Sourdough Discard Pretzel Bites Recipe

sourdough discard pretzel bites on a plate

Yield: pretzel bites

Prep Time: 1

Cook Time: 10

Second Rise & Boil: 30

Total Time: 1 40

These Sourdough Discard Pretzel Bites are soft and delicious. They're simple to make, freezer-friendly, and perfect for any toppings.

5 from 12 votes

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Equipment

Ingredients

Sourdough Discard Pretzel Bites

100 grams sourdough discard, room temperature 1/3 cup
250 grams water, warm 1 cup + 1 Tablespoon
500 grams bread flour 3 1/2 cups
40 grams sugar 3 Tablespoons
11 grams salt 1 1/2 teaspoons
7 grams instant yeast 2 teaspoons

Boil Bath

960 grams water 4 cups
15 grams brown sugar 1 Tablespoon
18 grams baking soda 1 Tablespoon

Toppings

course salt, if desired
57 grams salted butter, melted 5 Tablespoons
100 grams sugar 1/2 cup
4 grams ground cinnamon 2 teaspoons

Instructions

Make Dough & First Rise

To the bowl of a stand mixer with a dough hook, add all of the dough ingredients and mix on low speed for 5-6 minutes. The dough should be smooth and tacky to the touch.
100 grams sourdough discard, room temperature , 250 grams water, warm, 500 grams bread flour, 40 grams sugar, 11 grams salt, 7 grams instant yeast
Remove the dough and knead by hand until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased bowl. Cover and wait until it doubles in size, typically 1-1½ hours, depending on the temperature of your dough and environment.

Shape

Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface.
Using a bench scraper, divide the dough into 6 equal pieces.
Roll each piece of dough into a 10 inch long rope. Using a bench scraper again, divide the dough 1-inch pieces, 10 pieces per rope. Place the pretzel bites on a baking sheet lined with parchment paper.

Second Rise & Boil

Cover the baking sheet with this plastic cover and let the dough rest for its second rise, about 15 minutes. The final proof is complete when the pretzel bites have grown and look puffy.
The second rise is just enough time to prepare the boil bath. Bring the water to a boil, then add the brown sugar and baking soda. Stir until both are completely dissolved. Boil 10 pretzel bites at a time for 15 seconds. Use a slotted spoon to remove the pretzel bites and place them on a wire rack. Immediately top the pretzel bites with coarse salt while they are still damp, if desired. Skip the salt if you plan to make cinnamon sugar pretzel bites. Repeat with the remaining sourdough pretzel bites.
960 grams water, 15 grams brown sugar, 18 grams baking soda
Once all of the Sourdough Discard Pretzel Bites have been boiled ane are no longer damp, place them back on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.

Bake

Bake the pretzel bites for 10-12 minutes or until golden brown with an internal temperature of at least 195 degrees F. While still warm, brush the pretzel bites with the melted butter and enjoy plain or with your favorite dipping sauces!
course salt, if desired, 57 grams salted butter, melted
For a sweet cinnamon sugar version, skip the coarse salt before baking. Once baked, place the pretzel bites in a large bowl with the melted butter. Stir until they are all evenly coated. Then top with a cinnamon sugar mixture and mix again until evenly coated. Enjoy!
100 grams sugar, 4 grams ground cinnamon

Notes

Refer to the sample baking schedule in the blog post above!

Topping Suggestions

The toppings are endless when it comes to these delicious sourdough discard pretzel bites! Coarse salt and cinnamon sugar are two of the most popular, but you can also opt for something different like everything bagel seasoning, Parmesan cheese, or even ranch seasoning!

Nutrition

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