Ingredients
1 cup gluten-free sourdough discard
1 1/4 cups gluten-free all-purpose flour (with xanthan gum)
1 tbsp sugar or honey
1 tsp instant yeast
1/2 tsp salt
2 tbsp melted butter or olive oil
For the baking soda bath:
6 cups water
1/4 cup baking soda
For topping:
Coarse sea salt
Optional dips:
Cheese sauce
Mustard
Garlic butter
Instructions
1. In a bowl, mix sourdough discard, flour, sugar, yeast, salt, and melted butter until a soft dough forms.
2. Cover and let rest for 30–45 minutes until slightly puffed.
3. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Bring water and baking soda to a gentle boil in a saucepan.
5. Roll dough into a rope and cut into bite-size pieces.
6. Boil pretzel bites in baking soda bath for 20–30 seconds, then remove with a slotted spoon.
7. Place on baking sheet and sprinkle with coarse salt.
8. Bake for 12–15 minutes until golden brown.
9. Cool slightly and serve warm with dipping sauces.
Notes
• Dough will be softer than wheat dough—this is normal.
• Best enjoyed fresh and warm.
• Freeze baked bites and reheat for quick snacks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 bites
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
Keywords: gluten free pretzel bites, sourdough discard gluten free, gluten free snack recipe