Sourdough Discard Pretzel Bites

Bite-sized soft pretzels made using sourdough discard and topped with flaky sea salt, cinnamon and sugar, or your favorite choice of toppings.

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Prep Time 30

Cook Time 12

Total Time 1 42

Servings pretzel bites

In a stand mixer bowl, whisk together the warm water and the sugar until the sugar is dissolved. Sprinkle the yeast on and allow it to foam for 5 to 10 minutes.
Add the sourdough discard, 4 cups of flour, salt, and melted butter. Mix on low speed using a dough hook until well combined. If the dough is still wet, add 1/4 cup of flour at a time, mixing well after each addition.
The dough should be smooth and pull away from the sides of the bowl when it is ready. When handled, it will not leave any residue on your fingers but may still be slightly tacky. Mix on low speed or by hand for an additional 3 to 4 minutes.
Remove the dough from the bowl and shape it into a smooth ball. Place in a large bowl that has been lightly greased. Cover with a damp kitchen towel or a piece of lightly greased plastic wrap. Place the bowl in a warm location and allow it to proof until it has doubled in size (about an hour).
After the dough has doubled or more, preheat your oven to 450º Fahrenheit. Line two baking sheets with parchment paper and set aside.

Add 5 cups of water and the baking soda to a large saucepan. Bring to a boil over medium heat and keep warm while you prepare the dough.
Gently remove the dough and place it on a flat, clean surface. Do not flour the surface because you need a bit of traction for this part. Divide the dough into 8 equal pieces. Use a kitchen scale if you want to be more precise.
Take one of the 8 sections and roll it into a long rope, measuring around 12 inches long by about one inch in diameter. Cut the strip into 10 equal-sized pieces.
Working in small batches, drop the pieces into the boiling water. Once they float to the surface, allow them to boil for about 5 to 10 seconds, then remove with a large slotted spoon or spider strainer. Place them on your prepared baking sheet, spacing them out so you have 40 pieces per baking sheet (five rows of eight).

The cinnamon and sugar toppings will be added AFTER baking whereas all other toppings will be added BEFORE baking. If you plan on making these ahead of time and storing or freezing, do not add the toppings before baking. Only brush them with the egg wash.
For All Toppings Besides Cinnamon And Sugar: Whisk together the egg yolk and water in a small bowl. Lightly brush the egg wash onto the tops of each pretzel bite. Sprinkle with sea salt or other desired topping (like everything bagel seasoning).
For Both: Bake in preheated oven for 10 to 14 minutes. The tops of the pretzel bites should be golden brown when done. Check the bites after 10 minutes and every two minutes thereafter.
For Cinnamon Sugar Topping: While the pretzel bites are baking, melt the butter in a small bowl. Mix together the sugar and cinnamon in another small bowl. Note: If you are only seasoning 40 bites at a time (one baking sheet's worth), use only half of the butter and cinnamon sugar mix. (So 1 Tbsp melted butter, 1/4 cup sugar, and 1 tsp of cinnamon for 40 bites.)
After baking, add the warm pretzel bites to a large bowl or a gallon-sized ziplock bag. One baking sheet of 40 bites fits perfectly into a gallon-sized zip lock bag. Pour the butter over the bites and gently shake or stir to coat. Then sprinkle with the cinnamon sugar mixture. Again, gently shake or stir well to evenly coat the bites.
Enjoy the pretzel bites warm or at room temperature. Store any leftovers in an air-tight container.