Sourdough Discard Pretzel Bites
These easy-to-make pretzel bites, featuring sourdough discard, are perfect for gatherings and everyday snacking, offering a comforting texture and slightly tangy flavor.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons active-dry yeast leavening agent
- ⅔ cup whole milk or plant-based milk moisture
- 2 tablespoons brown sugar flavor contribution
- ⅓ cup sourdough discard flavor contribution
- 2 cups bread flour structure and texture
- ¾ teaspoon salt flavor enhancement
- 2 tablespoons unsalted butter, softened texture and flavor
Boiling and Topping
- 2 cups hot water for dough activation
- 2 ½ teaspoons baking soda color and texture
- 1 teaspoon pretzel salt topping
- ¼ cup unsalted butter, melted for brushing
Instructions
Preparation
- In a mixing bowl, combine the active-dry yeast, warm milk, and brown sugar. Stir gently until the yeast and sugar dissolve and let it sit for 5-10 minutes until bubbly.
- Add the sourdough discard to the yeast mixture and mix well until thoroughly incorporated. Ensure there are no lumps.
- Gradually add the bread flour and salt, stirring until the dough starts to come together. The dough should feel slightly tacky.
- Incorporate the softened butter into the dough until fully integrated, resulting in a soft and elastic dough.
- Turn the dough onto a floured surface and knead for 5-8 minutes until smooth and elastic.
Boiling and Baking
- In a medium bowl, combine hot water and baking soda, stirring until dissolved.
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Divide the dough into small portions (about 1 inch) and roll each into a ball.
- Dip each dough ball into the baking soda solution for a few seconds, then transfer onto the prepared baking sheet.
- Sprinkle pretzel salt over the tops before baking.
- Bake for 12-15 minutes or until deep golden brown, checking towards the end to avoid over-browning.
- Remove from the oven and brush with melted butter while warm. Let cool slightly before serving.
Notes
For best results, ensure ingredients are at room temperature and knead thoroughly for gluten development. You can vary the toppings or adjust baking time as needed.