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Making homemade sourdough pretzels is surprisingly not as hard as it sounds. Here is a recipe on how to make delicious soft and chewy pretzels right at home!

Indulge in the delightful world of homemade baking with this delicious Sourdough Pretzel recipe. These pretzels boast a perfect balance of soft and chewy textures, paired with a rich, tangy flavor that only a sourdough starter can provide. Whether you're a seasoned baker or a beginner, this recipe guides you step-by-step to achieve the authentic taste of classic pretzels, right in your own kitchen. From the rewarding process of shaping the dough to the smell of something baking that fills your home, making sourdough pretzels is a culinary adventure that promises both fun and flavor.

Why You Will Love This Recipe:

Authentic Flavor: The sourdough starter adds a unique tangy flavor that sets these pretzels apart from regular ones, giving them an authentic and irresistible taste.
Chewy Texture: The combination of all-purpose and bread flour, along with the baking soda bath, creates a perfect chewy crust that's satisfying to bite into.
Homemade Satisfaction: There's something incredibly rewarding about baking your own soft sourdough pretzels from scratch, and the results are deliciously worth the effort.
Versatile Toppings: You can get creative with different toppings like coarse sea salt, sesame seeds, or even a sprinkle of cheese, making each batch unique.
Cost-Effective: Making pretzels at home can save money compared to buying them from a bakery or store, and you get to enjoy them fresh out of the oven. I bought a small cup of pretzel bites for one of my daughters at an airport a while ago for like $12. They were amazing but whoa. For that price you can probably make this recipe twice and have the same yummy pretzels, only healthier.
Fun Baking Project: Shaping the pretzels and watching them transform in the oven can be a fun and engaging activity, perfect for a weekend baking project.

Ingredients for Homemade Pretzels:

1 cup active sourdough starter
¾ cup water, room temperature
2 tablespoon butter
2 tablespoon brown sugar
1 teaspoon salt
3 - 3 ½ cups flour

For topping:

1 egg (for egg wash)
pretzel salt (or other coarse salt)
melted butter (optional)

For baking soda bath:

6-8 cups water
¼ cup baking soda

Instructions:

In a large bowl or the bowl of a stand mixer, combine the sourdough starter, water, all-purpose flour, melted butter, sugar, and salt. Mix until a shaggy dough forms. Knead the dough ingredients by hand or using a stand mixer with a dough hook attachment until it's smooth and elastic, about 8-10 minutes.
Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for about 4-8 hours, or until it has doubled in size. (This will vary depending on strength of starter, room temperature, etc.)
Preheat your oven to 450°F. Line two baking sheets with parchment paper. Punch down the risen dough, dump it on a greased or floured surface and cut it into 8-10 equal pieces.
Roll each piece into a long rope, about 18-20 inches long. Shape each rope into a pretzel shape by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U.
Let them sit and rest for 15-20 minutes while you prepare the water bath.
In a wide pot or skillet, bring 6-8 cups of water to a boil. Carefully add the baking soda (it will fizz up).
Gently drop the shaped pretzels 2 or 3 at a time into the baking soda bath for about 30 seconds, flipping them halfway through. Using a slotted spatula, transfer the pretzels to the prepared baking sheet.
Whisk the egg and brush the pretzel with it using a pastry brush, then sprinkle pretzel salt over them.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Brush the final product with melted butter if you wish.

Tips to help you achieve the best results with your homemade sourdough pretzels:

Make sure your sourdough starter is fed and bubbly before you start. An active starter will give your pretzels a good rise and a pleasant tangy flavor.
Knead the dough until it's smooth and elastic. This helps develop the gluten, which is essential for the pretzels' structure and chewiness.
Be patient with the rising time. Letting the dough rise until it has doubled in size is crucial for achieving the right texture.
When shaping the pretzels, ensure the dough ropes are even in thickness to promote even cooking. If the dough is too sticky, lightly flour your work surface and hands.
The baking soda bath is what gives pretzels their characteristic chewy texture and deep brown color. Make sure the water is simmering and only dip each pretzel for about 30 seconds.
Keep an eye on the pretzels while they're baking. They should be golden brown, which typically takes 12-15 minutes. Overbaking can make them too hard.
Allow the pretzels to cool slightly on a wire rack after baking. This helps maintain their texture while still being warm and chewy when served.
Feel free to experiment with different toppings and flavors. Try adding sesame seeds, poppy seeds, or a sprinkle of cheese before baking for a unique twist.
Don’t be discouraged if your first batch isn’t perfect. Practice and experience will help you get better at shaping and baking pretzels.

As a bonus, here's a simple and delicious cheese sauce recipe that's perfect for dipping your homemade sourdough pretzels:

Ingredients:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk (or any milk substitute)
1 cup shredded sharp cheddar cheese (or a blend of your favorite cheeses)
½ teaspoon Dijon mustard (optional, for extra flavor)
¼ teaspoon garlic powder (optional)
Salt and pepper to taste

Instructions:

In a medium saucepan over medium heat, melt the butter until it's completely melted and bubbling.
Add the flour to the melted butter and whisk continuously for about 1-2 minutes. This will create a roux, which helps thicken the sauce.
Gradually pour in the milk while whisking constantly to prevent lumps. Continue to whisk until the mixture thickens and becomes smooth.
Reduce the heat to low and add the shredded cheese, stirring until it melts and the sauce becomes creamy. If using, add the Dijon mustard and garlic powder. Season with salt and pepper to taste.
Remove the sauce from heat and let it cool slightly before serving. Enjoy it warm with your freshly baked pretzels!

Feel free to customize the cheese sauce by adding a bit of hot sauce for a spicy kick or using different types of cheese for a unique flavor. Enjoy your pretzels with this rich and creamy cheese dip!

FAQ's:

What is a sourdough starter, and how do I make one?

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment to naturally leaven bread. Here is a post on how to make your own sourdough starter:

Can I use instant yeast instead of a sourdough starter?

While the recipe is designed for a sourdough starter, you can substitute with active dry yeast if needed. Use about 1-2 teaspoons of instant yeast and adjust the rising time accordingly, as yeast works faster than a sourdough starter.

How do I know when the dough is properly kneaded?

The dough should be smooth, elastic, and slightly tacky to the touch. You can perform the "windowpane test" by stretching a small piece of dough until it forms a thin, translucent membrane without tearing.

What can I do if my dough is too sticky to handle?

Lightly flour your work surface and hands while shaping the pretzels. Be careful not to add too much flour, as it can affect the texture of the pretzels.

Why is the baking soda bath important?

The baking soda bath helps create the pretzels' characteristic chewy texture and deep brown color. It also gives the pretzels their distinctive flavor.

Can I add flavors or toppings to the pretzels?

Yes! You can experiment with different toppings like sesame seeds, poppy seeds, or shredded cheese. You can also add flavors to the dough, such as garlic powder or herbs.

How should I store leftover pretzels?

Store leftover pretzels in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage and reheat in the oven before serving.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. This can enhance the flavor and allow you to bake the pretzels the next day.

What if I don't have a stand mixer?

You can knead the dough by hand. It might take a bit longer, but the results will be just as good. Be patient and knead until the dough reaches the desired consistency.

Can I use a different type of flour?

You can experiment with different flours, such as whole wheat or spelt, but keep in mind that it may affect the texture and flavor of the pretzels. It's best to start with the recommended flour and make adjustments as you become more comfortable with the recipe.

Other Sourdough Recipes You Will Enjoy:

How to make Soft Sourdough Hoagies (sub sandwich)

How to Make the Best Sourdough Discard Waffles

How to Make Flaky Sourdough Croissants Recipe at Home

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Sourdough Pretzels

by Sylvia Hofer

Making homemade sourdough pretzels is surprisingly not as hard as it sounds. Here is a recipe on how to make delicious soft and chewy pretzels right at home!

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Prep Time 45

Cook Time 15

Total Time 1

Course Snack

Cuisine German

Servings

Calories 243 kcal

Equipment

1 large bowl
2 baking sheets
1 Wide pot or skillet
1 Slotted spatula
1 pastry brush
1 Whisk