Sourdough discard makes an easy, tangy snack that browns to a glossy, chewy crust and a soft, slightly tangy interior. These pretzel bites come together fast and turn your unused starter into something everyone will ask for. If you like savory party snacks, consider pairing them with other small bites like baked cranberry brie bites for a mix of flavors.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; makes about 12 bite-sized pieces)
- Calories per serving: 75 kcal
- Protein: 1.5 g
- Carbohydrates: 10 g
- Fat: 2 g
- Fiber: 0.5 g
- Sugar: 0.5 g
- Sodium: 260 mg
Why Make This Sourdough Discard Pretzel Bites
These pretzel bites use sourdough discard to add mild tang and reduce waste. They bake quickly and crisp up with a shiny, golden crust from the baking-soda bath. They smell like warm bread and butter. Make them when you want a simple snack, a fun appetizer, or something to serve at a casual gathering. They need just a few pantry staples and little hands-on time.
How to Make Sourdough Discard Pretzel Bites
You mix a small dough, shape little bites, give them a quick alkaline bath, and bake. The soda bath helps the surface brown and gives the pretzels a slight chew. Work in small batches when boiling so they don’t stick. The process is forgiving and great for beginner bakers.
Ingredients:
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1/2 cup warm water
- 1/4 cup baking soda (for boiling water bath)
- Sea salt for topping
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Fill a pot with about 4 cups of water and bring it to a gentle boil. Have your baking soda ready nearby.
Step 2: Mixing
In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, and melted butter. Gradually add the warm water and stir until a soft dough forms. If the dough is sticky, add a little more flour, a tablespoon at a time.
Step 3: Cooking
Lightly flour a surface and knead the dough for a few minutes until smooth. Divide the dough into small pieces and roll each piece into a bite-sized ball. Carefully drop a few bites at a time into the boiling water with the baking soda and boil for about 30 seconds. Remove with a slotted spoon and place the bites on the prepared baking sheet. Sprinkle with sea salt. Bake for 12–15 minutes or until golden brown and glossy.
Step 4: Finishing
Allow the pretzel bites to cool slightly on the baking sheet for a few minutes. Serve warm so they are soft inside with a crisp exterior. They taste best the same day, while warm and fresh.
How to Serve Sourdough Discard Pretzel Bites
Serve warm with mustard, cheese sauce, or a herbed butter. They work for snacking, game-day platters, or as a side to soups and salads. For a party, place them on a board with small bowls of dipping sauces: honey mustard, spicy cheese, or garlic butter.
How to Store Sourdough Discard Pretzel Bites
- Room temperature: Store in an airtight container for up to 2 days. Reheat briefly in a 350°F oven for 5–7 minutes to refresh the crust.
- Refrigerator: Keep in an airtight container for up to 4 days. Reheat in the oven to restore texture.
- Freezer: Freeze baked bites in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F for 8–12 minutes until warmed through.
Expert Tips for Perfect Sourdough Discard Pretzel Bites
- Use warm water (not hot) to help the dough come together easily.
- Don’t over-flour the dough; it should be soft and slightly tacky.
- Boil in small batches so the bites have room and don’t stick together.
- If you want a deeper brown crust, brush bites lightly with melted butter before baking.
- Use coarse sea salt for that classic pretzel crunch. Add salt right before baking so it sticks.
- If your discard is very liquid, reduce the water slightly to keep the dough from becoming too wet.
Delicious Variations
- Cheesy bites: Press a small cube of cheddar or mozzarella into each ball before boiling.
- Garlic herb: Mix 1/2 teaspoon garlic powder and 1 teaspoon chopped fresh herbs into the dough.
- Everything seasoning: Sprinkle everything bagel seasoning instead of sea salt before baking.
- Sweet twist: Roll baked bites in cinnamon sugar and serve with cream cheese dip.
- Mini stuffed: Wrap a tiny piece of cooked sausage or pepperoni inside each ball for a heartier snack.
Frequently Asked Questions
Q: Can I use active sourdough starter instead of discard?
A: Yes. Active starter will work, but it may add more rise and tang. Reduce added water slightly if your starter is very loose.
Q: Do I have to boil the pretzel bites?
A: The baking soda bath gives the classic pretzel crust and color. Skipping it will still produce tasty rolls, but they will be paler and less chewy.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour blend, but texture will change. Add a binder like xanthan gum if your mix lacks it. Expect a softer, crumbly bite.
Q: How do I make the crust shinier?
A: Brushing with melted butter after the soda bath and before baking creates a shiny, richer crust. For an even darker gloss, lightly brush with an egg wash instead.
Q: Why did my bites come out dense?
A: Dense bites can come from heavy handling, too much flour, or a very stiff discard. Knead lightly and use the suggested water amounts. Letting the dough rest 10–15 minutes can help relax the gluten.
Q: Can I bake larger pretzels with this dough?
A: Yes, but bake time will increase. Make sure to boil a bit longer and watch internal doneness. Larger shapes may need 18–22 minutes in the oven.
Conclusion
These sourdough discard pretzel bites are a quick, tasty way to use leftover starter and make a crowd-pleasing snack. They are chewy inside, golden outside, and easy to adapt with fillings or seasonings. For a similar small-bite party idea and more appetizer inspiration, check out Sourdough Discard Pretzel Bites – This Jess Cooks. Give them a try — they warm the kitchen and make great company food.
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Sourdough Discard Pretzel Bites
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These pretzel bites use sourdough discard for a tangy flavor and a chewy crust, making them a perfect quick snack or appetizer.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1/2 cup warm water
- 1/4 cup baking soda (for boiling water bath)
- Sea salt for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Fill a pot with about 4 cups of water and bring it to a gentle boil. Have your baking soda ready nearby.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, and melted butter. Gradually add the warm water and stir until a soft dough forms.
- Lightly flour a surface and knead the dough for a few minutes until smooth. Divide the dough into small pieces and roll each piece into a bite-sized ball. Drop a few bites at a time into the boiling water with the baking soda and boil for about 30 seconds.
- Remove with a slotted spoon and place the bites on the prepared baking sheet. Sprinkle with sea salt. Bake for 12–15 minutes or until golden brown and glossy.
- Allow the pretzel bites to cool slightly on the baking sheet for a few minutes. Serve warm.
Notes
For best results, serve warm. Store in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 0.5g
- Sodium: 260mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 5mg
