Sourdough Discard Pretzel Bites

I am always looking for new ways to use my sourdough discard, so I when I saw this recipe on IG from @thisjess.cooks, I had to give it a try, Mike says that it is the best bread recipe I've ever made. As a result, I have made it multiples times in quick succession. I have made it with traditional kosher salt, with Everything but the Bagel, and sesame seeds, but the favorite is the classic kosher salt. And served warm with pub cheese? It is pretty awesome. Enjoy!

Sourdough Discard Pretzel Bites

INGREDIENTS:
For the Dough:

• 1 cup + 2 Tablespoons warm water
• 1 Tb dark or light brown sugar
• 1 ¼ tsp active dry yeast
• 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
• 4 cups all purpose flour
• 2 tsp kosher salt
• 4 Tb unsalted butter melted

For Boiling:

• 10 cups water
• ⅔ cup baking soda 

For the Topping:

• 1 egg yolk beaten with 1 TB water to make an egg wash
• Kosher or flaky sea salt
• And / Or Everything but the bagel seasoning

PREPARATION:
1. Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer* fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, your yeast is dead and you'll need to start again with fresh yeast.

2. Add the sourdough discard, flour, salt and mix to combine. With the mixer on low speed, slowly pour in the 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.

3. 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.

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

5. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Cut the rope into bite-size pieces about 1 ½-inches long. You'll get about 10 pieces per rope.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.

6. Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda before the water is boiling to avoid making a bubbly mess!

7. Place the pretzel bites in the boiling water mixture for about 30 seconds. The pretzel bites should float (called "passing the float test," see notes below). If they don't float, cover the unboiled bites and let rest another 10 minutes, then try again.After boiling, remove the bites from the water using a slotted spatula or spoon and shake off excess water. Spread on the prepared 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.

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

9. Bake until golden brown, approximately 13-15 minutes, flipping and rotating the baking sheets halfway through. Transfer to a cooling rack to cool fully. Serve with a mustard, pub cheese, or your favorite dipping sauce.