Yeast-Free Sourdough Discard Pretzel Bites Recipe
These yeast-free sourdough discard pretzel bites are a delightful snack that transforms sourdough discard into golden, chewy pretzel pieces without the need for yeast. With a quick preparation and baking process, these pretzel bites are perfect for a tasty treat anytime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24-30 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 2 tablespoons sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup warm water
Boiling Bath
- ½ tablespoon baking soda (for boiling water bath)
Finishing
- Coarse sea salt, for sprinkling
- 2 tablespoons melted butter (optional, for brushing)
- Mustard or your favorite dipping sauce (optional)
Instructions
- Make the Dough: In a large mixing bowl, combine the sourdough discard, flour, sugar, baking soda, baking powder, and salt. Gradually mix in the warm water until the dough is smooth and slightly sticky but manageable. If the dough feels too sticky, sprinkle in a bit more flour.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes until smooth and elastic. Cover with a kitchen towel and let it rest for 20-30 minutes to allow hydration.
- Shape the Pretzel Bites: Divide the rested dough into small portions. Roll each piece into a rope about ½ inch thick, then cut into 1-inch pieces to form bite-sized pretzel bites.
- Prepare the Soda Bath: Preheat the oven to 425°F (220°C). In a large pot, bring water to a boil and add ½ tablespoon baking soda to create an alkaline water bath, essential for authentic pretzel flavor.
- Boil the Pretzel Bites: Drop the dough pieces into the boiling water in batches, boiling each for 20-30 seconds to give them a chewy texture. Remove with a slotted spoon and drain excess water.
- Bake: Place the boiled pretzel bites on a parchment-lined baking sheet with space between them. Sprinkle with coarse sea salt and brush lightly with melted butter if desired.
- Bake Until Golden: Bake in the preheated oven for 12-15 minutes or until golden brown and crispy on the outside.
- Serve: Allow to cool slightly, then serve warm with mustard or your favorite dipping sauce. Enjoy your delicious yeast-free sourdough discard pretzel bites!
Notes
- Use unfed, room temperature sourdough discard to prevent yeast activity and maintain the intended texture.
- If the dough is too sticky, add flour gradually to achieve the right consistency.
- Boiling the pretzel bites briefly in the baking soda water is key to developing their chewy texture and classic pretzel flavor.
- Brushing with melted butter after boiling and before baking adds richness and helps achieve a golden crust.
- Sprinkle coarse sea salt generously to enhance flavor but adjust according to taste preference.
- Serve the pretzel bites warm for the best texture and flavor experience.
- These pretzel bites do not require yeast, making them quicker to prepare compared to traditional pretzels.
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