Description
Transform your unfed sourdough discard into irresistibly chewy, slightly tangy pretzel bites. Quick kneading, a crucial baking soda bath, and high heat deliver that authentic crunch.
Ingredients
Scale
- 1 cup (225g) unfed sourdough discard (at room temperature)
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt (for the dough)
- 8 cups water (for the bath)
- 1/2 cup baking soda (for the bath)
- 3 tablespoons unsalted butter, melted (for topping)
- 2 tablespoons coarse pretzel salt (for topping)
Instructions
- Step 1: Prepare the Dough and Shape. In a large bowl, combine the sourdough discard, all-purpose flour, and fine sea salt. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 3-5 minutes until smooth. Divide the dough into four equal pieces, roll each piece into a long rope (about 1/2 inch thick), and slice the ropes into 1-inch bite-sized pieces.
- Step 2: Chill and Preheat. Place the pretzel bites on a parchment-lined baking sheet and chill in the freezer for 15 minutes while you prepare the baking soda bath. Preheat your oven to 425°F (220°C).
- Step 3: Boil the Bites. Bring 8 cups of water and 1/2 cup of baking soda to a rolling boil in a large pot. Working in batches, drop the chilled pretzel bites into the boiling bath for 30 seconds (no longer than 45 seconds). Remove them quickly with a slotted spoon, allowing excess water to drain, and place them back on the parchment-lined baking sheet.
- Step 4: Salt and Bake. Sprinkle the tops of the boiled pretzel bites generously with the coarse pretzel salt. Transfer the sheet pan to the preheated oven and bake for 12 to 15 minutes, or until the bites are puffed and deeply golden brown.
- Step 5: Butter and Serve. Remove the pretzel bites from the oven. Immediately brush or toss them with the 3 tablespoons of melted butter. Serve warm with your favorite dipping sauces (like cheese sauce or mustard).
Notes
- Store cooled leftovers in an airtight container at room temperature for up to 2 days; they will maintain the best texture if eaten within 24 hours.
- To revive any day-old bites, place them on a baking sheet and reheat quickly at 350°F (175°C) for 3-5 minutes until warmed through and the crust is crisp again.
- Elevate your snack board by serving these warm bites alongside a robust Dijon mustard, or a warm stout-based cheese dip for maximum pub-food flavor.
- For the best texture and shape retention, ensure the bites are fully chilled (15 minutes in the freezer is mandatory) before dropping them into the fiercely rolling baking soda bath; this thermal shock helps lock in the structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 5 Pretzel Bites
- Calories: 174
- Sodium: 225mg
- Fat: 6g
- Saturated Fat: 3.5g
- Trans Fat: 0.1g
- Protein: 2g