Sourdough Onion Pretzel Bites (Print Version)

Soft, flavorful sourdough pretzel bites with caramelized onions, perfect for snacking or sharing.

# Components:

→ Dough

01 - 1 cup active sourdough starter at 100% hydration
02 - 2.5 cups bread flour
03 - 2/3 cup warm water
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon granulated sugar
06 - 1 teaspoon fine sea salt

→ Onion Mixture

07 - 1 medium yellow onion, finely diced
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt

→ Baking Soda Bath

10 - 6 cups water
11 - 1/4 cup baking soda

→ Topping

12 - 1 egg, beaten for egg wash
13 - Flaky sea salt for sprinkling
14 - Minced chives or dried onion flakes, optional

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add diced onion and 1/2 teaspoon salt, stirring occasionally until golden and caramelized, approximately 12 to 15 minutes. Transfer to a plate and allow to cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, warm water, melted butter, sugar, and 1 teaspoon salt. Mix until a shaggy dough forms.
03 - Add cooled caramelized onions to the dough. Knead by hand or with a dough hook for 7 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl. Cover and let rise in a warm place for approximately 2 hours, or until doubled in size.
05 - Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
06 - Turn dough onto a floured surface and divide into 4 equal pieces. Roll each piece into a 12-inch rope, then cut each rope into 1-inch pieces.
07 - Bring 6 cups water to a boil in a large pot. Carefully add baking soda, which will bubble. Working in batches, drop pretzel bites into the boiling water for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
08 - Brush each bite with beaten egg. Sprinkle with flaky sea salt and optional toppings.
09 - Bake for 12 to 15 minutes, or until deep golden brown.
10 - Allow to cool slightly before serving warm.

# Expert Advice:

01 -
  • They're crispy outside, impossibly soft inside, and taste like a German bakery decided to open in your kitchen.
  • The sourdough tang plays beautifully against sweet caramelized onions, making each bite complex and craveable.
  • You can make a massive batch and still have room in the freezer for sneak-eating later.
02 -
  • The baking soda bath is essential and non-negotiable—it's what separates these from plain bread rolls and turns them into proper pretzels with that chew and color.
  • Don't skip the cooling step for your caramelized onions; mixing them hot into your dough will kill some of your starter's activity and throw off the rise.
03 -
  • Don't rush the caramelization process for your onions—low and slow produces that sweet, deep flavor that makes these bites special, while high heat just burns them bitter.
  • If your pretzel bites come out pale instead of golden, your baking soda bath might have cooled too much; the water needs to stay boiling hot to do its job properly.
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