– **Title**: Sourdough Discard Pretzel Bites
– **Ingredients**:
– 1 cup sourdough discard
– 1 cup all-purpose flour
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1/4 cup butter, melted
– 1/2 cup water (adjust as needed)
– 1/4 cup baking soda (for boiling)
– Coarse sea salt, for topping
– Optional: 1 egg (for egg wash)
– **Instructions**:
1. In a large mixing bowl, combine the sourdough discard, flour, salt, and baking soda. Mix until well combined.
2. Gradually add water and melted butter to the mixture, mixing until a dough forms. You may need to adjust the water depending on the consistency.
3. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.
4. Preheat your oven to 425°F (220°C).
5. Bring a large pot of water to a boil and add 1/4 cup of baking soda to it.
6. While the water is coming to a boil, divide the dough into small bite-sized pieces (about 1 inch each).
7. Once the water is boiling, carefully drop the pretzel bites into the water. Boil for about 30 seconds and then remove them with a slotted spoon.
8. Place the boiled pretzel bites on a parchment-lined baking sheet. If using, beat the egg and brush it over the pretzel bites for a shiny finish.
9. Sprinkle coarse sea salt over the pretzel bites before baking.
10. Bake in the preheated oven for 12-15 minutes, or until golden brown.
11. Remove from the oven and let cool slightly before serving. Enjoy with mustard or cheese dip!
Key Ingredients & Substitutions
Sourdough Discard: This recipe is perfect for using up your sourdough discard. If you don’t have any, you can make a quick dough using regular yeast with a little flour and water instead. Just remember to adjust the quantity accordingly!
All-Purpose Flour: I use all-purpose flour for its balanced characteristics in baking. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend may work, but you might need to adjust the liquid for the right consistency.
Butter: Unsalted butter adds richness to the dough. You can use olive oil or coconut oil instead for a dairy-free option, which adds a unique flavor too.
Coarse Sea Salt: This salt is great for a nice texture on top of the pretzel bites. If you don’t have it, regular salt works in a pinch, but sprinkle lightly as it’s saltier by volume.
How Do I Knead Dough Properly?
Kneading the dough is a crucial step that helps develop gluten, giving pretzel bites their chewy texture. Here’s how you can do it easily:
- Flour your surface and your hands to prevent the dough from sticking.
- Push the dough away from you with the heel of your hand, then fold it over itself.
- Turn the dough a quarter turn and repeat. Continue this for about 5 minutes until the dough feels smooth and elastic.
Don’t rush! Proper kneading ensures your pretzel bites will have that perfect texture.
How to Make Sourdough Discard Pretzel Bites
Ingredients You’ll Need:
For the Dough:
- 2 cups sourdough discard (unfed)
- 2 cups all-purpose flour
- 1/4 cup warm water
- 2 tbsp unsalted butter, melted
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 egg (for egg wash)
For Sprinkling:
- Coarse sea salt (for sprinkling)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake. You’ll spend about 10 minutes mixing and rolling the dough, another 10 minutes for boiling and preparing the bites, and finally baking them for 12-15 minutes. It’s a fun and quick treat to whip up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While that’s happening, line a baking sheet with parchment paper to keep your pretzel bites from sticking.
2. Mix the Dough:
In a large mixing bowl, combine your sourdough discard, all-purpose flour, warm water, melted butter, sugar, and salt. Use a spoon or spatula to mix everything together until you have a soft dough. If you find it’s a bit sticky, add more flour gradually until it feels just right.
3. Knead the Dough:
Turn your dough out onto a floured surface. Knead it gently for about 5 minutes—this helps develop a nice texture. You want it to be smooth and elastic when you’re done!
4. Form the Bites:
Divide the dough into small pieces, each about 1 inch in diameter. Roll them into little balls in your hands. This is where the pretzel bite magic begins!
5. Prepare the Baking Soda Bath:
Next, fill a medium pot with about 4 cups of water and bring it to a gentle boil. Carefully add the baking soda to the water (watch out, it may bubble up!). This step is important for giving your pretzel bites that classic flavor.
6. Boil the Bites:
Drop the pretzel bites into the boiling water in batches. Let them boil for about 30 seconds each. It’s a quick process! After boiling, use a slotted spoon to remove them and place them on the prepared baking sheet.
7. Egg Wash:
In a small bowl, beat the egg. Brush this egg wash over the tops of your pretzel bites to give them a nice golden color when baking. Make sure to cover each one evenly!
8. Sprinkle with Salt:
Right after you brush on the egg wash, generously sprinkle coarse sea salt over the pretzel bites. This adds a delicious savory touch!
9. Bake:
Now, pop your baking sheet into the oven and bake for 12-15 minutes. You want them to look golden brown and super inviting!
10. Cool and Serve:
Once baked, remove the pretzel bites from the oven and let them cool slightly. They are best enjoyed warm, so serve them up with your favorite mustard or cheese dip. Enjoy!
Can I Use Different Types of Flour?
Yes! While all-purpose flour works best for these pretzel bites, you can substitute up to half of it with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that this might affect the texture, making them a bit denser.
What If My Dough Is Too Sticky?
No worries! If your dough feels sticky, gradually add more flour, a tablespoon at a time, until it reaches a soft and manageable consistency. Remember, adding too much flour at once can make the dough tough, so go slow!
How to Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag. To reheat, bake from frozen at 350°F (175°C) for about 10 minutes until warmed through.
Can I Omit the Baking Soda Bath?
While the baking soda bath gives the pretzel bites their signature chewy texture, you can skip it if you’re in a pinch. Just ensure you brush them well with the egg wash and sprinkle with salt before baking for some added flavor!
