These Sourdough Discard Pretzel Bites are a delightful, chewy snack that makes great use of sourdough discard, perfect for game day or movie night.

Scale

1 cup sourdough discard (active or unfed; room temperature is fine)

2 cups all-purpose flour (substitute: 1:1 gluten-free flour blend with xanthan gum)

1 teaspoon baking soda (for the dough; see tips about adding some to the boiling water)

1 teaspoon salt (plus flaky sea salt for topping)

1 tablespoon sugar (helps color and flavor)

1/2 cup warm water (about 100–110°F / 38–43°C)

Optional: melted butter for brushing after baking

In a large mixing bowl, combine the sourdough discard, warm water, sugar, and 1 teaspoon of salt.
Gradually add in the flour and baking soda, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Let the dough rest for 15 minutes, covered with a damp cloth.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide the dough into small pieces and roll them into bite-sized balls or pretzel shapes.
Boil a large pot of water and dissolve about 1 teaspoon of baking soda into it. Carefully drop the pretzel bites into the boiling water for about 30 seconds.
Remove the bites and place them on the prepared baking sheet. Sprinkle with flaky sea salt.
Bake in the preheated oven for 15-20 minutes or until golden brown. Optional: brush with melted butter after baking.

Feel free to experiment with seasonings or toppings like garlic powder or cheese to enhance the flavor. Serve with mustard or cheese dip.

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