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Sourdough Pretzels

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 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Snack
Cuisine German
Servings 8
Calories 243 kcal

Equipment

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

Ingredients
  

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.

Notes

Tips

  • 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.

Nutrition

Calories: 243kcalCarbohydrates: 45gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 28mgSodium: 1359mgFiber: 1gSugar: 3g
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