Simple Sourdough Pretzel Bites Made with Fresh Milled Flour

Benefits of Using Sourdough Discard in Soft Pretzels

I like to use sourdough in many of my fresh milled bread recipes where I can. It adds a vitamin and mineral boost, makes for easier digestion, and creates more depth and flavor development.

Why Use Fresh Milled Flour in Pretzel Bites

Freshly milled flours retain all of the nutrients that processed flours often have removed or destroyed during commercial milling. “In fact, of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat– vitamin A, B_12, and C, and the mineral iodine.” – Sue Becker (Source)

These sourdough pretzel bites will fill you up! With fresh milled flour there is no need to eat a ton, as just a few will do! They are still fluffy but have that “stick to your ribs” heft of whole wheat due to the high fiber content.

You can also try making Sourdough Pretzel Buns for a fun alternative to sandwich bread or burger buns.

Essential Ingredients & Tools for Sourdough Pretzels

Healthy Sourdough Starter: A healthy sourdough starter is essential to this recipe. Make sure it’s active and bubbly before you start, otherwise your rise time may take longer than expected.

Best Grains for Fresh Milled Flour: We use hard wheat varieties like hard red or hard white wheat. These grains have the right protein content to create the perfect soft and chewy texture for your pretzels.

Baking Soda: This gives the classic pretzel finish when boiled before baking.

Grain Mill: We like to mill our flour fresh to get as many nutrients as possible in our bread.

Mixer with Dough Hook: You could knead by hand but it will take a LONG time with fresh milled flour. Best to use a machine, unless you’re looking for a good workout.

Large Stock Pot: You’ll need to boil the pretzels before baking so your pot will need to hold quite a bit of water.

Add 500g warm water to mixing bowl. Mill flour into water.

Mix into a shaggy dough, it will be a little dry. Let autolyse 30-60 minutes.

Mix remaining 45g water with sourdough starter.

Add sourdough slurry, melted butter, brown sugar, and salt to mixing bowl.

Knead 10-15 minutes.

Knead until smooth and elastic (windowpane, or close to it).

Cover and let rise 4-6 hours, or until about doubled.

Dump dough onto lightly greased surface.

Divide into 8-10 pieces, shaping each into ropes about 12-14″ long.

Using bench scraper cut each rope into about 10 bites and place on silicone baking mats on pans.

Cover bites and let proof 15-30 minutes, or until puffed.

Boiling & Baking Pretzels

When bites are almost done proofing bring a large pot of water to a boil and preheat oven to 450 degrees, and prepare egg wash by mixing 1 egg with 1 tbsp of water and set aside.

Add brown sugar and baking soda to water (be careful as it may foam up). With water boiling, place 10-15 pretzel bites into water and boil for 30-45 seconds.

Remove with slotted spoon, shaking off excess water and return to the silicone baking mat.

Using pastry brush, coat each bite with egg wash and sprinkle with coarse salt. Repeat until all pretzels have been boiled, egg washed, and sprinkled.

Bake pretzels for 10-12 minutes, or until golden brown. Remove from oven and let cool slightly before coating in melted butter or serving with your favorite dips.

Serving Suggestions and Variations for Sourdough Pretzel Bites

These bites pair well with most BBQ or game day appetizers and dips, like our Smoked Jalapeno Poppers. Try spicy mustard, queso, beer cheese, honey butter, or even chocolate!

You can make your pretzels sweet or savory. Coarse salt and butter are the traditional flavor, but cinnamon sugar, or even a little parmesan and ranch would be amazing. You can also top the pretzels with shredded cheese!

Sourdough soft pretzels made with fresh milled flour are a delicious and wholesome treat that you’ll feel good about serving and eating. Easy to make, packed with flavor, and perfect for any occasion!