Sourdough Discard Pretzel Bites

Soft and salty sourdough discard pretzel bites are the perfect party snack or enticing appetizer. Made with simple ingredients these chewy pretzels are a family favorite.

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Prep Time 30

Cook Time 15

Additional time 3

Total Time 3 45

Servings 8 servings

Calories 329

Equipment

1 stand mixer with a dough hook attachment optional, although it does make things easier!
1 slotted spoon or spider strainer
1 bench craper or a very shart knife
1 Pastry brush

Ingredients

150 grams sourdough discard
250 grams warm water
300 grams bread flour
200 grams all-purpose flour
40 grams brown sugar
8 grams salt
50 grams butter
4 grams instant dry yeast

Baking Soda Bath

water 1.9 liters approximately
30 grams baking soda
30 grams brown sugar

Egg Wash

1 egg yolk
5 ml water
coarse salt to taste for topping

Instructions

Mix the warm water and brown sugar in the bowl of your stand mixer. Add the instant yeast on top and allow it to sit until foaming and bubbly, about 5 minutes.
Add both types of flour, salt, and the softened butter and mix using a dough hook on low speed until combined.
Add in the sourdough discard and mix on medium speed until fully incorporated and the dough is smooth. This may take around 10-15 minutes. You can also knead the dough by hand. Do this by pulling a small section of the dough up above the rest, then folding it over the top of itself, and pushing it back into the dough using the heel of your hand. Repeat this hand-kneading process for at least 10 minutes.
Adjust the dough's consistency with additional flour or water if necessary, adding one Tablespoon at a time. Aim for a dough that is firm, smooth, and not sticky.
Perform the "window-pane test" to see if the dough is kneaded properly. Do this by stretching the dough gently. If it stretches into a thin, translucent membrane that you can see through, then the gluten has developed adequately and it's time to stop mixing.
Form the dough into a ball and place it in a large greased bowl, covering it with plastic wrap. Allow to set at room temperature for 60-90 minutes for the bulk fermentation process. The dough should double in size.
Heat oven to 450 degrees F. Prepare two half-sheet trays with parchment paper. Bring 10 cups of water and ⅔ cup of baking soda to a boil in a large pot.
Place the dough on a clean, dry surface and divide it into 8 equal portions. Roll each portion into a 24-inch (60cm) long rope. Using a sharp knife or a bench scraper, cut the rope into 1-inch (2.5 cm) pieces. Transfer pieces to a parchment paper-lined baking sheet and let rise for another hour or so.
Boil each bite for 20 seconds per side, ensuring they float. If they don't float, no worries, simply leave the remaining bites to rise a little more before boiling the rest. Remove boiled bites from the water using a slotted spoon and transfer them to a parchment-lined baking sheet.
Brush all the bites with egg wash and sprinkle with coarse salt to taste.
Bake for about 15 minutes in a preheated oven or until they turn a golden brown color. The baking soda will cause them to develop a dark brown crust, so don't be alarmed! Allow baked bites to cool on a wire rack before serving with mustard or your preferred dip.

Video

Notes

You do not need a stand mixer to make this recipe. You can knead this dough easily by hand.
See the Variations section above for fun topping ideas such as cinnamon sugar.

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