right temperature for baking the pretzel bites to a golden brown.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough ingredients and baking soda bath |
| Measuring Cups & Spoons | Measure ingredients precisely |
| Wooden Spoon/Dough Hook | Mix dough thoroughly without overworking |
| Kitchen Scale | Accurate flour measurement (optional) |
| Pastry Mat or Clean Surface | Knead and shape dough |
| Bench Scraper | Divide and shape dough into bite-sized pieces |
| Large Pot | Prepare baking soda bath |
| Slotted Spoon | Remove pretzels from soda bath safely |
| Baking Sheet | Bake pretzel bites evenly |
| Cooling Rack | Cool pretzels to maintain texture |
| Pastry Brush | Brush melted butter and egg wash for flavor & shine |
| Oven | Bake with consistent heat |
Prep Work
Before we dive into mixing and baking, proper preparation is key to making perfect Sourdough Discard Pretzel Bites. Let’s get organized by measuring our ingredients accurately and readying the sourdough discard.
Measuring Ingredients
Accurate measuring ensures consistent results and the ideal dough texture. Here’s a table summarizing the key dry and wet ingredients with their precise amounts:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Active sourdough discard | 1 cup (240g) | Room temperature, well stirred |
| All-purpose flour | 2 ½ cups (320g) | Spoon into cup then level off |
| Granulated sugar | 1 tablespoon (12g) | Measured accurately |
| Salt | 1 teaspoon (6g) | Fine salt preferred |
| Instant yeast | 1 teaspoon (3g) | Fresh and active |
| Warm water | ¾ cup (180ml) | Around 100–110°F (38–43°C) |
| Melted butter | 2 tablespoons (30ml) | For dough incorporation |
| Baking soda (for bath) | ⅓ cup (75g) | Dissolved in 8 cups boiling water |
Tip: Use digital scales where possible for precise results, especially with flour and sourdough discard.
Preparing the Sourdough Discard
Our sourdough discard is the hero ingredient adding tangy depth and tenderness to these pretzel bites. Here is how we prepare it for optimal performance:
- Ensure the discard is active and bubbly even if not fully fed. This will give our bites the best rise and flavor.
- Stir the discard well to integrate any liquid that has settled on top, promoting even hydration.
- Measure exactly 1 cup (240g) to maintain balance with other dough ingredients.
- Let the discard come to room temperature before mixing; cold discard can slow down yeast activation.
“Freshness counts: Using discard within a week of its last feeding gives you the best results.”
Making the Dough
To create the perfect sourdough discard pretzel bites, getting the dough right is essential. We’ll guide you through each step from mixing and kneading to the crucial first rise for soft chewy bites with irresistible flavor.
Mixing Ingredients
Start by combining the dry and wet ingredients to build a smooth dough.
- Measure and sift 2 ½ cups all-purpose flour into a large mixing bowl.
- Add 2 tablespoons granulated sugar, 1 teaspoon salt, and 1 teaspoon instant yeast. Stir to combine evenly.
- In a separate bowl, whisk together 1 cup active sourdough discard (room temperature) and ½ cup warm water (around 90°F).
- Slowly pour the wet mixture into the dry ingredients while stirring with a wooden spoon or dough hook on low speed.
- Mix until the ingredients form a shaggy dough and no dry flour pockets remain.
Tip: Using warm water helps activate yeast faster, promoting a better rise.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups | Sifted for smooth texture |
| Granulated sugar | 2 tablespoons | Adds slight sweetness & helps yeast |
| Salt | 1 teaspoon | Enhances flavor and controls fermentation |
| Instant yeast | 1 teaspoon | Speeds up the rise process |
| Sourdough discard | 1 cup | Active and bubbly, room temp |
| Warm water | ½ cup | Approximately 90°F for yeast activity |
Kneading the Dough
Once your dough has come together, it’s kneading time to build the gluten network that creates structure and chewiness.
- Transfer the dough onto a lightly floured work surface.
- Using the heels of your hands, push dough away from you.
- Fold it back over itself and rotate the dough 90 degrees.
- Repeat this process for 8-10 minutes.
- The dough should become smooth, elastic, and slightly tacky but not sticky.
Remember: Proper kneading is key for that classic soft yet chewy texture in sourdough pretzel bites.
First Rise
Allowing the dough to rise is crucial as it develops flavor and volume.
- Shape the dough into a ball and place it in a large lightly oiled bowl.
- Cover the bowl tightly with plastic wrap or a damp towel.
- Let the dough rise in a warm draft-free spot for 1 to 1 ½ hours, or until it doubles in size.
- For best results, gently poke the dough with your finger—if the indentation springs back slowly, the dough is ready.
Pro tip: A longer rise intensifies the tangy flavor contributed by the sourdough discard.
With our dough now perfectly prepared, we are ready to move toward shaping and creating those iconic pretzel bites.
Shaping the Pretzel Bites
Once our dough has risen to perfection, it’s time to shape our sourdough discard pretzel bites. This step lets us transform the fluffy dough into those iconic, bite-sized treats ready for their baking soda bath and oven.
Dividing the Dough
We begin by gently turning the dough out onto a lightly floured surface. To ensure even-sized pretzel bites that bake uniformly, it’s essential to divide the dough precisely.
- Use a bench scraper or a sharp knife to cut the dough into equal portions.
- For this recipe, we recommend dividing the dough into 3 equal pieces, which allows for manageable rolling.
- Each piece should weigh approximately 140 grams for consistent size.
| Dough Portion | Approximate Weight (grams) | Purpose |
|---|---|---|
| Piece 1 | 140 | Rolling into strips |
| Piece 2 | 140 | Rolling into strips |
| Piece 3 | 140 | Rolling into strips |
Taking care during this step means our pretzel bites will have a uniform shape and texture, ensuring a professional and delicious final product.
Rolling the Bites
Now that the dough is divided, we roll each piece into long ropes. This step sets the foundation for cutting uniform bite-sized pieces.
- Lightly flour your work surface to prevent sticking.
- Take one dough portion and roll it into a rope about 18-20 inches long.
- Apply gentle, even pressure to keep the rope’s diameter consistent, roughly ¾ inch thick.
- Repeat for each piece of dough.
Once all ropes are ready, use a sharp knife or bench scraper to cut each rope into 1-inch pieces. These pieces become our sourdough discard pretzel bites, perfect for a deliciously chewy texture and that classic golden crust after baking.
Tip: Keep the dough covered with a damp towel when working to prevent drying out.
Baking Soda Bath
The baking soda bath is a crucial step in achieving the iconic golden-brown crust and distinct flavor of our Sourdough Discard Pretzel Bites. It sets them apart by creating a chewy exterior with that signature pretzel bite tang.
Preparing the Bath
To prepare the bath, we start with the following key ingredients:
- 8 cups of water
- ⅓ cup of baking soda
Here is how we create the perfect alkaline bath:
| Ingredient | Measurement | Purpose |
|---|---|---|
| Water | 8 cups | Medium for the bath |
| Baking soda | ⅓ cup | Raises pH for crust color |
Steps to prepare the bath:
- Fill a large pot with 8 cups of water.
- Slowly add ⅓ cup of baking soda — be cautious as it will fizz slightly.
- Bring the mixture to a gentle boil, stirring to dissolve the baking soda fully.
- Reduce heat to maintain a simmer while you prepare the pretzel bites for dipping.
This alkaline bath is essential for helping our pretzel bites develop their legendary texture and deep brown crust.
Dipping the Pretzel Bites
Once the bath is ready, we carefully dip each shaped pretzel bite to coat its surface. This step enhances the crust formation during baking.
Follow these steps for dipping:
- Using a slotted spoon, gently lower about 8-10 pretzel bites into the simmering baking soda bath.
- Let each bite soak for exactly 30 seconds—this short time is enough to create that chewy crust without softening the interior.
- Remove the bites carefully with the slotted spoon, allowing excess bath water to drip off.
- Place the bites on a parchment-lined baking sheet quickly to prevent drying or sticking.
Tip: Perform this process in small batches to maintain consistent crust quality and prevent overcrowding in the baking soda bath.
This baking soda bath step locks in that sought-after chewiness and produces the golden tan color that makes these pretzel bites irresistible.
Baking
Now that our sourdough discard pretzel bites have been shaped and soaked in the baking soda bath, it’s time to bake them to golden perfection. Baking is the final transformative step that gives us the iconic chewy texture and deeply browned crust we crave.
Arranging on the Baking Sheet
We start by preparing our baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even cooking. Gently use a slotted spoon to transfer each pretzel bite from the baking soda bath to the sheet. Place the bites about 1 inch apart to allow room for expansion during baking.
It’s important to keep the bites spaced well to maintain their shape and promote uniform browning. If desired, brush each bite lightly with melted butter and sprinkle with coarse sea salt at this stage for added flavor and a glossy finish.
| Step | Details |
|---|---|
| Lining the baking sheet | Parchment paper or silicone mat |
| Placement of pretzel bites | 1 inch apart |
| Optional finishing touches | Melted butter brush, coarse sea salt |
Baking Time and Temperature
For the perfect golden-brown crust and soft interior, preheat your oven to 425°F (220°C). Bake the pretzel bites on the middle rack to promote even heat distribution.
Bake for 12 to 15 minutes, or until the bites develop a deep golden color that indicates caramelization of the crust. Keep a close eye during the last few minutes to prevent over-browning.
After baking, remove the bites from the oven and allow them to cool on a wire rack for at least 5 minutes. This resting time sets the texture and lets the flavors develop fully before we dig in.
| Oven Temperature | Baking Time | Cooling Time |
|---|---|---|
| 425°F (220°C) | 12–15 minutes | 5 minutes |
Adding Finishing Touches
Once our sourdough discard pretzel bites have baked to a perfect golden brown, it’s time to elevate their flavor and texture with some finishing touches. These simple steps enhance the snacking experience and make our pretzel bites truly irresistible.
Sprinkling Salt or Other Toppings
Right after removing the pretzel bites from the oven, we brush them generously with melted butter. This step not only adds richness but also helps any toppings adhere beautifully.
For that classic savory punch, we sprinkle coarse sea salt over the warm pretzel bites. The large salt crystals provide a satisfying crunch and highlight the subtle tang of the sourdough discard.
If we want to experiment beyond the traditional, here are some other favorite toppings to personalize our bites:
| Topping | Flavor Profile | Application Tip |
|---|---|---|
| Everything Bagel Mix | Savory, garlicky, sesame | Sprinkle immediately after butter |
| Grated Parmesan | Nutty, salty | Apply while butter is still warm |
| Crushed Red Pepper | Spicy, aromatic | Use sparingly for heat lovers |
| Cinnamon Sugar | Sweet, warm | Use melted butter and sprinkle sweet mix |
“Adding toppings while the pretzel bites are hot ensures maximum flavor infusion and adheres perfectly to the surface.”
Cooling
After glazing and seasoning, transfer the pretzel bites to a cooling rack to rest for at least 5 minutes. This pause lets the crust set to an ideal chewiness and prevents sogginess from trapped steam.
Cooling on an elevated rack allows air circulation on all sides, preserving the crisp crust we worked so hard to develop. Serving immediately after cooling keeps the sourdough discard pretzel bites fresh, flavorful, and perfectly textured for sharing or savoring solo.
Serving Suggestions
To enjoy our Sourdough Discard Pretzel Bites at their best, we recommend serving them fresh and warm. Here are some perfect accompaniments and presentation ideas that highlight the chewy texture and rich flavor of these bites.
1. Classic Dipping Sauces
Offer a variety of dips to enhance the flavor profile. Some favorites include:
| Dipping Sauce | Description |
|---|---|
| Spicy Mustard | Sharp and tangy with a bit of heat. |
| Cheese Sauce | Creamy, melted cheddar or beer cheese dip. |
| Garlic Aioli | Rich, savory, with a smooth garlic punch. |
| Honey Butter | Sweet and silky for a contrast flavor. |
“Pairing these sauces with warm pretzel bites creates an irresistible snack experience.”
2. Toppings for Extra Flavor
While the basic coarse sea salt topping is classic, we love adding some alternative toppings just after baking:
- Everything Bagel Seasoning for a burst of savory sesame and garlic notes
- Grated Parmesan for a salty, nutty finish
- Crushed Red Pepper Flakes to add a subtle kick
- Cinnamon Sugar dusting for a sweet and spicy dessert twist
Tip: Brush the bites with melted butter immediately after baking for better adhesion of these toppings and added richness.
3. Accompaniment Beverages
The wholesome and slightly tangy flavor of the pretzel bites pairs beautifully with:
- Craft beers such as lagers, IPAs, or wheat beers
- Sparkling water with a slice of lemon or lime
- Warm apple cider for a cozy touch
4. Serving Platter Presentation
Arrange Sourdough Discard Pretzel Bites on a large wooden board or rustic platter. Add small bowls of chosen dips, sprinkle a few fresh herbs like chopped parsley or chives around for a pop of color, and provide cocktail picks for easy grabbing.
Summary Table of Serving Suggestions
| Aspect | Suggestions |
|---|---|
| Dips | Spicy mustard, cheese sauce, garlic aioli, honey butter |
| Toppings | Everything bagel mix, parmesan, red pepper, cinnamon sugar |
| Beverages | Craft beer, sparkling water, warm apple cider |
| Presentation | Wooden board, small bowls, fresh herbs, cocktail picks |
Serving our Sourdough Discard Pretzel Bites this way ensures an inviting presentation and a full sensory delight. Let’s gather around and enjoy these warm bites as a perfect shared appetizer or snack.
Storage Tips
To maintain the best texture and flavor of our Sourdough Discard Pretzel Bites, proper storage is essential. Follow these practical tips to keep the bites fresh and delicious.
Storing Fresh Pretzel Bites
- Allow the pretzel bites to cool completely on a wire rack to avoid moisture buildup.
- Place the bites in an airtight container or resealable plastic bag.
- Store at room temperature for up to 2 days without losing softness or flavor.
Refrigeration
- For extended freshness, refrigerate the pretzel bites.
- Wrap them tightly in plastic wrap or place them in an airtight container.
- Refrigerate for up to 5 days.
- Before serving, reheat to revive softness by warming in an oven at 350°F (175°C) for 5-7 minutes.
Freezing Pretzel Bites
Freezing is ideal for making ahead or preserving leftovers.
| Step | Instructions |
|---|---|
| Preparation | Cool pretzel bites completely. |
| Initial Freeze | Arrange bites in a single layer on a baking sheet, freeze 1-2 hours. |
| Storage | Transfer frozen bites to a freezer-safe bag or container. |
| Shelf Life | Freeze up to 3 months for best quality. |
| Reheating Frozen Bites | Thaw overnight in fridge or warm directly in oven at 350°F (175°C) for 10-12 minutes. |
Tips to Retain Freshness
- Avoid stacking pretzel bites before freezing or storing to prevent sticking together.
- Use parchment or wax paper between layers if stacking is necessary.
- Adding a small piece of bread inside the container can help maintain moisture balance.
- Always reheat gently to restore that chewy crust and soft interior without drying out the bites.
Conclusion
Sourdough discard pretzel bites are a fantastic way to turn what might be wasted into a delicious, shareable snack. By following the steps carefully and using simple ingredients, we can create soft, chewy bites with a perfect golden crust every time.
These pretzel bites not only satisfy cravings but also help us make the most out of our sourdough starter. Whether enjoyed with classic dips or personalized toppings, they’re sure to become a favorite treat in our baking repertoire.
We encourage you to try this recipe and experience the joy of baking something both tasty and resourceful.
Frequently Asked Questions
What is sourdough discard pretzel bites?
Sourdough discard pretzel bites are small, soft pretzels made using leftover sourdough starter. They have a tangy flavor, chewy texture, and golden crust, making them a tasty snack that reduces waste by using the discard.
What ingredients are needed to make sourdough discard pretzel bites?
Key ingredients include active sourdough discard, all-purpose flour, sugar, salt, instant yeast, warm water, melted butter, and baking soda for the bath. Optional toppings like coarse sea salt or melted butter enhance flavor.
How do you prepare the sourdough discard for this recipe?
Use discard within a week of its last feeding. Ensure it’s active and bubbly, stir it well, and bring it to room temperature before mixing it into the dough.
Why is the baking soda bath important?
The baking soda bath creates an alkaline environment that forms the pretzel bites’ iconic chewy crust and golden-brown color. Soaking for 30 seconds is essential to achieve this texture.
How long should the pretzel bites bake?
Bake the pretzel bites at 425°F (220°C) for 12 to 15 minutes until they are deep golden brown. Cool them on a wire rack before serving.
What equipment do I need to make pretzel bites?
You’ll need mixing bowls, measuring tools, a wooden spoon or dough hook, a kneading surface, bench scraper, large pot for the bath, slotted spoon, baking sheet, cooling rack, and a pastry brush.
Can I add toppings to these pretzel bites?
Yes, you can add coarse sea salt, Everything Bagel seasoning, grated Parmesan, crushed red pepper, cinnamon sugar, or brush with melted butter after baking to enhance flavor.
How should I store leftover pretzel bites?
Store cooled pretzel bites in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.
What’s the best way to reheat pretzel bites?
Reheat pretzel bites in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their chewy texture and soft interior.
What are good dipping sauces for pretzel bites?
Popular dips include spicy mustard, cheese sauce, garlic aioli, and honey butter. These complement the pretzel’s flavor perfectly.