Description
These sourdough pretzel bites offer a delightful combination of tangy sourdough, classic pretzel texture, and a decadent cheddar caramelized onion drizzle. Perfect for parties or a cozy night in!
Ingredients
- 200 g (7 oz) Sourdough Discard
- 250 g (2 cup) All-Purpose Flour
- 100 ml (½ cup) Warm Water
- 1 tsp (5 g) Kosher Salt
- 1 tsp (5 ml) Honey (Optional)
- 30 g (2 tbsp) Unsalted Butter, Melted
- 1 L (4 cup) Water for Boiling
- 2 tbsp (30 g) Baking Soda for the Pretzel Boil
- 150 g (5 oz) Shredded Sharp Cheddar Cheese
- 1 Large Onion, Thinly Sliced (≈150 g / 5 oz)
- 1 tbsp (15 ml) Olive Oil
- 1 tsp (2 g) Smoked Paprika
- 1 tbsp (15 ml) Heavy Cream
- 1 tbsp (15 g) All-Purpose Flour
- 2 tbsp (≈6 g) Fresh Chives, Finely Chopped
Instructions
- Combine Dough Ingredients: Mix sourdough discard, flour, water, salt, honey (if using), and butter until a shaggy dough forms.
- Knead the Dough: Knead for 5-7 minutes until smooth and elastic.
- First Rise (Rest): Let dough rest for 30 minutes.
- Shape Pretzel Bites: Divide dough, roll into ropes, cut into pieces, and form pretzel shapes.
- Boiling Bath: Boil pretzel bites in baking soda water for 30 seconds each.
- Prepare for Baking: Transfer boiled bites to a parchment-lined baking sheet.
- Caramelize Onions: Cook sliced onion in olive oil over medium-low heat for 15-20 minutes.
- Make Cheddar Drizzle: Melt cheddar with cream, whisk in flour.
- Bake to Perfection: Bake at 220°C (425°F) for 12-15 minutes.
- Assemble and Bake: Drizzle with cheese sauce, top with onions, bake 2 minutes.
- Garnish and Serve: Garnish with chives and serve warm.
Notes
For best results, use a few days old sourdough discard. Low and slow is key when caramelizing onions. Don’t overwork the dough during kneading.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg