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Sourdough Discard Pretzel Bites

Sourdough Discard Pretzel Bites are warm, soft, and chewy snacks, perfect for family gatherings. Utilizing leftover sourdough starter, these bites offer a unique tang while being simple to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup sourdough discard
  • 1 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/4 cup warm water Use to help form dough.
  • as needed tablespoon cooking oil For greasing.
  • to taste tablespoon coarse sea salt For sprinkling.

Method
 

Preparation
  1. In a large mixing bowl, combine the sourdough discard, all-purpose flour, baking soda, salt, and sugar.
  2. Gradually add the warm water to the mixture and stir until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
  4. Divide the dough into small, bite-sized pieces (about 1 inch) and shape them into tiny pretzels by twisting them into a knot shape or leaving them as balls.
Cooking
  1. In a large pot, bring 4 cups of water to a simmer and add a pinch of salt.
  2. Drop the pretzel bites in batches (about 5 at a time) and let them boil for 30 seconds.
  3. Remove them with a slotted spoon and place them on a greased baking sheet.
  4. Preheat your oven to 400°F (200°C). Brush the boiled pretzel bites with a little oil and sprinkle with coarse sea salt.
  5. Bake for 12-15 minutes or until they turn golden brown.
  6. Let them cool slightly before serving and pair with your favorite dip.

Notes

These pretzel bites are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispness.