These Soft Sourdough Pretzels are the perfect snack for any occasion. Made with a classic sourdough base, they are soft and chewy on the inside with a crispy crust on the outside.
I am in my sourdough era, and I’ve found a love in making all kinds of sourdough treats. And, this has to be the favorite recipe that I’ve made so far! If you are a fan of soft pretzels and enjoy the tang from sourdough you will also enjoy these Sourdough Discard Cinnamon Rolls.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- active and bubbly sourdough starter
- water
- sugar
- salt
- flour
- Course kosher salt
- baking soda
- brown sugar
- large egg yolk
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a stand mixer, mix the dough with a dough hook on the lowest speed for 5-10 minutes.
Add the dough to a bowl and allow it to rise for 8-12 hours or until it doubles in size.
After the rise time, divide the dough into 12 pieces. And then shape it into a pretzel.
In a large pot of boiling water with baking soda and brown sugar, add each pretzel and cook for 30 seconds on each side.
Slice the boiled pretzels on a parchment-lined cookie sheet, and then brush the top with the eggwash and sprinkle with salt.
Bake in a preheated 350-degree f oven for 15 minutes or until golden brown. Allow them to cool slightly before serving with your favorite dipping sauce.
Hint: Only put one or two pretzels into the water bath at a time. You don’t want the pretzels to touch.
Storage
Storage – Store the leftover pretzels in the fridge for up to three days.
Freezing – You can also freeze the cooked pretzels for up to 3 months in a freezer bag.
Reheating – The best way to reheat these pretzels is to pop them in the air fryer or oven at 350 degrees until they are warm all through. 2-3 minutes in the air fryer, or 5-8 minutes in the oven.
Wendy’s Test Kitchen Tips
- If you don’t have a stand mixer, you can knead these pretzels by hand for about 10 minutes.
- Don’t skimp on the rise time, these pretzels need the full time to rise.
- The eggwash is what allows these salt to stick and the pretzels to brown, so make sure that you coat the pretzels well.
Sourdough Soft Pretzels
Equipment
- stand mixer
- mixing bowls
- sharp knife or pastry cutter
- large pot
- Parchment Paper
- Baking Sheet
- pastry brush
Ingredients
- ½ cup active and bubbly sourdough starter
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoons salt
- 3 cups flour
- Course kosher salt
Water Bath
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Egg Wash
- 1 large egg yolk
Instructions
- In a stand mixer’s bowl, add the sourdough starter, water, sugar, salt, and flour. Mix on the lowest speed for 5-10 minutes using the dough hook. The dough should smooth and elastic.
- Add the dough to a greased bowl and cover with plastic wrap or a lid and let it rest at room temperature for 8-12 hours or until it doubles in size.
- Divide the risen dough into 12. Roll each portion into an 14” – 18” rope and shape it into a U.
- Twist the two ends of the rope twice and press them into the base of the U-shape.
- Set pretzels aside to allow the shaped dough to rise for approximately an hour.
- Preheat your oven to 425°F.
- In a large stockpot, bring water to a boil and add 1 tablespoon each of baking soda and brown sugar.
- Bath the pretzels for 30 seconds on each side, one or two at a time making sure they don’t touch.
- Place the boiled pretzels on a parchment-lined baking sheet.
- Brush each pretzel with an egg wash and sprinkle coarse salt on top.
- Bake for 15 minutes or until they turn golden brown.
- Enjoy with your favorite dipping sauce.
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