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–+ servings
sourdough pretzel bites on a white dish.

Sourdough Discard Pretzel Bites

Hailey
This sourdough pretzel bite recipe will not disappoint. With a pillowy soft interior and slight chewy exterior, enjoy this finger food any time of the year.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Bulk Fermentation Period 1 day
Total Time 1 day 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 50 pretzel bites
Calories 261 kcal

Equipment

  • 1 Kitchenaid Mixer Can knead by hand
  • 1 Large Pot
  • 1 Dough Scraper
  • 1 Baking Sheet

Ingredients
  

Sourdough Pretzel Bite Dough

  • 2-2/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/3 cup sourdough starter Active or sourdough discard works well
  • 1 T Sugar Can swap for maple syrup, agave, or honey
  • 3/4 c water More or less depending on hydration of sourdough
  • 2 T sea salt or flaky salt for sprinkling

Baking Soda Bath

  • 1/2 c baking soda
  • 1 T Brown Sugar

Toppings

  • Toppings Pizza Seasoning, Mustard, Cinnamon Sugar

Instructions
 

Step 1 - Fermentation (Countertop)

  • If needed, feed sourdough starter 4-12 hours prior to beginning recipe to ensure it is at 'peak'.
  • Mix the salt, sourdough starter, sweetener of choice, water and flour together in the KitchenAid Mixing bowl with your hand to create a shaggy dough.
    Optional - allow dough to sit on counter for 5-10 minutes before mixing to 'autolayse' and reduce kneading time.
  • Use the dough hook to bring dough together on a low speed. Knead for 10-15 minutes until the dough is springy when touched and has a windowpane like texture when stretched.
  • Cover mixing bowl and allow to double in size on the countertop.
  • If not bulk fermenting in the fridge, skip the next step. Put in refrigerator for 12-48 hours for a longer fermentation time.

Step 2 - Bulk Ferment, Boil Pretzel Bites and Cook in Oven

  • Remove the dough from the refrigerator and allow to come to room temperature.
    Cut into 4 strips. Roll dough so the pretzel bites are 2-3 inches in height. Using a dough cutter, cut 1-1/2 to 2 inch bites.
  • Fill a large pot with water and add baking soda. Allow to boil then reduce heat to simmer / low boil.
  • Pre-heat oven to 425 degrees Fahrenheit.
  • Place 10-15 pretzel bites into the baking soda bath. Allow to cook for 2-3 minutes, stirring occasionally.
  • Remove pretzel bites from water and place on a prepared baking sheet. Blot any remaining water / baking soda bubbles off with a paper towel. Repeat process until all bites have gone through the baking soda bath.
  • Cook for 15 minutes at 425 and reduce temperature to 350. Cook for an additional 5-10 minutes, or until the bites become golden brown in color.
    Eat right away with your favorite toppings or allow to cool on a cooling rack.

Video

Notes

Flour Alternatives
  • Easily swap flour for your preference or what you have on hand. This recipe works with using only bread flour and using only all purpose flour. 
Reheating Sourdough Pretzel Bites
  • To reheat before serving, place in an air fryer or broiler for 2-5 minutes. This allows the bites to warm up throughly and pair well with desired toppings. 
Storing Sourdough Pretzel Bites
  • If not eating right away, allow them to cool completely before placing in a plastic bag for storage for up to 3 days in the fridge. Keep the bag cracked to ensure condensation does not occur from the sea salt placed on top of each pretzel bite.
  • To store in the freezer, place in a ziplock back or air-tight container for up to 3 months. To enjoy from frozen state, heat in the microwave (30 seconds), broiler (2-5 minutes) or air fryer (2-5 minutes).

Nutrition

Serving: 10 bitesCalories: 261kcalCarbohydrates: 54.6gProtein: 7.3gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1889mgPotassium: 69mgFiber: 1.8gSugar: 1.3gCalcium: 10mgIron: 2.3mg
Keyword appetizer, bagel, discard, pretzel, sourdough
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