Soft Sourdough Pretzel Bites (Print Version)
# Ingredients:
→ For the Dough
01 -
1 cup plus 2 tablespoons warm water
02 -
1 tablespoon brown sugar (dark or light)
03 -
1 1/4 teaspoons active dry yeast
04 -
200 grams (about 3/4 cup) room temperature sourdough discard
05 -
4 cups all-purpose flour
06 -
2 teaspoons kosher salt
07 -
4 tablespoons unsalted butter, melted
→ For Boiling
08 -
10 cups water
09 -
2/3 cup baking soda
→ For Topping
10 -
1 egg yolk beaten with 1 tablespoon water
11 -
Flaky sea salt
12 -
Everything bagel seasoning
# Instructions:
01 -
Mix warm water and brown sugar in your stand mixer bowl. Sprinkle yeast on top and let it get foamy, about 5 minutes.
02 -
Add your sourdough discard, flour, and salt to the bowl. Mix to combine, then slowly pour in melted butter while mixing. Knead for 4-5 minutes until smooth.
03 -
Shape dough into a ball, place in an oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
04 -
Cut dough into 8 pieces. Roll each into a 12-14 inch rope, then cut into 1 1/2 inch pieces. Roll each piece into a ball about the size of a quarter.
05 -
Bring water and baking soda to a boil. Drop pretzel bites in for 30 seconds until they float. Remove with a slotted spoon.
06 -
Brush with egg wash, sprinkle with toppings, and bake at 450°F for 13-15 minutes until golden brown.
# Notes:
01 -
You can make cinnamon sugar version by skipping egg wash and tossing baked bites in cinnamon sugar mixture.
02 -
Pretzel bites must float in the water bath - if they don't, let them rest 10 more minutes.