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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 minutes
Cook Time15 minutes
Rest Time15 minutes
Course: Snack
Cuisine: American
Servings: 60 pretzel bites
Calories: 27kcal

Equipment

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

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

Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 73mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 4mg | Iron: 0.04mg