# What You'll 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
# How to Make It:
01 - Heat olive oil in a skillet over medium heat. Add diced onion with ½ teaspoon salt and cook, stirring occasionally, for 12 to 15 minutes until golden and deeply caramelized. Transfer to a plate and cool completely.
02 - In a large mixing bowl, combine sourdough starter, bread flour, warm water, melted butter, sugar, and 1 teaspoon 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 with a damp cloth, and let rise in a warm place for approximately 2 hours until doubled in volume.
05 - Preheat 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 into 1-inch pieces.
07 - Bring 6 cups water to a rolling boil in a large pot. Carefully add baking soda (mixture will bubble vigorously). Working in batches, drop pretzel bites into boiling water for 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
08 - Brush each pretzel bite with beaten egg wash. Sprinkle generously with flaky sea salt and optional chives or dried onion flakes.
09 - Bake for 12 to 15 minutes until deep golden brown on all sides.
10 - Remove from oven and allow to cool slightly before serving warm.
