Sourdough discard pretzel bites

Sourdough discard pretzel bites are a fantastic way to use up your sourdough discard. These bite-sized treats are soft on the inside, slightly chewy on the outside, and perfect for snacking. Here’s a recipe to make them:

Sourdough Discard Pretzel Bites Recipe

Ingredients:

Pretzel Dough:

• 1 cup (240g) sourdough discard (unfed)
• 3/4 cup (180ml) warm water
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 3 cups (360g) all-purpose flour

Baking Soda Bath:

• 1/4 cup baking soda
• 4 cups water

Topping:

• 1 egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5 minutes until it becomes frothy.
   • Add the sourdough discard and mix well.
   • Gradually add the flour and salt, mixing until a dough forms. The dough should be slightly sticky but manageable.
2. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
   • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
3. Shape the Pretzel Bites:
   • Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
   • Once the dough has risen, punch it down and divide it into 6-8 equal pieces.
   • Roll each piece into a long rope about 1/2 inch in diameter.
   • Cut the ropes into 1-inch pieces to form the pretzel bites.
4. Prepare the Baking Soda Bath:
   • In a large pot, bring the 4 cups of water and the baking soda to a boil.
   • Drop the pretzel bites into the boiling water in batches, cooking for about 30 seconds each. Remove them with a slotted spoon and place them on the prepared baking sheet.
5. Bake the Pretzel Bites:
   • Brush each pretzel bite with the beaten egg to give them a shiny, golden finish.
   • Sprinkle with coarse sea salt.
   • Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are golden brown.
6. Cool and Serve:
   • Remove the pretzel bites from the oven and let them cool slightly on a wire rack.
   • Serve warm with your favorite dipping sauces like mustard, cheese sauce, or honey mustard.

Tips:

• Baking Soda Bath: This step is essential for giving the pretzels their traditional chewy crust. Don’t skip it!
• Storage: Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
• Flavor Variations: You can also top the pretzel bites with cinnamon sugar for a sweet version or add shredded cheese on top before baking for cheesy pretzel bites.

Enjoy your homemade sourdough discard pretzel bites!