Description
These Easy Sourdough Pretzel Bites combine the tangy flavor of sourdough with a golden, crusty exterior and soft, chewy interior. Perfect as a snack or appetizer, they are boiled in a baking soda bath to develop their signature pretzel texture and finished with an egg wash and kosher salt topping for that classic pretzel taste and shine.
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
- 1 large Egg, beaten with 1 teaspoon water
- 1 tablespoon (8g) Cornstarch (for dusting)
- 2 teaspoons (6g) Kosher salt (for topping)
Instructions
- Mix and Autolyse: In a large bowl, whisk together bread flour, diastatic malt powder, barley malt syrup, and 1 tablespoon kosher salt. Add warm water and whey and stir until no dry spots remain. Cover and let rest for 30 minutes to develop gluten through autolyse.
- Knead Dough: Add sourdough starter and melted butter to the mixture. Knead by hand for 8–10 minutes or with a stand mixer on low speed for about 5 minutes until dough is smooth and elastic. Perform windowpane test to check gluten development.
- First Rise with Folding: Cover dough and let rise in a warm space (around 75°F) for 3 hours, folding every 45 minutes. Alternatively, refrigerate overnight for 8–12 hours, then rest at room temperature for 30 minutes before shaping.
- Shape Dough: Dust work surface with cornstarch. Deflate dough gently and divide into two equal pieces. Roll each piece into a 1-inch-diameter log. Cut logs into 1-inch pieces and place on parchment-lined baking sheet.
- Prepare Baking Soda Bath: Bring 10 cups water to boil in a large pot. Add ½ cup baking soda carefully and stir. Reduce heat to maintain a gentle simmer.
- Make Egg Wash: Beat 1 large egg with 1 teaspoon water in a small bowl to create the egg wash for shine and salt adhesion.
- Boil Pretzel Bites: Working in batches, drop bites into simmering water. Boil for 30 seconds on one side, flip, and boil another 30 seconds. Remove with slotted spoon and drain on a wire rack.
- Bake Pretzel Bites: Preheat oven to 400°F with rack in middle. Arrange boiled bites on parchment-lined baking sheet. Brush with egg wash and sprinkle with 2 teaspoons kosher salt. Bake for 15–18 minutes until deep brown and crusty, rotating halfway through.
- Cool and Serve: Transfer baked bites to wire rack and let cool for 5 minutes to allow steam to escape and crust to crisp before serving.
Notes
- Autolyse improves gluten development without heavy kneading.
- Folding during the rise improves dough structure and crumb texture.
- Whey adds a slight tang and richness to the dough.
- Boiling in baking soda bath is essential for characteristic pretzel crust and flavor.
- Use cornstarch on the surface to prevent sticking without adding extra flour, which can toughen pretzels.
- Variations: You can add coarse sea salt or other toppings like sesame or poppy seeds for flavor customization.
