Ingredients:

• 150g sourdough discard
• 3/4 cup (175g) lukewarm water
• 5g granulated sugar
• 1 – 0.25oz packet of active dry yeast (or instant yeast) (~7g)
• 6g salt
• 290g AP flour (plus extra for kneading/rolling)

Baking soda wash:

• 1/2 cup very hot (almost boiling) water
• 1 tbsp baking soda

Egg wash:

• 1 egg
• 1 tbsp water

Toppings:

• 1/4 cup unsalted butter, melted
• Cinnamon sugar (optional)
• Coarse salt (optional)
• Everything bagel seasoning (optional)
• Any other topping you’d like

In a mixing bowl, add the lukewarm water, sugar, and yeast. If using active dry yeast, wait 5-10 minutes until mixture starts to look frothy. If using instant yeast, continue to next step.

Add salt and sourdough discard to yeast mixture and stir. Add flour and mix with spoon until a shaggy dough forms. Then continue to mix/knead with hand for several minutes until dough is no longer super sticky. Add additional flour one teaspoon at a time, kneading between each addition, until dough is only slightly tacky to the touch. Cover and rest until dough has doubled in size (1-1.5 hours).

Preheat oven to 450F and line a baking sheet with parchment paper.

Sprinkle 1-2 tbsp of flour onto a clean counter and transfer dough ball onto counter. Divide into 2 or 3 sections. Roll each section out into a long rope and cut into small pieces ~1-1.5” long.

Place pieces 2” a part on the baking sheet. Let sit for 10 minutes to rise a bit more. Make your baking soda wash, and brush it on top of each piece. Then make your egg wash and brush that on top of each piece.

Bake for 10 minutes, or until the tops are brown.

Melt the 1/4 cup butter and brush on top of each pretzel bite, going over each one at least twice. Use all of the butter for best flavor.

Add the toppings as desired.