Description
Learn the steps to making homemade sourdough soft pretzels with delicious results! The soft pretzel dough uses active sourdough starter to create a gut healthy snack that is full of flavor and good for you, too! Serve freshly baked pretzels warm from the oven with homemade honey mustard or cheese sauce for the ultimate snack or appetizer all year round.
Ingredients
Units
Scale
Pretzel Dough
- 1/2 cup active sourdough starter
- 1 cup water
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 1/2 tsp salt
- 475 grams all purpose flour
Boiling the Pretzels
- Large pot of water, about 4 quarts
- 1/2 cup baking soda
Instructions
- Prepare the Dough: To the bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl, add active sourdough starter, melted butter, and water. Turning the mixer on medium speed, combine the wet ingredients before adding in the sugar and salt. Turn the mixer back down to medium low speed and add in the flour. I recommend adding in the flour slowly, about a 1/2 cup at a time.
- Turn the mixer back up to medium speed, and continue to mix until all the ingredients are incorporated and the dough is well kneaded, about 6-8 minutes. The dough may seem slightly stiff and that’s okay. You will know that it is kneaded enough when you poke it with your finger and it slowly bounces back.
- Add the dough to a well greased bowl and cover with plastic wrap. Allow to ferment overnight at room temperature for 8 to 12 hours.
- Divide & Shape: The next morning, turn the dough out onto the counter. Using a bench scraper or sharp knife, divide the dough into 6 equal portions.
- Begin shaping the pretzels by rolling out each ball of dough into a long rope, about 18-20 inches in length. Take each end of the rope and form a rough circle shape by bringing them up to meet at the top. Twist the ends together, and then pull the twisted ends down to meet at the bottom of the circle, pressing them slightly into the dough.
- Final Rise: Place each shaped pretzel onto a prepared baking sheet (I recommend lining it with a silpat baking mat or parchment paper sprayed with nonstick spray) to complete the final rise. Cover with lightly oiled plastic wrap and allow to rise one final time in a warm spot, 1-2 hours.
- Towards the end of the final rise, preheat oven to 425° F. In a large pot, bring baking soda and water to a boil. Gently place each pretzel into the boiling water, boiling for 20-30 seconds total. Using a slotted spoon, lift each pretzel out of the water and allow any excess water to drip off. Place back onto the prepared baking sheet and immediately top with a sprinkle of kosher salt.
- Bake pretzels in the preheated oven for 12-15 minutes or until golden brown. Serve immediately and enjoy!
Notes
- Mixing the Dough: This dough is very stiff. I highly recommend using a stand mixer with a dough hook attachment to mix this dough.
- Stretch & Fold Method: If you don’t own a stand mixer or would just prefer to use the trusty stretch and fold method for your dough, no worries! Simply add all the ingredients to a large mixing bowl, using your hands to combine everything until a rough dough forms. Complete stretch and folds every 20-30 minutes until the dough is smooth, before continuing with step 3.
- Boiling: Don’t skip it! And yes, you will definitely need 1/2 cup of baking soda. Boiling the pretzels is what sets the crust, allowing them to hold their shape in the oven, while also giving them their signature golden brown color. Boiling them for just 20-30 seconds on each side yields the perfect results.
- Storage: Store in an airtight container to store at room temperature for up to 3-4 days, or in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
