Sourdough Discard Pretzel Bites
These sourdough discard pretzel bites combine minimal prep time with the joy of fresh baking, transforming leftover starter into delightful snacks perfect for parties or cozy nights at home.
Ingredients
For the dough
- 1 cup sourdough discard (active or unfed; room temperature is fine)
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend with xanthan gum)
- 1 teaspoon baking soda (for the dough; see tips about adding some to the boiling water)
- 1 teaspoon salt plus flaky sea salt for topping
- 1 tablespoon sugar helps color and flavor
- 1/2 cup warm water (about 100–110°F / 38–43°C) reduce by a tablespoon or two if discard is watery
Optional
- to taste melted butter for brushing after baking
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, warm water, and sugar. Whisk or stir until smooth.
- Add the flour, baking soda, and salt. Mix with a spoon until the dough starts to come together.
- Turn the dough onto a lightly floured surface and knead briefly — about 3–4 minutes — until smooth and slightly elastic.
- Pinch off small pieces and roll each into a bite-sized ball (about 1 inch). Place them on the prepared baking sheet with a little space between each.
- Bring a large pot of water to a gentle boil. Carefully drop a few pretzel bites in at a time and boil for about 30 seconds. Remove with a slotted spoon and return them to the baking sheet.
- Sprinkle flaky sea salt over the tops.
Baking
- Bake for 12–15 minutes, until the pretzel bites are golden brown and puffed.
- Optional: Brush with melted butter right after they come out of the oven for shine and extra flavor. Serve warm.
Notes
Storage tips: Store leftover pretzel bites in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator, or freeze for up to 2 months. Reheat in the oven to restore crispness. Consider using a baking soda bath for classic pretzel flavor and color.