Sourdough Discard Garlic Parmesan Pretzel Bites Recipe

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Sourdough Discard Garlic Parmesan Pretzel Bites Recipe

Buttery, chewy, and packed with savory flavor, these Garlic Parmesan Sourdough Discard Pretzel Bites are an easy snack made with sourdough discard, garlic butter, and plenty of Parmigiano Reggiano.

Prep Time20

Cook Time20

Rest Time15

Course: Snack

Cuisine: American

Servings: pretzel bites

Calories: 59kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

7 grams active-dry yeast
150 grams whole milk sub: plant-based milk
25 grams brown sugar
75 grams sourdough discard
240 grams bread flour
4 grams salt
14 grams unsalted butter softened

Baking Soda Bath

452 grams hot water
10 grams baking soda

Topping

14 grams water
10 grams garlic powder
113 grams unsalted butter melted
7 grams Parmigiano Reggiano finely grated

Metric - US Customary

Instructions

Bloom the yeast: Whisk the yeast into the milk and sugar. Cover with plastic wrap and let the yeast activate for at least 10 minutes or until foamy and fragrant.
7 grams active-dry yeast, 150 grams whole milk, 25 grams brown sugar
Make the dough: Whisk the sourdough discard into the yeast mixture.
75 grams sourdough discard
Combine the dry ingredients and yeast mixture in the bowl of stand mixer fitted with a bread hook. Mix until a cohesive dough forms.
240 grams bread flour, 4 grams salt
With the mixer running, add the butter and continue kneading until fully absorbed and the dough looks smooth and cohesive, about 5 to 10 minutes.
14 grams unsalted butter
Pre-shape the dough: Divide the dough into 6 even portions. Round the each piece of dough into a tight ball. Transfer to a plate and cover with plastic wrap.
Let the dough rest for 15 minutes. This will make the dough much easier to roll out.
Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Shape: Working with one portion at a time. Roll each into an 12-inch rope. Divide the rope into 6 even segments.
Transfer the dough on small parchment-lined baking sheet or plate. Freeze the dough for 15 minutes.
Baking soda bath: Dissolve the baking soda in hot, boiling water.
452 grams hot water, 10 grams baking soda
Drop a few hand fulls of dough into the baking soda bath. Dip for 1 minute, then fish them out and transfer them to a wire rack to drain.
Arrange the dough on a baking sheet with at least an inch of space to allow them to puff up.
Bake: Bake for 10 to 15 minutes.
Make the garlic butter: In a large mixing bowl, rehydrate the garlic powder in water. This allows the flavor to fully develop.
14 grams water, 10 grams garlic powder
Melt the butter in a small saucepan over medium heat. Pour the hot butter into the garlic mixture and stir until fully combined.
113 grams unsalted butter
Top the pretzel bites: Toss the baked pretzel bites in the garlic butter until every piece is completely coated. Return the pretzels to the baking sheet. Sprinkle an even layer of Parmigiano Reggiano over the pretzel bites.
7 grams Parmigiano Reggiano
Return the pretzel bites to the oven and bake for another 5 minutes.
Store: Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.

Notes

You can use active sourdough starter or discard for this recipe. No sourdough starter? Just add 38 grams all-purpose flour and 38 grams of water to your dough.
Use bread flour, the protein content will help ensure your pretzels have a slightly chewy texture and a smooth crust.
Do not overproof the dough, or your pretzel bites will become wrinkly and will resemble brioche rolls instead.
Avoid using bench flour if possible, you’ll want the dough to grip the work surface otherwise it will just slip and slide instead of forming a long rope.
Apply downward pressure and the dough will naturally elongate. Forcing the dough to stretch outward forcefully may cause it to rip, resulting in wrinkled pretzel bites.
If you’re not comfortable with shaping, simply divide each dough ball into 12 pieces and roll each into a tight ball. They won’t look like mini logs but will still be delicious.

Nutrition