Description
These sourdough discard pretzel bites are chewy, golden, and flavor-packed. Whether topped with salt, cinnamon sugar, or parmesan, they’re a fun way to use up your starter and satisfy snack cravings.
Ingredients
Sourdough Pretzel Dough:
145 grams sourdough discard (heaping 1/2 cup)
175 grams lukewarm water (3/4 cup)
5 grams granulated sugar (1 tsp)
8 grams instant yeast (2 tsp)
6 grams salt (1 tsp)
285 grams all-purpose flour (about 2 cups)
Baking Soda Wash:
120 grams hot water (1/2 cup)
15 grams baking soda (1 Tbsp)
Toppings:
55 grams unsalted butter, melted (4 Tbsp)
12 grams flaky salt (2 tsp)
20 grams parmesan cheese, shredded (1/4 cup, optional)
60 grams cinnamon sugar (1/4 cup, optional)
Instructions
1. Mix sourdough discard, water, sugar, yeast, salt, and flour until combined.
2. Knead by hand for 5–8 minutes or mix in a stand mixer for 5 minutes until smooth.
3. Oil a bowl, place dough inside, cover, and rise for 1–1.5 hours.
4. Punch down dough, divide into 4 sections, roll into ropes and cut into bites.
5. Place bites on a parchment-lined tray.
6. Mix hot water with baking soda until dissolved. Brush or dip each bite in the wash.
7. Let pretzel bites rest while oven preheats to 500ºF (10–15 minutes).
8. Bake for 8–10 minutes until golden brown.
9. Brush immediately with melted butter.
10. Sprinkle with desired toppings: salt, cinnamon sugar, or parmesan.
11. Serve warm and enjoy.
Notes
Let pretzel bites cool completely before storing.
Freeze unbaked bites for make-ahead ease.
Reheat baked bites in a 350ºF oven for 5–7 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4–6 bites
- Calories: 110
- Sugar: 1g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: sourdough discard pretzel bites, sourdough snack, sourdough discard recipes