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Sourdough soft pretzels can’t be beaten by any other snack: they can be dipped into mustard and cheese, they are perfectly chewy, and they can be served sweet or salty! I used to make a lot of pretzels before life got crazy with wedding planning and moving. I recently remembered this delicious pretzel bites recipe I developed last year and was inspired to reinvigorate my love for pretzels this summer! These beautiful large sourdough soft pretzels are a healthy and nourishing snack with a bubbly sourdough starter and a long ferment time to aid in digestion.
A note on sourdough starter: be sure you have an active, bubbly starter before you bake! You can read more about how to achieve this below
To make this recipe you will need:
- Organic, unbleached bread flour
- An active sourdough starter
- Filtered water
- Natural Mineral salt
- Raw honey
Large heavy-bottomed pan
I love to use my le Creuset because it is such a versatile, hardworking pot! I bake my sourdough, boil water for pretzels, make soups, and much more with mine.
A Kitchen Scale
I like to work with an inexpensive one from Amazon.
Pastry brush
for the egg wash
Pastry mat :
Pastry mats are great for shaping and transporting the dough
A fermentation crock or bowl with lid
For rising and fermenting your dough
Stone baking tray:
I prefer to use stone because it is a natural baking surface without harmful chemicals (like non-stick pans)
Sourdough Soft Pretzels
Ingredients
Pretzel Dough
- 1 ½ cup of all purpose or bread flour (200g)
- ½ cup of water (120 g)
- ¼ starter (115 g)
- 1 TBS raw honey (25 g)
- ¾ tsp salt (12 g)
Water Bath
- ½ TBSP of baking soda
- ½ TBSP bown sugar or turbinado sugar
Egg Wash
- 1 egg yolk
- 1 teaspoon water
Instructions
- Mix all ingredients well and knead until smooth, elastic, and passes the window pane test (may want to link or explain what that is)
- Place in a covered bowl and allow to rest overnight or for 8-12 hours at room temperature
- Turn dough out onto a clean work surface and divide into about 8 equal pieces
- Using your hands, gently roll out each piece of dough to create a long rope shape about as thick as your thumb
- Form the snake of dough into a pretzel by following the above images or by watching the linked video.
- Cover dough and allow to rise for about an hour or until very puffy.
- When your dough is almost done rising, bring a heavy bottomed pot to boil adding the baking soda and brown sugar.
- Preheat the oven to 425 degrees F
- Boil all of the pretzels for about 30 seconds and place on a lined baking sheet
- Mix the egg wash and brush on each pretzel.
- Add kosher salt, or your own topping of choice
- Bake for 15 minutes or until golden
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