Snyder's Sourdough Nibblers are essentially bite-sized sourdough pretzels with a clean ingredient list - no seed oils present. The DIY version uses organic flour and real sea salt while achieving the signature tangy sourdough flavor and crunchy pretzel texture through traditional fermentation and an alkaline baking soda bath.
Based on: Sourdough Nibblers
· Makes approximately 40 servings
· Serving: 28g (about 12-15 bite-sized pieces)
Why This Recipe is Seed Oil Free
Commercial Sourdough Nibblers from Snyder's of Hanover often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sourdough Nibblers may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached bread flour
500g (about 4 cups) · King Arthur Organic Unbleached Bread Flour
Provides the main structure and protein content for the chewy-crispy texture
Filtered water
300ml (1.25 cups) · Filtered tap water
Hydrates the flour and activates gluten development
Fine sea salt
8g (1.5 tsp) for dough + 60g (4 tbsp) for baking bath · Redmond Real Salt Ancient Fine Sea Salt
Enhances flavor, controls fermentation, and creates the classic pretzel exterior when used in the alkaline bath
Organic active dry yeast
7g (2.25 tsp or 1 packet) · Red Star Organic Active Dry Yeast
Provides fermentation for rise and contributes to the sourdough-like flavor development
Organic apple cider vinegar
15ml (1 tbsp) · Bragg Organic Apple Cider Vinegar with the Mother
Creates the signature tangy sourdough flavor without requiring a starter culture
Baking soda
60g (4 tbsp) · Bob's Red Mill Pure Baking Soda
Creates the alkaline bath that gives pretzels their distinctive brown color and unique flavor
Instructions
Step 1. In a large mixing bowl, dissolve 7g (2.25 tsp) organic yeast in 300ml (1.25 cups) lukewarm filtered water (around 105°F). Let stand 5 minutes until foamy. Add 15ml (1 tbsp) apple cider vinegar and 8g (1.5 tsp) fine sea salt, whisking until dissolved. The vinegar will create the tangy sourdough character without requiring days of starter cultivation.
Step 2. Add 500g (4 cups) organic bread flour gradually while mixing with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly firm but not dry - add 1-2 tablespoons water if needed. Form into a ball and place in an oiled bowl, cover with damp cloth, and rise in a warm place for 1 hour until doubled.
Step 3. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper. In a large pot, bring 8 cups water and 60g (4 tbsp) baking soda to a rolling boil - this creates the alkaline solution that gives pretzels their signature flavor and color. Punch down risen dough and divide into 8 equal portions (about 100g each).
Step 4. Roll each portion into a 12-inch rope and cut into 1-inch pieces, creating about 12 nuggets per rope. Working in batches of 12-15 pieces, carefully drop dough pieces into the boiling baking soda solution using a slotted spoon. Boil for 30 seconds exactly - this brief alkaline bath is crucial for proper pretzel flavor development. Remove immediately with slotted spoon and place on prepared baking sheets.
Step 5. Bake for 12-15 minutes until deep golden brown and crispy exterior forms. The internal temperature should reach 200°F for proper doneness. Cool on wire racks for 10 minutes before serving - they'll continue crisping as they cool. Store in an airtight container for up to 1 week at room temperature, or freeze for up to 3 months. For optimal crispness, re-crisp in 350°F oven for 3-4 minutes if needed after storage.
Storage
Store in airtight container at room temperature for up to 1 week. For maximum crispness, place a silica gel packet in container. Can freeze for up to 3 months - thaw and re-crisp in 350°F oven for 3-4 minutes before serving.
Cost Comparison
Cost per serving (homemade)$0.146
Cost per serving (store-bought)$0.275
Savings47%
Higher upfront cost for organic ingredients pays off through bulk quantities and superior nutrition. Most ingredients last for multiple batches, bringing cost per serving down significantly over time.