Sourdough Pretzel Bites
Easy sourdough pretzel bites made with discard—chewy, golden, and buttery.
Print Pin Servings: 6 bites
Calories: 210kcal
Cost: $3–5
Equipment
- 1 Large mixing bowl For mixing and proofing the dough
- 1 Kitchen scale To measure ingredients accurately
- 1 Slotted spoon To remove pretzels from boiling water
- 1 Large pot For boiling baking soda solution
- 1 Parchment paper To line baking sheets
- 2 Baking sheets For baking the pretzel bites
- 1 Pastry brush To brush egg wash and melted butter
Ingredients
- 1 cup Sourdough discard Active or discard
- 2 cups All-purpose flour
- 0.75 cup Warm water Not hot
- 1 teaspoon Sea salt
- 0.25 cup Baking soda For boiling water bath
- Coarse pretzel salt For topping
- 2 tablespoon Butter Melted, for brushing after baking
- 1 teaspoon Brown sugar Optional—adds browning and flavor depth
- 1 Egg Beaten, for egg wash
- 1 tablespoon Olive oil For greasing bowl
Instructions
- Mix starter, flour, water, salt.
- Knead 8–10 minutes until smooth.
- Let dough rise 2–4 hours.
- Shape into small balls.
- Boil in baking soda water.
- Brush with egg, sprinkle salt on top.
- Bake at 425°F for 12–15 minutes.
- Brush with melted butter.
Notes
Use active or discard starter. Optional brown sugar helps browning and flavor. Pretzel salt enhances texture and taste.
Nutrition
Serving: 80g | Calories: 210kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 620mg | Potassium: 90mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 160IU | Calcium: 15mg | Iron: 1.5mg