Sourdough Pretzel Bites
These soft and chewy sourdough pretzel bites are made with active sourdough starter and baked to a deep golden brown after a quick baking soda bath. Perfectly salty and irresistibly snackable, they’re an easy, fun way to use your discard or active starter and make the best bite-sized appetizer for any occasion.
Ingredients
For the pretzel dough:
- 230 grams sourdough starter, active and bubbly (about 1 cup)
- 170 grams warm water (about 3/4 cup)
- 445 grams all-purpose flour (about 2 3/4 cups)
- 1 tbs sugar
- 1 1/2 tsp salt
For the water bath:
- large pot of boiling water
- 2 tbs baking soda
- 2 tbs brown sugar
For the egg wash
- 1 egg yolk
- 1 tbs water
- coarse sea salt
Instructions
- Mix the dough: In a large mixing bowl, whisk together your sourdough starter and water until smooth and milky. Add the flour, sugar, and salt, stirring until a rough dough forms. If using a stand mixer: Knead on medium speed for about 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and supple.
- First rise (bulk ferment): Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 8–12 hours, or until puffy and well expanded.
- Shape the pretzel bites: Gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 12–15 inches long. Cut each rope into 1-inch pieces. Transfer the pieces to a parchment-lined baking sheet, cover lightly, and let them rise for 1 hour.
- Prepare the water bath: In a large pot, bring 8 cups of water to a simmer. Stir in 2 tablespoons of brown sugar and 1 tablespoon of baking soda (add the baking soda slowly to avoid bubbling over).
- Boil the pretzel bites: Working in batches, add the pretzel pieces to the simmering water and boil for 15 seconds. Remove with a slotted spoon and place back on the parchment-lined baking sheet. Avoid overcrowding the pot so the pieces cook evenly.
- Egg wash and topping: Brush the boiled pretzel bites with a mixture of 1 egg yolk whisked with 1 tablespoon of water. Sprinkle generously with coarse salt.
- Bake: Bake at 425°F (218°C) for 12–15 minutes, or until deep golden brown.
- Cool & serve: Let the pretzel bites cool slightly before enjoying. They’re delicious plain, dipped in mustard, or with a cheese sauce.