# What You Need:
→ 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 egg, beaten for egg wash
13 - Flaky sea salt for sprinkling
14 - Minced chives or dried onion flakes, optional
# Directions:
01 - Heat olive oil in a skillet over medium heat. Add diced onion with salt and cook, stirring occasionally, until golden and caramelized, approximately 12-15 minutes. Transfer to a plate to cool.
02 - Combine sourdough starter, bread flour, warm water, melted butter, sugar, and salt in a large mixing bowl. Mix until a shaggy dough forms.
03 - Add cooled caramelized onions to the dough. Knead by hand or with a dough hook for 7-10 minutes until the dough becomes smooth and elastic.
04 - Place dough in a lightly greased bowl, cover with a cloth, and let rise in a warm location for approximately 2 hours until the volume doubles.
05 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
06 - Turn dough onto a floured work surface. Divide into 4 equal portions. Roll each portion 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 vigorously. 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 pretzel bite with beaten egg. Sprinkle generously with flaky sea salt and optional toppings such as chives or dried onion flakes.
09 - Bake for 12-15 minutes, or until the pretzel bites achieve a deep golden brown color.
10 - Allow the pretzel bites to cool slightly before serving warm with mustard, cheese dip, or creamy onion dip.
