Description
Transform sourdough discard into warm, soft, chewy pretzel bites with a golden crust and nutty tang.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 egg (for egg wash)
- Coarse sea salt (for topping)
Instructions
- In a large bowl, mix together the sourdough discard, warm water, sugar, and salt. Add the flour gradually, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Shape into a ball and place in a lightly oiled bowl. Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Divide the dough into small pieces and roll each piece into a rope, then shape each rope into a pretzel bite shape or small knot.
- Bring a pot of 10 cups of water and add the baking soda to a boil. Boil each pretzel for 30 seconds, then remove and place on the prepared baking sheet.
- Beat the egg and brush it over the pretzels, then sprinkle with coarse sea salt. Bake for 12-15 minutes or until golden brown. Let them cool slightly before serving.
Notes
Serve warm for the best texture. Pair with spicy mustard, cheese dips, or sweet options like honey mustard.
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 pretzel bites
- Calories: 360
- Sugar: 4g
- Sodium: 900mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 0mg