If you’ve got sourdough discard sitting in your fridge and are looking for a fun, savory way to use it up, these Sourdough Pretzel Stuffing Bites are about to become your new favorite. They transform simple ingredients into a delightful snack or appetizer that’s perfect for game day, an afternoon pick-me-up, or even a light lunch.
This recipe is designed to be incredibly approachable, even for beginner bakers. We’re taking the unique tang of sourdough discard and combining it with classic pretzel flavors and savory stuffing elements to create something truly special and surprisingly easy to make.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Sourdough Pretzel Stuffing Bites
- Total Time: 30-35 minutes
- Yield: 24-30 bites 1x
Description
These Sourdough Pretzel Stuffing Bites are a fun, savory way to use up sourdough discard. They combine the tang of sourdough with classic pretzel flavors and savory stuffing elements, creating a delightful snack or appetizer perfect for game day, an afternoon pick-me-up, or a light lunch. This recipe is approachable for beginner bakers and comes together quickly, offering a unique textural dream of chewy pretzel exterior and savory stuffing interior.
Ingredients
Instructions
1. Prepare the Stuffing Base: In a medium skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the finely diced celery, onion, and bell pepper. Saute for 5-7 minutes, or until the vegetables are softened and translucent. Stir in the poultry seasoning and black pepper, cooking for another minute until fragrant. Remove from heat and let cool slightly.
2. Combine Sourdough Discard and Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, combine the sourdough discard, warm water, brown sugar, and the remaining 1 tablespoon of melted butter.
3. Form the Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms. Gently fold in the cooled sauteed vegetables until evenly distributed throughout the dough. The dough will be soft and slightly sticky.
4. Shape the Bites: Lightly flour your hands. Take small portions of the dough (about 1 tablespoon each) and roll them into bite-sized balls or small logs. Place them on a parchment-lined baking sheet. You should get about 24-30 bites.
5. The Pretzel Bath: In a large pot, bring the chicken or vegetable broth to a gentle simmer. Carefully drop 4-5 pretzel bites into the simmering broth at a time. Let them simmer for 30 seconds, then use a slotted spoon to remove them, allowing excess liquid to drain. Place them back on the parchment-lined baking sheet. This step is crucial for achieving that classic pretzel chewiness and color.
6. Bake to Golden Perfection: Preheat your oven to 400 F (200 C). Once all the bites have had their broth bath, brush the tops of each bite with the beaten egg wash and sprinkle generously with coarse sea salt. Bake for 15-20 minutes, or until golden brown and cooked through. Let cool slightly on the baking sheet before serving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: appetizer
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bite
Keywords: sourdough, pretzel, stuffing, bites, snack, appetizer, savory, discard, easy, game day
What You’ll Love About This Quick And Easy Recipe
This recipe is a winner for so many reasons, making it ideal for busy families and anyone who loves a delicious, fuss-free snack. First, it’s a fantastic way to utilize sourdough discard, preventing waste and adding a subtle depth of flavor that you won’t get from regular flour. It’s also incredibly versatile – these bites are perfect for a casual family snack, a party appetizer, or even packed in a lunchbox. They come together quickly, meaning you can satisfy those savory cravings without spending hours in the kitchen. The combination of chewy pretzel exterior and savory stuffing interior is a textural dream that appeals to both kids and adults, making it a go-to recipe for any occasion.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you start cooking makes the whole process smoother and more enjoyable. You’ll find that most of these items are probably already in your pantry or easily found at any grocery store.
INGREDIENTS:
- 1 cup sourdough discard (fed or unfed, at room temperature)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup warm water
- 1 tablespoon brown sugar
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 1/2 cup finely diced bell pepper (any color)
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- 4 cups chicken or vegetable broth (for simmering)
For the sourdough discard, don’t worry about it being active or bubbly; unfed discard works perfectly here, adding that signature tang without the need for a full rise. If you don’t have unsalted butter, salted butter will work, just reduce the added salt in the recipe by half a teaspoon. Feel free to use any color of bell pepper you have on hand – red, green, or yellow all add great flavor and color. For the broth, either chicken or vegetable broth is fine, depending on your preference or dietary needs.
Time Needed From Start To Finish
One of the best features of this recipe is how quickly it comes together, making it perfect for those times when you need a tasty snack without a lot of waiting.
- Preparation time: 15 minutes
- Cooking time: 15-20 minutes
- Total time: 30-35 minutes
This timeline includes all the chopping, mixing, and baking, so you can plan your kitchen time efficiently and enjoy these delicious bites in under an hour.
How To Make It Step By Step With Visual Cues
Follow these simple steps to create perfectly golden and savory Sourdough Pretzel Stuffing Bites. The process is straightforward, and each step builds on the last for a successful outcome.
- Prepare the Stuffing Base: In a medium skillet, melt 1 tablespoon of the unsalted butter over medium heat. Add the finely diced celery, onion, and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and translucent. Stir in the poultry seasoning and black pepper, cooking for another minute until fragrant. Remove from heat and let cool slightly.
- Combine Sourdough Discard and Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, combine the sourdough discard, warm water, brown sugar, and the remaining 1 tablespoon of melted butter.
- Form the Dough: Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms. Gently fold in the cooled sautéed vegetables until evenly distributed throughout the dough. The dough will be soft and slightly sticky.
- Shape the Bites: Lightly flour your hands. Take small portions of the dough (about 1 tablespoon each) and roll them into bite-sized balls or small logs. Place them on a parchment-lined baking sheet. You should get about 24-30 bites.
- The Pretzel Bath: In a large pot, bring the chicken or vegetable broth to a gentle simmer. Carefully drop 4-5 pretzel bites into the simmering broth at a time. Let them simmer for 30 seconds, then use a slotted spoon to remove them, allowing excess liquid to drain. Place them back on the parchment-lined baking sheet. This step is crucial for achieving that classic pretzel chewiness and color.
- Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Once all the bites have had their broth bath, brush the tops of each bite with the beaten egg wash and sprinkle generously with coarse sea salt. Bake for 15-20 minutes, or until golden brown and cooked through. Let cool slightly on the baking sheet before serving.
Easy Variations And Serving Ideas That Fit Real Life
These Sourdough Pretzel Stuffing Bites are incredibly versatile, making them easy to adapt for different tastes and occasions.
For a kid-friendly twist, you can omit the bell pepper and add a pinch of garlic powder to the vegetable mixture for a milder flavor. You could also mix in a couple of tablespoons of shredded cheddar cheese directly into the dough before shaping for a cheesy surprise.
When it comes to serving, these bites are fantastic on their own as a savory snack. For a party or buffet, arrange them on a platter with a variety of dipping sauces. Classic yellow mustard, honey mustard, or a creamy cheese sauce are all excellent choices. A simple marinara sauce or even a ranch dip would also be delicious. For a heartier appetizer, serve them alongside mini cocktail sausages or cheese cubes. You can also sprinkle them with a little dried parsley or chives after baking for an extra touch of color and freshness.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Knowing what to watch out for can help you achieve perfect Sourdough Pretzel Stuffing Bites every time.
One common mistake is overworking the dough. Since this isn’t a yeast-risen dough, excessive kneading can make the bites tough. Mix just until the ingredients are combined and the vegetables are distributed. Another slip-up is skipping the broth bath. This step is essential for the pretzel-like texture and helps the egg wash and salt adhere better, giving you that authentic pretzel crust. Don’t rush it! Also, be sure to finely dice your vegetables. Larger pieces won’t cook as evenly and might make the bites crumbly. Finally, don’t overcrowd the pot during the broth bath. Simmering too many bites at once will lower the broth’s temperature and prevent them from getting that proper “bath,” impacting their final texture. Work in small batches for the best results.
How To Store It And Make It Ahead Without Ruining Texture
These Sourdough Pretzel Stuffing Bites are best enjoyed fresh out of the oven, but they can certainly be stored and even made ahead for convenience.
To store leftovers, place the cooled bites in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through, to help crisp them up again. A toaster oven also works wonderfully for reheating small batches.
If you want to make them ahead, you have a couple of options. You can prepare the dough, shape the bites, and then refrigerate them on a parchment-lined baking sheet (covered tightly with plastic wrap) for up to 24 hours before proceeding with the broth bath and baking. Alternatively, you can fully bake the bites, let them cool completely, and then freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can be frozen for up to 1 month. To reheat from frozen, bake at 350°F (175°C) for 10-15 minutes, or until heated through and lightly crisped.
Questions People Always Ask Before Making This Recipe
Here are some common questions that often come up when making these Sourdough Pretzel Stuffing Bites, along with helpful answers.
Can I use active sourdough starter instead of discard? Yes, you can, but the texture might be slightly different. Discard, whether fed or unfed, works best for this recipe as it contributes flavor without the strong leavening action of an active starter, which isn’t needed here.
What if I don’t have poultry seasoning? You can
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
