Sourdough Discard Pretzel Bites (2024)

Kara Says

Truly fantastic...There's no way any leftovers will make it three days! Even my husband said this recipe was a keeper. Followed the recipe as written and they were delicious little pillows of pretzely goodness right out of the oven and the butter bath. I will definitely make these again. And again and again.

Tip

Ensure that the yeast you're using has not expired before starting this recipe. While commercial yeast ferments the dough efficiently within the recommended rise time, using a sourdough starter as a leavener will result in slower fermentation, leading to gummy and tough pretzels.

STEP 1 Make the dough: Bloom the yeast (image 1). Fold the dry ingredients in (image 2). Knead until the dough forms a cohesive mass (image 3). Knead the butter into the dough (image 4).

Tip

As you knead the dough, you'll notice it gradually absorbing the butter and becoming less greasy to the touch. This process may take some time, but persevere until the dough no longer feels oily.

STEP 2 Build strength: Knead the dough for 5 to 10 minutes (image 5). Make sure the dough is totally smooth after kneading, this is an indication of strong gluten development (image 6).

Tip

Make sure your dough is completely smooth before moving on to the next step, otherwise your finished product won’t have the tight crumb and shiny exterior that's signature to a pretzel.

STEP 3 Preshape: Divide the dough into 5 even portions and roll each into a tight ball (image 7). Place the dough balls on a plate, cover with plastic wrap and let the dough rest untouched for 15 minutes (image 8).

Tip

Pre-shaping the dough and allowing it to rest briefly makes it easier to roll into long ropes. Unlike some doughs, this one doesn't need a lengthy rise time; doing so would alter its texture, resulting in a product more akin to a brioche roll rather than the desired pretzel consistency.

STEP 4 Shape: Take 1 portion of dough and roll it out into an 18-inch rope (image 9). Divide the rope into twelve 1½-inch segments (image 10).

Shaping Tips

• Avoid using bench flour if possible, you’ll want the dough to grip the work surface otherwise it will just slip and slide instead of forming a long rope.
• Apply downward pressure and the dough will naturally elongate. Forcing the dough to stretch outward forcefully may cause the exterior of the dough to degrade, resulting in wrinkled pretzel bites.
• If you’re not comfortable with shaping, simply divide each dough ball into 12 pieces and roll each into a tight ball. They won’t look like mini logs but will still be delicious.

STEP 5 Prep: Place the shaped pretzel dough on a parchment-lined baking sheet and freeze for 15 minutes (image 11). Whisk the baking soda into hot water until dissolved (image 12). Drop the dough into the hot water, fish them out as soon as they float (image 13). Arrange the dough on a baking sheet spaced at least 1 inch apart. Top with pretzel salt, if using (image 14).

Tip

Soaking the dough in a baking soda bath is crucial as it gelatinizes and changes the pH of the surface, leading to enhanced browning and imparting the signature pretzel flavor we know and love.

If your pretzel dough doesn’t float automatically, simply fish them out after 30 seconds.

STEP 6 Bake: Bake at 425 F for 10 to 15 minutes or until deep golden brown (image 15). Toss the baked pretzel bites in melted butter (image 16).

I don’t have enough sourdough discard, can I still make this recipe?

Why did my pretzel bites turn out wrinkly?

Your dough was probably over proofed. Remember that pretzel bites do not need rise times.

Can I make these pretzel bites vegan?

Absolutely! Just use your favorite plant-based milk and butter.

All I have is instant yeast. Will it work for this recipe?

Certainly! If you're working with instant yeast, you have the option to skip the blooming stage. This means you can mix the yeast directly into the dough without first dissolving it the milk.

Sourdough Discard Pretzel Bites Recipe

Hannah Dela Cruz

Soft, pillowy, and infused with a delightful buttery essence, these Sourdough Discard Pretzel Bites are ready from start to finish in just over an hour.

This section may contain affiliate links

Click US Customary to view volume measurements

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Nutrition

Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 73mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 33IU | Calcium: 4mg | Iron: 0.04mg