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Easy Sourdough Pretzels Without Yeast Recipe

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★★★★★

4.5 from 130 reviews

These easy homemade sourdough pretzels require no yeast, relying instead on an active sourdough starter. Soft, chewy, and flavorful, these pretzels develop their unique taste through an overnight fermentation. Perfect as an appetizer or snack, they have a delightful crust formed by boiling in a baking soda bath before baking to golden perfection.

Ingredients

Scale

For the Dough

  • 100 grams active sourdough starter (about 1/2 cup)
  • 255 grams water (1 cup)
  • 40 grams honey (2 tbsp)
  • 12 grams sea salt (2 tsp)
  • 500 grams bread flour (about 3.5 cups)
  • 28 grams melted butter (2 tbsp)

For the Water Bath

  • 5 cups water
  • 2 tbsp baking soda
  • 2 tbsp brown sugar

For the Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions

  1. Prepare the Pretzel Dough: Melt the butter and allow it to cool. In a large bowl, mix together the water and active sourdough starter. Add the bread flour, sea salt, melted butter, and honey to the bowl. Combine all ingredients until a stiff, dry dough forms, similar to bagel dough. Knead the dough by hand for 8-10 minutes or use a stand mixer with a dough hook attachment for 6-7 minutes.
  2. Bulk Fermentation: Cover the dough and place it in a warm environment around 72°F. Let it rest and ferment for 8-10 hours or until the dough has doubled in size. This long fermentation helps develop flavor and texture.
  3. Shape the Pretzels: Divide the dough into 10 equal portions, approximately 85-90 grams each, using a kitchen scale for accuracy. Lightly butter a parchment-lined baking sheet. Take one dough piece at a time, shape it into a rectangle, then gently press and roll it using your palms into a long rope about 20-22 inches in length. Form a “U” shape, cross the ends over once, then fold them down to meet the bottom of the U, shaping the pretzel. Repeat with remaining dough pieces. Cover the shaped pretzels with a tea towel and allow them to rest for 30-45 minutes until puffed.
  4. Preheat Oven: While the pretzels are resting, preheat your oven to 425°F (220°C).
  5. Prepare the Water Bath: In a large pot, bring 5 cups of water to a boil. Add 2 tablespoons baking soda and 2 tablespoons brown sugar, stirring to dissolve. Using a slotted spoon, carefully lower 3-4 pretzels at a time into the boiling water. Boil each side for 30-60 seconds, then remove and place them back onto the parchment-lined baking sheet.
  6. Apply Egg Wash and Bake: Whisk together 1 egg with 1 tablespoon of water to make an egg wash. Brush the tops of each pretzel evenly with the egg wash and sprinkle with pretzel salt to taste. Bake in the preheated oven for 12-14 minutes or until golden brown and cooked through.

Notes

  • The dough is intentionally stiff and dry, similar to bagel dough, which helps achieve the classic chewy pretzel texture.
  • Use a kitchen scale to divide dough precisely for uniform pretzels.
  • Boiling pretzels in a baking soda bath before baking gives them their characteristic chewy crust and deep color.
  • Letting pretzels rest after shaping helps them puff and develop better texture during baking.
  • If you don’t have pretzel salt, coarse sea salt or kosher salt can be used as substitutes.
  • Ensure your sourdough starter is active and bubbly before starting for best results.

Keywords: Sourdough pretzels, no yeast pretzels, homemade pretzels, sourdough baking, easy pretzels, soft pretzels, overnight fermentation, pretzel recipe

Find it online: https://cookcrisis.com/easy-sourdough-pretzels-without-yeast-recipe/