I remember the first time I had a two bite brownie. Something magical about a small food item that takes a mere few bites to finish. And then you can’t resist having more. These are like those classic two bite brownies in a savoury soft pretzel form. So yeah, I guess they are nothing at all like them, except in size and the immediate feeling of joy. Savoury friends, come one, come all!
The ability to make bread is one of the best skills I believe anyone can achieve because you will never hunger, get bored of said bread or stop finding different ways to make and enjoy it. These pretzel puffs were born from wanting to have a fun bread pairing with our soups instead of our usual white buns. And now, we love them anytime as a stand alone or a pairing!
These pretzel puffs are made with your sourdough discard (I know, it can pile up!) and come together easily. My kids call it one of the fave snacks to have fresh out of the oven.
If you enjoy sourdough snacks, be sure to try these recipes too!
- Ritz Sourdough Crackers
- Sourdough Berry Lemon Muffins (One of my top rated recipes!)
- Chocolate Sourdough Muffins
Why Sourdough Discard?
I was gluten free for years after experiencing migraines and headaches anytime I touched gluten. A friend told me that they found they were able to enjoy ALL glutenous goodness as long as it was made with a fermented sourdough starter. This intrigued me because GF bread was just not doing it for me.
Within 24 hours, I got myself a sourdough starter and began to figure this out. Within a week of eating sourdough fermented breads and baked goods, I boasted of zero migraines/headaches AND even saw my skin clearing up.
Fast forward to now, I bake all our own bread or baked goods by use of an active sourdough starter or with the discard. Either way, my body (and my family’s body!) loves it!
This recipe does just use a sourdough discard and is not an overnight fermentation option, which really is the best for your gut, but that doesn’t mean sourdough discard is without its own goodness.
Here are some sourdough discard facts for you:
- Sourdough discard goods are easier to digest: It contains a natural bacteria and variety of probiotics which promote a healthy gut and overall, a better digestive system. Basically, very gentle on your gut!
- Blood sugar friendly: Sourdough discard works against and balances any bad starches and ingredients that can cause your blood sugar levels to rise and spike.
- Full of good acid: The acid in sourdough breads and sourdough discards can help your body process foods easier and absorb more minerals, yielding a stronger immune system and better health.
- Fibrous: Sourdough discard is loaded with fibre to help you feel fuller for longer and lower cholesterol.
- The flavour: Sourdough has a tang and flavour like no other bread or baked good. It is hearty, satisfying and extremely delicious, whether it is fermented or made with sourdough discard.
- Vitamins and minerals: From iron to zinc to vitamin B, sourdough discard contains a variety of essential vitamins and minerals!
Soft Sourdough Pretzel Puffs Ingredients
- Water: I use a filtered, lukewarm water which will help our leaven develop quickly.
- Active Yeast: This is our leaven. It works very fast, making this a same day sourdough recipe.
- Sourdough Discard: If you have a bubbly starter, that will also work too! My discard is typically room temperature.
- Salted Butter: Butter will help to soften the texture.
- Flour: The flour I use is sourced from an organic mill in my area, but any all purpose flour will do!
- Brown Sugar: I use an organic cane sugar mixed with molasses for this recipe. It gives a softness to the dough, but feel free to use honey instead.
- Salt: I always use sea salt for the best flavour and health benefits! Natural electrolytes!
To make this recipe, I use these tools. Click the text to shop:
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If you would like this recipe to be a fermented sourdough pretzel puff, use active starter instead of discard, let rise until puffy, cold ferment overnight and continue to rise, shape and bake next day!
How To Make Soft Sourdough Pretzel Puffs From Scratch
Since we are using our discard and added leaven, this is a same day recipe. It comes together completely in about 3 hours. The longer you let the dough sit, the tangier it will get. Whether your starter is active or not, it can still develop nicely in the dough.
On the rare occasion, I will make the dough and place it in the fridge until I am ready to tackle the remaining steps. The dough has kept in my fridge for two days. I simply remove it and let it warm up to the room temperature before shaping, boiling and baking.
Baker’s Timeline:
Since this is a discard recipe, it can be made same day! Be that as it may, here is a bit of a timeline to help you out and give you an idea of what this may look like in a given day. You do have the ability to let this rest longer if desired or even place into the fridge until you are ready to boil and bake. Up to you!
STEP 1: MAKE THE DOUGH
Combine your wet and dry ingredients using either a bread machine or a stand mixer. If using a stand mixer, after the dough is combined, over and let rest for at least 1 hour. The dough while develop in flavour and texture during this time.
STEP 2: RISE
Remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. Shape into a ball and let rest for 30 minutes.
STEP 3: BOIL & BAKE
Grab a bench scraper or knife and divide the dough into 4 equal pieces. Take each piece and roll it into a long rope.
Cover your dough ropes with a damp towel again and bring 10 cups of water and your baking soda to a boil on the stove. Ready a large baking sheet with parchment paper. Take a rope a cut small pieces of dough along the entire thing using the knife or bench scraper. Place all the dough pieces from that rope into your boiling water and let them boil for no more than 10-15 seconds.
Repeat this to all your dough ropes.
Bake for 15 minutes or until very brown.
A classic pretzel has coarse sea salt on top but we love adding parmesan cheese or herbs to add some variation to the flavour. These also taste amazing dipped in your favorite mustard/dijon!
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How To Store
Store in an airtight container for up to 5 days. Reheat to enjoy again! I like reheating these in the oven for the best flavour and texture but a microwave or toaster oven works too.
If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!
Soft Sourdough Pretzel Puffs
Ingredients
Pretzel Dough
- 1 ¼ Cup Water
- 2 Teaspoons Active Dry Yeast
- 100 Grams Active Starter Or Discard
- 1 Tablespoon Softened Salted Butter
- 4 Cups All Purpose Flour
- 1 ½ Tablespoon Brown Sugar
- 1 Teaspoon Salt
Water Bath
- ½ Cup Baking Soda
- 10 Cups Water
Instructions
- In your bread machine or stand mixer add in all your dough ingredients in the order listed. If using a bread machine, set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 12 titled “Leaven Dough”.
- If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. If the dough seems too sticky, add in a tablespoon of flour until coming together nicely. When finished, cover with a wet tea towel and let it sit in a warm place for at least an hour or until dough has visibly increased in size.
- Remove your dough onto a non floured surface and shape into a ball. Cover with a damp towel for about 30 minutes.
- Grab a bench scraper or knife and divide the dough into 4 equal pieces. Take each piece and roll it into a long rope. If sticky, roll it on a lightly floured surface. I roll mine until the rope girth is about an inch. This can be varied, depending on if you want a thick or thin pretzel bite.
- Preheat your oven to 400 degrees.
- Cover your dough ropes with a damp towel again and bring 10 cups of water and your baking soda to a boil on the stove. Ready a large baking sheet with parchment paper. Take a rope a cut small pieces of dough along the entire thing using the knife or bench scraper. Place all the dough pieces from that rope into your boiling water and let them boil for no more than 10-15 seconds. Basically, put them in and take them out, using a large spoon with holes to let go of water or a sieve. If they boil too long, they will taste too bitter from the baking soda! Place them onto your parchment lined baking sheet.
- Repeat this to all your dough ropes. If needed, do this in 2 batches so you do not overcrowd the pan. Optional, but sprinkle some parmesan and sea salt on top before baking.
- Bake for 15 minutes or until very brown.
- Eat these fresh and hot out of the oven. They pair great with mustard dips, good soups or even on their own!
- Store in an airtight container for up to 5 days. Reheat to enjoy again! I like reheating these in the oven for the best flavour and texture but a microwave or toaster oven works too.
These were so yummy😋 Thank you for recipe! Easy and my family wants them on repeat! I made beer cheese sauce to dip them in🤤
My husband and I LOVE soft pretzels! My kids haven’t had them except my oldest who is 4 and he was too little to remember! I’m super excited for them to try these!
loving these pretzel bites! so good and my 4 children and husband LOVE them.
Turned out great and was a huge hit with the whole family 🙂
I just made these, they were great, really soft! I used my stand mixer, I ended up kneading about 5-8 minutes until I reached window pane.
These turned out amazing! Will definitely be making them again.
I made these puffs few days ago and it turned out sooooo good. I preped the dough the night before and skipped dry yeast (just to experiment). Next day my husband woke up feeling sick (btw he just adores pretzels). I made some pumpkin soup for us, baked those puffs and he just loved it. Next day he was all better.
I believe in God and oh my, it’s so rewarding to have a family to feed, nurture and love.
Thanks for inspiration and your work. Greetings from Lithuania 🧡
Delicious and easy!
Amazing recipe! My entire family loved these. Thank you, Sarah!
My goodness. These are so good! I love how soft they are inside but still have the little crunch on the outside. My go-to recipe for pretzels now!