Description
Is there anything cozier than the smell of fresh-baked pretzels wafting through your kitchen? That warm, malty aroma that makes your stomach growl and your heart do a happy dance? If you’re nodding along right now (maybe while eyeballing that jar of sourdough discard in your fridge), you’re exactly where you belong. I’m Olivia, your fellow flavor adventurer, and today we’re turning that tangy discard into irresistible Sourdough Discard Pretzel Bites—your new secret weapon for snack attacks.
Ingredients
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1 cup warm water (about 90°F/32°C)
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½ cup sourdough discard (unfed, cold from fridge is fine)
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1 tbsp granulated sugar (or honey/maple syrup)
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2 ¼ tsp active dry yeast (1 packet)
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1 ½ tsp fine sea salt (for dough)
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3 to 3½ cups all-purpose flour (start with 3 cups, add as needed)
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2 tbsp melted butter (for brushing; olive oil for vegan)
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6 cups water + 2 tbsp baking soda (for boiling bath)
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Coarse sea salt or flaky Maldon salt (for sprinkling)
Instructions
In a large bowl, combine warm water, sourdough discard, sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy (like a latte). No foam? Your yeast may be inactive—start again.
Add salt and 3 cups flour to the bowl. Stir with a wooden spoon until shaggy dough forms. Turn onto floured surface and knead 7-8 minutes until smooth and elastic. Add flour 1 tbsp at a time if too sticky—dough should feel like a soft earlobe.
Place dough in a greased bowl, cover with damp towel, and let rise 1 hour in a warm spot until doubled. No warm spot? Place bowl inside turned-off microwave with a mug of hot water for steam.
Punch down dough. Divide into 4 sections. Roll each into 1-inch thick ropes and cut into 1-inch pieces. Uneven sizes = rustic charm!
Preheat oven to 425°F (220°C). Bring 6 cups water + baking soda to a boil. Boil pretzel bites in batches for 30 seconds—watch for them to float and puff slightly. Remove with slotted spoon onto parchment-lined baking sheets. (Optional: add 1 tbsp brown sugar to bath for deeper color.)
Brush bites with melted butter, sprinkle with coarse salt. Bake 12-15 minutes, rotating pans halfway, until deep mahogany brown and crackly.
Serve warm in a basket lined with a towel. Pair with spicy beer cheese, whole-grain mustard, or marinara for dipping. For game day, set up a DIY dip bar with honey mustard, nacho cheese, and sriracha mayo. Pretzels wait for no one—eat them while crusty and fresh!
- Prep Time: 20 mins
Nutrition
- Calories: 170 cal Per Serving
- Sugar: 1g
- Fat: 4g
- Carbohydrates: 28g
- Protein: 4g