145 g sourdough discard (heaping 1/2 cup, or bubbly starter)
175 g lukewarm water (3/4 cup)
5 g granulated sugar (1 tsp)
8 g instant yeast (2 tsp)
6 g salt (1 tsp)
285 g all-purpose flour (about 2 cups, plus more for rolling)
Baking Soda Wash & Toppings
120 g hot water (1/2 cup)
15 g baking soda (1 tbsp)
55 g unsalted butter, melted (4 tbsp)
12 g flaky salt (2 tsp), for topping
20 g parmesan cheese, shredded (1/4 cup), optional
60 g cinnamon sugar (1/4 cup), optional
Directions
Mix the sourdough discard, water, sugar, instant yeast, salt and flour in a large bowl or stand mixer.
Knead by hand 5-8 minutes (or about 5 minutes in a mixer) until smooth, adding flour as needed. The dough should be sticky but hold a ball shape.
Lightly oil a bowl, turn the dough to coat, cover, and let rise 1 to 1.5 hours.
Line a baking sheet with parchment. Punch down the risen dough, divide into 4 sections, roll each into a strand and cut into 6-8 pieces. Place on the parchment.
Make the wash: heat the 120 g water until nearly boiling, add the baking soda (it will bubble) and stir to dissolve. Brush each pretzel bite with the baking soda mixture (or dunk them) – no boiling needed.
Preheat the oven to 500F and let the bites rise 10-15 minutes. Bake 8-10 minutes until crisp and lightly browned.
Immediately brush the baked bites generously with melted butter, then top with flaky salt, cinnamon sugar, or parmesan and serve right away.
