Homemade Soft Sourdough Pretzels {Easy Recipe}

Sourdough pretzel recipe for an easy homemade treat. Discover how to make soft sourdough pretzels, perfect for a delicious snack or appetizer everyone will love!

Course Snack

Cuisine American

Prep Time 45

Cook Time 20

Additional Time 13

Total Time 14 5

Servings

Calories 454kcal

Author Tereza Taus

Ingredients

Dough

850 g all purpose flour
3 teaspoon salt
220 g sourdough starter
460 g water
80 g honey

Water Bath

2 tbs baking soda
2 tbs brown sugar

Egg Wash

1 large egg yolk
1 tablespoon water
coarse salt & sesame seeds for topping

Instructions

Add active sourdough starter, water, honey, salt and flour to the bowl of your Kitchen Aid Standing mixer.
850 g all purpose flour, 3 tsp salt, 220 g sourdough starter, 460 g water, 80 g honey, 1 tablespoon water
Mix the dough on the low speed for 5-10 minutes with the dough hook attachment, until soft & supple.
Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or place in your proofing box and allow to double.
Divide the dough into roughly 30 equal pieces on a lightly floured surface.
Roll each piece into a 18” rope and then create a U-shape.
Allow dough rope pieces to rest for 5minutes. This will ensure the pretzels keep their shape.
Take the two ends of the rope and create a twist with the dough.
Twist it twice and then press the ends of the dough into the bottom of the U-shape.
Line out cookie sheets, cover the dough and allow them to rise for about an hour.
Preheat the oven to 425°F (220C)
Bring water in a large stockpot to a boil and add 2 tbs of baking soda and 2 tbs of brown sugar.
2 tbs baking soda, 2 tbs brown sugar
Drop 1 or two pretzels into the pot at a time, and boil for 30 seconds on each side
Place on a parchment lined baking sheet.
Brush each pretzel with egg wash and sprinkle with coarse salt and sesame seeds
1 large egg yolk, coarse salt & sesame seeds for topping
Bake 20 minutes, or until golden brown.

Video

Notes

Tips

Feed Your Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-12 hours before you plan to use it. An active starter will help your pretzels rise and develop a great flavor, unlike pretzels made with sourdough discard.
Proper Drainage: Use a slotted spoon to remove pretzels from the boiling water and allow excess water to drain off before placing them on the baking sheet.
Cooling Rack: Allow the pretzels to cool on a wire rack for a few minutes after baking to maintain their crisp crust.
Butter Brushing: Brush the pretzels with melted butter after baking for added richness and flavor.
Flavor Variations: Add herbs, garlic powder, or cheese to the dough for different flavor profiles.
Dense Pretzels: If your pretzels are too dense, ensure your starter is active and bubbly, and give the dough enough time to rise. Under-proofing is a common cause of dense pretzels.
Shaping Issues: If the dough resists shaping, let it rest for a few minutes to relax the gluten. This makes it easier to roll out and shape.

Storage

Room Temperature

Short-term Storage: Store freshly baked pretzels in an airtight container or a zip-top bag at room temperature for up to 2 days. This helps maintain their softness.

Refrigeration

Medium-term Storage: If you plan to keep the pretzels for longer, store them in the refrigerator. Place the pretzels in an airtight container or a zip-top bag. They can be refrigerated for up to 5 days.

Freezing

1. Preparation:

Cooling: Allow the pretzels to cool completely after baking. This prevents condensation from forming inside the storage bag or container, which can make the pretzels soggy.

2. Wrapping:

Individual Wrapping: Wrap each pretzel individually in plastic wrap or aluminum foil to prevent freezer burn.

Batch Freezing: Alternatively, place a layer of parchment paper between each pretzel to prevent them from sticking together, then place them in a freezer-safe bag or container.

3. Freezing:

Storage Duration: Store the wrapped pretzels in the freezer. They can be frozen for up to 3 months.

Thawing and Reheating

1. Thawing:

Room Temperature: Remove the pretzels from the freezer and let them thaw at room temperature for about 1-2 hours.

Refrigerator: Alternatively, you can thaw them in the refrigerator overnight.

2. Reheating:

Oven Method: For the best texture, reheat the thawed pretzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the exterior is crisp.

Microwave Method: If you're in a hurry, you can microwave the pretzels. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. This will warm them up but might make the exterior a bit softer rather than crispy.

3. Optional Step:

Buttering: For added flavor, brush the pretzels with melted butter after reheating. You can also sprinkle them with a little extra coarse salt if desired.

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