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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/soft-sourdough-pretzels-recipe/