Can I use active sourdough starter instead of discard?

Yes, but unfed discard works perfectly and prevents waste. Active starter will give similar results but might make the dough rise slightly faster.

Why are my pretzel bites tough or dry?

Overbaking is usually the culprit. Pull them out when they're deep golden brown, not dark brown. Also make sure you're not adding too much flour when kneading. The dough should be soft and just barely tacky.

Can I skip the baking soda bath?

I don't recommend it. The baking soda bath creates that signature pretzel flavor and chewy, dark crust. Without it, you'll just have bread bites, not sourdough discard soft pretzel bites.

Can I make the dough ahead of time?

Yes. After the first rise, you can refrigerate the dough overnight in a covered bowl. Let it come to room temperature for 20 to 30 minutes before shaping and boiling.

Sourdough Discard Soft Pretzel Bites

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Soft, chewy pretzel bites made with sourdough discard. Golden brown with authentic pretzel flavor and salty crust. Perfect way to use leftover starter.

Author: Sarah Mae Carter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Yield: 24-32 pretzel bites 1x
Category: Snack
Method: Boil, Bake
Cuisine: American

Ingredients

Scale

1 cup (240g) sourdough discard, unfed
1 cup (240ml) warm water (around 110°F / 43°C)
2¼ teaspoons (7g) active dry yeast
1 tablespoon (13g) granulated sugar
3 cups (360g) all-purpose flour, plus more for dusting
2 tablespoons (28g) unsalted butter, melted
½ teaspoon salt
8 cups (1.9L) water for baking soda bath
½ cup (120g) baking soda
1 large egg, beaten
Coarse salt (sea salt or pretzel salt)
Melted butter for brushing (optional)

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Instructions

Combine warm water, sugar, and yeast in a large bowl. Let sit for 5-10 minutes until foamy.
Stir in sourdough discard and melted butter until well combined.
Add flour and salt to the bowl and mix until a shaggy dough forms.
Turn dough onto lightly floured surface and knead for 5-7 minutes until smooth and elastic. Dough should feel soft and just barely tacky.
Place dough in lightly greased bowl, cover, and let rise in warm place for 1-1.5 hours until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Bring 8 cups water to boil in large pot (at least 6 quarts). Carefully stir in baking soda (mixture will bubble vigorously).
Punch down risen dough and divide into 4 equal pieces. Roll each piece into rope about 12-15 inches long and ½ inch thick, then cut into 1.5-inch pieces.
Working in batches of 6-8, drop pretzel bites into boiling water. Boil for 20-30 seconds per side. Remove with slotted spoon and place on prepared baking sheet.
Beat egg in small bowl. Brush tops of pretzel bites with egg wash and sprinkle generously with coarse salt.
Bake for 12-15 minutes until deep golden brown (rich mahogany color).
Remove from oven and brush with melted butter if desired. Serve immediately while warm.

Notes

Sourdough discard can be used straight from the fridge and doesn’t need to be active or fed.
The baking soda bath is crucial for authentic pretzel flavor and dark, chewy crust. Do not skip this step.
Be careful when adding baking soda to boiling water as it will bubble vigorously. Step back and stir slowly.
Don’t overbake the pretzels as they can dry out. Remove when deep golden brown, not dark brown.
For extra chewy texture, substitute bread flour for up to half of the all-purpose flour.
Dough can be refrigerated overnight after first rise. Bring to room temperature for 20-30 minutes before shaping.

Nutrition

Serving Size: 4 pretzel bites
Calories: 225 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 30 mg

Find it online: https://www.benefitiany.com/sourdough-discard-soft-pretzel-bites/