Sourdough Pretzel Bites

Chewy and soft sourdough pretzel bites are super delicious and only use wild yeast to rise, no instant yeast.

Course Sourdough

Cuisine American

Keyword sourdough, sourdough pretzel bites

Prep Time 20

Cook Time 20

Additional Time 12

Total Time 12 40

Servings

Calories 117kcal

Author Lisa

Add active sourdough starter, room temperature water, honey, salt and flour to the bowl of a stand mixer
Mix the dough on low speed for 10-15 minutes with the dough hook. You could also knead by hand. The dough should pass the window-pane test.
Cover the bowl with a lid or plastic wrap and let the dough rest in a warm place for 8-12 hours.
Divide the dough into 6 equal pieces.
Roll each piece into about 15” rope.
Cut into equal portions and place on a baking sheet with parchment paper
Cover the dough and allow them to rise for about an hour.
Preheat the oven to 425°F.
Bring water in a large stockpot to a boil and add baking soda and brown sugar.
Place a few pretzel bites at a time into the boiling water and allow to boil for 15-20 seconds. I like to do 8 pretzel bites at a time. You don't want to overcrowd them.
Remove with a slotted spoon or kitchen spider strainer, shaking off excess water and place on a parchment lined baking sheet.Brush egg wash onto each pretzel bite (optional) and sprinkle with coarse salt.
Bake for 15-20 minutes, or until golden brown.

The dough should pass the window-pane test. Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through, then it is ready.
Use an active sourdough starter so the dough will rise well.
This is the perfect master recipe that is delicious with just a little salt or you can totally customize with additional delicious toppings.
Sourdough discard may be able to be used if you let the dough ferment much longer.