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
Sourdough Soft Pretzels
- 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)
- ½ TBSP of baking soda
- ½ TBSP bown sugar or turbinado sugar
- 1 egg yolk
- 1 teaspoon water
- 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