Cinnamon Sugar Sourdough Pretzel Bites
Cinnamon Sugar Sourdough Pretzel Bites take everything you love about a regular pretzel and shrink it down into chewy, addictive, bite-sized pieces. Naturally leavened and poached in a classic baking soda water bath, they’ve got that golden exterior and soft middle you expect — only better. Rolled in butter and cinnamon sugar while still warm, they’re basically impossible to stop eating.
Equipment
- Large Pot With a Matching Lid
Ingredients
- 450 g strong bread flour with a protein level of at least 12%
- 1 tablespoon white sugar granulated or caster
- 1 teaspoon salt
- 230 g water
- 160 g active sourdough starter 100% hydration
For Water Bath:
- 2 l water
- 3 tablespoon baking soda
For Cinnamon Sugar Coating
- 50 g unsalted butter melted
- 2 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
Instructions
DAY 1:
- To a bowl of a stand mixer, add the flour, salt, sugar and mix to combine.
- Pour in the water and active sourdough starter.
- Fitted with a dough hook attachment, run your stand mixer for 12-15 minutes on medium speed, until smooth and elastic, and the dough passes the windowpane test.
- Scoop the dough onto a work surface and shape it into a ball. Place it into a lightly oiled large bowl, cover with cling film or a damp tea towel and let the dough rise for 3-5 hours, until doubled in volume.
- At the end of bulk fermentation, cover the bowl well to prevent the dough from drying out, and place it in the fridge for at least 8 hours, or overnight.
DAY 2:
- Line two large baking sheets with parchment paper.
- Scoop the chilled dough onto a lightly floured work surface, divide it into 8 pieces and shape them into tight balls. Cover them with a tea towel and let them rest for 20-30 minutes - this helps to roll them out as they will contract less.
- With the palms of your hands, roll each ball of dough into a long rope about 2cm (just under 1 inch) in diameter.
- Cut each rope into squares around 1.5-2cm wide, arranging them on a lightly floured board or work surface.
- Dissolve the baking soda in a large pot of boiling water.
- At this point, preheat the oven to 220°C (425°F).
- This part will move quickly. Drop handfuls (8-10) of sourdough pretzel bites into the boiling water. Using a slotted spoon, take them out of the water as soon as they float, and arrange them onto the prepared baking sheets in a single layer, leaving a little (3cm/ 1 inch) space in between.
- Continue poaching the rest of the dough until you're finished.
- Place the pretzel bites in the oven for 10-12 minutes, until golden brown.
Cinnamon Sugar Coating
- In the meantime, melt the butter in a small saucepan.
- In a small bowl, mix the sugar and cinnamon.
- As soon as the pretzel bites are baked, tip them into a large pot with a matching lid (you may want to do this in two batches). Pour the butter all over them, and, covered with a lid, shake and swirl the pan to coat the pretzel bites in butter.
- Sprinkle the cinnamon sugar all over and shake again to coat.
Nutrition
Calories: 27kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.02gCholesterol: 1mgSodium: 145mgPotassium: 6mgFiber: 0.2gSugar: 0.4gVitamin A: 15IUVitamin C: 0.004mgCalcium: 3mgIron: 0.1mg
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