Pretzel Bites with Sourdough Discard

Crispy, chewy and delicious pretzel bites made with sourdough discard. Perfect for a crowd or a snack. Top with your favorite toppings and enjoy!

Prep Time15minutes mins

Cook Time8minutes mins

Rise Time1hour hr 30minutes mins

Total Time1hour hr 53minutes mins

Course: Snack

Cuisine: American

 

Servings: 32 pretzel bites

 

Author: Amy Coyne

Equipment

• Mixer
• baking sheet
• parchment paper

Ingredients

Sourdough Pretzel Dough

• 145 grams sourdough discard heaping 1/2 cup, or bubbly sourdough starter
• 175 grams lukewarm water 3/4 cup
• 5 grams granulated sugar 1 teaspoon
• 8 grams instant yeast 2 teaspoons
• 6 grams salt 1 teaspoon
• 285 grams all purpose flour about 2 cups, see recipe notes - plus more for rolling

Baking Soda Wash

• 120 grams hot water 1/2 cup
• 15 grams baking soda 1 Tablespoon

Toppings

• 55 grams unsalted butter, melted 4 Tablespoons
• 12 grams flaky salt 2 teaspoons, for topping
• 20 grams parmesan cheese, shredded 1/4 cup, if desired
• 60 grams cinnamon sugar 1/4 cup, if desired

Instructions

• To a large bowl or to bowl in a stand mixer, mix together the sourdough discard, water, sugar, instant yeast, salt and flour.
• Knead by hand about 5-8 minutes or knead in a stand mixer for about 5 minutes until it comes together and forms a smooth ball. Add a little more flour as needed. The dough will still be sticky, but not overly sticky. Pinch off a piece of dough and roll it into a ball in your fingers. If it forms a ball with minimal sticky residue left on your fingers, you can stop adding flour. Check out a few other tips for kneading dough here.
• Lightly oil a bowl or container (affiliate link) and turn the dough around in the bowl to cover it lightly with the oil. Drape a kitchen towel or some plastic wrap over the bowl and let dough rise for 1-1 ½ hours.
• Line a baking sheet with parchment paper.
• Once dough has doubled in size, flour a counter with 1-2 Tablespoons flour and punch down the dough. Turn it out onto the floured surface and separate into 4 sections.
• Roll each section into a long strand and cut each strand into 6-8 pretzel pieces. Place each pretzel bite on the parchment paper.
• Heat 120 grams (1/2 cup) of water in the microwave until almost boiling. Add 15 grams (1 Tablespoon) of baking soda (it will bubble up a little) and mix together. Make sure the baking soda is completely dissolved before proceeding.
• Use a pastry brush to brush each pretzel bite with the baking soda/water mixture. Alternatively you can dunk each pretzel bites into the baking soda/water mixture.
• Preheat the oven to 500ºF. Let the pretzel bites rise for about 10-15 minutes (usually the amount of time it takes for the oven to preheat) before baking.
• Bake the pretzel bites for about 8-10 minutes until crisp and lightly brown on the outside.
• While the pretzel bites are baking, melt the unsalted butter and prepare any toppings (salt, parmesan cheese, cinnamon sugar).
• As soon as the pretzel bites are baked through, remove them from the oven and brush with melted butter. Continue adding butter until all of the butter is on the pretzel bites. It may seem like a lot of butter, but keep adding it for the best taste and flavor.
• Top with salt, cinnamon sugar or parmesan cheese and enjoy immediately.

Notes

Flour: You may need more or less flour than called for in this recipe depending on the percentage of flour and water your sourdough discard has. Check for readiness of the dough by rolling the dough into a ball in your fingertips. If it forms a ball with just a little sticky residue on your fingers, you can stop adding flour. If it is very sticky, add a little more flour about a Tablespoon at a time.

Substitutions: Bubbly sourdough starter can be substituted for sourdough discard. Alternatively, if you don't have sourdough discard on hand, the discard can be omitted and you can increase the flour to 2 1/3 cups the water to 1 cup of water in the recipe. Keep the other ingredients the same.

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 43IU | Vitamin C: 0.001mg | Calcium: 2mg | Iron: 0.4mg

Thank You! https://amybakesbread.com/pretzel-bites-with-sourdough-discard/

7 layer bean dip individual!

 

Individual Seven-Layer Dips are individually portioned Mexican appetizer dips perfect for parties, BBQs, potlucks, and get togethers.  These are definitely a memorable appetizer that will have people raving. Unlike the traditional 7-layer bean dip, there's no double dipping here!

Servings: 8 cups

Ingredients

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole or make homemade guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, , diced
• 1/2 bunch of green onions, , sliced
• 1 (2.25 ounce) can sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Instructions

 

• In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

• Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
• In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
• Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Notes

Or

It makes it easier to place the wet ingredients like sour cream and guacamole in a Ziploc bag and snip of the corner for easy piping.

Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
You can make a large dish vs. individual as well ~ but I like the no double dipping concept and committing people to a cup at a party event

From the Girl who Ate Everything - Ashley Olson gave me this cookbook - recipe linked too w videos

Delicious Carmel - for dipping, fruit, miny gifts

 Sue Monson made these little jars of Carmel sauce for our RS night where we added an apple and ribbon and they were delicious and easy.

Carmel Sauce:  

single use and ((8 times the recipe to make 40 (1/2 cup jars or 4 oz))

1/4 cup butter  (2 cups butter)

1/2 cup brown sugar (4 cups brown sugar)

melt together until bubbly, remove from heat.

Add

1/2 cup sour cream (4 cups)

1 tsp. vanilla (2 T. + 2 tsp.)

Blend well.  Serve warm or refrigerate to set up.  

I liked the presentation of this and it won't rip out your crowns in your mouth.

RS event  - Ordered our jars off of Amazon. 

copied this idea from Pinterest

Carmelitas - Best Oatmeal Chocolate Caramel cookie bar or CRACK BARS

 

MEET THE BEST OATMEAL CHOCOLATE CARAMEL COOKIE BAR EVER. 

Try saying that 10 times fast. It's a mouthful, so let's just call them Carmelitas. 

Once I figured out you can buy the Richardson's Butterscotch Caramel game changer - buy and done - no more unwrapping those stupid Carmel squares. . . 

I always double now too since you need half a jar of the caramel might as well double and use the entire jar - You'll thank me later.

• 2 cups flour  (Even great using gluten free flour - just need more refrigeration time or over night best - still delicious!)
• 2 cups oatmeal
• 1 1/2 cups brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups butter, melted
• 12 oz. milk chocolate chips
• 1/2 jar Mrs. Richardson's Butterscotch caramel (or just caramel sauce)

INSTRUCTIONS

1. Combine dry ingredients.
2. Add in melted butter and stir until it becomes a dough.
3. Press half the dough into a 9x13 greased pan.
4. Bake at 325 for 17 minutes.
5. Take out of the oven and pour chocolate chips on the crust.
6. Then pour caramel sauce on top of the chocolate chips. (You can melt the caramel in the microwave to make it more runny. Just don't burn it!)
7. Then put the remaining 1/2 batter on top of the caramel. Return to the oven and bake for an additional 17 minutes.
8. Take out and let it cool for 2-3 hours (or put it in the fridge to speed it up if you want to eat them quicker.)

Artichoke dip

 My favorite.  I got from my HS pal and have not had another dip I like quite as much.  It's easy but packed with flavor and goodness & everyone enjoys.  So if in a crowd I would double the recipe, but put in separate baking dishes so it spreads out the dip.

Artichoke Dip

1 cup Mayo

1 small can green chilies, chopped

1 heaping cup of Monterey jack cheese grated

1/4 cup grated parmesean cheese

1 can artichoke hearts, plain, 13.75 oz. drain and chop (I put mine in pulse on food processor)

Bake 325 for 20 min. or until warm

Serve with tortilla chips, or other dipping foods of your choice

Christmas Pretzels, easy with candy

 My pal Carly Tall taught me this during Matt's MBA school in 2012.

Easy and fun.

Need:

Pretzels (I like the square kind but couldn't find at the store and opted for the pretzel twists)

rolos

variety of Hershey kisses (white choc hugs great for Christmas)

nuts - pecans and cashews

Christmas M&M

Put oven as low as it will go (Most settings are on warm or 180 degrees).  Lay pretzels out flat on a cookie sheet with parchment.

Unwrap rolos and kisses, place one on each pretzel.  

Put in the oven for a couple minutes (usually 5-10) until chocolate is soft.  Remove from the oven and add a nut or M&M to each one.  

Let cool/ harden overnight or eat gooey from the oven.

Quick and easy festive treat to attack your salty and sweet tooth.

Pecan Bars

From Liz Cowan dear friend Leslie Ison, a fantastic cook. These are so good!

Crust:

2 cups flour

1⁄2 cup sugar

1/8 t. salt

3⁄4 cup butter

Mix flour, sugar and salt. Cut the butter in with a pastry cutter. Press into a 9x13-

inch pan sprayed with cooking spray. Bake at 350 for exactly 15 minutes.

Filling:

1⁄2 cup butter

1 cup brown sugar

1 cup light corn syrup

4 eggs

2 1⁄2 cups chopped pecans

1 t. vanilla

In a saucepan, melt the butter with the brown sugar and corn syrup until sugar is

dissolved. Whip eggs; add pecans and vanilla. Mix brown sugar and pecan

mixtures together. Pour over the crust. Bake at 350o for exactly 30 minutes. 

Cool completely before cutting into 1 1⁄2” x 3” bars. They could also be cut into 1-inch

bars and put in candy papers.

Banana Bars - Madeitateitlovedit

These were the best one Sunday afternoon.  Now a new staple and makes a lot.

How to make the BEST Banana Bars

Ingredients

·         1/2 cup butter

·         2 eggs

·         1 teaspoon vanilla

·         1 teaspoon baking soda

·         2 cups flour

·         1 cup sour cream

·         1 1/2 cups sugar

·         1/4 teaspoon salt

·         2 medium ripe bananas, mashed (I used previously frozen brown bananas)

Steps to Make Banana Bars

1.       Cream butter and sugar.

2.       Add eggs, sour cream, and vanilla.

3.       Combine dry ingredients in separate bowl and gradually add in to creamed mixture.

4.       Add in the mashed bananas and stir. Then Spread evenly in a greased cookie sheet.

5.       Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

6.      

        Frost when cool. Store in fridge.

Ingredients for Cream Cheese Frosting:

·         8 ounces cream cheese

·         2 teaspoons vanilla

·         1/2 cup butter softened

·         3 3/4- 4 cups powdered sugar

https://madeitateitlovedit.com/2012/05/frosted-banana-bars/