Sourdough Soft Pretzels
These Sourdough Soft Pretzels have a crunchy outside and a soft fluffy inside. Plus, they are filled with that classic sourdough tang.
Servings: 12 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.
Notes
For this recipe you will want to use active and bubbly sourdough starter. Do not use discard.