Discard Pretzel Bites

Ingredients:

• 1 cup sourdough discard (unfed or recently discarded)
• 1 1/2 cups all-purpose flour
• 1 tbsp brown sugar or honey (optional, for a touch of sweetness)
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 cup warm water
• 1 tbsp unsalted butter, melted
• 1/4 cup baking soda (for the water bath)
• Coarse sea salt, for sprinkling
• Dipping sauce (optional, like mustard or cheese sauce)

Instructions:

1. Make the Dough:
   • In a large mixing bowl, combine the sourdough discard, flour, brown sugar (or honey), salt, and baking soda.
   • Add the warm water and melted butter. Mix everything together until a dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s soft but not sticky.
   • Knead the dough on a lightly floured surface for about 5-6 minutes until smooth and elastic.
2. Rest the Dough:
   • Cover the dough with a damp towel or plastic wrap and let it rest for about 30 minutes to an hour to allow the gluten to relax.
3. Prepare the Water Bath:
   • Preheat your oven to 400°F (200°C).
   • Bring a large pot of water to a boil and add 1/4 cup of baking soda. This is the water bath where you’ll dunk the pretzel bites before baking to get that crispy crust.
4. Shape the Pretzel Bites:
   • After the dough has rested, divide it into small portions, and roll each portion into a log about 1/2-inch thick.
   • Cut each log into bite-sized pieces, about 1-inch long.
5. Boil the Pretzel Bites:
   • Working in batches, drop the dough pieces into the boiling water and bake soda mixture. Let them boil for about 30 seconds. They should float to the top when ready.
   • Use a slotted spoon to remove the pretzel bites and place them on a parchment-lined baking sheet.
6. Bake:
   • Brush the boiled pretzel bites with a little melted butter, then sprinkle them with coarse sea salt.
   • Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are golden brown and crisp on the outside.
7. Serve:
   • Allow them to cool slightly before serving with your favorite dipping sauce, like mustard, cheese sauce, or even a little melted chocolate for a sweet twist!

Pro Tips:

• If you want a chewier texture, let the dough rest longer (even overnight in the fridge) before baking.
• Feel free to get creative with seasonings. Try garlic powder, cinnamon sugar, or even shredded cheese on top of the dough before baking.