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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.