Best 8 Sourdough Discard Recipes for Delicious Baking Creations

Baking these Sourdough Banana Oat Muffins invites a cozy warmth into my kitchen. The aroma of ripe bananas melds beautifully with the tangy notes of sourdough, creating a delightful treat that fills the air. I remember the first time I made these muffins; I had some sourdough discard that I didn’t want to waste. Mixing it with the bananas and oats was a revelation. This recipe matters because it combines ingredients that often linger in our kitchens, turning them into something wonderful. What makes this recipe special is not just the unique flavors, but the chance to embrace sustainability by using sourdough discard while also enjoying a healthy, hearty snack.

why make this recipe

These Sourdough Banana Oat Muffins are an excellent choice for breakfast or an afternoon snack. They are simple to make and use ingredients you likely already have on hand. Plus, they are nutritious! The combination of bananas and oats offers a good source of fiber and energy. By using sourdough discard, you also help reduce food waste. These muffins are perfect for sharing or enjoying on your own—I guarantee you will find them hard to resist.

how to make Sourdough Banana Oat Muffins

Ingredients

• 1 cup sourdough discard
• 1 cup ripe bananas, mashed
• 1 cup oats
• 1/2 cup sugar or honey
• 1/2 cup milk (or dairy alternative)
• 1/4 cup vegetable oil or melted butter
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: nuts or chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix the sourdough discard, mashed bananas, sugar, milk, oil, and eggs until well combined.
3. In another bowl, combine the oats, baking soda, baking powder, salt, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in nuts or chocolate chips.
5. Divide the batter evenly into the prepared muffin tin.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before removing from the muffin tin. Enjoy warm for breakfast or a snack!

how to serve Sourdough Banana Oat Muffins

You can serve these muffins warm from the oven or let them cool for later. They are delicious on their own, but feel free to spread a little butter or nut butter on top for an extra treat. Pair them with a cup of coffee or tea for a comforting snack.

how to store Sourdough Banana Oat Muffins

To store these muffins, place them in an airtight container. They can last at room temperature for about 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds.

tips to make Sourdough Banana Oat Muffins

• Use very ripe bananas for the best sweetness and flavor.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• For added flavor, consider using cinnamon or nutmeg in the dry mixture.
• Adjust the sweetness to your preference by varying the amount of sugar or honey.

variation

You can try adding different ingredients like blueberries or chopped apples for a fruity twist. Alternatively, you could incorporate spices like cinnamon or pumpkin spice for a warm flavor.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture may be slightly different.

What can I use instead of eggs?

You can substitute each egg with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water).

Can I make this recipe gluten-free?

Yes, just use gluten-free oats and ensure your baking powder is gluten-free.

The aroma of freshly baked muffins wafts through the kitchen, instantly lifting my spirits. I remember the first time I made Sourdough Banana Muffins; I was trying to use up some overripe bananas and my sourdough starter. As I mixed the ingredients, the familiar scent reminded me of cozy mornings spent at home. This recipe is special to me because it combines the tangy flavor of sourdough with the natural sweetness of bananas, creating a moist and delightful treat. Whether enjoyed with a cup of coffee or saved for an afternoon snack, these muffins bring joy to any moment.

why make this recipe

Making Sourdough Banana Muffins is a great way to use up ripe bananas and feed your sourdough starter. The unique flavors of sourdough and banana create a deliciously moist muffin that’s perfect for breakfast, a snack, or even dessert. Plus, they are simple to whip up, making them a fantastic choice for both beginner and seasoned bakers.

how to make Sourdough Banana Muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1 cup mashed ripe bananas (about 2–3 bananas)
• ½ cup sourdough starter (active or discard)
• ½ cup melted butter or coconut oil
• 1 cup brown sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips
• ¼ cup shredded coconut
• Turbinado sugar for topping (if not using crumb topping)
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ cup oats
• 2 tablespoons cold unsalted butter (cubed)
• ¼ teaspoon ground cinnamon
• Pinch of salt

Directions

1. Prep: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Combine the Wet Ingredients: In a separate bowl, mix the mashed bananas, sourdough starter, melted butter (or coconut oil), brown sugar, eggs, and vanilla until smooth.
4. Bring It Together: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the nuts, chocolate chips, and shredded coconut.
5. Fill the Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes before transferring to a wire rack.

how to serve Sourdough Banana Muffins

These muffins are delightful served warm. You can enjoy them plain, or spread a little butter on top. They also pair wonderfully with your favorite jam or a dollop of yogurt for a hearty breakfast.

how to store Sourdough Banana Muffins

Keep the muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to three months. Just make sure to wrap them tightly before freezing.

tips to make Sourdough Banana Muffins

• Use overripe bananas for the best flavor and sweetness.
• Feel free to experiment with mix-ins, like dried fruits or different nuts.
• If you like a crunchy top, sprinkle a little turbinado sugar on the batter before baking.

variation

You can swap the bananas for other fruits like applesauce or pureed pumpkin for a different twist. Adjust spices accordingly to match the fruit used.

FAQs

1. Can I use a different type of flour? Yes, you can substitute with whole wheat flour or gluten-free flour blends, but it may alter the texture slightly.
2. What if I don’t have sourdough starter? You can still make these muffins by omitting the sourdough and using an extra banana or adding a splash of yogurt for moisture.
3. How can I make these muffins healthier? Consider reducing the sugar amount, using whole grain flour, or adding in more nuts and seeds for extra nutrition.

As I walk into the kitchen, the sweet aroma of baked banana bread fills the air, inviting memories of warm afternoons spent with family. I remember the first time I made this sourdough discard banana bread, using what I once thought was just waste. It felt good to turn leftover sourdough into something delicious and comforting. This recipe is not just about minimizing food waste; it’s about creating a lovely treat that brings joy to everyone who tastes it. The unique tang from the sourdough perfectly complements the sweetness of ripe bananas, making each slice truly special.

why make this recipe

Sourdough discard banana bread is a wonderful way to use up the leftover sourdough starter that can sometimes accumulate in your kitchen. This recipe is simple and requires minimal ingredients, making it perfect for a quick bake. You not only save your sourdough but also create a delightful treat that can be enjoyed by friends and family. Plus, it’s a versatile recipe: you can enjoy it as breakfast, a snack, or even dessert!

how to make Sourdough Discard Banana Bread

Ingredients

• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup sugar (or to taste)
• 1/3 cup melted butter
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup flour

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, beaten egg, and vanilla extract.
3. Mix until well combined.
4. Add baking soda and salt, then stir in the flour until just mixed.
5. Pour the batter into the prepared loaf pan.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.

how to serve Sourdough Discard Banana Bread

This banana bread is wonderful on its own, but you can also serve it with a spread of butter or cream cheese for extra flavor. It pairs beautifully with a cup of coffee or tea. Enjoy it fresh out of the oven, or toast slices for a crispy treat later on!

how to store Sourdough Discard Banana Bread

To store banana bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for a few days or in the fridge for about a week. If you want to store it for longer, slice the bread and freeze it in a sealed bag. It should last for up to three months in the freezer.

tips to make Sourdough Discard Banana Bread

• Make sure your bananas are very ripe for the best sweetness and flavor.
• Don’t overmix the batter; mixing just until combined will keep your bread tender.
• You can add nuts or chocolate chips to the batter for added texture and flavor.
• Experiment with different sugars, like brown sugar, for a richer taste.

variation

For a fun twist, try adding spices like cinnamon or nutmeg for extra warmth. You can also substitute half of the flour with whole wheat flour for a healthier option.

FAQs

Can I use unfed sourdough discard?

Yes, unfed sourdough discard works perfectly in this recipe.

Can I use frozen bananas?

Absolutely! Just thaw the bananas first, and mash them before adding to the batter.

How do I know when the banana bread is done baking?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done. If it’s wet, give it a few more minutes in the oven.

There’s something magical about the smell of freshly baked muffins wafting through the kitchen. I remember my first attempt at making blueberry muffins; the blueberries popped in my mouth, bursting with sweetness. These Moist Sourdough Blueberry Muffins hold a special place in my heart because they combine the joy of baking with the practicality of using sourdough discard. If you’re like me, you want to make the most of every bit of your sourdough starter. This recipe celebrates that, giving you tender muffins filled with juicy blueberries, perfect for breakfast or a snack. The best part? They are easy to make and result in a lovely, homey treat that will bring a smile to anyone’s face.

Why Make This Recipe

These muffins are not only a delicious way to use sourdough discard, but they also bring a delightful tanginess that pairs wonderfully with sweet blueberries. They are moist, fluffy, and packed with flavor. Plus, making them is a breeze—perfect for busy mornings or lazy afternoons. When you serve these muffins to friends and family, they’ll never guess that you made them with leftover sourdough starter.

How to Make Moist Sourdough Blueberry Muffins

Ingredients:

• 1 cup sourdough discard (unfed)
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup milk
• 1 egg
• ⅓ cup oil or melted butter
• 1 cup fresh or frozen blueberries

Directions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix sourdough discard, milk, egg, oil, and vanilla extract.
4. Combine the wet and dry ingredients just until mixed. Gently fold in the blueberries.
5. Divide the batter evenly into the muffin cups (this makes about 10–12 muffins).
6. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
7. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

How to Serve Moist Sourdough Blueberry Muffins

These muffins are best enjoyed fresh, warm, and straight from the oven. You can serve them plain or with a pat of butter. They also make a great addition to a brunch spread alongside coffee or tea. For an extra treat, try drizzling them with a bit of honey or icing.

How to Store Moist Sourdough Blueberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing, and wrap them well to prevent freezer burn.

Tips to Make Moist Sourdough Blueberry Muffins

• If you use frozen blueberries, do not thaw them before adding them to the batter; this helps prevent the batter from turning blue.
• You can substitute some of the all-purpose flour with whole wheat flour for a healthier option.
• For a bit of crunch, sprinkle some sugar on top of the muffins before baking.

Variation

Feel free to experiment with other fruits if blueberries aren’t your thing! Chopped apples, raspberries, or even chocolate chips can add a delicious twist to these muffins.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use an active sourdough starter. Just keep in mind that it may slightly alter the texture and flavor.

Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend instead of all-purpose flour. The texture might vary, but they should still be delicious.

What can I do with leftover sourdough discard?

Besides these muffins, you can use sourdough discard in pancakes, waffles, bread, crackers, and even pizza dough!

introduction

As I roll out the dough for my tortillas, the aroma of warm flour fills the kitchen. I remember afternoons spent cooking with family, where we’d gather around the table, laughing and sharing stories while making homemade meals. Using sourdough discard for tortillas not only reduces waste but brings a unique flavor that you’ll love. This recipe matters because it transforms what might otherwise be thrown away into something delicious and useful. You’ll find that sourdough discard adds a delightful tang and extra depth to the tortillas. It’s not just a recipe—it’s a way to enhance our meals while caring for our planet.

why make this recipe

Sourdough discard tortillas are an excellent way to utilize the extra sourdough starter you have lying around. Instead of letting it go to waste, you can create something fresh and tasty. These tortillas are easy to make, require minimal ingredients, and are perfect for wraps, tacos, or just enjoying on their own. Plus, they are a healthier alternative to store-bought tortillas. Making your own tortillas allows you to control the ingredients, giving you better flavor and texture.

how to make Sourdough Discard Tortillas

Ingredients

• 2 cups all-purpose flour
• 1 cup sourdough discard
• 1/2 teaspoon salt
• 1/4 cup water (or as needed)

Directions

1. In a large bowl, combine the flour and salt.
2. Add the sourdough discard and mix until a dough begins to form.
3. Gradually add water until the dough is soft but not sticky.
4. Divide the dough into small balls and flatten each ball into a tortilla shape.
5. Heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes on each side or until it has golden brown spots.
6. Serve warm in your favorite meal.

how to serve Sourdough Discard Tortillas

These tortillas are incredibly versatile. You can use them for tacos, burritos, or quesadillas. Serve them warm with your favorite fillings, such as grilled vegetables, beans, cheese, or meats. You can also use them as a wrap for salads or sandwiches. Enjoy them fresh off the skillet or let them cool and pair them with dips or salsas.

how to store Sourdough Discard Tortillas

To store leftover tortillas, let them cool completely first. Then stack them between layers of parchment paper and place them in a zip-top bag or airtight container. Store them in the refrigerator for up to a week. You can also freeze them for up to three months. To reheat, simply warm them in a skillet or microwave.

tips to make Sourdough Discard Tortillas

• Make sure your sourdough discard is at room temperature for easier mixing.
• If the dough feels too dry, add a little more water, a tablespoon at a time.
• For thicker tortillas, use a rolling pin to flatten the balls evenly.
• Experiment with different spices or herbs in the dough for added flavor.

variation

You can add spices like cumin, chili powder, or even herbs like oregano to the dough for a flavor twist. Alternatively, try using whole wheat flour for a nuttier taste and different texture.

FAQs

Can I use leftover sourdough starter instead of discard?

Yes, leftover sourdough starter works perfectly for making these tortillas.

What if I don’t have a skillet?

You can use a griddle or non-stick pan. Just ensure it’s heated properly before cooking the tortillas.

How thick should I roll the tortillas?

Aim for about 1/8 inch thick for a nice balance between soft and crispy. Adjust according to your preference!

I still remember the first time I baked cookies using sourdough discard. The warm smell of chocolate mixed with a hint of tangy sourness filled my kitchen and my heart. It brought back memories of childhood, sitting around the table with family, sharing stories and laughter over fresh cookies. We often have sourdough starter leftovers after feeding it, and instead of tossing it out, this recipe gives it a new life. These Classic Sourdough Discard Chocolate Chip Cookies are not just easy to make; they carry a special depth of flavor that makes them stand apart from your usual cookie recipe. You will love how the sourdough enhances the sweetness of the chocolate, making each bite a delightful experience.

Why Make This Recipe

Making cookies using sourdough discard is a fantastic way to reduce waste while enjoying a delicious treat. This recipe lets you use that extra starter, turning it into a tasty batch of cookies. Plus, the sourdough adds a unique flavor that cookies made with regular ingredients just can’t match. By baking these cookies, you’re not only treating yourself but also embracing sustainability in your kitchen.

How to Make Classic Sourdough Discard Chocolate Chip Cookies

Ingredients:

• 1/2 cup packed brown sugar
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup inactive sourdough starter
• 1/2 tsp baking soda

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the brown sugar and softened butter until the mixture is light and fluffy.
3. Add in the egg and vanilla extract, and mix until smooth.
4. Stir in the sourdough starter until well combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring well.
6. Fold in the chocolate chips carefully.
7. Drop rounded tablespoons of dough onto a baking sheet, spacing them out evenly.
8. Bake for 10-12 minutes or until the edges turn golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.

How to Serve Classic Sourdough Discard Chocolate Chip Cookies

These cookies are delightful on their own but serve them warm with a glass of milk or a scoop of vanilla ice cream for a special treat. They also make great gifts when packed in a cute box or bag to share with friends and family.

How to Store Classic Sourdough Discard Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag. Just take them out and let them thaw before enjoying.

Tips to Make Classic Sourdough Discard Chocolate Chip Cookies

• Use room temperature butter and eggs for a smoother batter.
• Don’t overmix the cookie dough; mix just until the ingredients are combined.
• For chewier cookies, let the dough chill in the fridge for at least 30 minutes before baking.

Variation

You can experiment with different types of chocolate chips, like dark or white chocolate. Adding nuts such as walnuts or pecans can give an extra crunch and flavor. Feel free to throw in a pinch of cinnamon for a warm spice twist.

FAQs

1. Can I use active sourdough starter instead of inactive?

Yes, you can use active sourdough starter. Just note that it might give a slightly different texture.

2. What if I don’t have brown sugar?

You can substitute brown sugar with granulated sugar, but adding a bit of molasses will help to mimic the flavor and moisture.

3. Can I make this recipe gluten-free?

Yes, you can replace the flour with a gluten-free flour mix to make these cookies gluten-free. Just check that the baking soda is also gluten-free.

Imagine the warm, comforting scent of freshly baked dough mingling with the rich aroma of crispy bacon and melted cheese. That’s the magic of Sourdough Breakfast Pockets. I remember the first time I made these delightful treats; the moment they came out of the oven, my family gathered around the kitchen, eager to share in the deliciousness. This recipe means a lot to me because it brings together the joy of cooking and the warmth of time spent with loved ones. Sourdough Breakfast Pockets are not just a meal; they are a way to create cherished memories. What makes them special is their versatility and the use of leftover sourdough discard, turning something that could be wasted into a delightful breakfast treat.

why make this recipe

Sourdough Breakfast Pockets are an excellent way to start your day. They are easy to make, and you can fill them with whatever you prefer—be it savory bacon and cheese or a sweet fruit filling. This recipe allows you to be creative while also minimizing food waste by using sourdough discard. Plus, they are perfect for busy mornings or as a snack on the go. You can make a batch ahead of time and enjoy them throughout the week. Whether you’re feeding a crowd or just want something quick and satisfying, these pockets are a fantastic choice.

how to make Sourdough Breakfast Pockets

Ingredients:

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup water (as needed)
• 2 eggs
• 1/2 cup cooked and crumbled bacon
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• Butter or oil for greasing the baking tray

Directions:

1. Preheat your oven to 375°F (190°C) and grease a baking tray with butter or oil.
2. In a bowl, combine the sourdough discard, flour, and salt. Mix to form a dough. Add water as needed until you achieve a smooth consistency.
3. Roll out the dough on a lightly floured surface to about 1/4 inch thick.
4. Cut the dough into squares or circles, depending on your preferred shape.
5. In a separate bowl, scramble the eggs and mix with the cooked bacon and cheese.
6. Place a spoonful of the filling in the center of each dough piece.
7. Fold the dough over the filling and seal the edges with a fork.
8. Place the pockets on the prepared baking tray and bake for 15-20 minutes or until golden brown.
9. Serve warm and enjoy your delicious breakfast pockets!

how to serve Sourdough Breakfast Pockets

Sourdough Breakfast Pockets are best served warm, straight out of the oven. You can enjoy them as they are or pair them with a side of fresh fruit or a light salad for a complete meal. They also make a great addition to brunch gatherings. Feel free to dip them in your favorite sauce or salsa if you like a little extra flavor!

how to store Sourdough Breakfast Pockets

If you have leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag. When you’re ready to enjoy one, simply reheat in the oven or microwave until warm.

tips to make Sourdough Breakfast Pockets

• When rolling out the dough, use enough flour on the surface to prevent sticking.
• Feel free to experiment with different fillings. Veggies, sausage, or even sweet options like fruit preserves work well.
• Make sure to seal the edges properly to avoid any filling leaking during baking.
• If the dough is too dry, add a little more water. If too wet, sprinkle in more flour.

variation

For a vegetarian option, you can replace the bacon with sautéed vegetables like spinach, mushrooms, or bell peppers. You can also try using different types of cheese, like feta or goat cheese, for a unique flavor.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour. Just note that it may change the texture of the dough.

Can I make the filling ahead of time?

Absolutely! You can prepare the filling the night before and store it in the refrigerator until you’re ready to make the pockets.

Are these pockets freezer-friendly?

Yes, they freeze well. Just make sure to wrap them tightly to preserve freshness and prevent freezer burn.

I remember the first time I tried making pretzel bites at home. The smell of warm dough filled my kitchen, and the excitement was palpable. As I pulled a tray of golden-brown bites from the oven, I couldn’t wait to take a bite. The chewy texture and savory flavor reminded me of street fairs and family gatherings. This Yeast-Free Sourdough Discard Pretzel Bites recipe is special because it transforms leftover sourdough starter into a delightful snack without the need to wait for yeast to rise. You can whip these up quickly and enjoy them fresh from the oven, perfect for sharing with friends or savoring on your own.

Why Make This Recipe

Making Yeast-Free Sourdough Discard Pretzel Bites is a fantastic way to use sourdough discard. Instead of tossing it out, you can create a delicious snack. These pretzel bites are easy to make and don’t require any rising time, which means you can enjoy them in no time. Plus, they are fun to make with family or friends, turning snack time into a special occasion.

How to Make Yeast-Free Sourdough Discard Pretzel Bites

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 egg, beaten (for egg wash)
• Coarse salt (for topping)
• Mustard or cheese dip (for serving)

Directions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the sourdough discard, flour, baking soda, and salt. Mix until a dough forms.
3. Knead the dough on a floured surface for a few minutes until smooth.
4. Divide the dough into small pieces and roll each piece into a ball.
5. Place the dough balls on a baking sheet lined with parchment paper.
6. Brush each pretzel bite with the beaten egg and sprinkle with coarse salt.
7. Bake for 15-20 minutes or until golden brown.
8. Remove from oven and let cool slightly. Serve warm with mustard or cheese dip.

How to Serve Yeast-Free Sourdough Discard Pretzel Bites

These pretzel bites are best served warm right out of the oven. You can enjoy them plain or dip them in mustard or cheese sauce for added flavor. They make a great snack for movie nights, parties, or casual get-togethers.

How to Store Yeast-Free Sourdough Discard Pretzel Bites

If you have leftovers, store them in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Just place them in a freezer bag and pull them out whenever you need a quick snack. Reheat them in the oven for a few minutes to bring back their freshness.

Tips to Make Yeast-Free Sourdough Discard Pretzel Bites

• Make sure your sourdough discard is at room temperature for easier mixing.
• If the dough feels too sticky, add a little more flour as needed.
• You can experiment with different toppings, like sesame seeds or everything bagel seasoning, for a fun twist.

Variation

Feel free to add cheese into the dough for extra flavor. You can also shape the bites into pretzel knots or sticks for variety.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture may be denser.

What can I do with leftover sourdough discard besides pretzels?

You can use it in pancakes, waffles, or bread recipes. There are many creative ways to use it!

How long will these pretzel bites stay fresh?

They are best enjoyed fresh but will stay good for about two days at room temperature or up to a month if frozen.