For all of you pizza lovers out there, can you think of anything better than sourdough pizza bombs?
I’m back on a sourdough baking kick recently, and that means finding new ways to use up my homemade sourdough starter!
In the past I’ve used my discard forDangerously Addicting Sourdough Cinnamon Rolls,Sourdough English Muffins, andSinful Sourdough Pretzels.
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And for the recent holidays, I did make the pretzels into bite sized pieces with hot pepper mustard to dip.
But, I had about five family functions to go to and I couldn’t just bring pretzels to all of them.
I had to switch it up!
And in my search for new ideas I stumbled across a recipe for dinner rolls, but decided to change up the dough a bit and make something totally new out of them!
Sourdough Pizza Bombs!
They turned out so good I think I was having immediate requests for the recipe!
So for all of you that have been asking, I’m sorry for the wait, but it is finally here!
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- Dangerously Addicting Sourdough Cinnamon Rolls
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So let’s not waste anymore time… Here’s how to make Sourdough Pizza Bombs!
Ingredients
- 1 cup sourdough starter
- 2 Tablespoons sugar
- 2 Tablespoons olive oil
- 1.5 cup warm water
- 1 Tablespoon active dry yeast
- 1 Tablespoon salt
- 4-5 cups unbleached flour
- 2-3 Tablespoons butter, melted
- shredded mozzarella cheese
- Your favorite pizza toppings (we use pepperoni and banana peppers!)
- Dried oregano
Directions to make Sourdough Pizza Bombs
In a mixing bowl (I use my stand mixer for this), combine the sourdough starter, water, yeast, salt, sugar, and olive oil.
Attach the dough hook and mix, gradually adding flour.
Continue to add flour until you have a soft, sticky dough.
This next part is my least favorite. I love kneading dough but I hate sticky dough!
Make sure your surface is WELL floured!
Turn out the dough and flour the top.
Flour your hands as well to help keep the dough from sticking to them.
Knead until the dough is soft and smooth, and no longer sticks to your hands.
Place the dough ball in a well oiled dish, cover and set aside to rise.
I would say double but seriously this dough rises so fast that it always ends up at least tripled by the time I go to check on it!
Preheat the oven to 375°F.
Punch down the dough and knead again to form a new ball.
Cut the ball of dough into 24 pieces.
I’d also like to say equal pieces here, but I’m not the type of person that ever has equal pieces and I’m not getting out a scale! LOL
Once you have your pieces cut you will take one, knead it two or three times, roll into a ball, and smash it down.
Add the toppings, cheese first.
Roll up the dough like a pumpkin roll, fold in half and add to the pan you’ll be baking in.
I like to use muffin tins (or in my case stoneware muffin pan) for individual bombs, but you can use a 9×13 baking dish for a pull apart bread.
Continue this process with each dough ball until they are all made.
Bake in the oven for 15 minutes.
Brush the tops with melted butter and sprinkle with dried oregano.
Return to the oven for another 5 minutes.
If you made them in a muffin pan, remove them and cool on a cooling rack.
When they’ve cooled enough to not scald your mouth (speaking from personal experience here), serve warm with warm pizza sauce for dipping!
Yield: 24
Ingredients
- 1 cup sourdough starter
- 1 1/2 cup warm water
- 1 Tablespoon active dry yeast
- 1 Tablespoon salt
- 2 Tablespoons sugar
- 2 Tablespoons olive oil
- 4-5 cups unbleached flour
- 2-3 Tablespoons butter, melted
- shredded mozzarella cheese
- Your favorite pizza toppings (we use pepperoni and banana peppers!)
- Dried oregano
Instructions
- In a mixing bowl (I use my stand mixer for this), combine the sourdough starter, water, yeast, salt, sugar, and olive oil.
- Attach the dough hook and mix, gradually adding flour.
- Continue to add flour until you have a soft, sticky dough.
- This next part is my least favorite.I love kneading dough but I hate sticky dough!Make sure your surface is WELL floured!Turn out the dough and flour the top.
- Flour your hands as well to help keep the dough from sticking to them.
- Knead until the dough is soft and smooth, and no longer sticks to your hands.
- Place the dough ball in a well oiled dish, cover and set aside to rise.I would say double but seriously this dough rises so fast that it always ends up at least tripled by the time I go to check on it!
- Preheat the oven to 375°F.
- Punch down the dough and knead again to form a new ball.
- Cut the ball of dough into 24 pieces.I'd also like to say equal pieces here, but I'm not the type of person that ever has equal pieces and I'm not getting out a scale! LOL
- Once you have your pieces cut you will take one, knead it two or three times, roll into a ball, and smash it down.
- Add the toppings, cheese first.
- Roll up the dough like a pumpkin roll, fold in half and add to the pan you'll be baking in.I like to use muffin tins (or in my case stoneware muffin pan) for individual bombs, but you can use a 9x13 baking dish for a pull apart bread.
- Continue this process with each dough ball until they are all made.
- Bake in the oven for 15 minutes.
- Brush the tops with melted butter and sprinkle with dried oregano.
- Return to the oven for another 5 minutes.
- If you made them in a muffin pan, remove them and cool on a cooling rack.
- When they've cooled enough to not scald your mouth (speaking from personal experience here), serve warm with warm pizza sauce for dipping!
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Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 450Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 332mgCarbohydrates: 87gFiber: 4gSugar: 2gProtein: 13g
