Soft Sourdough Pretzel Bites made with the goodness of sourdough starter! All you need are 5 ingredients and you got yourself a delicious and easy-to-make appetizer for parties or game-day!
Calling all pretzel lovers! Sourdough Pretzel Bites are a scrumptious twist on the classic soft pretzel.
Brace yourself for the tangy notes of sourdough with the satisfying chewiness of a perfectly baked pretzel.
The beauty of this healthy snack lies not only in its distinctive taste but also in its simplicity. Say goodbye to the tedious shaping of traditional pretzels because this soft Sourdough Pretzel recipe allows you to enjoy the goodness of soft pretzel bites without the fuss.
With your very own sourdough starter, embark on a journey to create these delectable treats featuring a chewy crust that will have you savoring each and every bite. Get ready to elevate your snacking game with this easy, homemade delight!
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Why You’ll Love This Recipe:
Texture
You won’t believe how soft these Sourdough Pretzel Bites are! They have a slight chew from the crust and a soft center. It’s all you want and more from homemade pretzels.
Perfect Snack
Sourdough Pretzel Bites are the perfect snack! Not only are they soft and chewy, but they are a breeze to make. Skip the tedious shaping, and instead chop and bake! Serve with your favorite dipping sauce and make everyone happy!
Healthy
A regular pretzel is made with active dry yeast, whereas these Sourdough Pretzel Bites are made with an active sourdough starter. Unlike commercial yeast, making these pretzels with a sourdough starter will ferment the dough, which is easier for our bodies to digest.
Ingredients
Sourdough Pretzel Bites
Sourdough Starter –Make sure to use the active and bubbly starter for the best results.
Water –Needed moisture for the dough.
Sugar –To add a touch of sweetness to the dough.
Bread Flour –For the softest pretzels with a great rise, you will want to opt for using Bread Flour over All-Purpose flour.
Salt –To enhance all the flavors
Water Bath
Water
Baking Soda
Brown Sugar
Egg Wash
Egg
Water
Pretzel Salt
Supplies
Large Bowlor Stand Mixer
Bench Scraper or Sharp Knife
Large Pot
Wooden Spoon
How to Make Sourdough Pretzel Bites
MAKE THE DOUGH:
In a large mixing bowl, add the active, bubbly starter, warm water, and sugar. Mix with aDanish Dough Whiskor by hand. It will look like a milky liquid.
Next, add the bread flour and salt to the wet ingredients. Mix until the dough ingredients are fully incorporated. The dough will look shaggy, instead of smooth and elastic.
Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes.
First, I keep the dough in the bowl – less mess! Next, pull a small section of sourdough pretzel dough above the rest, fold it over on top of itself, and push it into the dough with the heel of your hand. Repeat for 5-6 minutes.
As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this is normal.
You can also knead the dough using a stand mixer with the dough hook attachment in your preference. Knead at low speed for 5-6 minutes.
Cover the dough after your mini arm workout and let it rest for 60 minutes.
STRETCH AND FOLD :
After 1 hour of resting, do the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds.
You’ll notice the dough is a little less stiff and smoother.
Cover and let rest overnight in a warm place for the bulk rise or until it has doubled in size.
SHAPE :
Grab a baking sheet and line it with a piece of parchment paper. Set aside.
Gently remove the sourdough pretzel dough and place it on your work surface – no flour dusting is needed! Stretch and shape the dough into a big rectangle, about 1/2 of an inch high.
Now, with a bench scraper or a sharp knife, cut the dough into 6 equal pieces. Roll each piece of dough in a long rope, about 15″ long.
Cut the rope of dough into equal portions and place the rectangular pieces on the prepared baking sheet.
SECOND RISE :
Cover the Sourdough Pretzel Bites fully with a slightly wet paper towel or tea towel so they don’t dry out.
Let them rest until puffed up (about 20-60 minutes).
BOIL BATH :
While your pretzel bites are rising, preheat your oven to 425 degrees.
Fill a large pot of water. Add brown sugar and baking soda and whisk until well mixed. Bring the water to a boil.
Once the Sourdough Pretzel Bites are puffed up, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
Carefully drop 8-10 pretzel bites into the baking soda bath and boil for 15 seconds. Remove the pretzel bites from the boiling water with a slotted spoon and lay them on the cooling rack to dry.
Repeat until all the Sourdough Pretzel Bites have been boiled.
TOPPINGS :
After all the pretzel bites have been boiled, place them on the cookie sheet with parchment paper. Using a pastry brush, brush the pretzels with an egg wash and sprinkle with coarse salt if desired.
BAKE :
Bake for 15-20 minutes or until golden brown.
Remove from the oven and allow to cool slightly before enjoying with all of your favorite dips.
Cinnamon Sugar :
If you would like to enjoy a sweeter version, omit the course salt prior to baking.
Once baked, place the still-warm sourdough pretzel bites in a large bowl. In a separate bowl, mix together sugar and ground cinnamon.
Melt butter and pour over the pretzel bites, then sprinkle the cinnamon sugar on top. Mix until all the sourdough pretzel bites are evenly coated. Enjoy warm!
How to Serve
Serve your freshly baked Sourdough Pretzel Bites with a side of tangy honey mustard or a sprinkle of sweet cinnamon sugar for a delightful contrast of flavors.
For a savory kick, dip them in melted butter or a rich beer cheese dip—don’t forget to customize them with your favorite dip for an extra touch of indulgence!
How to Store
Store leftover Sourdough Pretzel Bites in an airtight container for 1-2 days. Reheat in the microwave in small increments until heated through.
FAQs:
Can I use sourdough discard for this recipe?
You can use sourdough discard, but the bulk fermentation will take longer. Allow the dough to rise until doubled in size.
Do you have to boil your Sourdough Pretzel Bites?
Boiling pretzels in a baking soda bath is essential for their delicious taste and chewy texture. This step helps create a golden-brown color and forms a thin, crispy crust on the outside while keeping the inside soft. The bath also adds a unique flavor to the pretzels, making them distinctively tasty. Overall, it’s a traditional technique that enhances the authenticity and appeal of homemade pretzels.
What is the best way to reheat Sourdough Pretzel Bites?
Preheat the oven to 325 degrees F. Lightly wet the pretzel bites with water, then place them on a baking sheet lined with parchment paper. Bake for 5 minutes, or until heated through.
Happy baking!
More Recipes Like This:
Fried Pickles with Sourdough Breadcrumbs
Cheese and Garlic Pull-Apart Sourdough Bread
Sourdough Bagel Chips
Soft Homemade Sourdough Pretzel Bites Recipe
Yield: 90+ sourdough pretzel bites
Prep Time: 15 minutes
Cook Time: 20 minutes
Bulk Rise Time: 8 hours
Total Time: 8 hours 35 minutes
Soft Sourdough Pretzel Bites made with the goodness of sourdough starter! All you need are 5 ingredients and you got yourself a delicious and easy-to-make appetizer for parties or game-day!
Ingredients
Sourdough Pretzel Bites
- 1/2 cup active, bubbly starter (150g)
- 1 cup warm water (250g)
- 3 1/2 cups bread flour (500g)
- 2 Tablespoons sugar (40g)
- 1 1/2 teaspoons salt (11g)
Baking Soda Bath
- 8 cups water
- 2 Tablespoons baking soda
- 2 Tablespoon brown sugar (40g)
Egg wash
- 1 egg yolk
- 1 teaspoon water
- coarse salt (optional)
Instructions
MAKE THE DOUGH:
1. In a large mixing bowl, add 1/2 c active, bubbly starter, 1 c warm water, and 2 T sugar. Mix with aDanish Dough Whiskor by hand. It will look like a milky liquid.
2. Next, add 3 1/2 c bread flour and 1 1/2 tsp salt to the wet ingredients. Mix until the dough ingredients are fully incorporated. The dough will look shaggy, instead of smooth and elastic.
3. Next is a small labor of love, but trust me when I say, it is all worth it. Knead the dough for 5-6 minutes. First, I keep the dough in the bowl – less mess! Next, pull a small section of sourdough pretzel dough above the rest, fold it over on top of itself, and push it into the dough with the heel of your hand. Repeat for 5-6 minutes.
4. As you knead, you will notice the dough will become pretty stiff and a little bumpy looking – this is normal.
** You can also knead the dough using a stand mixer with the dough hook attachment in your preference. Knead at low speed for 5-6 minutes.
5. Cover the dough after your mini arm workout and let it rest for 60 minutes.
STRETCH AND FOLD :
6. After 1 hour of resting, do the same “stretch, fold, and push” routine with the heel of your hand for 30 seconds. The dough should be less stiff and smoother.
7. Cover and let rest overnight in a warm place for the bulk rise or until it has doubled in size.
SHAPE :
8. Grab a baking sheet and line it with a piece of parchment paper. Set aside.
9. Gently remove the sourdough pretzel dough and place it on your work surface – no flour dusting is needed! Stretch and shape the dough into a big rectangle, about 1/2 of an inch high.
10. Now, with a bench scraper or a sharp knife, cut the dough into 6 equal pieces. Roll each piece of dough in a long rope, about 15" long.
11. Cut the rope of dough into equal portions, about 1/2 inch thick, and place the rectangular pieces on the prepared baking sheet.
SECOND RISE :
12. Cover the Sourdough Pretzel Bites fully with a slightly wet paper towel or tea towel so they don’t dry out. Let them rest until puffed up (about 20-60 minutes).
BOIL BATH :
13. While your pretzel bites are rising, preheat your oven to 425 degrees F. Fill a large pot of water. Add 2 T brown sugar and 2 T baking soda and whisk until combined.
15. Once the Sourdough Pretzel Bites are puffed up, it’s time to set up your station. I like to place a kitchen towel on the counter and a cooling rack on top to help for minimal cleanup later.
16. Carefully drop 8-10 pretzel bites into the baking soda bath and boil for 15 seconds. Remove the pretzel bites from the boiling water with a slotted spoon and lay them on the cooling rack to dry.
17. Repeat until all the Sourdough Pretzel Bites have been boiled.
TOPPINGS :
18. After all the pretzel bites have been boiled, place them on the cookie sheet with parchment paper. Using a pastry brush, brush the pretzels with an egg wash (1 egg yolk and 1 tsp water) and sprinkle with coarse salt if desired.
BAKE :
19. Bake for 15-20 minutes or until golden brown.
20. Remove from the oven and allow to cool slightly before enjoying with all of your favorite dips.
Cinnamon Sugar :
If you would like to enjoy a sweeter version, omit the course salt prior to baking.
Once baked, place the still-warm sourdough pretzel bites in a large bowl. In a separate bowl, mix together sugar and ground cinnamon.
Melt butter and pour over the pretzel bites, then sprinkle the cinnamon sugar on top. Mix until all the sourdough pretzel bites are evenly coated. Enjoy warm!
Notes
How to Serve
Serve your freshly baked Sourdough Pretzel Bites with a side of tangy honey mustard or a sprinkle of sweet cinnamon sugar for a delightful contrast of flavors.
For a savory kick, dip them in melted butter or a rich beer cheese dip—don't forget to customize them with your favorite dip for an extra touch of indulgence!
How to Store
Store leftover Sourdough Pretzel Bites in an airtight container for 1-2 days. Reheat in the microwave in small increments until heated through.
FAQs:
Can I use sourdough discard for this recipe?
You can use sourdough discard, but the bulk fermentation will take longer. Allow the dough to rise until doubled in size.
Do you have to boil your Sourdough Pretzel Bites?
Boiling pretzels in a baking soda bath is essential for their delicious taste and chewy texture. This step helps create a golden-brown color and forms a thin, crispy crust on the outside while keeping the inside soft. The bath also adds a unique flavor to the pretzels, making them distinctively tasty. Overall, it's a traditional technique that enhances the authenticity and appeal of homemade pretzels.
What is the best way to reheat Sourdough Pretzel Bites?
Preheat the oven to 325 degrees F. Lightly wet the pretzel bites with water, then place them on a baking sheet lined with parchment paper. Bake for 5 minutes, or until heated through.
Did you make this recipe?
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