• 1 C - Sourdough Discard

• 1 C - Warm Water

• 1/4 C - Sugar 

• 1 tsp - Salt

• 3 C - Flour (AP or Bread Flour)

In a stand mixer, combine sourdough discard, water, and sugar. Add flour and salt. Mix on medium speed until the dough forms a ball and cleans the sides of the bowl. 

Let rise atleast 4hrs. I generally prefer to allow them to rise overnight. 

Form your dough balls. This recipe will make 12. 

Allow to rise again for atleast 30 minutes. 

Bake for 20 mins at 400 degrees. 

• 1 C - Sourdough Discard

• 1 C - Warm Water

• 3 C - Bread Flour

• 1/4 C - Brown Sugar or Honey

• 1Tbsp - Kosher Salt

For Cooking:

• 3 Quarts of Water

• 1/3 C - Baking Soda

In a stand mixer, add sourdough discard and warm water. Mix together lightly. Once sourdough discard is distributed well, add brown sugar (or honey) and salt. Add flour ( I generally add it all at once). Mix on medium speed for 3-5 minutes. Until dough is not sticking to the sides and has formed a ball. 

Place a tea towel over the bowl and place in a warm place for dough to rise. This should take around 8 hours.

Once dough has doubled. Preheat the oven to 450.  

Roll the dough out into 1 inch diameter rope and cut into 2-3 inch pieces. 

Bring water to a boil. Add baking soda. Place pieces into the boiling water for 10-15 seconds. Remove from boiling water and place on a greased baking sheet. Sprinkle salt or Everything Bagel seasoning evenly over pieces. Repeat this process until all the pieces have been boiled. 

Bake for 15 minutes. Halfway through, turn pretzel bites to get an even bake. 

• 1 C - Bread Flour - Unbleached

• 1 C - Water

Sourdough starter is super easy to get going. It just takes a little patience and 5 minutes of your day. 

Day 1: Mix 1C Bread Flour (we prefer White Lilly or King Arthur) and 1C water in a jar you have a lid for. (You can also cover it with a coffee filter and a rubber band). We use a wide mouth quart mason jar and the lid (not the ring). Make sure the water and flour are well mixed, cover with lid (don't tighten the lid!), and set it somewhere on your counter where you won't forget it. 

Day 2: Remove 1/2 of the started. Replace with 1C flour and 1C water. Make sure the 1/2 that was still in your jar is mixed well with the new flour and water. Cover, set on your counter. 

Day 3-5: Repeat the process for Day 2. 

Day 6: Repeat the process from Day 2 once in the morning and once in the evening. 

Day 7: Your starter should be very bubbly by this point! You are ready to use your starter! Whenever you use your starter just add 1C water and 1C flour to get it going again. 

My starter stays on the counter. I use the discard in recipes more than I use a fresh starter. Everytime I make a discard recipe I refeed the starter and in 12 hours it is nice and bubbly again. 

• 2 C - Masa Harina 

• 1 1/2 C - Water

• 1 tsp - Salt

Mix all ingredients. Roll into 1 inch balls. Place in a tortilla press. Cook in a cast iron skillet on medium heat. Once one side browns, flip, allow other side to brown. Serve warm.