Old World Sourdough
Sourdough Pretzel Bites
Soft and chewy pretzel bites are the perfect snack or appetizer. Make a little beer cheese dip or hot honey and you have the perfect snack for any party!
Sourdough Pretzel Bites
Prep Time:
20 minutes (not including rise time)
Cook Time:
30 minutes - boiling and baking
Serves:
Makes approx 60 bites
Ingredients
Ingredients:
Ingredients
½ cup sourdough starter, active and bubbly
1 cup water
2 tablespoons honey
1 ½ teaspoons salt
3 cups unbleached all purpose flour
Water Bath
9 cups water
2 tablespoons baking soda
2 tablespoons brown sugar
Egg Wash
1 egg yolk
1 tablespoon water
Course sea salt, Everything Bagel Seasoning, Dehydrated Onions, Cinnamon & Sugar, or any other topping you would like. I am partial to Everything Bagel Seasoning!!
Preparation
Instructions
Add active sourdough starter, room temperature water, honey, salt and flour to the bowl of a stand mixer
Mix the dough on low speed for 10-15 minutes with the dough hook. If you don't have a stand mixer you can knead by hand. The dough should pass the window-pane test.
Cover the bowl with a lid or plastic wrap and let the dough rest in a warm place for 8-12 hours. Time depends on room temp. Dough should double in size.
Divide the dough into 6 equal pieces.
Roll each piece into about 15” rope.
Cut into equal portions (approx 1-1/2") and place on a baking sheet with parchment paper
Cover the dough and allow them to rise for about an hour.
Preheat the oven to 425°F.
Bring water in a large stockpot to a boil and add baking soda and brown sugar.
Place a few pretzel bites at a time into the boiling water and allow to boil for 15-20 seconds. Don't overcrowd them. 8 - 9 pretzel bites at a time is good.
Remove with a slotted spoon or spider skimmer, shaking off excess water and place on a parchment lined baking sheet.
Brush egg wash onto each pretzel bite (optional) and sprinkle with coarse salt or seasoning.
Bake for 15-20 minutes, or until golden brown.
Notes:
Window Pane Test: Take a small amount of dough and stretch it between your fingers. If you can stretch it to the point where it’s thin enough to see through without breaking or tearing, it is ready.