Sourdough Discard Pretzel Bites Recipe

4.88 from 33 votes

Sourdough Discard Pretzel Bites Recipe

Soft, pillowy, and infused with a delightful buttery essence, these Sourdough Discard Pretzel Bites are ready from start to finish in just over an hour.

Prep Time20

Cook Time15

Rest Time15

Course: Snack

Cuisine: American

Servings: pretzel bites

Calories: 27kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale

Ingredients

Dough

7 grams active-dry yeast
150 grams whole milk sub: plant-based milk
25 grams brown sugar
75 grams sourdough discard
240 grams bread flour
4 grams salt
14 grams unsalted butter softened

Baking Soda Bath

452 grams hot water
10 grams baking soda

Topping

7 grams pretzel salt
56 grams unsalted butter melted

Metric - US Customary

Instructions

Bloom the yeast: Whisk the yeast into the milk and sugar. Cover with plastic wrap and let the yeast activate for at least 10 minutes or until foamy and fragrant.
7 grams active-dry yeast, 150 grams whole milk, 25 grams brown sugar
Make the dough: Whisk the sourdough discard into the yeast mixture.
75 grams sourdough discard
Fold the dry ingredients in using a spatula or your hands until no traces of flour remain. Continue kneading with your hands until a cohesive dough forms.
240 grams bread flour, 4 grams salt
Knead the butter into the dough. The dough will gradually feel less greasy as the butter is absorbed.
14 grams unsalted butter
Strengthen the dough: Knead the dough for 5 to 10 minutes or until it's completely smooth. Gather it into a tight ball.
Pre-shape the dough: Divide the dough into 5 even portions. Round the dough into a tight ball. Transfer to a plate and cover with plastic wrap.
Let the dough rest for 15 minutes. This will make the dough much easier to roll out.
Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Shape: Working with one portion at a time. Roll each into an 18-inch rope. Divide the rope into 1½-inch segments.
Transfer the dough on a large baking sheet in a single layer. Freeze the tray for 15 minutes.
Baking soda bath: Dissolve the baking soda in hot, boiling water.
452 grams hot water, 10 grams baking soda
Drop a few hand fulls of dough into the baking soda bath. As soon as the dough floats, fish them out and transfer them to a parchment-liked baking sheet.
Arrange the dough on a baking sheet with at least an inch of space to allow them to puff up.
Bake: Sprinkle pretzel salt on top of the dough. Bake for 10 to 15 minutes.
7 grams pretzel salt
Serve: Toss the baked pretzel bites in the melted butter until every piece is completely coated.
56 grams unsalted butter
Store: Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.

Video

Notes

Weigh your ingredients. Measuring with a scale is more accurate than using cups and tablespoons and will help guarantee your chances of success.
You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 38 grams all-purpose flour and 38 grams of water to your dough.
Use bread flour, the protein content will help ensure your pretzels have a slightly chewy texture and a smooth crust.
Do not overproof the dough, or your pretzel bites will become wrinkly and will resemble brioche rolls instead.
Avoid using bench flour if possible, you’ll want the dough to grip the work surface otherwise it will just slip and slide instead of forming a long rope.
Apply downward pressure and the dough will naturally elongate. Forcing the dough to stretch outward forcefully may cause it to rip, resulting in wrinkled pretzel bites.
If you’re not comfortable with shaping, simply divide each dough ball into 12 pieces and roll each into a tight ball. They won’t look like mini logs but will still be delicious.

Nutrition