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sourdough pretzels
5.0 from 7 votes

Sourdough Pretzels (so soft & chewy!)

Discover the ultimate recipe for making delicious and easy sourdough pretzels at home. With only a few ingredients, you can enjoy the perfect balance of sourdough flavor and soft, chewy pretzel texture in no time.

Prep Time 1 hr
Cook Time 15 mins
Proofing time 1d
Total Time 1d 15 mins
Course: Side Dish
Cuisine: American
Keyword: sourdough pretzels
Servings: pretzels

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Equipment

  • Mixing bowl
  • Bench scraper
  • Food scale
  • Parchment paper
  • Large baking sheet
  • Large pot
  • Slotted spoon

Ingredients

For the dough

  • 100 grams active sourdough starter
  • 260 grams water
  • 40 grams honey
  • 28 grams unsalted butter (softened)
  • 9 grams salt
  • 500 grams bread flour ((if using all-purpose flour decrease the water to 250 grams))

For the water bath

  • 8 cups water
  • 1/2 cup baking soda
  • 1 tablespoon pretzel salt for topping after boiling (coarse salt works well too)

Instructions

Mix the dough

  1. In your mixing bowl, whisk together the sourdough starter, honey, and water until fully dissolved.
  2. Next add the flour, softened butter, and salt and mix until the flour has absorbed all of the water.
  3. Cover with plastic wrap and allow it to rest for 45 minutes.

Knead the dough

  1. After the dough has rested, knead it on a work surface for 6-8 minutes or until it comes together using minimal amounts of flour. If using a stand mixer, knead it for the same amount of time with the dough hook attachment.
  2. Once completed, place the dough in a bowl coated with butter and allow it to rest for the remainder of the bulk rise or until doubled in size.
  3. After proofing, the dough can be refrigerated for up to 24 hours if desired.

Shape the sourdough pretzels

  1. Line a baking sheet with parchment paper and spray it with non-stick oil.
  2. Remove the dough from the bowl onto a clean work surface and punch it down/de-gas the dough.
  3. Divide the dough into 12 equal pieces using a bench scraper and food scale.
  4. To shape the dough, roll each piece into an 18-inch rope. The best way to do this is by placing the dough on a countertop and using the palms of your hands to gently work it outward. Be careful not to stretch or tear the dough as you roll.
  5. Next, make a "U" shape with the rope, cross the two ends twice, fold the twist over, and press the ends of the dough into the other side.
  6. Place each shaped pretzel onto your baking sheet and cover with a damp towel or oiled plastic wrap for 1 hour.
  7. If refrigerating the dough overnight, cover the pretzels and place them in the fridge. The next morning, take them out and let them rise for 1-2 hours before moving on to the boiling, brushing, and baking steps.

Boil, brush, & bake

  1. When ready to boil and bake the pretzels, preheat the oven to 425 degrees F and bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot.
  2. To make it easier to drop the pretzels into the water, cut the parchment paper into individual squares and use these to lower each pretzel into the water. Line an extra pan with parchment paper to place the pretzels on after boiling.
  3. Add 2-3 pretzels to the pot and boil each side for 30 seconds. Try not to exceed this amount of time as it will yield a metallic taste.
  4. Place each pretzel back onto a parchment-paper-lined pan and sprinkle some pretzel salt over top of each.
  5. Bake for 12-15 minutes or until they turn golden brown.
  6. Optional: upon removing the sourdough pretzels from the oven brush with melted butter for a softer crust.
  7. Let them cool for a few minutes before enjoying warm with your favorite dipping sauce!

Storing Sourdough Pretzels

  1. Sourdough pretzels are best eaten on the same day but can last for 3 days on the counter in an airtight container or bread bag of your choice.

    Tip: To reheat any leftover pretzels, preheat your oven to 350 degrees F & bake on a baking sheet for 5-8 minutes.

Notes

Baker's schedule option 1: mix the dough in the evening to bake for the following morning. The rise time should stay between 8-12 hours.

Baker's schedule option 2: mix the dough in the morning and allow the dough to rest for 8-12 hours or until doubled. Shape the pretzels and place them into the refrigerator overnight. Remove from the fridge in the AM, and allow them to rest for 1-2 hours before boiling & baking.

Can I use all-purpose flour? In short, yes. However, I have found that the best results come from bread flour.

 

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