Sourdough Soft Pretzels

5 from 1 vote

These sourdough soft pretzels are chewy and golden with a hint of tang. They’re easy to make and perfect for topping with coarse salt, dusting with cinnamon sugar, or dipping into mustard or warm cheese sauce.

Prep Time25

Cook Time15

Fermentation & Proofing12 30

Total Time13 10

Course: Sourdough

Cuisine: American

Servings: pretzels

Calories: 144kcal

Author: Rebecca Warfield

Equipment

Ingredients

Pretzel Dough

245 g water
100 g sourdough starter active or inactive
550 g bread flour
25 g granulated sugar
14 g avocado oil
9 g salt

Water Bath

2160 g water
110 g baking soda

Topping

Coarse kosher salt (or pretzel salt or other toppings of your choice)

US - Metric

Instructions

Knead the Dough. In the bowl of a stand mixer, add all of the dough ingredients. Mix on low speed until the dough is smooth, malleable, and elastic, about 5-7 minutes. The dough does not need to pass the windowpane test.
This dough has low hydration, so it will feel somewhat stiff. If it seems too dry and isn’t coming together, add water one tablespoon at a time until it forms a cohesive dough.
245 g water, 100 g sourdough starter, 550 g bread flour, 25 g granulated sugar, 9 g salt, 14 g avocado oil
Bulk Ferment. Transfer the dough into an oiled bowl, cover with a damp towel, and let it bulk ferment 8-12 hours or until it has doubled and is domed on top.
Divide the Dough. Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 16 equal portions.
Shape the Pretzels. Once piece at a time, roll the dough into a thin rope, about 20"-22" long (once the dough is about 15" long, I find it helpful to hold the ends and swing it like a jump rope a few times). It will be thinner in diameter than you may anticipate. Shape the rope into a "U." Twist the ends twice. Fold the twists over the curve into a pretzel shape and press the ends down.
Proof the Pretzels. Cover the pretzels with a clean towel and allow them to proof until they are puffy, about 30 minutes to 1 hour.
Prep the Oven. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
Prepare the Water Bath. Mix the water bath ingredients in a large stock pot, and bring to a boil.
2160 g water, 110 g baking soda
Boil the Pretzels. One at a time, transfer the pretzels to a slotted spoon and place them in the water bath. Add 2-3 pretzels to the water. Boil for 30 seconds.
Season and Bake. Transfer each pretzel to the parchment-lined baking sheet. Sprinkle with coarse kosher salt. I like to let them cool for a minute or so before adding the salt. That way, the salt doesn't dissolve, but it still sticks. When all of the pretzels are on the baking sheet, bake for 10-15 minutes or until golden brown.
Coarse kosher salt
Cool and Enjoy! Transfer the pretzels to a wire rack to cool. Serve while still warm or room temperature with sourdough discard cheese sauce, mustard, or your favorite dip.

Notes

This recipe makes 16 pretzels. But if you want larger pretzels, divide the dough into fewer pieces.
If the dough stretches back while shaping it, let it rest for 10 minutes so the gluten can relax.
For the most consistent result, use a kitchen scale to weigh the ingredients.
Technically, the baking soda bath is optional, but for a classic pretzel flavor, don’t skip it. If you prefer to skip it, brush the pretzels with an egg wash (1 egg mixed with 1 tablespoon of water or milk).

Nutrition