Sourdough Discard Pretzel Bites: A Nostalgic and Cozy Treat
There’s something undeniably comforting about the smell of soft pretzels wafting through the kitchen, bringing back memories of family gatherings and cozy evenings spent together. As the days grow shorter and the temperatures drop, I find myself longing for those tender bites that blend warmth, nostalgia, and just the right touch of sweetness. This Sourdough Discard Pretzel Bites Recipe is a delightful way to use up your sourdough discard while creating golden, fluffy treats that your loved ones will adore. Perfect for movie nights, game days, or a simple afternoon snack with a steaming cup of cocoa, these pretzel bites are undoubtedly a cozy fall and winter staple. Make sure to pin this recipe for easy access the next time you crave something warm!
Why You’ll Love This Recipe
- Sourdough Goodness: Enjoy the tangy flavor of sourdough while reducing waste with this clever recipe using sourdough discard.
- Quick and Easy: With minimal prep time and straightforward steps, these pretzel bites are a breeze to whip up.
- Crowd-Pleasing Snack: These soft little bites are perfect for sharing over a movie or serving at your next gathering, making them a hit with both kids and adults alike.
- Customizable Flavors: Experiment with toppings and dipping sauces to make every batch unique and delightful!
- Deliciously Versatile: Whether you enjoy them plain, dipped in cheese sauce, or with a side of mustard, these pretzel bites are sure to satisfy your cravings!
What You’ll Need
Gather these simple ingredients to make your Sourdough Discard Pretzel Bites:
- 7 grams active-dry yeast
- 150 grams whole milk (sub: plant-based milk)
- 25 grams brown sugar
- 75 grams sourdough discard
- 240 grams bread flour
- 4 grams salt
- 14 grams unsalted butter (softened)
- 452 grams hot water
- 10 grams baking soda
- 7 grams pretzel salt
- 56 grams unsalted butter (melted)
Let’s Make It Together
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Bloom the yeast: In a mixing bowl, whisk together the yeast, whole milk (or plant-based milk), and brown sugar. Cover the mixture with plastic wrap and let it activate for at least 10 minutes, until it becomes foamy and fragrant.
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Make the dough: Gently whisk the sourdough discard into the yeast mixture. Add in the bread flour, salt, and softened butter. Use a spatula or your hands to fold the mixture until no traces of flour are left. Continue kneading with your hands until a cohesive dough forms.
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Knead the butter into the dough: Gradually incorporate the softened butter, continuing to knead until the dough feels less greasy and well mixed.
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Strengthen the dough: Knead the dough for 5 to 10 minutes, working it until it’s completely smooth. Gather the dough into a tight ball.
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Pre-shape the dough: Divide the dough into 5 even portions. Round each portion into a tight ball and transfer to a plate, covering them with plastic wrap. Let them rest for 15 minutes; this will make rolling much easier.
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Prep the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
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Shape the bites: Working with one portion at a time, roll each ball into an 18-inch rope. Cut this rope into 1½-inch segments, creating little bite-sized pieces. Place the pieces on the baking sheet in a single layer and freeze for 15 minutes.
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Prepare the baking soda bath: In a large pot, dissolve the baking soda in the hot, boiling water.
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Bathe the dough: Drop a few handfuls of dough into the baking soda bath. Once the dough pieces float to the surface, quickly fish them out and transfer them back to the parchment-lined baking sheet.
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Arrange for baking: Ensure there is at least an inch of space between each pretzel bite on the sheet to allow them to puff up as they bake.
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Bake to golden perfection: Sprinkle pretzel salt over the dough and bake in the preheated oven for about 10 to 15 minutes, or until they are beautifully golden brown.
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Serve warm: Toss the baked pretzel bites in the melted butter until each piece is generously coated. Serve immediately and enjoy the aroma!
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Store leftovers: If you happen to have any leftover pretzel bites, store them in an airtight container at room temperature for up to 3 days.
Delicious Variations to Try
- Cheesy Herb Pretzel Bites: Mix in shredded cheese and Italian herbs before shaping the bites, giving them a savory twist!
- Cinnamon Sugar Pretzel Bites: After baking, toss the bites in a mixture of cinnamon and sugar for a sweet take on this classic treat.
- Spicy Jalapeño Pretzel Bites: Incorporate finely chopped jalapeños into the dough for a zesty kick that pairs perfectly with your favorite dipping sauce.
- Everything Pretzel Bites: Top them with an “everything bagel” seasoning blend for a unique flavor profile that will surprise and delight!
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough and freeze the individual pretzel bites before boiling them. Just boil and bake them fresh whenever you want a quick snack!
- Ingredient Swaps: Feel free to use almond or oat milk for a dairy-free option. These will still yield delicious pretzel bites!
- Slicing Tips: A bench scraper can make cutting the dough into segments much easier. It ensures even cuts and reduces sticking.
- Storage Secrets: You can also store these pretzel bites in the freezer for longer-term storage. Just reheat them in the oven when you crave a cozy snack.
Nutrition Information per Serving
- Serving size: 2 pretzel bites
- Calories: 220
- Carbohydrates: 30g
- Sugar: 2g
- Fat: 10g
- Protein: 4g
- Sodium: 350mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare the dough and, once shaped, freeze for later use.
- Can I use different ingredients? Absolutely! Just stick with similar measurements for different flavors or types of milk.
- How do I store leftovers? Place them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- How long does it last? Leftover pretzel bites will stay fresh for 3 days at room temperature or up to a month in the freezer.
A Cozy Closing Note
These Sourdough Discard Pretzel Bites are an inviting blend of texture and taste, perfect for evoking memories of comforting times spent with loved ones. The delightful aroma that fills the kitchen as they bake is only rivaled by the joy of sharing them with friends and family. Save this Sourdough Discard Pretzel Bites Recipe to your cozy snack board so it’s ready when you need a warm, delightful treat!
Sourdough Discard Pretzel Bites
Ingredients
Dough Ingredients
- 7 grams active-dry yeast
- 150 grams whole milk (sub: plant-based milk)
- 25 grams brown sugar
- 75 grams sourdough discard
- 240 grams bread flour
- 4 grams salt
- 14 grams unsalted butter (softened)
Bath and Topping
- 452 grams hot water
- 10 grams baking soda
- 7 grams pretzel salt
- 56 grams unsalted butter (melted)
Instructions
Preparation
- In a mixing bowl, whisk together the yeast, whole milk (or plant-based milk), and brown sugar. Cover and let it activate for at least 10 minutes.
- Gently whisk the sourdough discard into the yeast mixture, add the bread flour, salt, and softened butter. Fold until no traces of flour are left.
- Knead the dough until smooth and gather it into a tight ball.
- Divide the dough into 5 portions, round into balls, and let them rest for 15 minutes under plastic wrap.
Cooking
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roll each ball into an 18-inch rope and cut into 1½-inch segments.
- Freeze the pretzel bites on a baking sheet for 15 minutes.
- Dissolve the baking soda in the hot water in a large pot.
- Drop the dough pieces into the baking soda bath until they float, then transfer back to the baking sheet.
- Sprinkle pretzel salt over the top and bake for 10 to 15 minutes until golden brown.
- Toss the baked pretzel bites in melted butter before serving.
