Soft and Chewy Sourdough Pretzel Bites
These soft and chewy sourdough pretzel bites are everything you love about classic pretzels, deep golden crust, fluffy inside, and just the right amount of chew, all made easy with sourdough discard. Perfect for game day snacks, party trays, or just an excuse to bake something cozy, they come together with simple pantry staples and can be customized to be sweet, savory, vegan, or even whole grain.
Ingredients
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup warm water
- 1 tsp baking soda for boiling step
- 1 egg for egg wash
- Coarse salt for topping
- 2 tbsp melted butter for brushing after baking
Instructions
- In a large bowl, mix sourdough discard, flour, sugar, salt, and warm water until a rough dough forms. Adjust consistency with water or flour as needed.
- Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rest in a warm spot for 1 hour.
- Set oven to 400°F (200°C). Line a baking sheet with parchment. Optional: place a wire rack over the sheet for even crispness.
- Divide dough, roll into ropes, and cut into bite-sized pieces. Shape into knots or classic pretzels if desired.
- Bring water to a boil and stir in baking soda. Boil pretzel bites in batches for 20–30 seconds. Transfer to baking sheet.
- Brush with egg wash and sprinkle coarse salt. For sweet versions, skip salt and use cinnamon sugar after baking.
- Bake for 12–15 minutes until golden brown. For extra crisp, bake 2–3 minutes longer.
- Brush with melted butter while warm. For softer bites, cover with a clean towel for 5 minutes before serving.
Notes
Nutritional Info (Per 5 bites, estimated)
- Calories: 210
- Protein: 5g
- Carbohydrates: 32g
- Fat: 7g
- Sugar: 2g
- Sodium: 340mg
- Fiber: 1g
