Hey there, baking pals! If you’re anything like me, you might have a small collection of sourdough discard hanging out in your fridge, just waiting for the right moment to shine. Well, that moment has arrived! Today, I’m excited to share with you a delightful recipe for Sourdough Discard Pretzel Bites. They’re easy to make, irresistibly soft, and oh-so-addictive. Whether you’re enjoying a cozy night in or hosting friends for a game day gathering, these pretzel bites are sure to impress. So let’s roll up our sleeves and get baking!
Why You’ll Love This Sourdough Discard Pretzel Bites
Now, you might be wondering what makes Sourdough Discard Pretzel Bites stand out. First off, they utilize that often-overlooked sourdough discard, turning what could be waste into something wonderful. This recipe marries the tangy flavor of sourdough with the satisfying chewiness of a pretzel, offering the best of both worlds.
But it’s not just about the flavor, these bites are incredibly versatile! You can enjoy them plain, brushed with butter, or topped with flaky sea salt. Imagine serving these at your next gathering or having them as a snack while binge-watching your favorite show. Plus, they’re a hit with kids (and adults!) alike, making them a fantastic addition to your snack repertoire.
Step-by-Step: Making Sourdough Discard Pretzel Bites
Ready to get started? Here’s everything you need to know about making these delightful pretzel bites, from ingredients to baking magic.
Ingredients
- 1 cup sourdough discard
- 1 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1/4 cup baking soda
- Flaky sea salt for topping
- Butter for brushing (optional)
Directions
In a large bowl, combine the sourdough discard, warm water, sugar, and salt. Mix them well until everything is combined into a lovely mixture.
Gradually add in flour until a soft dough forms. You might find that you’ll need 3 1/2 to 4 cups, depending on humidity and how you measure your flour.
Knead the dough on a floured surface until it’s smooth and elastic.
Let the dough rest for 30 minutes. This little break helps the gluten relax and makes shaping the pretzel bites easier.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, ready for those golden bites.
Roll out the dough into a long rope and cut it into bite-sized pieces. They don’t have to be perfect, it’s all about that handmade charm!
In a pot, bring water to a boil and add the baking soda. This is where the magic happens—doing this step gives the pretzel bites that telltale chewy crust.
Boil the pretzel bites in batches for 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
Brush them with melted butter, if you’re using it, and sprinkle those beautiful flaky sea salt flakes on top.
Bake for 12-15 minutes or until they’re golden brown. The aroma that fills your kitchen will have everyone wandering in!
Let cool slightly before serving. Enjoy your gorgeous pretzel bites, and marvel at what you’ve created!
Best Ways to Serve Sourdough Discard Pretzel Bites
Now that your Sourdough Discard Pretzel Bites are ready, it’s time to consider how best to serve them. These little bites are fabulous on their own but pairing them with various dips can elevate the experience. Here are some of my favorite serving ideas:
Cheese Dip: Melted cheese dip is always a crowd-pleaser. Go for classic cheddar cheese or try something unique like a spicy pepper jack!
Mustard: A variety of mustards, from spicy honey mustard to tangy Dijon, adds a flavorful kick that complements the pretzel perfectly.
Herbed Ranch: For a fresh and creamy side, consider making a herbed ranch dip. Mix together some buttermilk, mayonnaise, garlic powder, and fresh herbs.
Sweet Treat: Drizzle some honey or chocolate sauce over the bites for a sweet twist!
Storage Tips for Sourdough Discard Pretzel Bites
If you happen to have any pretzel bites left (which is rare!), don’t worry! Here’s how to keep them fresh:
Room Temperature: Store them in an airtight container at room temperature for up to 2 days.
Refrigeration: If you prefer, you can refrigerate them to extend their shelf life up to a week. Just make sure they’re well wrapped!
Freezing: To freeze, place the bites in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To reheat, pop them back in a 350°F (175°C) oven for about 5-7 minutes until they’re warm.
Expert Tips for Perfect Sourdough Discard Pretzel Bites
Want to take your pretzel bites to the next level? Here are some pro tips to ensure they’re absolutely perfect:
Kneading: Don’t skip kneading! It’s essential for developing gluten, which gives your pretzels that chewy texture.
Flour Measurement: Remember, the amount of flour you need can vary. Add it gradually until your dough is just right!
Boiling Solution: Make sure your water is at a rolling boil before adding the baking soda, so the pretzel bites get that perfect crust.
Bake ‘Em Nice: Keep an eye on your pretzel bites while they bake. Every oven is a little different, and you want them golden brown, not burnt!
Delicious Variations of Sourdough Discard Pretzel Bites
Looking to switch things up? Here are some fun variations you can try:
Cheesy Pretzel Bites: Add shredded cheese directly into the dough for a gooey surprise.
Garlic Parmesan: After baking, toss your pretzel bites in melted garlic butter and sprinkle with grated Parmesan cheese for a savory twist.
Herbed Delight: Mix dried herbs like oregano or rosemary into the dough for a fragrant flavor.
Spicy Kick: Add some red pepper flakes or jalapeños to the dough for those who enjoy a bit of heat.
FAQs
1. Can I use store-bought sourdough starter instead of discards?
Absolutely! Just make sure it’s active and bubbly. You may need to adjust the amount of water to keep the dough consistency right.
2. Can I make these pretzel bites gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend specifically designed for baking, but keep in mind the texture may vary slightly.
3. How can I make these pretzel bites sweeter?
You can incorporate some cinnamon sugar into the dough or sprinkle it on top after baking for a sweet treat!
I’m thrilled you’re on this baking journey with me, and I can’t wait to hear how your Sourdough Discard Pretzel Bites turn out. Remember, baking should always feel like love and joy. Happy baking, friends!
Print
Sourdough Discard Pretzel Bites
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delightful soft pretzel bites made from sourdough discard, perfect for snacks or gatherings.
Ingredients
- 1 cup sourdough discard
- 1 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 1/4 cup baking soda
- Flaky sea salt for topping
- Butter for brushing (optional)
Instructions
- In a large bowl, combine the sourdough discard, warm water, sugar, and salt. Mix until well combined.
- Gradually add flour until a soft dough forms (3 1/2 to 4 cups depending on humidity).
- Knead the dough on a floured surface until smooth and elastic.
- Let the dough rest for 30 minutes.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll out the dough into a long rope and cut into bite-sized pieces.
- In a pot, bring water to a boil and add the baking soda.
- Boil the pretzel bites in batches for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
- Brush with melted butter and sprinkle flaky sea salt on top.
- Bake for 12-15 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Serve with various dips like cheese dip, mustard, or herbed ranch. Can be stored at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg