sourdough pretzels easy step by step guide
These soft sourdough pretzels are chewy, golden, and full of flavor from a slow rise with active sourdough starter. The dough is simple to mix, then you shape twisted ropes, give them a quick baking soda bath, and bake until deep brown and glossy. This is an easy step by step guide that turns extra sourdough starter into a bakery style snack that is perfect with mustard, cheese dip, or a simple soup.
Equipment
- Large mixing bowl
- Kitchen scale or measuring cups and spoons
- Wooden spoon or sturdy spatula
- Clean kitchen towel or bowl cover
- Bench scraper or sharp knife
- Large pot for boiling water
- Slotted spoon or wide spatula
- Baking sheet
- Parchment paper
- Pastry brush for butter or oil
Ingredients
- 200 g active sourdough starter, at room temperature and bubbly
- 240 g warm water, about 1 cup
- 450 g bread flour, about 3.5 cups, plus extra for dusting
- 10 g fine sea salt, about 2 teaspoons
- 20 g sugar or liquid honey, about 1.5 tablespoons
- 30 g unsalted butter very soft, about 2 tablespoons, or the same amount of mild oil
- For boiling and topping
- 2 liters water for the boiling bath
- 50 g baking soda, about 0.5 cup
- Coarse salt or pretzel salt for sprinkling
- 2 tablespoons melted butter or olive oil for brushing baked pretzels
Instructions
- Step one prepare the doughPlace the active sourdough starter in a large mixing bowl.Pour in the warm water and stir until the starter mostly dissolves and the liquid looks cloudy.Add the sugar or honey and stir again.Add the softened butter or oil and mix until it is spread through the liquid.Add the bread flour and fine sea salt.Stir with a sturdy spoon or with one hand until no dry patches of flour remain and a rough dough forms.Cover the bowl lightly and let the dough rest for about 10 minutes to relax and hydrate.
- Step two knead and let the dough riseLightly flour your work surface.Turn the dough out of the bowl onto the floured surface.Knead the dough for 8 to 10 minutes. Push it away with the heel of your hand, fold it back, turn it, and repeat.Add just enough flour to control sticking. The dough should become smooth, elastic, and only slightly tacky.Shape the dough into a ball with a tight surface and place it back in the bowl.Cover the bowl with a clean towel or reusable cover.Let the dough rise at room temperature for about 3 to 4 hours, until it looks puffed and lighter. It does not need to double but it should show bubbles and feel airy.If you want to slow the rise, you can place the covered bowl in the refrigerator after 1 to 2 hours at room temperature. Chill up to 12 hours, then bring the dough back toward room temperature before shaping.
- Step three divide and shape the pretzelsLightly flour your work surface again.Gently turn the risen dough onto the surface, trying not to press out all the air.Use a bench scraper or knife to cut the dough into 8 equal pieces for large pretzels.Take one piece and tuck the edges under to form a smooth ball. Repeat with all pieces.Roll each ball into a ropePlace one ball on the surface.Roll it back and forth with your hands while you slowly move your hands from the center toward the ends.Aim for a rope about 50 to 60 centimeters long. If the dough springs back, let it rest for 5 minutes, then roll again.Shape each rope into a classic pretzelLay the rope in a wide U shape on the work surface.Cross the two ends near the top once or twice to form a twist.Bring the twisted ends down and press them firmly into the lower curve of the U to form the pretzel shape.Transfer each shaped pretzel to a baking sheet lined with parchment paper, leaving space between them.Cover the tray loosely with a towel and let the pretzels rest for 30 to 45 minutes until slightly puffy.
- Step four prepare the baking soda bath and ovenWhile the pretzels rest, preheat your oven to 425 F.Place a rack in the middle of the oven.Fill a wide pot with about 2 liters of water and bring it to a gentle boil.Lower the heat so the water simmers steadily.Carefully add the baking soda and stir until it dissolves. Take care since the water may foam when you add the soda.
- Step five boil the sourdough pretzelsGently lift one rested pretzel from the tray and lower it into the simmering water.Let it cook for 20 to 30 seconds.Turn it over and cook for another 20 to 30 seconds.Use a slotted spoon or wide spatula to lift the pretzel from the water. Let excess water drip off.Place the boiled pretzel back on the parchment lined baking sheet.Repeat with the remaining pretzels, boiling 1 or 2 at a time so the pot is not crowded.While the pretzels are still damp, sprinkle them generously with coarse salt. Add seeds or grated cheese now if you like extra toppings.
- Step six bake the pretzelsPlace the baking sheet in the hot oven.Bake for about 12 to 15 minutes until the pretzels are a deep golden brown. Smaller pretzels may bake a little faster, so begin checking at 10 minutes.Remove the tray from the oven.If desired, brush the hot pretzels lightly with melted butter or olive oil for extra flavor and a softer crust.Transfer the pretzels to a wire rack and let them cool for at least 5 to 10 minutes before serving. They should be warm, chewy on the outside, and soft inside.
Notes
This sourdough pretzels recipe is easy to adapt. For a plant based version, use oil instead of butter in the dough and brush the baked pretzels with olive oil. For more fiber, replace one third of the bread flour with whole wheat flour and add a little extra water if the dough feels stiff.
You can prepare the dough a day ahead. After the first short rise at room temperature, cover the bowl and refrigerate it overnight. The next day, let the dough warm slightly, then shape, boil, and bake.
Sourdough pretzels taste best on the day they are baked, but leftovers store well. Keep cooled pretzels in an airtight container at room temperature for one or two days, or wrap and freeze them for longer storage. To refresh, warm them in a moderate oven until the crust is slightly crisp and the inside is soft again.