Sourdough Pretzel Recipe
These golden brown sourdough pretzels are boiled in a baking soda bath, baked until perfectly tender, and finished with melted butter and coarse salt for the perfect homemade snack!
Servings: 10 Pretzels
Calories: 213kcal
Equipment
Ingredients
- 200 g Sourdough Starter Active and Bubbly
- 240 g Water Lukewarm
- 30 g Butter Melted
- 25 g Sugar or honey
- 6 g Sea Salt
- 450 g All purpose flour More if needed
For the baking soda bath
- 120 g Baking soda
Instructions
- In a large bowl or stand mixer, combine sourdough starter, warm water, melted butter, sugar, and salt. Add the flour gradually until a dough forms.
- Knead until smooth, then place the dough on the counter and cover. Let the dough ferment for 6–8 hours (or overnight), or until slightly puffy.
- Divide the dough into equal pieces. Roll each piece into a long rope, twist into pretzel shapes, and pinch the ends of the rope to secure. Place shaped pretzels on parchment paper.
- Bring a large pot of water to a boil and carefully add baking soda.
- Using a slotted spoon, boil each pretzel for 30 seconds. Remove and place on a parchment-lined baking sheet.
- Brush with melted butter or egg wash, sprinkle with coarse salt, and bake in a 425°F oven until golden brown, about 15-20 minutes.
Notes
- Use an active, bubbly sourdough starter for the best rise and flavor. Feed your sourdough starter the night before so you have an active, bubbly starter when you are ready to make the pretzels.
- Don’t skip the baking soda bath, it’s what gives pretzels their classic chewy texture and golden brown color.
- You can make the dough ahead of time and keep it in the refrigerator, covered with plastic wrap until you are ready to shape them and bake them.
Nutrition
Calories: 213kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 3537mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Calcium: 8mg | Iron: 2mg