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/

Sourdough Carrot Cake

 

Food Nanny page: 151 

makes 1 double layer cake or 1 bundt cake

This was DELICIOUS and even a contender for DV carrot cake -   YUM YUM

Cake:

2 cups White Kamut flour or 2 1/4 cups organic all purpose flour

2 tsp. cinnamon

1 1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. French gray coarse salt

2 cups sugar

1 1/4 cups oil

4 eggs

3/4 cup discard

4 cups carrots (4-5 large carrots peeled and grated)

1 cup coconut

Icing:

3 cups powdered sugar

1 (8 ounce) package cream cheese  room temp

5 Tbsp butter

1 tsp vanilla

1 tsp almond extract

1) Preheat the oven to 350 F. and grease two 9'' cake pans (I use parchment too)

2)Mix flour, cinnamon, baking powder, baking soda, and salt in a bowl

3) In a large bowl with an electric mixer or dough hook beat sugar, oil, eggs, and discard until well blended.  Mix in dry ingredients just until blended.  Fold in carrots and coconut.  Divide evenly into prepared pans.

4) Bake for 30-40 min. until a toothpick comes out clean.

5) Cool on racks for 10 min. before removing from pans.  Cool completely before adding icing.

6) Prepare icing by blending all ingredients until smooth enough to spread.  Avoid over mixing

7) To frost the cake place a layer on a plate and spread with half the icing.  Place the second layer on top and continue spreading the rest of the frosting to cover the cake.

Optional: place the cake in the freezer until ready to frost.  Leftover cake can be frozen with the icing on.  The cake can also be made in a bundt pan, or into mini cupcakes.  Bake bundt cake for approximately 40 min. and mini muffins for 15 min.

Pumpkin Sourdough discard cupcakes

 

SOURDOUGH PUMPKIN CUPCAKES - Food Nanny

 For the Love of SourDough pg. 159

Makes 24 cupcakes

tip can do with out frosting for a delicious muffin

Cupcakes:

1/2 cup oil

1 3/4 cup brown sugar

4 eggs

2 tsp. vanilla

2 cups pumpkin puree (I double and use a large can)

1 cup sourdough discard

2 cups White Kamut flour or 2 1/4 cup organic all purpose flour

1 tsp. baking soda

1 1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

1 tsp. French gray salt

Cinnamon Buttercream Icing: (yumminess)

1 cup salted butter

3 tsp. vanilla

4 cups icing sugar

4-5 Tbsp. heavy cream

1/2 tsp. cinnamon

1) Stir together oil and sugar with a dough hook or spoon until well combined.  Add the eggs and vanilla. Mix well.

2) Add pumpkin puree and discard.  Mix in fully.

3). Combine all the dry ingredients.  Add to the wet ingredients and stir together using an electric mixer, dough hook or spoon.

4) Preheat oven to 350 F.

5) Spoon the batter into the lined cupcake tins.

6) Bake for 15-20 minutes.  

(my bake time closer to 20  ((longer)) I do deep disk Kouign Amann pans nearly double the size)

7) Using a handheld beater, whip the icing ingredients until combined.  Spread icing over cupcakes once completely cooled.  (I love how this frosting makes a lot and is adequate as is!)

My fam and I loved these.  My sis "Heather I'd pay $5/each for one of these"  I would agree - certainly great.

fancier if you cut parchment sheets as liners  - I've also seen how you can buy them here as well: 

Pecan Praline Sourdough Pumpkin Bundt Cake

 

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

Pecan Praline Topping:

• 1/4 cup salted butter, melted
• 1 cup chopped pecans
• 1/3 cup brown sugar
• 1 tbsp maple syrup
• 1/2 tsp cinnamon

Sourdough Pumpkin Bundt Cake:

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• Optional: 2 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup salted butter, at room temperature
• 1/2 cup olive oil
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 3 eggs, at room temperature
• 15 oz can pumpkin puree
• 1/2 cup sourdough discard (sub: greek yogurt)
• 2 tsp vanilla extract

Cream Cheese Glaze:

• 6 oz cream cheese, softened
• 3 tbsp milk
• 1/2 tsp vanilla extract
• 1 1/2 cups powdered sugar

Instructions

Preheat the oven and prepare the pan:

1. Preheat the oven to 350F. Grease a 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick!

Prepare pecan praline topping:

1. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside.

Make the rest of the cake:

1. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.
3. Add in the eggs, and whisk/beat until combined.
4. Then, add in the pumpkin puree, sourdough discard, and vanilla. Whisk/beat until combined, scraping the sides of the bowl as needed.
5. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix.
6. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer.
7. Bake at 350F for 40 minutes, until a toothpick inserted into the middle comes out clean or with a few moist crumbs. (check your oven around this time if you need 10 min. more or it's good... depending on your preheat settings)
8. Allow to cool for 10-15 minutes, the run a knife along the edges and gently invert onto a wire cooling rack.

Make the cream cheese glaze, top, and serve:

1. While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
2. Once cooled, top with the cream cheese glaze. Slice and serve.
3. Enjoy!

I loved even better the next day.  I doubled as I have 2 bundt pans and love pumpkin and had a ton of leftover Sourdough discard and love using that up - makes things amazing!

recipe from here: