Blueberry Pretzel Bites
Serves 8
10 mins prep
15 mins cook
120 mins resting
150 mins total
Want to know a secret? This is my blueberry bagel recipe. The only difference is this recipe uses fresh blueberries, and the cooking times are different. But these are better than the pretzel shop pretzel bites. They are crispy + chewy, but also soft on the inside, filled with blueberries and coated in cinnamon sugar. These are the perfect summer snack!
Cinnamon Sugar Coating
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In the stand mixer bowl, whisk together the flour, salt and yeast.
Add in the blueberries and mix until they are all coated with flour.
In a small mixing bowl, mix together the water, honey, and sourdough discard until the discard is fully dissolved.
With the stand mixer on low, slowly add in the sourdough discard mixture. Let the stand mixer knead the dough on low for 5 – 10 minutes.
Cover with a tea towel or bowl cover and let the dough rest on the counter for two hours, or until the dough has doubled in size.
When the dough has doubled in size, punch it down to release the gasses and turn it over onto a clean workspace. Use your bench scraper or a large knife to cut the dough into 4 equal pieces. Roll those pieces out into a large log and cut the log into 1-inch pieces.
Fill a large pot with water and let it come to a rolling boil on the stove. When the water is boiling add in 1 tablespoon of baking soda and sugar. Carefully place your pretzel bite pieces into the water and boil for 45 seconds. After 45 seconds, carefully remove and transfer the pieces to a parchment lined baking sheet.
Preheat your oven to 425 degrees and bake the pretzel bites for 13 - 15 minutes, shaking them on the baking sheet halfway through so they bake evenly.
When they're done baking, melt 3 tablespoons of butter and pour directly over the pretzel bites, making sure all the pieces are coated. Then toss each one in the cinnamon sugar coating.
Enjoy as is or with a drizzle of vanilla glaze!
