Sourdough discard pretzel bites

Here’s a fantastic way to use up your sourdough discard — by making Sourdough Discard Pretzel Bites!  They’re golden, chewy, slightly tangy from the starter, and absolutely addictive with a little butter and salt (or cinnamon sugar if you’re feeling sweet).

 Sourdough Discard Pretzel Bites

 Prep Time: 15 minutes

 Rise Time: 1 hour

 Cook Time: 12–15 minutes

 Makes: ~60 bite-sized pretzels

 Ingredients:

Dough:

• 1 cup (240g) sourdough discard (unfed, room temp)

• 3/4 cup (180ml) warm water

• 2 1/4 tsp (1 packet) instant or active dry yeast

• 1 tbsp sugar

• 2 1/2 – 3 cups (300–360g) all-purpose flour

• 1 tsp salt

Baking Soda Bath:

• 6 cups water

• 1/4 cup baking soda

Topping:

• 2 tbsp butter, melted

• Coarse salt (for savory)

• OR: Cinnamon sugar (for sweet)

 Instructions:

1. Make the Dough:

• In a large bowl, mix sourdough discard, warm water, yeast, and sugar. Let sit 5 minutes until foamy.

• Stir in salt and 2 1/2 cups flour. Add more flour as needed until a soft, slightly tacky dough forms.

• Knead (by hand or mixer) for 5–7 minutes until smooth and elastic.

• Place in an oiled bowl, cover, and let rise for 1 hour, or until doubled.

2. Shape the Pretzel Bites:

• Preheat oven to 425°F (220°C). Line baking sheet with parchment.

• Punch down dough and divide into 6–8 pieces.

• Roll each into a rope about ½ inch thick, then cut into 1-inch pieces.

3. Baking Soda Bath:

• Bring 6 cups water and baking soda to a boil.

• Working in batches, boil pretzel bites for 20–30 seconds, then remove with a slotted spoon and place on the baking sheet.

4. Bake:

• Sprinkle with coarse salt if making savory.

• Bake for 12–15 minutes, or until golden brown.

5. Finish:

• Brush warm pretzel bites with melted butter.

• For sweet version, toss in cinnamon sugar while warm.

 Dipping Sauce Ideas:

• Cheese sauce

• Honey mustard

• Cream cheese icing (for cinnamon sugar version)

• Spicy ranch

 Tips:

• Want to make them ahead? Freeze after boiling (but before baking), then bake straight from frozen.

• Add 1 tsp baking soda to the dough for even more pretzel flavor.

Want a stuffed pretzel bite, gluten-free variation, or full-size sourdough pretzels? Just say the word!