Sourdough Discard Pretzel Bites

Add the sourdough discard, flour, salt and melted butter and mix until well-combined. Change to medium speed or knead by hand for 4-5 minutes until a smooth dough forms. The dough should be smooth and not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired dough consistency.

Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.

Line 2 half-sheet baking trays with parchment paper or silicone baking mats and set aside.

Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into [adjustable]8[/adjustable] equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. Roll each piece of dough into a ball (roughly the size of a quarter) and place on the prepared baking sheet. Cover the baking sheet with plastic wrap or a clean kitchen towel while you prepare the next step.

Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.

Place the pretzel bites in the boiling water mixture for about 30 seconds. Remove using a slotted spatula or spoon, shake off excess water, and spread the bites on the preoared baking sheet so they're not touching and have room to expand. The bites will be easier to spread while they're still wet; they'll become stickier as they dry.

Lightly brush each pretzel bite with egg wash** and sprinkle with your chosen toppings (flaky sea salt, everything bagel seasoning, etc.)

Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.