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Sourdough Pretzel Bites Recipe

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4.2 from 28 reviews

These Sourdough Pretzel Bites are a deliciously chewy snack with a perfect balance of tangy sourdough flavor and classic pretzel saltiness. Made with a slow-fermented sourdough starter, these bites have a wonderfully elastic texture and crisp golden crust. Ideal for parties, snacks, or serving with your favorite dips, this recipe involves boiling the dough pieces in baking soda water before baking them to achieve the authentic pretzel texture and flavor.

Ingredients

Dough

  • 450 g strong bread flour (with a protein level of at least 12%)
  • 1 tbsp sugar (white or brown)
  • 1 tsp salt
  • 230 g water
  • 160 g active sourdough starter (100% hydration)

Topping and Boiling Solution

  • Coarse salt (for topping)
  • 2 liters water
  • 3 tbsp baking soda

Instructions

  1. Mix dry ingredients: In the bowl of a stand mixer, combine the bread flour, sugar, and salt, mixing to evenly distribute.
  2. Add wet ingredients: Pour in the water and active sourdough starter into the dry mix.
  3. Knead the dough: Using the dough hook attachment, run the mixer on medium speed for 12-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. First rise (bulk fermentation): Shape the dough into a ball, place it in a lightly oiled large bowl, and cover with cling film or a damp tea towel. Let it rise for 3-5 hours at room temperature until it doubles in volume.
  5. Cold ferment: After rising, cover the bowl tightly to prevent drying and refrigerate for at least 8 hours or overnight to develop flavor.
  6. Prepare for shaping: On the second day, line two large baking sheets with parchment paper. Remove the dough from the fridge and place it on a lightly floured surface. Divide into 8 equal pieces and shape each into a tight ball. Cover with a tea towel and rest for 20-30 minutes to relax the gluten.
  7. Shape dough ropes: Roll each dough ball into a long rope approximately 2 cm (just under 1 inch) thick using the palms of your hands.
  8. Cut pretzel bites: Slice the ropes into squares about 1.5-2 cm wide and arrange them spaced apart on a floured surface.
  9. Prepare baking soda bath: Bring 2 liters of water to a boil in a large pot, then dissolve 3 tbsp baking soda into the boiling water.
  10. Preheat oven: Set your oven to 220°C (425°F) to heat up while you boil the dough pieces.
  11. Boil pretzel bites: Working in small batches, drop 8-10 pretzel bites at a time into the boiling baking soda water. Remove them as soon as they float to the surface using a slotted spoon.
  12. Arrange on baking sheets: Place the boiled pretzel bites on the prepared parchment-lined baking sheets in a single layer, spacing them about 3 cm (1 inch) apart. Sprinkle coarse salt evenly over each piece.
  13. Repeat boiling and arranging: Continue poaching the rest of the pretzel bites until all are prepared.
  14. Bake: Place the trays in the preheated oven and bake for 10-12 minutes, or until the pretzel bites turn a deep golden brown.

Notes

  • Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
  • The cold fermentation step improves flavor complexity but you can shorten it slightly if needed.
  • Boiling the dough in baking soda water is essential for the classic pretzel crust and taste.
  • Use coarse salt for authentic pretzel topping; adjust quantity as preferred.
  • Serve warm with mustard, cheese dip, or your favorite condiments.
  • You can freeze baked pretzel bites and reheat them before serving.

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