Description
These Easy Sourdough Pretzel Bites offer a perfect combination of chewy, flavorful sourdough dough with a crispy, golden crust. Made using a natural sourdough starter and enriched with barley malt syrup and whey, these bites have a deep, complex flavor. Boiled briefly in a baking soda bath before baking, they develop the classic pretzel texture and sheen. Perfect as a snack or appetizer, they are easy to prepare and bake to golden perfection in under an hour.
Ingredients
Scale
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 and Finishing
- 1 large Egg, beaten with 1 teaspoon water
- 1 tablespoon (8g) Cornstarch (for dusting)
- 2 teaspoons (6g) Kosher salt (for topping)
Instructions
- 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. This autolyse stage helps develop gluten naturally, allowing your dough to gain strength without the need for excessive kneading.
- Add Sourdough Starter and Butter, Knead: Add your 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 on low speed for about 5 minutes until the mixture forms a smooth, elastic dough. Conduct the windowpane test by stretching a small piece of dough; if it stretches without breaking and allows light to shine through, you’ve developed adequate gluten strength.
- First Rise with Folding: Cover the dough and let it rise in a warm spot (around 75°F) for 3 hours, folding the dough gently every 45 minutes to trap gas and create an even crumb structure. For an alternate method, refrigerate the dough covered overnight (8 to 12 hours), then let it rest at room temperature for 30 minutes before shaping.
- Shape Pretzel Bites: Lightly dust your work surface with cornstarch to prevent sticking. Gently deflate the dough and divide it into two equal portions. Roll each portion into a 1-inch diameter log. Cut the logs into 1-inch pieces (“bites”) and arrange them on a parchment-lined baking sheet.
- Prepare Baking Soda Bath: In a large wide pot, bring 10 cups of water to a boil. Carefully add ½ cup of baking soda and stir to dissolve. Reduce the heat to keep the water at a gentle simmer for boiling the pretzel bites.
- Make Egg Wash: Beat one large egg with 1 teaspoon of water in a small bowl. This wash will give the pretzel bites a glossy finish and help kosher salt stick to the surface.
- Boil Pretzel Bites: Working in batches, carefully drop the pretzel bites into the simmering baking soda water. Boil for 30 seconds on one side, flip, and boil for an additional 30 seconds. Use a slotted spoon to remove the bites and transfer them to a wire rack to drain excess water.
- Bake Pretzel Bites: Preheat the oven to 400°F (200°C) with a rack in the middle position. Arrange the drained pretzel bites on a parchment-lined baking sheet. Brush them evenly with the egg wash and sprinkle with 2 teaspoons of kosher salt. Bake for 15 to 18 minutes until they develop a deep brown color and crusty exterior. Rotate the baking sheet halfway through baking for even color.
- Cool and Serve: Remove the pretzel bites from the oven and transfer them to a wire rack. Allow them to cool for about 5 minutes, which helps the crust crisp up by releasing steam. Serve warm and enjoy!
Notes
- Using whey in the dough enhances fermentation and adds subtle tangy flavor.
- The autolyse rest improves dough extensibility and structure, making kneading easier.
- The windowpane test helps ensure gluten development for the perfect chewy texture.
- Folding the dough during rising promotes an even crumb and better gas retention.
- The baking soda bath is essential for creating the traditional pretzel crust and flavor.
- Egg wash adds a beautiful shiny, golden finish to the pretzels.
- Dusting with cornstarch prevents the dough from sticking while shaping.
- The recipe yields soft, chewy bites that are perfect for snacking or serving with dips.
- For a more intense sourdough flavor, extend the fermentation time or use a more mature starter.
