Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Difficulty Level: Easy
Recipe Intensity: Beginner-Friendly
Servings: 8 servings
Yield: Approximately 48 pretzel bites
Ingredients
For the Dough
- 1 cup sourdough discard (240g)
- 2¼ teaspoons instant yeast
- ¾ cup warm water
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
For the Baking Soda Bath
- 8 cups water
- ½ cup baking soda
For Topping
- 1 large egg
- 1 tablespoon water
- Coarse pretzel salt or flaky sea salt
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let the mixture sit for 5 minutes until slightly foamy. This ensures the yeast is active and ready to help the dough rise.
Step 2: Make the Dough
Add the sourdough discard, flour, salt, and softened butter to the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 5–7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
If the dough feels too wet, add flour one tablespoon at a time. If it feels dry, add a teaspoon of water as needed.
Step 3: Let the Dough Rest
Place the dough into a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
Allow it to rest in a warm place for 30 minutes. The dough should become slightly puffy during this time.
Step 4: Prepare the Baking Sheet
Line a baking sheet with parchment paper and preheat your oven to 425°F (220°C).
This high temperature helps create the characteristic golden exterior of homemade pretzels.
Step 5: Shape the Pretzel Bites
Transfer the dough to a lightly floured surface.
Divide the dough into 6 equal portions. Roll each portion into a rope approximately 18 inches long.
Using a sharp knife or bench scraper, cut each rope into 1-inch pieces. These small pieces will become your pretzel bites.
Place the shaped bites onto the prepared baking sheet while you prepare the baking soda bath.
Step 6: Create the Baking Soda Bath
In a large pot, bring 8 cups of water to a gentle boil.
Carefully add the baking soda. The mixture will bubble vigorously, so add it slowly.
The baking soda bath is the secret to achieving authentic pretzel texture and flavor.
Step 7: Boil the Pretzel Bites
Working in batches, carefully drop the pretzel bites into the baking soda bath.
Boil for 20–30 seconds.
Remove the bites with a slotted spoon and return them to the prepared baking sheet.
Repeat until all pretzel bites have been boiled.
Step 8: Add Egg Wash and Salt
Whisk together the egg and 1 tablespoon of water.
Brush the tops of the pretzel bites lightly with the egg wash.
Sprinkle generously with coarse pretzel salt or flaky sea salt.
The egg wash helps create a shiny, golden crust during baking.
Step 9: Bake
Bake the pretzel bites for 12–15 minutes or until they are deep golden brown.
Keep an eye on them during the final few minutes of baking, as oven temperatures can vary.
Step 10: Cool and Serve
Remove the pretzel bites from the oven and allow them to cool for 5 minutes.
Serve warm with your favorite dipping sauces such as:
- Honey mustard
- Beer cheese dip
- Ranch dressing
- Garlic butter
- Spicy queso
- Classic yellow mustard
Tips for Success
- Use room-temperature sourdough discard for easier mixing.
- Avoid over-flouring the dough, which can make the pretzel bites dense.
- Do not skip the baking soda bath; it creates the signature pretzel texture.
- For extra flavor, sprinkle everything bagel seasoning on top before baking.
- These pretzel bites taste best fresh but can be reheated easily.
Storage Instructions
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
To reheat, place them in a 350°F (175°C) oven for 5–7 minutes until warmed through.
Freezing Instructions
These pretzel bites freeze exceptionally well.
Allow them to cool completely before placing them in a freezer-safe container or bag.
Freeze for up to 3 months.
Thaw at room temperature and reheat in the oven for the best texture.
Nutrition Information
Per Serving (Approximate)
- Calories: 210
- Carbohydrates: 39g
- Protein: 6g
- Fat: 3g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 520mg
- Fiber: 1g
- Sugar: 2g