Get ready to bring some spooky fun to your snack table with these adorable sourdough pretzel bats! This recipe takes the beloved soft pretzel and gives it a playful, bat-shaped twist, making it perfect for gatherings, parties, or just a fun afternoon treat. It’s a fantastic way to utilize your active sourdough starter in a creative and delicious way.

Sourdough Pretzel Bats: Spooky & Delicious Soft Pretzels 16

These sourdough pretzel bats are surprisingly easy to make, even for beginners. You’ll get that signature chewy soft pretzel texture with a delightful sourdough tang, all shaped into cute little flying creatures. They’re sure to be a conversation starter and a hit with both kids and adults alike!

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for several reasons, making it an excellent choice for busy families and anyone looking for a unique snack. First, it’s incredibly fun and visually appealing, especially if you’re looking for a creative appetizer or a themed treat. The bat shape is simple to achieve, adding a touch of whimsy without requiring advanced culinary skills. Second, it’s a fantastic way to use up some of your active sourdough starter, giving your pretzels a wonderful depth of flavor that you just can’t get from commercial yeast alone. The sourdough contributes a subtle tang and a fantastic chewiness that elevates these soft pretzels from good to absolutely amazing. This recipe is perfect for serving at casual get-togethers, movie nights, or as a special after-school snack that will delight everyone. It’s a hands-on activity that can even involve older kids, making it a fun family kitchen project.

Everything You Need To Make This Recipe Without Stress

Gathering all your ingredients before you begin will make the entire process smooth and enjoyable. You likely have most of these staples in your pantry already, which means you can whip up a batch of these fun pretzel bats on a whim. The beauty of this recipe lies in its simplicity and the readily available components.

INGREDIENTS:

1 cup active sourdough starter (fed and bubbly)
1 cup warm water (about 100-110°F)
1 tablespoon granulated sugar
1 teaspoon salt
3 ½ cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
10 cups water (for boiling)
½ cup baking soda
1 large egg, beaten (for egg wash)
Coarse sea salt, for sprinkling

For the flour, standard all-purpose flour works perfectly here. If you prefer, you can use bread flour for an even chewier texture, but it’s not necessary. The sugar helps to activate the sourdough and provides a subtle sweetness that balances the tang. When it comes to salt, fine sea salt can be used in the dough, but coarse sea salt is essential for that classic pretzel topping. For the butter, unsalted is preferred so you can control the overall saltiness, but salted butter will work in a pinch; just be mindful of adding less salt elsewhere. The baking soda bath is crucial for achieving that characteristic dark brown crust and distinct pretzel flavor, so don’t skip it!

Time Needed From Start To Finish

Preparing these sourdough pretzel bats is a relatively quick process once your sourdough starter is active and ready. The hands-on time is minimal, with most of the duration dedicated to rising and baking.

Prep time: 20 minutes
Rise time: 1.5 to 2 hours (depending on starter activity and room temperature)
Boiling time: 5 minutes
Bake time: 15-18 minutes
Total time: Approximately 2 hours 40 minutes to 3 hours 3 minutes

How To Make It Step By Step With Visual Cues

Creating these sourdough pretzel bats is a straightforward process that yields delicious results. Follow these steps carefully for perfect, chewy pretzels every time.

Combine the Dough Ingredients: In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and salt. Stir until well combined. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. It should spring back slightly when poked. Incorporate the melted butter during the last few minutes of kneading.
First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until it has visibly increased in size (it may not double, but should be puffy).
Shape the Pretzel Bats: Gently punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a long rope, about 18-20 inches long. To form a bat, create a loop in the middle of the rope, then cross the ends over each other at the top to form the “wings.” Pinch the ends to create pointed tips for the wings and a small head at the top of the loop. Arrange the shaped bats on parchment-lined baking sheets.
Prepare the Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 10 cups of water to a rolling boil. Carefully add the ½ cup of baking soda to the boiling water (it will foam up, so be cautious).
Boil and Bake: Using a slotted spoon or spider, carefully drop one or two pretzel bats into the boiling baking soda solution for 20-30 seconds per side. Do not overcrowd the pot. Remove the pretzels and place them back on the parchment-lined baking sheets.
Egg Wash and Salt: Brush each boiled pretzel bat with the beaten egg wash and generously sprinkle with coarse sea salt.
Bake to Golden Perfection: Bake for 15-18 minutes, or until the pretzel bats are deep golden brown. Transfer to a wire rack to cool slightly before serving.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough pretzel bats are fantastic on their own, but a few simple additions can make them even more special. For a kid-friendly twist, you can skip the coarse sea salt on some and instead sprinkle them with cinnamon sugar after brushing with melted butter post-baking for a sweet treat. Another fun idea is to add a pinch of garlic powder or onion powder to the dough for a savory flavor boost.

When it comes to serving, these bats are incredibly versatile. They make a wonderful appetizer for any gathering, especially if you’re looking for something unique. Offer a variety of dipping sauces to cater to different tastes: classic mustard (Dijon, honey mustard, or spicy brown), a warm cheese dip, or even a simple marinara sauce. For a party or buffet, arrange them on a large platter with small bowls of dips around them. You can even make mini versions by dividing the dough into smaller pieces, perfect for little hands or for creating a more delicate presentation. Consider adding everything bagel seasoning instead of coarse salt for another savory option.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but knowing what to watch out for can help you achieve perfect sourdough pretzel bats every time.

Inactive Sourdough Starter: If your starter isn’t active and bubbly, your dough won’t rise properly, resulting in dense, flat pretzels. Always ensure your starter has been fed and is at its peak activity before beginning.
Over-flouring the Dough: Adding too much flour can make the dough stiff and difficult to knead and shape, leading to dry pretzels. Add flour gradually and stop when the dough is no longer excessively sticky.
Under-kneading: Insufficient kneading will result in a weak gluten structure, making the pretzels less chewy and more prone to tearing during shaping. Knead until the dough is smooth and elastic.
Overcrowding the Baking Soda Bath: Dropping too many pretzels into the boiling solution at once will lower the water temperature, preventing the proper crust formation. Boil them in small batches.
Skipping the Egg Wash: The egg wash is crucial for that beautiful golden-brown color and helps the coarse salt adhere. Don’t omit this step.
Over-baking: Baking for too long will result in dry, hard pretzels. Keep an eye on them and remove them from the oven as soon as they are deep golden brown.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough pretzel bats are best enjoyed fresh and warm from the oven, but you can certainly store them or prepare them in advance.

Storage: Leftover pretzel bats can be stored in an airtight container at room temperature for up to 2 days. To refresh them, simply pop them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through and slightly crispy again. They can also be frozen for longer storage. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 1 month. Reheat

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.