Sourdough Pretzel Bites

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If you’re looking for the ultimate snack to share, these sourdough pretzel bites are about to become your new favorite. Perfectly chewy with that classic golden-brown pretzel crust and a hint of tang from sourdough starter. Dip them in cheese sauce, mustard, or enjoy them by themselves, and you’ve got a crowd-pleasing treat.

Course: Appetizer, Snack

Cuisine: American

Servings: pieces

Calories: 40kcal

Author: Chantelle DeJager

Ingredients

Dough

1 cup active sourdough starter fed and bubbly
1 cup warm water
3 ¼ cup all-purpose flour plus more for dusting
1 tablespoon brown sugar or honey
1 teaspoon salt
2 tablespoon unsalted butter or olive oil

For Boiling and Topping

9 cups water
½ cup baking soda
1 egg yolk beaten with 1 teaspoon water, for egg wash
Coarse sea salt or kosher salt

Instructions

Step 1: Make the Dough

In a stand mixer, combine sourdough starter, warm water, brown sugar, flour, and salt.
Using the dough hook attachment, knead the dough for 1 - 2 minutes. Slowly add the melted butter, then knead for another 5 minutes.
Place the dough in a greased bowl, cover it, and let it rest at room temperature until it has doubled in size (about 3–4 hours, depending on your starter’s activity).

Step 2: Shape the Pretzel Bites

Once risen, punch down the dough and divide it into 8 equal pieces.
Roll each piece into a rope about ¾–1 inch thick.
Cut the pieces into bite-sized chunks (approximately 1 inch long) and place them on a parchment-lined baking sheet.

Step 3: Boil the Dough

Preheat oven to 425°F (220°C).
Bring 9 cups of water to a boil and stir in baking soda.
Drop pretzel bites in (about 8–10 at a time) and boil for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet.

Step 4: Bake the Pretzel Bites

Brush each bite with egg wash and sprinkle with coarse sea salt.
Bake for 12–15 minutes, or until golden brown.
Let cool slightly before serving.

Nutrition