If you’ve ever baked sourdough bread, you know that managing a sourdough starter can produce a lot of discard. While this “discard” isn’t suitable for making bread, it’s perfect for a wide variety of other recipes, including the ever-popular sourdough discard pretzel bites. These bite-sized treats are chewy, flavorful, and perfect for snacking. Best of all, they’re a fantastic way to make sure that nothing from your starter goes to waste.
In this blog post, we’ll guide you through the process of making sourdough discard pretzel bites, covering everything from the ingredients to detailed steps, tips, and variations. By the end of this guide, you’ll have a delicious batch of pretzel bites ready to enjoy!
Why Make Sourdough Discard Pretzel Bites?
Sourdough discard pretzel bites are the perfect snack for a few reasons:
- Zero Waste: Sourdough discard is often thrown away, but using it in pretzel bites ensures that you’re making the most out of every part of your sourdough starter.
- Flavor: The tangy, slightly sour flavor of the sourdough discard gives the pretzel bites a unique taste that you won’t find in traditional pretzels.
- Texture: These pretzel bites are soft and chewy on the inside with a crisp, golden-brown exterior—perfect for dipping in mustard, cheese sauce, or enjoying on their own.
- Versatility: They’re great for parties, snacks, or even as a side dish. Plus, you can get creative with the toppings and dips.
Ingredients
Before we begin, gather all the necessary ingredients. The following recipe will yield about 60 pretzel bites, depending on the size.
For the Dough:
- 1 cup of sourdough discard: Unfed starter, straight from the fridge.
- 3/4 cup of warm water: To activate the yeast and bring the dough together.
- 2 1/4 teaspoons of active dry yeast: To help the dough rise.
- 1 tablespoon of granulated sugar: Feeds the yeast and adds a touch of sweetness.
- 3 cups of all-purpose flour: Provides the structure for the dough.
- 1 teaspoon of salt: For flavor.
- 2 tablespoons of unsalted butter, melted: Adds richness to the dough.
For the Baking Soda Bath:
- 10 cups of water: For boiling the pretzel bites.
- 1/2 cup of baking soda: Essential for achieving the classic pretzel texture and color.
For Topping:
- Coarse sea salt: Traditional pretzel topping.
- Optional toppings: Such as sesame seeds, poppy seeds, garlic powder, or cinnamon sugar.
For Dipping (Optional):
- Mustard: Classic dipping sauce for pretzels.
- Cheese sauce: Melty and delicious.
- Honey mustard: For a sweet and tangy option.
Step-by-Step Preparation
Now that you have all your ingredients ready, let’s walk through the process of making these delicious sourdough discard pretzel bites.
Step 1: Prepare the Dough
- Activate the Yeast:
- In a large mixing bowl, combine the warm water, yeast, and sugar. Stir to dissolve the yeast and sugar, and let the mixture sit for about 5 minutes until it becomes frothy. This step indicates that the yeast is active and ready to use.
- Mix in the Sourdough Discard:
- Add the sourdough discard to the yeast mixture and stir until well combined. The discard will add a tangy flavor to the dough and help with the leavening process.
- Add the Dry Ingredients:
- Gradually add the all-purpose flour and salt to the mixture, stirring with a wooden spoon or a dough hook attachment on a stand mixer. Once the dough begins to come together, add the melted butter and continue to mix until the dough forms a ball.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook attachment on medium speed for about 5 minutes. The dough should be slightly tacky but not sticky.
- Let the Dough Rise:
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Step 2: Shape the Pretzel Bites
- Prepare the Baking Soda Bath:
- While the dough is rising, prepare the baking soda bath. In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda (it will bubble up, so add it slowly). Once the baking soda is fully dissolved, reduce the heat to a simmer.
- Shape the Dough:
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 6 equal portions.
- Roll each portion into a long rope, about 12-15 inches in length. Using a sharp knife or a bench scraper, cut each rope into 1-inch pieces to form the pretzel bites.
Step 3: Boil and Bake the Pretzel Bites
- Boil the Pretzel Bites:
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Working in batches, drop the pretzel bites into the simmering baking soda bath. Boil for about 30 seconds, then use a slotted spoon to remove the bites and place them on the prepared baking sheets. Be careful not to overcrowd the pot, as the bites need space to puff up.
- Top the Pretzel Bites:
- While the pretzel bites are still wet, sprinkle them generously with coarse sea salt or your desired toppings. This is your chance to get creative with flavors—try a combination of toppings for a variety of tastes.
- Bake the Pretzel Bites:
- Bake the pretzel bites in the preheated oven for 12-15 minutes, or until they’re deep golden brown and firm to the touch. Rotate the baking sheets halfway through baking to ensure even browning.
- Cool and Serve:
- Once baked, remove the pretzel bites from the oven and let them cool on a wire rack for a few minutes. They’re best enjoyed warm, but they can be stored in an airtight container for up to 2 days.
Step 4: Serving and Storing
- Serve the Pretzel Bites:
- Sourdough discard pretzel bites are delicious on their own, but they’re even better with dipping sauces. Serve them with mustard, cheese sauce, or your favorite dip. If you’re making sweet pretzel bites, serve them with a caramel or chocolate sauce.
- Storing Leftovers:
- If you have any leftover pretzel bites, store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes until warmed through.
- Freezing for Later:
- To freeze the pretzel bites, let them cool completely, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw at room temperature, then warm in a 350°F (175°C) oven until heated through.
Tips and Tricks for Perfect Sourdough Discard Pretzel Bites
Making sourdough discard pretzel bites is a straightforward process, but a few tips can help you achieve the best results:
- Don’t Skip the Baking Soda Bath: The baking soda bath is crucial for creating the chewy texture and golden-brown color of the pretzel bites. It’s what gives pretzels their characteristic crust, so don’t skip this step!
- Use Fresh Discard: The best discard to use is one that’s been in the fridge for up to a week. Older discard can still be used, but it may have a stronger tangy flavor.
- Adjust the Flour: Depending on the hydration level of your sourdough discard, you may need to adjust the amount of flour slightly. The dough should be soft and pliable, but not sticky. Add flour a tablespoon at a time if needed.
- Experiment with Flavors: Pretzel bites are incredibly versatile. Try adding herbs like rosemary or thyme to the dough for a savory twist, or sprinkle cinnamon sugar on top before baking for a sweet treat.
- Mind the Boiling Time: Boiling the pretzel bites for too long can result in a tougher texture. Stick to the recommended 30 seconds to ensure they stay soft and chewy.
Nutritional Information
Here’s an approximate nutritional breakdown for one serving of sourdough discard pretzel bites (based on 10 servings):
- Calories: 120 kcal
- Protein: 3g
- Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
Variations and Substitutions
Sourdough discard pretzel bites are highly customizable. Here are some variations and substitutions to try:
- Whole Wheat Pretzel Bites: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture and nuttier flavor.
- Cheesy Pretzel Bites: Add 1/2 cup of shredded cheddar or Parmesan cheese to the dough for cheesy pretzel bites. You can also sprinkle cheese on top before baking.
- Spicy Pretzel Bites: Add a pinch of cayenne pepper or red pepper flakes to the dough for a spicy kick. Serve with a spicy mustard dip for extra heat.
- Sweet Pretzel Bites: For a sweet version, skip the coarse salt and instead brush the baked pretzel bites with melted butter and toss them in a cinnamon-sugar mixture.
- Garlic-Herb Pretzel Bites: Add minced garlic and chopped fresh herbs like parsley, thyme, or rosemary to the dough for a savory, aromatic flavor.
Common Questions About Sourdough Discard Pretzel Bites
1. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When you’re ready to make the pretzel bites, let the dough come to room temperature, then proceed with shaping, boiling, and baking.
2. What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can still make pretzel bites using a regular pretzel dough recipe. However, the sourdough discard adds a unique flavor that’s worth trying if you have it on hand.
3. Can I use different shapes instead of bites?
Absolutely! This dough can be shaped into traditional pretzels, pretzel sticks, or even pretzel rolls. The baking time may need to be adjusted slightly depending on the size and shape.
4. How do I know when the pretzel bites are done baking?
The pretzel bites are done when they are deep golden brown and firm to the touch. If you’re unsure, you can test one by cutting it open to check the texture inside—it should be soft and chewy.
5. What dipping sauces go well with pretzel bites?
Pretzel bites pair well with a variety of dipping sauces. Classic options include mustard, cheese sauce, and honey mustard. For a sweet version, try serving them with caramel or chocolate sauce.
Conclusion
Sourdough discard pretzel bites are a fantastic way to use up your sourdough discard while creating a delicious snack that everyone will love. With their chewy texture and rich flavor, they’re perfect for parties, game days, or just enjoying as a tasty treat.
The best part is that this recipe is highly customizable, so you can get creative with different toppings and flavors. Whether you prefer them savory, sweet, or spicy, there’s a pretzel bite variation for everyone.
So, the next time you’re wondering what to do with your sourdough discard, give these pretzel bites a try. They’re easy to make, fun to eat, and a great way to reduce waste in your kitchen.