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How to Make Sourdough Pretzel Bites

If you’ve tried my soft sourdough pretzels you are going to love these bite sized versions!  You get just the right amount of chewy center, snappy outside, and just the right amount of salt.  The recipe is the same-its all about the shaping.

What you need to make Sourdough Pretzel Bites:

Milk – You want to warm the milk slightly.  I microwave the milk for 30 seconds in a glass measuring cup.  For this recipe, I use whole milk.

Granulated Sugar – Dissolve the sugar into the warm milk.  This will help jumpstart the yeast.

Active Dry Yeast – To help the dough rise quickly, I add active dry yeast.  Proof the yeast in the warm milk with the granulated sugar for best results.

Sourdough discard – This recipe is a great way to use your discard.  The pretzels end up with a subtle sourdough tang that is really good with the salty crunch.

Butter – For this recipe I use unsalted, room temperature butter

All Purpose Flour – AP flour is perfect here.

Salt – This recipe uses two kinds of salt, Morton’s Kosher salt in the dough and pretzel salt for topping.

Baking Soda Solution (Baking soda + water) – To help achieve the deep golden color, the pretzels are dipped into a baking soda solution just before baking.  The baking soda raises the pH of the water, which helps give the dough it’s deep color and smooth texture.

How to make Sourdough Pretzel Bites:

To begin, warm the milk in a microwave for 30 seconds.  Stir in the granulated sugar and active dry yeast.  Set it aside for five minutes to allow the yeast to proof.

In the bowl of a stand mixer fitted with a hook attachment, add the sourdough discard, butter, AP flour, and salt.  Once you start to see bubbles on the surface of the yeast mixture and it begins to smells bread-like, pour it into the bowl.

Turn the mixer on low for 6 minutes.  It will go from a shaggy to soft and smooth dough.  Transfer the ball into a greased bowl, cover, and set in a warm spot until it has doubled in size (1-2 hours).

Divide the dough into 12 equally sized pieces, each about 93 grams.

Keep the pieces covered with plastic wrap or a damp towel while you work so they don’t dry out.

Roll one portion out into a 12 inch log.  With a sharp knife or bench scraper, cut into ten equally sized pieces.

Roll each piece into a round, then transfer to a parchment lined sheet tray.  Repeat with the other pieces of dough.  Place the trays in a warm spot and allow the dough to puff up and rise slightly.

Preheat the oven to 450ºF.  Meanwhile, bring two quarts of water to a boil.  Stir in a 1/4 cup of baking soda and simmer for several minutes.

Working in batches, drop the pretzel bites into the water for 30 seconds.  A fish spatula is the prefect tool to use for this task.  Place each one back onto the baking sheet and sprinkle over a little pretzel salt.  The salt sticks best while the dough is still wet, so be sure to do this quickly!

Bake both trays at 450º F for 20 minutes, rotating the trays halfway through the bake.

These pretzels are best right out of the oven or rewarmed.  Pair with your favorite mustard or queso for a delicious savory snack or spread on a little Nutella for a sweet treat!  Enjoy!