Description
Delightful sourdough pretzel bites that are soft and chewy, perfect for sharing with family and friends.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour (or bread flour)
- 1 tablespoon melted unsalted butter (or olive oil)
- 1 teaspoon salt
- ½ cup warm water
- ⅓ cup baking soda
- 4 cups water (for boiling)
- 1 beaten egg (for egg wash)
- Coarse sea salt (for topping)
Instructions
- In a large bowl, combine sourdough discard, flour, melted butter, and salt. Gradually add warm water until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Adjust the flour or water as necessary.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about an hour or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once risen, punch down the dough, divide it into 1-inch pieces, and roll each piece into a ball.
- In a large pot, bring water to a boil and add baking soda. Boil each dough ball for 30 seconds, then transfer to the baking sheet.
- Brush each pretzel bite with a mixture of beaten egg and water, and sprinkle with coarse sea salt.
- Bake for 12–15 minutes or until golden brown.
- Cool on a wire rack and serve warm with mustard or your favorite dip.
Notes
Don’t skip the baking soda bath—it’s essential for achieving that classic pretzel crust. Feel free to experiment with toppings like sesame seeds or garlic powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Keywords: sourdough, pretzel bites, snacks, baking, appetizers