Sourdough Discard Pretzel Bites recipe
These chewy pretzel bites made with sourdough discard are gut friendly, an easy football appetizer, can be made regular salty or tossed in a butter-y sage parmesan, and served with a homemade honey dijon dipping sauce!
Ingredients you’ll need:
- 1 cup Warm Water
- 1 tbsp. Brown Sugar
- 1 1/4 tsp. Active Dry Yeast
- 170-200 grams Sourdough Discard
- 4 cups All Purpose Flour
- 2 tsp. Salt
- 4 tbsp. Melted Butter
- 8-10 cups Boiling Water
- 1/2 cup Baking Soda
- Flaky Salt
- Grated Parmesan, about 1/2 cup
- Chopped Fresh Sage, about 3-4 tbsp.
How to Make Homemade Honey Dijon Sauce:
You’ll simply combine all ingredients below in a bowl. Mix until smooth. Season with salt and black pepper to taste. Thin out with water to desired preference. Enjoy with the pretzel bites!
- 2 tbsp. Sour Cream
- 2 tbsp. Mayo
- 2 tbsp. Dijon Mustard
- 2 tbsp. Yellow Mustard
- 2 tbsp. Honey
- Juice of 1/2 Lemon
How to Store Pretzel Bites:
They can either be stored (once completely cooled) on the counter at room temperature in an airtight bag or container for up to 2-3 days, or in the fridge up to 3-4 days.
Cook with me!
Sourdough Discard Pretzel Bites
Ingredients
For the Sourdough Discard Pretzel Bites:
- 1 cup Warm Water
- 1 tbsp. Brown Sugar
- 1 1/4 tsp. Active Dry Yeast
- 170-200 grams Sourdough Discard
- 4 cups All Purpose Flour
- 2 tsp. Salt
- 4 tbsp. Melted Butter
- 8-10 cups Boiling Water
- 1/2 cup Baking Soda
- Flaky Salt
- Grated Parmesan about 1/2 cup
- Chopped Fresh Sage about 3-4 tbsp.
For the Honey Dijon Dipping Sauce:
- 2 tbsp. Sour Cream
- 2 tbsp. Mayo
- 2 tbsp. Dijon Mustard
- 2 tbsp. Yellow Mustard
- 2 tbsp. Honey
- Juice of 1/2 Lemon
Instructions
For the Sourdough Discard Pretzel Bites:
- In a large bowl, combine the warm water, brown sugar, and yeast. Mix lightly then set aside for 5 minutes to bloom.
- Add the sourdough discard, salt, and melted butter. Mix just to combine.
- Add 3 cups of the flour and mix until a shaggy dough.
- Turn out the dough on a clean surface to knead 3-4 minutes, until a smooth and pliable dough. Add more flour only as needed.
- Place in a greased bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in volume.
- Divide the dough into 6 pieces. Roll out each piece into a 12″ log that’s about 1/2″ thick.
- Use a knife to slice into 1 – 1.5″ long pieces. Repeat with remaining dough. Cover with a damp tea towel.
- Preheat oven to 450F. Line 1-2 large baking pans with parchment paper.
- Combine the 8-10 cups of cold water and baking soda in a large pot over medium high heat. Bring to a boil.
- Working in batches, boil the pretzel bites for 30 seconds, then use a slotted spoon to place on the prepared baking pan. It’s best to spread them out among the baking pan while still wet or they may stick together.
- Brush with an egg wash, sprinkle with flaky salt, then bake for 15-20 minutes, rotating the pan halfway through baking.
- To make the sage parmesan pretzel bites, place half of the pretzel bites with an extra 3-4 tbsp. melted butter in a large bowl. Toss so that the pretzel bites are butter-y. Add the 1/2 cup (or to taste) grated parmesan and 2 tbsp. freshly chopped sage, then toss to coat.
For the Honey Dijon Dipping Sauce:
- Combine all ingredients in a bowl. Mix until smooth. Season with salt and black pepper to taste. Thin out with water to desired preference. Enjoy with the pretzel bites!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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can you make with active starter?
Yes you could! They may just need less rising time!
Can you make this without sour dough discard? If so how do you substitute it?