Description
There’s something deeply comforting about the smell of fresh, homemade bread wafting through the kitchen—and when it comes in the form of bite-sized, golden-brown pretzel treats, it’s even better. These sourdough discard pretzel bites are more than just a way to use leftover starter; they’re a warm, cozy snack that brings people together.
If you’ve been saving your sourdough discard and aren’t sure what to do with it, this recipe is a great way to turn something simple into something special. Whether you’re baking for your grandkids, preparing snacks for a get-together, or simply treating yourself with a quiet cup of coffee, these pretzel bites are sure to please.
Ingredients
Dough Ingredients
These are the base of your pretzel bites. Using an active sourdough starter gives the dough rise and flavor.
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½ cup sourdough starter (active and bubbly)
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1 cup room-temperature water
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2 tablespoons honey (for natural sweetness and flavor)
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1½ teaspoons salt
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3 cups unbleached all-purpose flour
Water Bath
This step is essential for creating the chewy, golden crust typical of traditional pretzels. Don’t skip it!
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9 cups water
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2 tablespoons baking soda (for that iconic pretzel crust)
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2 tablespoons brown sugar (adds a touch of caramel color and flavor)
Egg Wash & Toppings
For a beautiful finish and a bit of crunch on top.
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1 large egg yolk
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1 tablespoon water
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Coarse sea salt (optional but recommended)
Instructions
In the bowl of a stand mixer, combine the sourdough starter, water, honey, salt, and flour. Mix on low speed using the dough hook for 10–15 minutes until the dough becomes smooth and elastic. If you don’t have a mixer, kneading by hand will work just fine—it may take closer to 15–20 minutes. You’ll know it’s ready when the dough passes the “windowpane test,” meaning you can stretch it thin without tearing.
Cover the bowl with a lid or plastic wrap and place it in a warm spot in your kitchen. Let the dough rise for 8 to 12 hours. This slow fermentation helps develop flavor and gives the pretzels a soft, pillowy texture. Overnight rising works well if you want to bake them the next day.
After the dough has doubled in size, divide it into 6 equal portions. Roll each portion into a rope about 15 inches long. Then, using a knife or bench scraper, cut each rope into small, evenly sized bites—roughly 1 inch wide. Place them on a parchment-lined baking sheet.
Cover the shaped dough bites with a clean kitchen towel and let them rest for about 1 hour. This allows them to puff slightly, giving a soft and airy bite after baking.
Preheat your oven to 425°F. In a large stockpot, bring 9 cups of water to a boil. Add the baking soda and brown sugar carefully. The baking soda may cause the water to bubble up, so make sure your pot is large enough.
Working in batches (about 6–8 bites at a time), gently place the dough bites into the boiling water. Boil for 15–20 seconds, then remove with a slotted spoon or strainer. Let any excess water drip off before placing them back on the baking sheet.
Whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush it over each pretzel bite for a shiny, golden finish. Sprinkle coarse sea salt on top if desired.
Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the bites turn golden brown and beautifully puffed. Let cool slightly before serving.
Notes
Perfect way to use up sourdough discard. These pretzel bites are soft, chewy, and great for freezing. Boiling the dough before baking gives them the classic pretzel texture. Customize them with your favorite toppings or dips.
- Prep Time: 30 minutes
- Rest Time: 9–13 hours (bulk ferment + second rise)
- Cook Time: 20 minutes
- Category: Snack, Bread
- Method: Baking + Boiling
- Cuisine: American.
Nutrition
- Serving Size: ~5 pretzel bites
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 390mg
- Fat: 2.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg