Sourdough Pretzel Bites 1

Instructions:

1. To make a Sweet Stiff Starter, mix the first four ingredients in a small container or jar, cover and let sit at room temperature until it doubles in volume. This may take several hours.
2. In a stand mixer with dough hook, or by hand in a large bowl, add the Sweet Stiff Starter, warm water, bread flour, sugar, salt, and honey. Mix/knead for about 10 minutes until everything is well incorporated and gluten starts to develop. Add the butter and knead until fully incorporated and silky.
3. Rest covered for an hour, then stretch and fold 8-10 times. Cover again and rest for 2 hours or until about doubled in size.
4. Prepare a baking sheet with parchment paper. Deflate the dough a bit with your hands. Tear the dough into bite sized pieces. I like to use a scale to measure out 10-15g bites, so they are all uniform. Roll each piece in your hands in a circular motion to preshape, and then place on the parchment. Cover with a tea towel and let proof for about an hour.
5. Preheat your oven to 425F. Boil a gallon of water and stir in the baking soda. In batches of about 5 at a time, place the bites into the boiling water and boil for 20-30 seconds. Use a slotted spoon to remove from water to a parchment lined baking pan. Sprinkle with coarse salt if desired. They will likely look wrinkly and gross at this point, and that is normal.
6. Once all bites have been boiled, bake for 14-16 min until puffed, brown, and shiny. Cool on a wire rack or just on the sheet you baked them on. Serve while still warm.