Sourdough Discard Pretzel Bites Recipe

There’s something comforting about the simple act of preparing a batch of pretzel bites at home. Whether it’s a cozy Friday night at home or a weekend gathering with friends, these little bites of goodness fit right into the mix. They offer a versatile option that can be enjoyed as a snack, appetizer, or even a light meal. The process of making these bites is straightforward and approachable, allowing you to enjoy the journey just as much as the delicious result. Let’s dive into this warm, delectable experience.

Why You’ll Love This Sourdough Discard Pretzel Bites Recipe

These pretzel bites are easy to prepare and deliver a comforting taste that’s pleasing to everyone. The balance of flavors and textures, along with the simplicity of using sourdough discard, makes this recipe a practical choice for any home cook. Enjoying them fresh from the oven brings a sense of satisfaction that is hard to beat, making them a reliable addition to your recipe collection.

Kitchen Tools You’ll Need

• Mixing bowl
• Whisk
• Baking sheet
• Parchment paper
• Slotted spoon
• Small bowl for pretzel salt

Ingredients

• 7 grams active-dry yeast (helps the dough rise)
• 150 grams whole milk (or plant-based milk) (adds moisture)
• 25 grams brown sugar (provides sweetness and color)
• 75 grams sourdough discard (adds flavor depth)
• 240 grams bread flour (gives structure and chew)
• 4 grams salt (enhances flavor)
• 14 grams unsalted butter (softened) (adds richness)
• 452 grams hot water (used for baking soda bath)
• 10 grams baking soda (creates a chewy crust)
• 7 grams pretzel salt (for topping)
• 56 grams unsalted butter (melted) (for brushing)

How to Make Sourdough Discard Pretzel Bites Recipe

Step 1. Begin by activating the yeast. In a small mixing bowl, combine the active-dry yeast, warm milk, and brown sugar. Stir gently until the yeast dissolves. Allow this mixture to sit for about 5 to 10 minutes until it becomes foamy, indicating that the yeast is active and ready to help your dough rise.

Step 2. In a larger mixing bowl, combine the sourdough discard, bread flour, and salt. Mix these dry ingredients together well. This step is important to ensure that the salt and flour are evenly distributed before adding the yeast mixture.

Step 3. Pour the activated yeast mixture into the dry ingredients. Use a spatula or wooden spoon to mix the ingredients until they form a shaggy dough. Look for all the flour to be moistened; it should start coming together but may still seem a bit sticky.

Step 4. Add the softened butter to the dough. Knead it directly in the bowl or on a lightly floured surface until the dough becomes smooth and elastic. This typically takes around 5 to 7 minutes. You’ll know it’s ready when it feels a bit tacky but not overly sticky and springs back when pressed.

Step 5. Transfer the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until it has doubled in size. This might take about an hour, depending on the temperature of your kitchen. Watch for the dough to swell up visibly.

Step 6. Once the dough has risen, preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent the pretzel bites from sticking during baking. This is a crucial step for easy cleanup too.

Step 7. Gently punch the dough down to release any trapped air. Turn the dough out onto a lightly floured surface, and divide it into equal pieces. Rolling each piece into a small ball will give you uniform pretzel bites. They should be about the size of a golf ball for even cooking.

Step 8. Prepare a baking soda bath by bringing the hot water to a gentle simmer in a large pot. Once hot, cautiously stir in the baking soda until it dissolves. This not only helps with the flavor but also creates that characteristic chewy texture on the outside.

Step 9. Carefully place each dough ball into the baking soda bath for about 30 seconds, turning them halfway through. This step is vital to achieve the classic pretzel taste and golden color. Remove the bites using a slotted spoon, letting any excess water drip off.

Step 10. Place the soaked pretzel bites on the prepared baking sheet, ensuring they have some space between them. Brush the tops with melted butter and sprinkle with pretzel salt, which enhances the flavor and provides a lovely crunch.

Step 11. Bake the pretzel bites in the preheated oven for around 12 to 15 minutes, or until they turn a deep golden brown. Pay attention to their color; they should have a beautiful, rich hue that indicates they are ready to come out.

Step 12. Once baked, remove the pretzel bites from the oven and let them cool slightly on a wire rack. This helps maintain their texture. Enjoy warm with your favorite dipping sauce or on their own as a delightful snack.

 

Serving Suggestions

These pretzel bites are wonderfully versatile and can be enjoyed in various ways. They make for a fun breakfast option, perhaps nestled alongside a slice of cheese or some fruit. As a snack, they pair seamlessly with mustard or a simple cheese dip. For family meals, consider serving them alongside soups or salads. And if you have leftovers, simply store them for a quick treat later in the week—you’ll be glad to have them on hand.

Pro Tips for Best Results

• Knead Thoroughly: Make sure to knead the dough well for the best texture; it should be smooth and elastic.
• Watch the Yeast: Keep an eye on the yeast activation. It should become foamy; if not, the yeast may be expired.
• Maintain Temperature: If your kitchen is cool, consider placing the covered dough in a warmer spot to help it rise properly.
• Use Parchment Paper: Always line your baking sheet to prevent sticking; it’s a simple cleanup step.
• Don’t Overbake: Keep an eye on the color while baking to avoid overly dark pretzel bites; they should be golden, not too brown.
• Brush with Butter Immediately: Brushing with melted butter right out of the oven helps keep them moist and tasty.

Common Mistakes to Avoid

• Not Activating the Yeast Properly: If the yeast isn’t frothy after sitting with the milk and sugar, it can affect the rise. Always check the yeast’s viability before proceeding.
• Overmixing or Undermixing the Dough: Both can yield undesirable textures. Mix until just combined and then knead until smooth.
• Ignoring Dough Rising Time: Rushing the rise can lead to dense bites. Allow it to double for the best results.
• Skipping the Baking Soda Bath: This step is crucial for developing that classic pretzel flavor and texture, so don’t skip it.
• Not Monitoring the Oven: Every oven is different. Check for doneness at the lower end of the baking time for the best results.
• Storing Incorrectly: Not allowing the bites to cool completely before storing can lead to sogginess. Make sure to let them cool on a wire rack.

Variations & Substitutions

Consider adding seasonings or cheeses to the dough for varied flavor. Garlic powder or herbs can enhance the base taste. Additionally, experiment with different toppings like sesame seeds or everything bagel seasoning before baking. These variations allow you to customize the bites to your preferences while sticking to the original recipe structure.

Storage & Reheating

Room temperature storage is fine for a day, but for longer freshness, keep your pretzel bites in the refrigerator. Store them in an airtight container to maintain moisture. If you want to freeze them, wrap them tightly in plastic wrap or store them in a freezer-safe bag for up to a month. When reheating, a brief time in the oven at a low temperature helps revive their texture best.

Nutrition Information

Calories: 250

Total Fat: 10g

Saturated Fat: 5g

Carbohydrates: 34g

Fiber: 1g

Sugar: 2g

Protein: 5g

Sodium: 360mg

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the dough in advance, letting it rise, and then refrigerate it. Shape the bites when you’re ready to bake them. Allow the dough to come to room temperature before baking.

How long does it last in the fridge?

These pretzel bites can last for about 3 to 5 days in the fridge when stored in an airtight container. They are best enjoyed fresh but can be reheated as needed.

Can I freeze this recipe?

Absolutely! Freeze the baked pretzel bites in a single layer. Once solid, transfer them to a freezer-safe bag. They can be frozen for up to a month and reheated directly from frozen.

What can I substitute for one ingredient?

While it’s best to stick to the original ingredients for the best results, if you need to substitute the brown sugar, granulated sugar could work, though it may not bring the same depth of flavor.

Why didn’t my recipe turn out as expected?

Common issues could stem from yeast not activating, improper measuring, or incorrect rising times. Ensure you’re measuring accurately and maintaining the right conditions for yeast activity and dough rising for the best outcome.

Final Thoughts

Making these sourdough discard pretzel bites can be a delightful experience that results in a tasty treat. The process is approachable, and they often become a favorite snack enjoyed by many. With a little practice, you’ll find that this recipe brings both comfort and simplicity to your kitchen. Enjoy these bites warm, whether alone or shared with others.