Sourdough Pretzel Bites
They're buttery, salty, and slightly crisp on the outside. What's not to love? My husband and I enjoy these especially during football season with a side of homemade cheese dip.
Ingredients
Pretzel Dough
- 1/4 cup active sourdough starter
- 1/2 cup water
- 2 Tbsp avocado oil (or melted butter)
- 1 tsp fine sea salt
- 1 1/2 cups all-purpose flour (I use organic unbleached but any works)
Water Bath
- water
- 2 tsp pure maple syrup (or honey)
- 1 Tbsp baking soda
Topping After Baking
- 3 Tbsp melted butter
- fine sea salt
Instructions
Feed Your Starter
- BEFORE YOU GET STARTED: If your starter isn't already fed and bubbly, feed it 4-12 hours before starting this recipe to ensure it's active. I recommend feeding it a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when you make this recipe.Example 2:1 feeding: 1/2 cup flour + 1/4 cup water added to your entire starter jar (you can fill your jar up to half full, double this feeding or cut it in half depending on how much starter you want your jar). Let starter jar sit at room temperature until it's bubbly and has risen. Then measure out the amount of starter you need and begin this recipe!
Make the Dough
- In a large mixing bowl, add all pretzel dough ingredients and stir to combine until a dough forms. Use your hands to bring it into a dough ball.(Depending on your starter's hydration the dough consistency can vary. Add extra water if it's too dry or extra flour if it's too wet)
- Either knead the dough for 2-3 minutes by hand OR do the stretch-and-fold method (pick one). To do the stretch and folds, simply pull dough upward along the outside edge of the dough and fold it into the middle, do this all around the dough 1-2 times. Let dough sit for 10-15 minutes and repeat for a 2nd stretch and fold.
Bulk Ferment
- After kneading OR stretch-and-folding, place a damp kitchen towel or a lid loosely on the bowl. Let the dough sit at room temperature for 10-12 hours to bulk ferment. Please see notes below for troubleshooting.The dough needs to double or triple in size during this time. Depending on the time of year and temperature of your house, the time will vary. Add a few more hours if needed until doubled or tripled in size.
Shaping and Water Bath
- After dough is fermented, turn it out on the counter and slice into small chunks (about 1/2 inch thick). Set aside.
- Fill a medium sized pot half full and bring to a boil over high heat. Stir in baking soda and maple syrup until dissolved then turn heat down to medium.
- Being adding dough chunks, a few at a time (don't over crowd the pot).
- Let dough soak for 30 seconds then remove and place on a sheet pan. Just make sure they aren't touching. Repeat until all dough has gone through the water bath.
Bake and Enjoy
- Bake at 425 degrees Fahrenheit for 25 minutes.
- Once baked, remove from pan and place in a mixing bowl along with melted butter and a little sea salt (to taste). Toss until evenly coated and serve immediately. Enjoy!
Video
Notes
TROUBLESHOOTING HELP
Issue #1:
What to do if your dough isn't doubling in size during the bulk ferment - If your dough doesn't look like it's doing anything halfway through either bulk ferment, you need to place it in a slightly warmer area or give it a few more hours. This can be in a turned-off oven with the light on and oven door open, or you can slightly warm the oven to about 80 degrees Fahrenheit, then turn it off and place your dough inside with the door shut. Never leave the oven on, even on the keep warm setting, with fermenting dough inside.
Issue #2:
What to do if your dough won't double in size even in the warmer area (and your baked goods are dense) - If your dough doesn't double even in the warmer area for either the bulk ferment, your starter is too weak to ferment the dough even in a warm environment. Don't worry this can be fixed!
To fix this, you will want to leave your starter out on the counter for 2 days and feed your entire starter jar every 12 hours at a 2:1 ratio of unbleached flour to filtered water (example: 1/2 cup unbleached flour + 1/4 cup filtered or bottled water, double this or cut it in half depending on how much starter you have, only fill your jar half full). Remove some starter before doing the feedings to make room if needed.
Make sure you're using unbleached flour and filtered or bottled water to do this. If you don't, it will affect your starter strength. Reverse osmosis water (or any water that uses salt in the filter) can make the starter weak.
By doing this feeding every 12 hours will strengthen the cultures in your starter for light and fluffy breads and treats. After the 2 days, you can go back to feeding it like normal. Be sure to use the 2:1 ratio feeding from here on out.
Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
Did you make this recipe? – If so, I’d be so grateful if you left a comment on the blog post!
A quick note: My recipes are created, tested, and loved in our home – never made with AI.