Name: Sourdough Pretzel Bats
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 15 min
Cuisine: american
Ingredients: 3 1/2 cups bread flour; 1 cup sourdough discard; 3/4 cup warm water (95°F); 2 1/4 tsp instant yeast; 1 tbsp brown sugar or honey; 1 tsp fine sea salt; 1/2 cup baking soda (for boiling); coarse salt for topping; 2 tbsp melted butter or olive oil; mini chocolate chips or decorative eyes (optional)

Description

Adorable bat-shaped soft pretzels made with sourdough discard, perfect for Halloween or any playful snack. Chewy interior and glossy crust from a baking soda bath deliver bakery-quality flavor.

Ingredients

Scale

3 1/2 cups bread flour

1 cup sourdough discard

3/4 cup warm water (95°F)

2 1/4 tsp instant yeast

1 tbsp brown sugar or honey

1 tsp fine sea salt

1/2 cup baking soda (for boiling)

coarse salt for topping

2 tbsp melted butter or olive oil

mini chocolate chips or decorative eyes (optional)

Instructions

1. Combine discard, warm water, sugar, and yeast and let sit 5 minutes until frothy

2. Add flour and salt then knead until smooth and elastic, about 7-10 minutes

3. Place dough in a greased bowl, cover, and rest 60-90 minutes until puffy

4. Divide dough into 8-10 pieces and roll each into a 16-inch rope

5. Shape ropes into bat forms with a central knot and wing curves

6. Chill shaped bats 15 minutes in the refrigerator

7. Bring 8 cups water to a simmer and add baking soda

8. Boil each pretzel bat 20-25 seconds per side, drain, and return to tray

9. Sprinkle with coarse salt or toppings and bake at 425°F for 15-18 minutes

10. Brush with melted butter and add decorative eyes if desired

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: snack
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 pretzel

Keywords: sourdough, pretzels, discard, snack, halloween, baking, bats, chewy, handmade, homemade