• I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer. If you don't have a stand mixer, you can still make these by hand (I've done it many times by hand, it will just take a bit of work to knead the dough - make sure you read my notes for this).

  Add sourdough starter, water, yeast, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
• Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. Be sure to give your stand mixer a break every few minutes so it doesn't over heat.

  This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.
• Once the dough is sufficiently kneaded, you'll need to allow it to rise, covered with plastic, at room temperature.

  You want the dough to double and be puffy and soft. As we are using added yeast, this won't take too long, but it is a low hydration dough so give it a little extra time than normal.
• Once the dough has risen, you'll need to shape the pretzel bites. It's quite simple, you just need a little patience.

  Divide the pretzel dough into smaller portions. I like making mine 20 to 30g, but you can do bigger or smaller if you prefer.
• Take each portion of dough and shape it into a little ball. I like to pinch the dough underneath to form a tight round ball, but you can also roll them if you prefer.
• Cover the pretzel bites with a dish towel and allow them become lovely and puffy.
• Once they are puffy, place them into the freezer for around 15 minutes to set.
• While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/390F.
• When the water is boiling, carefully place 10 - 12 pretzel bites into the boiling water at a time. You want to boil them for around 20 seconds each. They should float to the surface and that's when you know to take them out.
• Carefully remove the pretzels from the boiling water using a slotted spoon.

  Lay the pretzels onto a baking tray lined with baking paper.
• Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.
• Bake the pretzel bites for around 15 to 20 minutes at 200C/390F. Remove them from the oven when they are golden brown.
• Allow them to cool before you enjoy them!

Beer Cheese Dip

• To a medium sized saucepan, add the beer and bring to a simmer over a moderate heat.
• Once the beer is simmering, add the cream cheese block and whisk until it is well combined with the beer. Continue to whisk until the mixture begins to bubble slightly.
• Now add the shredded cheeses and continue to whisk until all of the cheese is melted and the dip is smooth.
• Add a pinch of cayenne or some black pepper if you would like to.
• Pour into a serving dish and allow to cool slightly so it begins to thicken.
• Serve warm with sourdough discard pretzel bites.