Sourdough Onion Pretzel Bites (Printable Version)

Soft pretzel bites feature sourdough and caramelized onions for a rich, savory snack or appetizer.

# What You’ll Need:

→ Dough

01 - 1 cup active sourdough starter at 100% hydration
02 - 2½ cups bread flour
03 - ⅔ 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 - ½ teaspoon 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

# Step-by-Step Guide:

01 - In a skillet over medium heat, add olive oil. Add diced onion and ½ teaspoon salt. Cook, stirring occasionally, until onions are golden and caramelized, approximately 12 to 15 minutes. Transfer to a plate to cool.
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°F. Line two baking sheets with parchment paper.
06 - Turn dough onto a floured surface. 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 vigorously. 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 such as chives or dried onion flakes.
09 - Bake for 12 to 15 minutes, or until deep golden brown.
10 - Let cool slightly before serving warm.

# Expert Tips:

01 -
  • They taste like you spent hours in a German bakery, but the actual hands-on time is surprisingly short.
  • Your sourdough starter finally gets to do something delicious beyond the usual bread routine.
  • Caramelized onions give you that sweet-savory complexity that makes people ask for the recipe immediately.
02 -
  • Don't rush the onion caramelization—those 12–15 minutes create the entire flavor profile, and hurrying it by cranking the heat leaves you with burnt edges and raw centers.
  • The baking soda bath is non-negotiable; it's what creates that distinctive pretzel chew and mahogany crust, so don't skip it or reduce the amount.
  • Your sourdough starter must be active and bubbly before you begin—if it's sluggish or hasn't been fed recently, the dough will rise slowly and unevenly.
03 -
  • If your oven runs hot, reduce the temperature to 400°F and add 2–3 minutes to the bake time so the bottoms don't brown faster than the tops.
  • The baking soda bath temperature is crucial—if it drops below 200°F between batches, let it come back to a rolling boil before you continue.
  • Save a small piece of caramelized onion mixture to taste for seasoning before you add it to the dough; you can always add a pinch more salt if it needs it.
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