Soft Sourdough Pretzels
Warm, homemade sourdough soft pretzels are a comforting snack with a delicious sourdough tang. Long-fermented, chewy, and soft, they’re perfect topped with coarse salt, cinnamon sugar, or fresh Parmesan cheese—a tasty twist on a classic!
Servings: 8
Calories: 304kcal
Equipment
- Harvest Grain Mill - White
- Artiste
- Celtic Sea Salt, Fine Ground
Ingredients
- 3 ¾ cups 450g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup 227g active sourdough starter (100% hydration)
- ¾ cup 180g warm water
- 2 tablespoons butter melted
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg for egg wash, optional
- Coarse salt
Instructions
1. Mix the Dough
- In a large bowl or stand mixer, combine flour, salt, and sugar. Add the active sourdough starter, warm water, and melted butter. Mix until a shaggy dough forms. Knead for 8–10 minutes until the dough is smooth and slightly tacky.
2. Bulk Ferment
- Cover and let the dough rise at room temperature for 4–6 hours, or until puffy. If making overnight, let it bulk ferment for about 2 hours at room temp, then refrigerate overnight (8–12 hours).
3. Shape the Pretzels
- Turn the dough onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into pretzels.
4. Second Rise
- Place shaped pretzels on a parchment-lined baking sheet. Cover and let rise for 30–45 minutes until slightly puffy.
5. Baking Soda Bath
- Preheat oven to 425°F (218°C). In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda. Boil each pretzel for 20–30 seconds, then transfer back to the baking sheet.
6. Bake
- Brush with egg wash (optional) and sprinkle with coarse salt. Bake for 12–15 minutes, or until deep golden brown.
Notes
