Sourdough Discard Pretzel Bites
Sourdough Discard Pretzel Bites
Ingredients
For the Pretzel Dough
- 1 cup warm water, 105-115°F
- 1 tablespoon molasses
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sourdough discard, unfed, at room temperature
- 1/4 cup unsalted butter, melted
For the Pretzel Bath
- 8 cups water
- 1/2 cup baking soda
For the Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons flaky sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and molasses. Sprinkle the active dry yeast over the mixture and let it sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour, salt, sourdough discard, and melted butter to the yeast mixture. Attach the dough hook to the stand mixer and mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 5 min
- 3
Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes until the dough is smooth, soft, and elastic.
⏱️ 10 min
- 4
Place the kneaded dough into a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
⏱️ 75 min
- 5
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions. Lightly flour your work surface. Take one portion and roll it into a long rope, about 1 inch thick.
⏱️ 15 min
- 6
Cut the rope into bite-sized pieces, approximately 1 1/2 inches long (this should yield about 10 bites per rope). Roughly roll each small piece into a ball and place them on a parchment-lined baking sheet. Repeat with the remaining dough portions.
⏱️ 15 min
- 7
Preheat your oven to 400°F. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up significantly).
⏱️ 10 min•🌡️ 400
- 8
Working in batches, drop the pretzel bites into the boiling baking soda solution. Boil for about 30 seconds, using a slotted spatula to ensure they are fully submerged and coated. Remove the bites with the slotted spatula, allowing excess water to drain, and return them to the parchment-lined baking sheet.
⏱️ 10 min
- 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of each boiled pretzel bite generously with the egg wash, then sprinkle immediately with flaky sea salt.
⏱️ 5 min
- 10
Bake the pretzel bites for 15-18 minutes, or until they are deeply golden brown and slightly cracked. Serve warm.
⏱️ 18 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Discard Pretzel Bites
Ingredients
For the Pretzel Dough
- 1 cup warm water, 105-115°F
- 1 tablespoon molasses
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sourdough discard, unfed, at room temperature
- 1/4 cup unsalted butter, melted
For the Pretzel Bath
- 8 cups water
- 1/2 cup baking soda
For the Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons flaky sea salt
Instructions
- 1
In the bowl of a stand mixer, combine the warm water and molasses. Sprinkle the active dry yeast over the mixture and let it sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour, salt, sourdough discard, and melted butter to the yeast mixture. Attach the dough hook to the stand mixer and mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 5 min - 3
Transfer the dough to a lightly floured surface and knead by hand for 8-10 minutes until the dough is smooth, soft, and elastic.
⏱️ 10 min - 4
Place the kneaded dough into a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
⏱️ 75 min - 5
Once risen, gently punch down the dough to release the air. Divide the dough into 8 equal portions. Lightly flour your work surface. Take one portion and roll it into a long rope, about 1 inch thick.
⏱️ 15 min - 6
Cut the rope into bite-sized pieces, approximately 1 1/2 inches long (this should yield about 10 bites per rope). Roughly roll each small piece into a ball and place them on a parchment-lined baking sheet. Repeat with the remaining dough portions.
⏱️ 15 min - 7
Preheat your oven to 400°F. In a large pot, bring 8 cups of water to a rolling boil. Carefully add the baking soda to the boiling water (it will foam up significantly).
⏱️ 10 min•🌡️ 400 - 8
Working in batches, drop the pretzel bites into the boiling baking soda solution. Boil for about 30 seconds, using a slotted spatula to ensure they are fully submerged and coated. Remove the bites with the slotted spatula, allowing excess water to drain, and return them to the parchment-lined baking sheet.
⏱️ 10 min - 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of each boiled pretzel bite generously with the egg wash, then sprinkle immediately with flaky sea salt.
⏱️ 5 min - 10
Bake the pretzel bites for 15-18 minutes, or until they are deeply golden brown and slightly cracked. Serve warm.
⏱️ 18 min•🌡️ 400