How to make Sourdough Discard Pretzel Bites

• Heat milk on the stove between 110 and 115 F. Do not boil.
• In your stand mixer bowl with the dough hook attachment, combine the warm milk, brown sugar, and yeast. Wait 5 minutes for the yeast to activate.

  Add salt, sourdough discard, and melted butter. Slowly add the all purpose flour (or bread flour) until the dough forms a ball. The sides of the bowl should be clean. Knead dough until smooth. If the dough is too sticky, add a tablespoon of flour at a time until you get the desired result.
• Place the dough in a greased medium-sized bowl and cover with a tea towel or plastic wrap. Set in a warm place. Let the dough rise for 30 minutes or until doubled in size.
• Preheat oven to 425. Line a large baking sheet with parchment paper. If you don't have a large one, 2 medium ones will do.

  Combine water and baking soda in a pot and bring to a soft boil. Do not skip this step. Boiling the pretzel bites in a baking soda water bath is what gives them that unique pretzel look.
• Place the dough on your work surface and divide it into 8 equal pieces. Roll out each piece of dough into 3/4-inch thick ropes. Use a sharp knife to cut into small bite size pieces. About 1 inch long pieces.
• Cover the pretzel bites with a towel while you boil them in batches.
• Place your sheet pan next to the pot. Transfer 12 to 15 bites into the softly boiling water for 20 seconds. They should float. Take a slotted spoon and transfer the boiled bites to the parchment-covered pan. They should float. Shake off the excess water. Spread the bites apart so they aren't touching. Repeat until all the bites are boiled.
• Lightly brush the top of each bite with egg wash (whisk 1 egg + 1 tbsp water together) and sprinkle with coarse salt. (OPTIONAL - If you want an authentic pretzel bite look, take a pair of scissors and snip the top of every bite. This allows the pretzel bite to expand higher, and also creates a unique look.)
• See notes for more topping options
• Bake the pretzel bites until they have a golden color. About 12 to 15 minutes. You can also brush them with butter after baking for extra buttery pretzel bites. Serve warm. Pretzel bites taste best served fresh from the oven or the same day!

  For a light, fresh dip, make my tzatziki sauce with sour cream. You can find the recipe above.