Soft Sourdough Pretzels Recipe

Introduction

Soft sourdough pretzels are a delightful twist on a classic snack, featuring a chewy interior with a golden, salty crust. Made using a sourdough starter and a simple boiling step, these pretzels are perfect for sharing or enjoying as a comforting treat at home.

Ingredients

• 1 cup sourdough starter (room temperature)
• ⅔ cup water (lukewarm)
• ½ cup whole milk (room temperature)
• 4 cups all-purpose flour
• 1½ teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 tablespoon unsalted butter (softened)
• 5 quarts boiling water
• 1 cup baking soda
• Pretzel salt

Instructions

1. Combine: In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough starter, lukewarm water, and room temperature milk. Mix on medium speed until smooth, about 1 minute.
2. Add: With the mixer running, add the flour, instant yeast, kosher salt, and softened butter.
3. Change: When the mixture is loosely combined, switch to the dough hook attachment.
4. Knead: Knead on medium-high speed until the dough is smooth, about 12 to 14 minutes.
5. Proof: Place the dough in a covered container and allow it to proof for 30 minutes.
6. Scale: Divide the dough into 3-ounce pieces. Form each piece into a ball and place them on a sheet of parchment paper.
7. Rest: Cover the dough balls and let them rest for 20 to 30 minutes.
8. Prepare pans: Line 2 to 3 sheet pans with parchment paper and set aside.
9. Roll and shape: Working with one dough ball at a time, roll each into a rope 24 to 30 inches long. Shape the rope into a U, twist the ends twice, then press the ends onto the top of the U to form a pretzel shape. Place each pretzel on the prepared pans.
10. Proof again: Cover and allow the pretzels to rise for 90 minutes.
11. Preheat oven: While the pretzels are rising, preheat your oven to 425°F (220°C).
12. Boil baking soda water: In the last 10 minutes of the rising time, bring 5 quarts of water to a boil in a large, wide pot. Carefully add 1 cup of baking soda—it will bubble up.
13. Boil pretzels: Slide pretzels into the boiling water, cooking for 1 minute. Flip and cook for 1 more minute.
14. Remove: Using a spider or slotted spoon, remove the pretzels and place them back on the parchment-lined baking sheets.
15. Salt and bake: Sprinkle pretzel salt over each pretzel. Bake in the preheated oven for 10 to 12 minutes, or until golden brown.

Tips & Variations

• For a richer flavor, brush the pretzels with melted butter immediately after baking.
• Use coarse sea salt if pretzel salt is unavailable, for that classic salty crunch.
• To add a cheesy twist, sprinkle shredded cheddar or parmesan before baking.
• Make sure your sourdough starter is active and bubbly for the best rise and flavor.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm pretzels in a 350°F (175°C) oven for 5 to 7 minutes. They can also be frozen after baking; thaw at room temperature and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pretzels without a sourdough starter?

Yes, you can omit the starter and use only instant yeast by increasing the yeast to 2¼ teaspoons and adjusting the liquids accordingly for a traditional soft pretzel dough.

Why do I need to boil the pretzels in baking soda water?

Boiling in baking soda water gives pretzels their distinctive chewy crust and deep brown color by triggering a Maillard reaction on the surface during baking.

Soft Sourdough Pretzels Recipe

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4.6 from 71 reviews

Soft sourdough pretzels with a chewy texture and rich flavor, made from a combination of sourdough starter, yeast, and a baking soda bath for that classic pretzel crust. Perfectly golden and sprinkled with coarse pretzel salt, these pretzels are ideal for snacking or serving alongside your favorite dips.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8–10 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup sourdough starter (room temperature)
• ⅔ cup water (lukewarm)
• ½ cup whole milk (room temperature)
• 4 cups all purpose flour
• 1½ teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 Tablespoon unsalted butter (softened)

Boiling Bath

• 5 quarts boiling water
• 1 cup baking soda

Topping

• Pretzel salt, as needed

Instructions

1. Combine liquids: In the bowl of a stand mixer fitted with the paddle attachment, combine the sourdough starter, lukewarm water, and room temperature milk. Mix on medium speed until the mixture is smooth, about 1 minute.
2. Add dry ingredients: With the mixer running, gradually add the all-purpose flour, instant yeast, kosher salt, and softened unsalted butter to the liquid mixture.
3. Switch to dough hook and knead: When the ingredients are loosely combined, switch the paddle attachment to a dough hook. Knead on medium-high speed until the dough is smooth and elastic, approximately 12 to 14 minutes.
4. First proof: Place the kneaded dough in a covered container and allow it to proof at room temperature for 30 minutes, letting it start to rise.
5. Divide and shape: Scale the dough into 3-ounce pieces. Form each piece into a ball and arrange them on a sheet of parchment paper.
6. Rest the dough balls: Cover the dough balls and let them rest for 20 to 30 minutes to relax the gluten and make shaping easier.
7. Prepare pans: While the dough rests, line 2 to 3 sheet pans with parchment paper and set aside.
8. Roll into ropes: Take one dough ball at a time and roll it out on a lightly floured surface into a rope about 24 to 30 inches long.
9. Shape pretzels: Shape each rope into a “U.” Then, take the ends, twist them twice, and press the twisted ends down onto the top of the “U” to form the classic pretzel shape. Place shaped pretzels onto the prepared pans.
10. Second proof: Cover the shaped pretzels and allow them to rise again for 90 minutes until puffy.
11. Preheat oven: While the pretzels rise, preheat your oven to 425°F (220°C).
12. Prepare boiling bath: During the last 10 minutes of the second proof, bring 5 quarts of water to a boil in a large, wide pot. Carefully add the baking soda; it will bubble up intensely, so handle with caution.
13. Boil pretzels: Gently slide the pretzels into the boiling baking soda bath, cooking them for 1 minute on one side. Flip each pretzel and boil for another minute on the other side.
14. Remove and salt: Using a spider or slotted spoon, carefully remove the pretzels from the boiling bath and return them to the parchment-lined baking sheets. Sprinkle each pretzel evenly with pretzel salt.
15. Bake: Bake the pretzels in the preheated oven for 10 to 12 minutes, or until they are golden brown and have a firm crust.

Notes

• Use a stand mixer with a dough hook for easier kneading, but hand kneading is also possible if needed.
• Be cautious when adding baking soda to boiling water as it can bubble up vigorously.
• Ensure pretzels are completely dry after boiling and before sprinkling salt to allow the salt to adhere properly.
• For extra flavor, you can brush pretzels with melted butter immediately after baking.
• Store pretzels in an airtight container to maintain softness, or freeze for longer storage.

Keywords: sourdough pretzels, soft pretzels, homemade pretzels, baking soda bath, yeast dough, snack recipe