Description
Sourdough pretzel bites are snack-sized dough pieces with a crisp mahogany crust and a soft, pillowy inside. This recipe ensures a perfect texture and flavor without the guesswork.
Ingredients
Scale
- 1 cup (240g) Sourdough starter (100% hydration)
- 4 cups (480g) Bread flour
- ½ cup (120ml) Warm water (95°F)
- ½ cup (120ml) Whey
- 2 tablespoons (30g) Barley malt syrup
- 1 tablespoon (15g) Diastatic malt powder
- 2 tablespoons (28g) Unsalted butter, melted
- 1 tablespoon (18g) Kosher salt
- ½ cup (120g) Baking soda (for bath)
- 10 cups (2.4L) Water (for bath)
- 1 large Egg, beaten with 1 teaspoon water
- 1 tablespoon (8g) Cornstarch (for dusting)
- 2 teaspoons (6g) Kosher salt (for topping)
Instructions
- In a large bowl, whisk together the bread flour, diastatic malt powder, barley malt syrup, and 1 tablespoon of kosher salt. Add the warm water and whey, stirring until no dry spots remain. Cover the bowl and let it rest for 30 minutes. This autolyse stage helps develop gluten naturally, allowing your dough to gain strength without the need for excessive kneading.
- Add your active sourdough starter and melted butter into the rested dough. Knead by hand for 8–10 minutes or use a stand mixer with a dough hook on low speed for about 5 minutes until the mixture forms a smooth, elastic dough. Conduct the windowpane test by stretching a small piece of dough; if it stretches without breaking and allows light to shine through, you’ve built enough gluten for a chew.
- Cover the dough and let it rise in a warm space (around 75°F) for 3 hours, folding every 45 minutes. If you prefer an overnight option, cover and refrigerate for 8 to 12 hours. Remove from the refrigerator and let it rest at room temperature for 30 minutes before shaping. During the folding intervals, the dough will trap gas and create an even crumb structure.
- Lightly dust your work surface with cornstarch to prevent sticking. Gently deflate the dough and divide it into two equal pieces. Roll each piece into a log about 1 inch in diameter. Cut the logs into 1-inch bites and place them on a parchment-lined baking sheet.
- In a wide pot, bring 10 cups of water to a boil. Carefully add ½ cup of baking soda and stir to combine. Reduce the heat to maintain a gentle simmer.
- Prepare an egg wash by beating one large egg with 1 teaspoon of water in a small bowl. This wash gives the pretzel bites a nice sheen and helps the kosher salt adhere to the surface.
- Working in batches, carefully drop the pretzel bites into the simmering water, boiling them for 30 seconds on one side before flipping and boiling for another 30 seconds. Use a slotted spoon to transfer the bites to a wire rack to drain. Preheat your oven to 400°F, with the rack positioned in the middle. Arrange the boiled bites on the parchment-lined baking sheet, brush them with the egg wash, and sprinkle with 2 teaspoons of kosher salt. Bake for 15 to 18 minutes until they turn deep brown and develop a crusty exterior, rotating the baking sheet halfway through for even baking.
- Once baked, transfer the pretzel bites to a wire rack to cool for about 5 minutes before serving. This cooling period allows steam to escape, ensuring the crust maintains its crispiness.
Notes
- The diastatic malt powder is key for achieving a deep color and chewy texture. Without it, your pretzel bites won’t brown as well, so it’s a crucial ingredient, not optional.
- The addition of whey softens the crumb, making for a more enjoyable bite. If you don’t have whey, you can substitute an equal amount of water, but this may result in a slightly firmer texture.
- Don’t skip sprinkling the bites with salt after the egg wash; it adds a savory note that complements the tangy sourdough taste.
- For best results, ensure your sourdough starter is active and bubbly; allow it to come to room temperature before incorporating it into the dough.
- If you want to freeze the pretzel bites, cool them completely, freeze in a single layer, and then transfer to a sealed bag. Reheat from frozen at 350°F for 5 to 7 minutes.
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg