# What You’ll Use:
→ 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 large egg, beaten for egg wash
13 - Flaky sea salt for sprinkling
14 - Minced chives or dried onion flakes (optional)
# How-To:
01 - Heat olive oil in a skillet over medium heat. Add diced onion and salt. Cook, stirring occasionally, until onions are golden and deeply 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 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 the dough becomes smooth and elastic.
04 - Place dough in a lightly greased bowl. Cover and allow to rise in a warm place for approximately 2 hours, or until the dough has 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. 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 minced chives or dried onion flakes.
09 - Bake for 12 to 15 minutes, or until deep golden brown.
10 - Allow pretzel bites to cool slightly before serving warm.
