If you have a soft spot for chewy, golden, and perfectly salty snacks, the Easy Sourdough Pretzel Bites Recipe is about to become your new obsession. These bite-sized gems pack all the flavor and texture of classic pretzels with a delightful tang from the sourdough starter, creating an irresistible treat that’s both fun to make and share. Whether you’re baking for a cozy night in or a lively gathering, these pretzel bites bring a warm, homemade charm to any occasion.
Ingredients You’ll Need
Getting started with the Easy Sourdough Pretzel Bites Recipe is wonderfully straightforward. Each carefully chosen ingredient plays an important role in creating that iconic chewy texture and rich flavor that make pretzels so beloved.
- 1 cup (240g) Sourdough starter (100% hydration): Brings a natural tang and helps develop flavor complexity.
- 4 cups (480g) Bread flour: Provides the sturdy gluten backbone for that classic chew.
- ½ cup (120ml) Warm water (95°F): Activates the yeast and combines the ingredients smoothly.
- ½ cup (120ml) Whey: Adds tenderness and enhances browning during baking.
- 2 tablespoons (30g) Barley malt syrup: Delivers subtle sweetness and deepens the crust color.
- 1 tablespoon (15g) Diastatic malt powder: Boosts dough rise and helps develop a glossy crust.
- 2 tablespoons (28g) Unsalted butter, melted: Enriches the dough for softness and flavor.
- 1 tablespoon (18g) Kosher salt: Essential for balanced seasoning inside the dough.
- ½ cup (120g) Baking soda (for bath): Creates that signature pretzel crust when boiled.
- 10 cups (2.4L) Water (for bath): The base for the alkaline boiling step that gives pretzels their unique texture.
- 1 large Egg, beaten with 1 teaspoon water: Adds shine and helps toppings stick.
- 1 tablespoon (8g) Cornstarch (for dusting): Keeps the dough from sticking during shaping.
- 2 teaspoons (6g) Kosher salt (for topping): Gives that perfect crunchy burst of saltiness on top.
How to Make Easy Sourdough Pretzel Bites Recipe
Step 1: Prepare the Dough
Start by whisking together the bread flour, diastatic malt powder, barley malt syrup, and kosher salt in a large bowl. Adding warm water and whey gradually, stir until you no longer see any dry flour spots. Cover the bowl and let it rest for 30 minutes. This autolyse technique is a baker’s secret to developing gluten naturally, reducing the need for endless kneading later, and resulting in wonderfully elastic dough.
Step 2: Knead with Starter and Butter
Next, incorporate your lively sourdough starter and melted butter into the rested dough. Knead either by hand for about 8 to 10 minutes or use a stand mixer with a dough hook for 5 minutes on low. Aim for a smooth and elastic texture. You’ll know you’ve kneaded enough when a small piece stretches thin without breaking, showing the coveted windowpane effect—a sign of well-developed gluten.
Step 3: First Rise with Folding
Place the dough in a warm spot (around 75°F) and cover it. Set a timer for 45-minute intervals to gently fold the dough, repeating this three times over 3 hours. This folding traps air, creating a light and airy crumb inside each pretzel bite. For flexibility, you can also refrigerate the dough overnight between 8 to 12 hours, then bring it back to room temperature before continuing.
Step 4: Shape the Bites
Lightly dust your work surface with cornstarch to keep things from sticking. Gently deflate the risen dough and divide it into two equal parts. Roll each into a slender log about 1 inch thick, then cut these into 1-inch pieces. Arrange them neatly on a parchment-lined baking sheet, ready for the pretzel bath.
Step 5: Prepare the Pretzel Bath
Fill a large pot with 10 cups of water and bring it to a boil. Carefully add the baking soda, stirring well. Once combined, reduce the heat so the water simmers gently—a critical step to ensure that golden pretzel crust forms without boiling over or damaging the dough.
Step 6: Make the Egg Wash
Whisk together one large egg with a teaspoon of water in a small bowl. This simple glaze will coat your pretzel bites, giving them that beautiful shine and providing a sticky surface to hold the finishing salt perfectly.
Step 7: Boil and Bake
Working in batches, drop the pretzel bites into the simmering baking soda water. Boil each side for 30 seconds, flipping halfway through to ensure even treatment. Remove them with a slotted spoon, allowing excess water to drain on a wire rack. Preheat the oven to 400°F and arrange the boiled bites spaced on a parchment-lined baking sheet. Brush with the egg wash and sprinkle with kosher salt, then bake for 15 to 18 minutes until they develop a deep brown crust. Rotate halfway through baking for even color and texture all around.
Step 8: Cool and Enjoy
Once golden and crusty, transfer the bites to a wire rack and let them cool for about 5 minutes. This step is key to let residual steam escape, keeping the crust crisp and the interior chewy and perfect.
How to Serve Easy Sourdough Pretzel Bites Recipe
Garnishes
Adding garnishes can elevate your Easy Sourdough Pretzel Bites Recipe adventure. Aside from the classic kosher salt topping, try sprinkling freshly cracked black pepper, garlic powder, or even parmesan cheese before baking for an extra burst of flavor that pairs wonderfully with the pretzel’s richness.
Side Dishes
These pretzel bites love to hang out with dips—think warm cheese sauce, tangy mustard, or spicy sriracha mayo. They also make a charming accompaniment to soups and stews, balancing heartiness with that delightful chewy texture.
Creative Ways to Present
For entertaining, serve your pretzel bites in a rustic wooden bowl alongside small jars of various dips for a casual “build your own” snack station. Wrapping a few bites in parchment tied with twine creates an adorable gift or party favor that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any pretzel bites leftover (which might be tricky), store them in an airtight container at room temperature for up to two days. They tend to lose their crunch quickly, so enjoying them fresh is always best.
Freezing
For longer storage, freeze the cooled pretzel bites in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They’ll keep for up to one month and can be baked directly from frozen, just adding a few extra minutes to the baking time.
Reheating
Revive your pretzel bites in a preheated 350°F oven for about 5 to 7 minutes or until warmed through, which helps restore their crisp crust and chewy center much better than microwaving.
FAQs
Can I use a discard sourdough starter for this recipe?
Absolutely! Using discard works well here and adds fantastic depth of flavor. Just ensure it’s active and bubbly for the best rise and texture in your pretzel bites.
What’s the purpose of the baking soda bath?
The alkaline baking soda bath changes the dough’s pH on the surface, helping to create that signature chewy crust and deep brown color when baked. It’s what makes pretzels unmistakably pretzels.
Can I substitute barley malt syrup with something else?
If barley malt syrup is hard to find, you can substitute with honey, maple syrup, or dark corn syrup. Just note these may alter the flavor slightly but still provide essential sweetness and browning.
Is there a vegan option for this Easy Sourdough Pretzel Bites Recipe?
You can make this recipe vegan by replacing the melted butter with a neutral oil and using a flaxseed “egg” or aquafaba for the wash. The texture might shift slightly, but the pretzel magic stays intact!
How can I tell when the dough is kneaded enough?
The windowpane test is your best friend here—stretch a small piece of dough gently; if it stretches thin without tearing and you can see light through it, your gluten development is spot on for chewy, elastic pretzel bites.
Final Thoughts
There is something incredibly rewarding about making the Easy Sourdough Pretzel Bites Recipe from scratch. The combination of tangy sourdough flavor, chewy texture, and golden crust makes for a snack that’s truly unforgettable. I encourage you to roll up your sleeves and give this recipe a go—whether for a weekend treat or your next get-together these pretzel bites will surely win hearts and empty plates.
Print
Easy Sourdough Pretzel Bites Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours 48 minutes (including rising and resting times, excluding overnight option)
- Yield: 24 pretzel bites
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe for Easy Sourdough Pretzel Bites offers a deliciously chewy and crusty snack made from a naturally fermented sourdough starter. Featuring a malty flavor from barley malt syrup and a perfect golden crust achieved through boiling in a baking soda bath and oven baking, these bite-sized pretzels are ideal for snacking or entertaining.
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
Baking Soda Bath
- ½ cup (120g) Baking soda
- 10 cups (2.4L) Water
Finishing Ingredients
- 1 large Egg, beaten with 1 teaspoon water (egg wash)
- 1 tablespoon (8g) Cornstarch (for dusting)
- 2 teaspoons (6g) Kosher salt (for topping)
Instructions
- Mix and Autolyse: In a large bowl, whisk together the bread flour, diastatic malt powder, barley malt syrup, and 1 tablespoon kosher salt. Add the warm water and whey, stirring until no dry spots remain. Cover and let rest for 30 minutes to allow gluten to develop naturally through autolyse.
- Add Starter and Knead: Incorporate the active sourdough starter and melted butter into the dough. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook on low speed for about 5 minutes. Perform the windowpane test to ensure the dough is elastic and ready.
- First Rise and Folding: Cover the dough and let it rise at about 75°F for 3 hours, folding every 45 minutes to create an even crumb structure. Alternatively, refrigerate overnight for 8 to 12 hours, then bring to room temperature for 30 minutes before shaping.
- Shape the Bites: Lightly dust your work surface with cornstarch. Deflate the dough gently and divide into two equal parts. Roll each into logs about 1 inch in diameter. Cut the logs into 1-inch pieces and place them on a parchment-lined baking sheet.
- Prepare Baking Soda Bath: Bring 10 cups of water to a boil in a wide pot. Carefully add ½ cup baking soda and stir. Reduce heat to maintain a gentle simmer.
- Make Egg Wash: Beat one large egg with 1 teaspoon water in a small bowl to brush on pretzel bites later for a shiny crust and to help salt stick.
- Boil the Pretzel Bites: Working in batches, drop pretzel bites into simmering water. Boil for 30 seconds on one side, flip, and boil for another 30 seconds. Remove with a slotted spoon and place on a wire rack to drain.
- Bake: Preheat oven to 400°F with rack in the middle. Arrange boiled bites on parchment-lined baking sheet. Brush with egg wash and sprinkle with 2 teaspoons kosher salt. Bake for 15 to 18 minutes, rotating halfway, until deep brown and crusty.
- Cool and Serve: Transfer baked pretzel bites to a wire rack and cool for about 5 minutes to maintain crust crispiness before serving.
Notes
- The autolyse step improves gluten strength without extensive kneading.
- Folding during the rise helps create a better crumb structure and gas retention.
- Use cornstarch to prevent the dough from sticking when shaping.
- The baking soda bath is critical for developing the distinctive pretzel crust and flavor.
- Be careful not to overcrowd the water bath to ensure even boiling of the bites.
- Applying egg wash before baking contributes to a shiny and appealing crust.
- Letting the pretzel bites cool on a rack prevents sogginess from trapped steam.
