Description
Deliciously chewy and flavorful sourdough soft pretzels that are easy to make at home.
Ingredients
Scale
- 1 ¼ cups (300 grams) warm water (80-90℉)
- ½ cup (113 grams) sourdough starter discard (100% hydration)
- 1 tablespoon (12 grams) granulated sugar
- 4 ¾ cups (565 grams) all-purpose flour
- 4 tablespoons (57 grams) melted unsalted butter
- 1 tablespoon (12 grams) kosher salt
- 10 cups water (for boiling)
- ⅔ cup baking soda
- 1 large egg yolk mixed with 1 tablespoon water (for egg wash)
- Pretzel salt or coarse kosher salt (for sprinkling)
Instructions
- In a large mixing bowl, combine warm water, sourdough starter, and sugar. Let sit for 5 minutes until bubbly and frothy.
- In another bowl, whisk together all-purpose flour and kosher salt. Gradually add melted butter and yeast mixture.
- Knead the dough on a floured surface for 5-7 minutes until stretchy and smooth.
- Place kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise until doubled in size (1-2 hours).
- Punch the risen dough down, divide into pieces, roll into ropes, and twist into pretzel shapes.
- Boil water in a pot, add baking soda, and dip each pretzel for 30 seconds.
- Place boiled pretzels on a parchment-lined baking sheet, brush with egg wash, sprinkle with salt, and bake at 400°F (200°C) for 7 minutes until golden brown.
Notes
Don’t skip the baking soda bath for that classic chewy crust. Using fresh ingredients will yield the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg