Sourdough Pretzel Bites
Pretzel lovers, this one’s for you. These soft Sourdough Pretzel Bites have all the chewy texture and golden looks of traditional pretzels, but with no folds, no egg wash and no instant yeast in sight. Just some bubbling active starter, a large pot of water, and a few pieces of dough that turn into the ultimate sourdough snack.
Ingredients
- 450 g strong bread flour with a protein level of at least 12%
- 1 tablespoon sugar white or brown
- 1 teaspoon salt
- 230 g water
- 160 g active sourdough starter 100% hydration
- coarse salt for topping
For Water Bath:
- 2 l water
- 3 tablespoon baking soda
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 sourodugh 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. Sprinkle coarse salt on top of each pretzel.
- 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.
Nutrition
Calories: 21kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 145mgPotassium: 5mgFiber: 0.1gSugar: 0.2gVitamin A: 0.1IUCalcium: 2mgIron: 0.05mg
Tried this recipe?Let us know how it was!