Sourdough Pretzels
Soft, chewy, and deeply delicious, these sourdough pretzels are made with active starter, a touch of sweetness, and that signature golden crust from a baking soda bath. Perfect for snacking, dipping, or sharing fresh from the oven.
Ingredients
For the pretzel dough
- 230 grams sourdough starter, active and bubbly (about 1 cup)
- 170 grams warm water (about 3/4 cup)
- 445 grams all-purpose flour (about 2 3/4 cups)
- 1 tbs sugar
- 1 1/2 tsp salt
For the water bath:
- Large pot of boiling water
- 1 tbs baking soda
- 1 tbs brown sugar
For the egg wash:
- 1 egg yolk
- 1 tbs water
- coarse sea salt
Instructions
- Mix the dough: In a large mixing bowl, whisk together your sourdough starter and water until smooth and milky. Add the flour, sugar, and salt, stirring until a rough dough forms.If using a stand mixer: Knead on medium speed for about 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and supple.
- First rise (bulk ferment): Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 8–12 hours, or until puffy and well expanded.
- Shape the pretzels: Gently punch down the dough to release air. Divide into 16 equal pieces. Roll each piece into a 16–18-inch rope.Shape each rope into a U, bring the ends down toward the bottom like a heart, twist the ends together twice, and gently press them under the bottom of the U to form a pretzel shape.
- Second rise: Arrange the shaped pretzels on a parchment-lined baking sheet. Cover lightly and let rise for about 1 hour, or until slightly puffy.
- Prepare the water bath: In a large pot, bring 6–8 cups of water to a boil. Add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
- Boil the pretzels: Working in batches of 3-4, gently drop each pretzel into the boiling water. Boil for 30 seconds per side, then use a slotted spoon to remove them and transfer them back to the baking sheet.
- Egg wash & topping: In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush each pretzel with the egg wash and sprinkle with coarse salt (or your favorite toppings).
- Bake: Bake at 425°F (220°C) for about 15 minutes, or until golden brown and glossy.
- Cool & enjoy: Transfer to a wire rack and let cool slightly before serving warm. Perfect with mustard or cheese sauce.