Sourdough Onion Pretzel Bites (Print Version)

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

# Components:

→ Dough

01 - 1 cup active sourdough starter (100% hydration)
02 - 2½ cups bread flour
03 - ⅔ cup warm water
04 - 2 tbsp unsalted butter, melted
05 - 1 tbsp granulated sugar
06 - 1 tsp fine sea salt

→ Onion Mixture

07 - 1 medium yellow onion, finely diced
08 - 1 tbsp olive oil
09 - ½ tsp salt

→ Baking Soda Bath

10 - 6 cups water
11 - ¼ 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 salt, stirring occasionally, until golden and caramelized for 12–15 minutes. Transfer to a bowl to cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, warm water, melted butter, sugar, and salt. Mix until a shaggy dough forms.
03 - Fold cooled caramelized onions into the dough. Knead by hand or with a dough hook for 7–10 minutes until smooth and elastic.
04 - Place dough in a lightly greased bowl and cover. Let rise in a warm place for approximately 2 hours until doubled in size.
05 - Preheat oven to 425°F. 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 and stir. Working in batches, drop pretzel bites into boiling water for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
08 - Brush each bite with beaten egg and sprinkle with flaky sea salt and optional toppings.
09 - Bake for 12–15 minutes until deep golden brown.
10 - Allow pretzel bites to cool slightly before serving warm.

# Expert Advice:

01 -
  • Your sourdough starter finally has a purpose beyond pancakes, and these bites show it off beautifully.
  • Caramelized onions mean you're making something that tastes way more complicated than it actually is.
  • They freeze brilliantly, so you can have warm, fresh-tasting pretzel bites ready whenever the craving hits.
02 -
  • Don't skip the baking soda bath or reduce the time—this is what turns regular bread into actual pretzel texture with that distinctive chew and dark color.
  • If your starter isn't at peak activity (bubbly, doubled after feeding), your dough will be dense and won't rise properly, so give it time before you start.
  • The baking soda will bubble aggressively when it hits the water; this is normal and actually necessary, so don't be alarmed by the smell or the reaction.
03 -
  • Add ½ tsp of garlic powder to your dough if you want even more savory depth—trust me on this one.
  • If you don't have flaky sea salt, regular salt works, but save the fancy stuff for the topping; that's where it actually matters.
  • Serve these with good mustard, a sharp cheese dip, or creamy onion dip if you want to turn snacking into an event.
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