Description

Soft, chewy, and golden brown, these sourdough discard pretzel bites are a delicious way to use up leftover sourdough starter. They’re easy to make, perfect for snacking or parties, and pair well with a variety of dips.

Ingredients

1 cup warm water (about 110°F)

1 tablespoon brown sugar

2 teaspoons instant yeast

1 cup sourdough discard (unfed)

3 1/4 cups all-purpose flour

1 teaspoon salt

1/4 cup baking soda (for boiling)

1 large egg (for egg wash)

Coarse sea salt, for topping

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Instructions

In a large bowl, mix the warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
Stir in the sourdough discard until fully combined.
Add the flour and salt, mixing until a dough forms. Knead for 6–8 minutes until smooth and elastic.
Cover the dough and let rise in a warm spot for 45 minutes, or until puffy.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Bring a large pot of water to a boil and carefully add the baking soda.
Divide the dough into 6 sections, roll each into ropes, and cut into 1-inch bites.
Working in batches, drop the bites into the boiling water for 30 seconds. Remove with a slotted spoon and place on the baking sheet.
Brush the tops with beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes, until golden brown. Serve warm or at room temperature.

Notes

Mix in shredded cheese or garlic powder for extra flavor.

For a sweet version, skip the salt and toss baked bites in cinnamon sugar.

Store in an airtight container at room temp for 2 days or in the fridge for 5 days.

Reheat in the oven at 350°F (175°C) for 5 minutes or in the microwave for 15–20 seconds.

Freeze after baking, then reheat in the oven straight from frozen.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 70
Sugar: 1g
Sodium: 250mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg