sourdough pretzel bites recipe
The Best sourdough pretzel bites recipe
Plus, they’re one of those recipes that’s easy to double or triple if you’re feeding a crowd, and the dough can be made ahead and stored in the fridge for a few days. I’ve found that they’re a great way to use up leftover sourdough starter too—it’s like giving your starter a little work out while making something delicious. And because they’re baked fresh, they stay soft and chewy, which is always a win in my book. They’re not just a treat for special occasions, though—they’re a daily staple in my kitchen because they’re so simple to make and always hit the spot. Plus, they’re a great way to get a little extra fiber and whole grains into your day without feeling like you’re missing out on anything.
Easy Sourdough Pretzel Bites
Crispy, chewy pretzel bites with a tangy tomato garlic sauce—perfect for snacking or a light appetizer. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup warm water
- 1 tbsp active sourdough starter
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- ½ cup tomato sauce
- 1 clove garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
👨🍳Directions
-
1
Mix warm water, sourdough starter, and sugar in a bowl. Let sit for 5 minutes until bubbly. -
2
Add flour and salt, then knead until smooth and elastic. Cover and rest for 30 minutes. -
3
Preheat oven to 425°F. Roll dough into 1-inch balls, then flatten into small discs. -
4
Bake on a parchment-lined sheet for 12–15 minutes until golden. -
5
Meanwhile, heat tomato sauce with garlic and olive oil in a pan. Cool slightly. -
6
Drizzle cooled sauce over baked pretzels and sprinkle with oregano.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Sourdough Pretzel Bites Works
❓ Frequently Asked Questions About Sourdough Pretzel Bites
How do I adjust the recipe for gluten-free baking?
You can’t make true sourdough pretzel bites gluten-free with this method, as the dough relies on gluten for structure. Instead, try a store-bought gluten-free dough mix designed for pretzels or experiment with a homemade version using almond flour and xanthan gum. The yeast and starter may still work, but the texture will differ significantly.
What if my starter isn’t active enough to use?
If your starter isn’t bubbly or has settled to the bottom, let it sit at room temperature for an extra 12–24 hours before using it. Discard half of the starter first, then feed it with equal parts flour and water. Test it again after 24 hours by mixing a small amount with warm water—it should foam within a few hours.
Can I skip the baking soda and still get pretzels?
No, baking soda is essential for the tangy, crunchy texture. Without it, the bites will bake uniformly but lack that signature chewy exterior. If you’re in a pinch, use a mix of baking powder and a pinch of sugar instead, but the flavor and texture will differ.
How long can I store the dough before baking?
The dough should be baked within 48 hours of making it. If you need to delay, refrigerate it in an airtight container for up to 48 hours. For best results, shape and bake it fresh, as refrigerated dough can become harder to handle.
What if my water isn’t exactly 110°F for the starter?
The starter should be warm but not boiling—around 110°F is ideal. If your water is slightly cooler, use a microwave-safe bowl and warm it gently in 10-second bursts until it reaches just below 110°F. Too hot, and the starter will die.
