Sourdough Discard Pretzel Bites: Your New Favorite Snack
Ingredients
- 1 cup sourdough discard (unfed, straight from the fridge)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ¾ cup warm water
- 4 cups water (for boiling)
- ¼ cup baking soda (for boiling)
- 1 large egg (beaten, for egg wash)
- Coarse salt (for sprinkling)
Instructions
- Prepare the DoughIn a large mixing bowl, combine the sourdough discard, flour, salt, sugar, and yeast. Gradually add the warm water while mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size
- Shape the Pretzel BitesOnce the dough has risen, punch it down to release the air bubbles. Divide the dough into 4 equal portions and roll each portion into a long rope, about ½ inch thick. Cut each rope into 1-inch pieces to create bite-sized pretzels.
- Boil the Pretzel BitesPreheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Bring 4 cups of water to a boil in a large pot, then add the baking soda. Working in batches, drop the pretzel bites into the boiling water and let them cook for 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
- Add the Finishing TouchesBrush each pretzel bite with the beaten egg wash to give them a glossy finish. Sprinkle with coarse salt for that signature pretzel flavor.
- Bake to PerfectionBake the pretzel bites in the preheated oven for 12–15 minutes, or until they are golden brown and crispy on the outside. Remove from the oven and let them cool slightly before serving.
- Serve and EnjoyPair your pretzel bites with mustard, cheese sauce, or your favorite dip for a snack that everyone will love!