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You guys know how much I love sourdough, right? It is one of my favorite things to bake with. I love the smell of natural yeast, the light tang of the dough and the quality of the bread. I also love developing and baking recipes with my sourdough discard. It’s the perfect way to boost the flavor in a roll, biscuit or even pancakes and waffles.
These pretzel bites with sourdough discard are the best of the best when it comes to sourdough baking. They are light, fluffy and use up some of that discard lurking in the back of your fridge. Come on -I know it’s back there. It’s just waiting for the perfect recipe to be used in. This is it!
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Table of Contents
- Why Use Sourdough Discard in Pretzel Bites?
- Instant Yeast Helps the Pretzel Dough Rise
- Baking Soda Wash
- Brush on that Butter and Top or Dip to Perfection
- Perfect Recipe to Bake with Kids
- Another Variation
- Sourdough Pretzel Bites Make the Perfect Snack
- If you liked this recipe, you’ll also like…
- Pretzel Bites with Sourdough Discard Recipe
Why Use Sourdough Discard in Pretzel Bites?
I am not a fan of food waste. I try to find uses for almost everything in my kitchen, and I enjoy meal planning to use up all the random veggies I have at the end of the week. This same thought process goes for sourdough discard. I love that this recipe helps me do my part in decreasing food waste by utilizing the sourdough discard. Truthfully, I keep discard in my fridge just so I can make this recipe – it’ that good! If you don’t have discard in your fridge, go ahead and sub fresh sourdough starter. It will work too.
Instant Yeast Helps the Pretzel Dough Rise
Discard in this recipe refers to refrigerated sourdough culture that is past its prime and over-ripe. it won’t have the same properties as a fresh, young, bubbly leaven (or sourdough starter). The cultures are often sluggish and do not produce the same rise as a bubbly starter would. Because of this, the pretzel dough benefits from the addition of instant yeast (affiliate link: I buy my yeast at my local mill, so look around to price check ). I love instant yeast for its fool-proof nature, but if you only have active dry, that’s okay too. Just proof it with a little warm water and sugar, wait 5 minutes and you should be good to go. The instant yeast gives the dough a quick rise while the sourdough discard gives a slight depth of flavor to the pretzel bites.
Baking Soda Wash
One of the unique things about these sourdough pretzel bites is the baking soda wash that is applied to the pretzels before baking in the oven. This gives the pretzels a golden brown, crunchy exterior with a soft, chewy middle that is just delicious. The baking soda wash is so simple and perfect for those little fingers that want to help you in the kitchen. Heat up ½ cup of water in the microwave until very hot (almost boiling but not quite). Add in a Tablespoon of baking soda (watch for the mixture to fizz up). Stir vigorously until the baking soda is completely combined with the water. Then brush the mixture using a pastry brush onto each pretzel bite. Let the pretzel bites rise for 10-15 minutes while the oven preheats and then bake to perfection.
Brush on that Butter and Top or Dip to Perfection
Don’t skip over this step when making these sourdough discard pretzel bites. Keep on brushing the melted butter on top of the hot pretzel bites until it is all used up. The butter helps the toppings adhere and gives a delicious flavor to the pretzel bites. It’s worth it. Promise. Once the pretzels are fully covered in butter and toppings, enjoy them hot. They definitely do taste best eaten right away. We also like dipping them in cheese sauce or this yummy honey mustard sauce:
Easy honey mustard dipping sauce: Mix together 2 Tablespoons mayonnaise, 2 Tablespoons Dijon mustard and 2 Tablespoons honey. Enjoy!
Perfect Recipe to Bake with Kids
If you’re looking for a particularly kid-friendly recipe, this one is it. You can mix up the dough with your child or ahead of time and then after the dough’s first rise, let them help you roll the pretzels into logs, cut them up into bites and brush with the baking soda mixture. Kids can be so hands-on in this recipe and they love brushing the tops of the pretzels with melted butter and toppings at the end…not to mention eating them! Definitely check this recipe out or my sourdough pizza rolls if you’re looking for kid-friendly fun!
Another Variation
While I am partial to the pretzel bites, this dough does make delicious pretzels too. My kids seem to love shaping the pretzels and playing with the dough, so I often double this recipe and shape half into pretzel bites and let them shape the other half into pretzels. Cut the dough into 8 pieces. Roll each piece and shape into a U. Fold over, twist around and then bring the ends down and pinch into the bottom part of the dough (see pictures for visual). Brush with the baking soda wash, bake for 9 minutes at 500 degrees, brush with melted butter and toppings and you have some delicious sourdough discard pretzels. These pretzel are yummy and fun for kids to make, though I really am partial to the pretzel bites; the perfect chewy, “pillowy” goodness in one bite.
Sourdough Pretzel Bites Make the Perfect Snack
Sourdough discard pretzel bites are the perfect snack. They are small, perfect to feed a crowd and absolutely delicious. I love how easy these are to customize so everyone can enjoy their perfect pretzel bite. Go find that sourdough discard in the back of your fridge and enjoy an ethereal soft, crispy sourdough discard pretzel bite. Yum! Watch the video here.
If you liked this recipe, you’ll also like…
Pretzel Bites with Sourdough Discard
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Equipment
Ingredients
Sourdough Pretzel Dough
- 145 grams sourdough discard, heaping 1/2 cup, or bubbly sourdough starter
- 175 grams lukewarm water, 3/4 cup
- 5 grams granulated sugar, 1 teaspoon
- 8 grams instant yeast, 2 teaspoons
- 6 grams salt, 1 teaspoon
- 285 grams all purpose flour, about 2 cups, see recipe notes – plus more for rolling
Baking Soda Wash
- 120 grams hot water, 1/2 cup
- 15 grams baking soda, 1 Tablespoon
Toppings
- 55 grams unsalted butter, melted, 4 Tablespoons
- 12 grams flaky salt, 2 teaspoons, for topping
- 20 grams parmesan cheese, shredded, 1/4 cup, if desired
- 60 grams cinnamon sugar, 1/4 cup, if desired
Instructions
- To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
- Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
- Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
- Line a baking sheet with parchment paper.
- Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
- Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
- Heat 120 grams (1/2 cup) of water in the microwave until almost boiling. Add 15 grams (1 Tablespoon) of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
- Use a pastry brush to brush each pretzel bite with the baking soda/water mixture. Alternatively you can dunk each pretzel bites into the baking soda/water mixture.
- Preheat the oven to 500ºF. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
- Bake the pretzel bites for about 8-10 minutes until crisp and lightly brown on the outside.
- While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
- As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
- Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! If I use active starter, do I still have to do the yeast?
You would still need the yeast if you are planning on the timeframe given in the recipe. If you want to make a fully sourdough version, you can use active starter instead of the yeast and then plan for a long bulk fermentation.
How long do you think the bulk fermentation would take if we only used active sourdough?
I’d plan for 10-12 hours, similar to these Soft Sourdough Pretzels.
I’ve made this twice now and my family devours them! So easy to whip up for an afternoon snack.
Thank you so much for making these (twice!). I’m so glad your family is loving them!
Any tips for adding. Jalapeños to the dough?
I haven’t tried it, but I think I would probably add diced jalapeños to the dough, and maybe some sharp cheddar? Let me know how it turns out! Alternatively, you could just dip them in a cheesy jalapeño dipping sauce.
I tried them as written before making any changes, and these are delicious. I’ll try adding the jalapeños next time.
Happy baking!
Okay these are amazing, like auntie Anne’s amazing. Why did they stick so bad to the parchment paper though? Too much baking soda water?
That’s possible. When I make this recipe, they don’t stick so bad to the parchment paper, so that could be it. How sticky was your dough? It could be that they needed a touch more flour (or even a floured surface for shaping). I’m glad they tasted amazing though, that’s what counts! Hope that helps!
It’s just wow! My kids loving it. So easy and so cool ,want to make it again and again
I’m glad it’s a big hit! Enjoy.
Amazing recipe!! My husband requests these over and over again. If you’ve ever had to store them overnight, what’s the best method?
I’m glad it’s on repeat in your house too. These are definitely best served fresh, but if storing overnight I would probably keep in in airtight container at room temperature. If keeping longer than overnight, I would freeze them for the freshest taste.
We live on a sailboat about 60-70% of the time. Making sourdough discard recipes has been fantastic! My grandkids just visited us in the Exumas for a week snd we made french bread and cinnamon sugar pretzel bites! Both were a huge hit.
Yum! Thanks for sharing!