Sourdough Pretzel Bites
Sourdough Pretzel Bites are crispy on the outside and soft, chewy on the inside, featuring a distinctive tangy flavor from the natural sourdough starter. Perfect bite-sized snacks that make excellent appetizers, party treats, or a delightful comfort food at any occasion.
- Prep Time: 4 hours (including fermentation time)
- Cook Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: About 30 pretzel bites
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour and starter as substitution)
Ingredients
Main Ingredients
- Active sourdough starter (quantity as per your starter guidelines, typically 100g)
- All-purpose flour (approx. 3 cups / 360g)
- Butter, melted (3 tablespoons)
- Granulated sugar (1 tablespoon)
- Salt (1 teaspoon in dough plus coarse salt for topping)
Baking Soda Bath
- Baking soda (about 4 tablespoons)
- Water (enough to fill a large pot for boiling)
Instructions
- Prepare the Dough: Combine your active sourdough starter with all-purpose flour, melted butter, salt, and sugar in a large bowl. Knead until a smooth, elastic dough forms that springs back when pressed. Let it rest for 3 to 4 hours at room temperature for fermentation and flavor development.
- Shape the Pretzel Bites: Once the dough has risen and puffed up, gently punch it down and divide into small, uniform pieces. Roll each piece into a thin rope and cut into bite-sized segments for even baking and snackable size.
- Prepare the Baking Soda Bath: Bring a large pot of water to a gentle boil and add baking soda. Carefully dip each bite-sized dough piece into this bath for about 30 seconds, then remove and place onto a parchment-lined baking sheet.
- Bake to Perfection: Sprinkle the pretzel bites generously with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes or until golden brown with a shiny crust and chewy interior.
Notes
- Use an active, bubbly sourdough starter for best rise and flavor.
- Cut dough into uniform bites to ensure even cooking.
- Don’t skip or shorten the baking soda bath—it’s essential for texture and crust.
- Use coarse pretzel salt or sea salt for authentic flavor and crunch.
- Let pretzel bites cool on a wire rack after baking to maintain crispness.
Nutrition
- Serving Size: 5 pretzel bites
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Sourdough, Pretzel Bites, Snack, Appetizer, Baking, Party Food, Gluten-Free Adaptation
Find it online: https://gourmetglazing.com/sourdough-pretzel-bites/
