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Easy Sourdough Pretzel Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 78 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Total Time: 48 minutes active plus 3 to 12 hours rising time
  • Yield: 24 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy Sourdough Pretzel Bites offer a delightful combination of tangy sourdough flavor and classic soft pretzel texture. Made with a simple mix of sourdough starter, bread flour, and malt powders, the dough is gently boiled in a baking soda bath before baking to achieve a golden, crispy crust with a chewy interior. Perfect for snacking or sharing, these pretzel bites can be customized with your favorite toppings and enjoyed warm with mustard or cheese dip.

Ingredients

Dough Ingredients

  • 1 cup (240g) Sourdough starter (100% hydration)
  • 4 cups (480g) Bread flour
  • ½ cup (120ml) Warm water (95°F)
  • ½ cup (120ml) Whey
  • 2 tablespoons (30g) Barley malt syrup
  • 1 tablespoon (15g) Diastatic malt powder
  • 2 tablespoons (28g) Unsalted butter, melted
  • 1 tablespoon (18g) Kosher salt

Boiling Bath

  • ½ cup (120g) Baking soda
  • 10 cups (2.4L) Water

Topping

  • 1 large Egg, beaten with 1 teaspoon water (egg wash)
  • 1 tablespoon (8g) Cornstarch (for dusting work surface)
  • 2 teaspoons (6g) Kosher salt (for sprinkling on pretzel bites)

Instructions

  1. Mix Dry Ingredients and Autolyse: In a large bowl, whisk together the bread flour, diastatic malt powder, barley malt syrup, and 1 tablespoon of kosher salt. Add the warm water and whey, stirring until no dry spots remain. Cover the bowl and let it rest for 30 minutes to allow gluten to develop naturally through autolyse.
  2. Add Starter and Butter, Then Knead: Incorporate the active sourdough starter and melted butter into the rested dough. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook at low speed for about 5 minutes until the dough becomes smooth, elastic, and passes the windowpane test.
  3. First Rise with Folding: Cover the dough and let it rise in a warm spot around 75°F for 3 hours, folding it every 45 minutes. Alternatively, refrigerate overnight for 8–12 hours, then allow the dough to rest at room temperature for 30 minutes before shaping.
  4. Shape the Pretzel Bites: Lightly dust a work surface with cornstarch to prevent sticking. Gently deflate the dough and divide it into two equal pieces. Roll each into a 1-inch diameter log, then cut into 1-inch pieces and place them on parchment-lined baking sheets.
  5. Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add ½ cup of baking soda and stir to dissolve. Reduce the heat to maintain a gentle simmer for boiling the pretzel bites.
  6. Make the Egg Wash: Beat one large egg with 1 teaspoon of water in a small bowl to create an egg wash that will give the pretzels a shiny finish and help salt adhere.
  7. Boil the Pretzel Bites: Working in batches, drop the pretzel bites into the simmering baking soda bath. Boil for 30 seconds on one side, then flip and boil for another 30 seconds. Use a slotted spoon to transfer them to a wire rack to drain excess water.
  8. Bake the Pretzel Bites: Preheat the oven to 400°F (204°C) with the rack in the middle position. Arrange the boiled pretzel bites on parchment-lined baking sheets. Brush them with the egg wash and sprinkle with kosher salt. Bake for 15 to 18 minutes, rotating the pan halfway through until they are deep brown and crusty.
  9. Cool Before Serving: Remove the pretzel bites from the oven and transfer to a wire rack to cool for about 5 minutes. This allows steam to escape, ensuring the crust remains crisp.

Notes

  • Using whey in the dough enhances flavor and promotes browning.
  • Folding during rising helps create an even crumb structure and traps gas for a better texture.
  • The baking soda bath is essential for developing the characteristic pretzel crust and flavor.
  • Diastatic malt powder improves browning and crust texture due to its enzyme activity.
  • You can store boiled the pretzel bites in the refrigerator before baking to bake fresh later.
  • Try serving with mustard, cheese dip, or your favorite sauces for extra flavor.

Find it online: https://slsrecipes.com/easy-sourdough-pretzel-bites-recipe/