Sourdough Pretzel Bites Recipe
These Sourdough Pretzel Bites are a delightful twist on classic pretzels, made with a tangy sourdough starter for extra flavor and texture. Perfectly chewy on the inside with a golden, slightly crispy exterior, these bites are boiled in a baking soda water bath before baking to achieve the iconic pretzel crust. Ideal as a snack or appetizer, they offer a homemade touch to your bread basket.
- Prep Time: 20 minutes active, plus 3-5 hours bulk fermentation and 8 hours cold proof
- Cook Time: 12 minutes baking, plus 5-10 minutes boiling
- Total Time: Approximately 12-14 hours including fermentation and proofing
- Yield: About 64 pretzel bites (8 ropes cut into 8 pieces each)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 450 g strong bread flour (at least 12% protein)
- 1 tablespoon sugar (white or brown)
- 1 teaspoon salt
- 230 g water
- 160 g active sourdough starter (100% hydration)
- Coarse salt for topping
Water Bath
- 2 liters water
- 3 tablespoons baking soda
Instructions
- Mix and Knead Dough: In a stand mixer bowl, combine the bread flour, salt, and sugar. Pour in the water and active sourdough starter. Using a dough hook attachment, mix on medium speed for 12-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
- Bulk Fermentation: Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with cling film or a damp tea towel. Let it rise for 3-5 hours until doubled in size.
- Cold Proof: After the bulk fermentation, cover the bowl securely to prevent drying. Refrigerate the dough for at least 8 hours or overnight to develop flavor and improve the dough texture.
- Prepare Baking Sheets & Shape Dough: On day two, line two baking sheets with parchment paper. Remove the chilled dough onto a lightly floured surface. Divide it into 8 equal pieces and shape each into a tight ball. Cover with a tea towel and rest for 20-30 minutes to prevent contraction during rolling.
- Form Pretzel Bites: Roll each ball into a long rope approximately 2 cm (just under 1 inch) thick. Cut each rope into squares about 1.5-2 cm wide, placing them on the floured surface with space in between.
- Preheat Oven and Prepare Water Bath: Preheat your oven to 220°C (425°F). Bring 2 liters of water to a boil in a large pot and dissolve 3 tablespoons of baking soda in it to create the water bath.
- Boil Pretzel Bites: Working quickly, drop handfuls (8-10) of pretzel bites into the boiling baking soda water. When they float to the surface, use a slotted spoon to remove them and arrange them on the prepared baking sheets, spacing about 3 cm (1 inch) apart. Sprinkle coarse salt on top of each piece.
- Bake to Finish: Bake the pretzel bites in the preheated oven for 10-12 minutes or until they are golden brown and have developed a crisp crust. Remove from oven and let cool slightly before serving.
Notes
- Ensure your sourdough starter is active and bubbly before beginning the recipe for best results.
- The cold proof in the fridge enhances flavor and improves dough handling during shaping.
- Use coarse salt for authentic pretzel topping texture and flavor.
- The baking soda water bath is key to achieving that characteristic pretzel browning and crust.
- If you prefer softer pretzel bites, reduce baking time slightly or cover with foil for part of baking.
Find it online: https://marthatasty.com/sourdough-pretzel-bites-recipe/
