Soft, chewy pretzel bites made with sourdough discard, boiled in baking soda water for that classic pretzel flavor and topped with coarse salt.
american
Nutrition
Provides moderate carbohydrates from flour and contains some protein, with added sodium from salt and baking soda.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 9 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 15 mg |
| Carbohydrate | 56 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 350 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
bakingsnackappetizerbreadparty foodfamily friendly
Sourdough Discard Pretzle Bites
Kneaded That (Audrey)
8
servings
0
per serve
0
minutes
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Ingredients
For The Sourdough Discard Pretzels
For The Water Bath
Equipment
Dough Hook
Large pot
Slotted spoon
Baking Sheet
Instructions
1
In the bowl of a stand mixer or large mixing bowl, proof your active dry yeast in warm water (110-120F) and brown sugar. In 5 minutes or so, the yeast should bloom and become bubbly.
2
Once the yeast is ready, add in your sourdough discard, melted (and cooled) butter, flour, and salt. I like to just add everything into the stand mixer at once and let it do its thing, but some like to add the wet ingredients first, followed by the flour and salt. Up to you! I make this dough all the time and have never had an issue from adding everything all at once.
3
Run the stand mixer at a low speed with a dough hook and knead for 8-10 minutes or until the dough is sufficiently kneaded and can pass the window pane test.
4
Place the kneaded dough in a greased bowl (I use avocado oil typically) to prevent the dough from sticking to the bowl.
5
Cover with plastic wrap or a clean, wet towel and let it rest for an hour or so until it is nearly doubled and soft/fluffy.
6
If you live in a cooler home or environment, put your bowl in an oven with the oven light on. The light will provide a subtle warmth to encourage the dough to rise quickly.
7
Preheat your oven to 425°F and start heating a pot of water on high heat.
8
Turn the risen pretzel dough out onto a lightly floured surface and split it into 8 pieces (this doesn't need to be perfect; the idea here is just to portion the dough into smaller, easy-to-work-with pieces)
9
Roll each piece into a rope of your desired length (about 12-16 inches).
10
Cut each rope into 1-inch-thick pieces. Each rope will make anywhere from 12-16 pieces.
11
If some of your pieces are flat, roll them into balls for better results.
12
Bring the pot of water to a boil and add baking soda.
13
Dunk all of the pretzel bite dough balls into the boiling baking soda water and leave them in for 15-30 seconds.
14
Using a slotted spoon or spatula, remove them from the water and add to a lined baking sheet, gently shaking off as much water as you can. Two baking sheets are recommended for adequate spacing between the pretzels (if they are too close together, it will take longer to bake, and they won't get as golden as we want).
15
Top the wet pretzel dough bites with pretzel salt (use less than you think you need because this salt packs a punch).
16
Bake at 425F for 15 minutes or until you achieve the golden-brown goodness of a classic pretzel.
17
If desired, brush the pretzels with butter immediately after they come out of the oven. Serve warm and enjoy!
Sourdough Discard Pretzle Bites
Kneaded That (Audrey)
8
servings
0
per serve
0
minutes
Soft, chewy pretzel bites made with sourdough discard, boiled in baking soda water for that classic pretzel flavor and topped with coarse salt.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
For The Sourdough Discard Pretzels
For The Water Bath
Equipment
Dough Hook
Large pot
Slotted spoon
Baking Sheet
Instructions
1
In the bowl of a stand mixer or large mixing bowl, proof your active dry yeast in warm water (110-120F) and brown sugar. In 5 minutes or so, the yeast should bloom and become bubbly.
2
Once the yeast is ready, add in your sourdough discard, melted (and cooled) butter, flour, and salt. I like to just add everything into the stand mixer at once and let it do its thing, but some like to add the wet ingredients first, followed by the flour and salt. Up to you! I make this dough all the time and have never had an issue from adding everything all at once.
3
Run the stand mixer at a low speed with a dough hook and knead for 8-10 minutes or until the dough is sufficiently kneaded and can pass the window pane test.
4
Place the kneaded dough in a greased bowl (I use avocado oil typically) to prevent the dough from sticking to the bowl.
5
Cover with plastic wrap or a clean, wet towel and let it rest for an hour or so until it is nearly doubled and soft/fluffy.
6
If you live in a cooler home or environment, put your bowl in an oven with the oven light on. The light will provide a subtle warmth to encourage the dough to rise quickly.
7
Preheat your oven to 425°F and start heating a pot of water on high heat.
8
Turn the risen pretzel dough out onto a lightly floured surface and split it into 8 pieces (this doesn't need to be perfect; the idea here is just to portion the dough into smaller, easy-to-work-with pieces)
9
Roll each piece into a rope of your desired length (about 12-16 inches).
10
Cut each rope into 1-inch-thick pieces. Each rope will make anywhere from 12-16 pieces.
11
If some of your pieces are flat, roll them into balls for better results.
12
Bring the pot of water to a boil and add baking soda.
13
Dunk all of the pretzel bite dough balls into the boiling baking soda water and leave them in for 15-30 seconds.
14
Using a slotted spoon or spatula, remove them from the water and add to a lined baking sheet, gently shaking off as much water as you can. Two baking sheets are recommended for adequate spacing between the pretzels (if they are too close together, it will take longer to bake, and they won't get as golden as we want).
15
Top the wet pretzel dough bites with pretzel salt (use less than you think you need because this salt packs a punch).
16
Bake at 425F for 15 minutes or until you achieve the golden-brown goodness of a classic pretzel.
17
If desired, brush the pretzels with butter immediately after they come out of the oven. Serve warm and enjoy!
bakingsnackappetizerbreadparty foodfamily friendly
Nutrition
Provides moderate carbohydrates from flour and contains some protein, with added sodium from salt and baking soda.
| Calories | 300 kcal |
| Energy | 1255 kJ |
| Protein | 9 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 15 mg |
| Carbohydrate | 56 g |
| Sugars | 4 g |
| Dietary Fibre | 2 g |
| Sodium | 350 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
