Description
Learn how to make soft and chewy sourdough discard pretzel bites at home that will impress your guests with their golden crust and fluffy interior.
Ingredients
Scale
- ½ cup sourdough starter (active and bubbly)
- 1 cup room-temperature water
- 2 tablespoons honey
- 1½ teaspoons salt
- 3 cups unbleached all-purpose flour
- 9 cups water
- 2 tablespoons baking soda
- 2 tablespoons brown sugar
- 1 large egg yolk
- 1 tablespoon water
- Coarse sea salt (optional but recommended)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the sourdough starter, water, honey, salt, and flour. Mix on low speed using the dough hook for 10–15 minutes until the dough becomes smooth and elastic.
- First Rise (Bulk Fermentation): Cover the bowl and let the dough rise for 8 to 12 hours in a warm spot.
- Shape the Bites: After the dough has doubled, divide it into 6 portions and roll each into a 15-inch rope, then cut into 1-inch pieces.
- Second Rise: Cover the shaped bites with a kitchen towel and let them rest for 1 hour.
- Prepare the Water Bath: Preheat your oven to 425°F and bring 9 cups of water to a boil. Add baking soda and brown sugar carefully.
- Boil the Pretzel Bites: Boil each batch of bites for 15–20 seconds, then remove and let excess water drip off.
- Add Egg Wash and Salt: Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt.
- Bake: Bake the bites in the oven for 15–20 minutes until golden brown.
Notes
- Using an active sourdough starter is essential for flavor and rise.
- Overnight rising is recommended for maximum flavor development.
- Make sure to boil the pretzel bites in batches to avoid overcrowding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 pretzel bites
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg