Description
These delightful pretzel bites made with sourdough discard are a quick, easy, and crowd-pleasing snack perfect for busy weeknights.
Ingredients
Scale
- 1 cup + 2 tablespoons warm water (about 110°F)
- 1 tablespoon dark or light brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter (melted)
- 10 cups water (for boiling)
- ⅔ cup baking soda
- 1 egg yolk (beaten with 1 tablespoon water)
- Flaky sea salt (for sprinkling)
- Everything bagel seasoning (optional)
Instructions
- Activate the yeast by combining warm water and brown sugar. Let sit for 5 minutes until foamy.
- Make the dough by adding sourdough discard, flour, and kosher salt to the yeast mixture. Mix and drizzle melted butter slowly.
- Knead the dough on a floured surface for about 4-5 minutes until smooth and elastic.
- Let the dough rise in an oiled bowl, covered, for 1 hour until doubled in size.
- Prepare the baking by preheating the oven to 450°F and lining two baking sheets with parchment paper.
- Shape the pretzel bites by dividing the dough, rolling it into ropes, and cutting into bite-sized pieces.
- Boil the bites in water mixed with baking soda for about 30 seconds. Remove and let drip dry.
- Get ready to bake by brushing the bites with egg wash and sprinkling with sea salt.
- Bake for 13-15 minutes until golden brown, flipping halfway through.
- Cool and serve after transferring to a wire rack.
Notes
Serve with your favorite dips like cheese sauce or mustard. Store leftovers in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg