Sourdough Discard Pretzel Bites An Easy, Tasty Snack!
Sourdough Discard Pretzel Bites are a delightful snack made from sourdough discard, resulting in soft and chewy bites perfect for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard (unfed, room temperature)
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 1/2 cup warm water
- 1/4 cup baking soda (for boiling)
- 1 large egg (beaten, for egg wash)
- Coarse salt (for topping)
Instructions
- In a large bowl, combine sourdough discard, warm water, sugar, and instant yeast. Stir until well mixed.
- Add flour, salt, and melted butter to the bowl. Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.
- Cover the dough and let it rest for 30 minutes. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the dough into 6 pieces. Roll each into a rope and cut into 1-inch bites.
- Bring a large pot of water to a boil and add baking soda. Boil pretzel bites in batches for 30 seconds, then transfer to the prepared baking sheet.
- Brush boiled pretzel bites with beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown. Serve warm.
Notes
- Guage the amount of baking soda for the water depending on how many pretzel bites you are making.
- They can be served with mustard or cheese dip for added flavor.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 pretzel bite
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg