Sourdough Pretzel Bites
Delightful sourdough pretzel bites that are warm, soft and perfect for sharing during movie nights or casual gatherings.
Ingredients
Dough Ingredients
- 1.25 cups 1 ¼ cups (300 grams) warm water (80-90℉) Ensure water is between 80-90℉ for optimal yeast activation.
- 0.5 cup ½ cup (113 grams) sourdough starter discard (100% hydration) Using 100% hydration starter is crucial.
- 1 tablespoon 1 tablespoon (12 grams) granulated sugar Adds sweetness to the dough.
- 4.75 cups 4 ¾ cups (565 grams) all-purpose flour Provides structure to the bites.
- 4 tablespoons 4 tablespoons (57 grams) unsalted butter, melted Adds richness to the dough.
- 1 tablespoon 1 tablespoon (12 grams) kosher salt Essential for seasoning.
Boiling Solution
- 10 cups 10 cups water For boiling the pretzel bites.
- ⅔ cup ⅔ cup baking soda Creates the chewy exterior.
Egg Wash
- 1 large 1 large egg yolk + 1 tablespoon water Gives a glossy finish to bites.
Toppings
- to taste Pretzel salt or coarse kosher salt For sprinkling on top before baking.
Instructions
Preparation
- In a large mixing bowl, combine warm water, sourdough starter discard, and granulated sugar. Stir gently until the sugar is dissolved.
- Gradually add the all-purpose flour and kosher salt to the mixture. Mix until a rough dough forms.
- Pour in the melted unsalted butter and knead the dough for about 5 to 7 minutes until smooth and elastic.
- Place the dough into a greased bowl, cover with a kitchen towel, and let rise at room temperature for 1 to 2 hours or until doubled in size.
Cooking
- Preheat your oven to 450℉.
- Bring 10 cups of water to a rolling boil in a large pot.
- Carefully add baking soda to the boiling water.
- Turn the risen dough onto a floured surface and divide it into 1-inch pieces, rolling each into a ball.
- Drop each dough ball into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
- Whisk together the egg yolk and water, and brush over the tops of the pretzel bites.
- Sprinkle with pretzel salt or coarse kosher salt before baking.
- Bake in the preheated oven for 12 to 15 minutes or until golden brown.
Notes
Best enjoyed immediately, but can be reheated. Store in an airtight container; lasts 2 days at room temperature, up to a week in fridge. Can freeze shaped dough bites before baking.