Ingredients
Scale
- 1 cup sourdough discard (unfed, at room temperature)
- 2 cups all-purpose flour
- 1/2 cup warm water
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1/4 cup baking soda (for boiling)
- Coarse salt (for topping, to taste)
Instructions
- Combine sourdough discard, warm water, melted butter, and sugar in a large mixing bowl and stir until fully incorporated.
- Add all-purpose flour, instant yeast, and fine sea salt. Knead for 5 to 7 minutes until smooth and elastic.
- Let the dough rise for about 30 to 45 minutes until puffy. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the dough into small pieces, rolling each into 1-inch balls.
- Boil 6 cups of water, adding the baking soda. Drop pretzel balls in batches and boil for 30 seconds before draining.
- Arrange pretzel bites on the baking sheet, sprinkle with coarse salt, and bake for 14 to 16 minutes until golden brown.
- Serve warm with your favorite dips.
Notes
For a heartier option, substitute whole wheat flour for all-purpose flour. Brush with melted butter after baking for an amazing finish.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg