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
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
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.
