Sourdough Pretzels Recipe: How to Make Soft Pretzels
Written by MasterClass
Last updated: May 5, 2022 • 5 min read
Sourdough pretzels have the soft-yet-dense texture of a traditional pretzel, with the added benefit of tangy sourdough flavor. Learn how to make these pretzels at home using a freshly fed starter and basic pantry ingredients.
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What Are Sourdough Pretzels?
Sourdough pretzels are soft pretzels leavened by natural yeast from a sourdough starter. After shaping them into twists, the pretzels get boiled in a baking soda solution to achieve their signature golden-brown color. The slow rise and boiling process give the pretzels a uniquely soft, dense, and chewy texture.
Can I Use My Sourdough Discard for Pretzels?
Most sourdough pretzel recipes call for an active starter since sourdough discard is not as successful in leavening. If you use only sourdough discard, the pretzel dough will take longer to rise and be on the denser side. If you want to use discard, try “spiking the dough,” which involves adding a small amount of active dry or instant yeast along with the starter. (Learn more about instant yeast vs. active dry yeast.)
Using a combination of sourdough discard and commercial yeast will preserve the natural flavors that sourdough adds to the pretzel but ensure enough activity to leaven the dough properly.
How to Shape Pretzels
Shaping pretzels can seem intimidating, but you’ll get the hang of it after the first or second one. Here’s how to shape pretzels, step by step:
- 1. Portion the dough. Before you start shaping, portion the dough into 100-gram balls. Here’s how to use a kitchen scale to ensure evenly sized pretzels.
- 2. Roll into logs. Gently roll the dough balls into eighteen-inch log shapes that are slightly thicker in the middle and tapered at the ends.
- 3. Make a U shape. Start with a U shape, with the bottom curve of the U closest to you and the tapered ends pointing upward.
- 4. Cross the ends. Lift the two tapered ends and cross one over the other. Leave a few inches of dough on each end so the cross nears the center.
- 5. Twist the ends. Cross one end over the other again to form a twist.
- 6. Seal to finish. Bring both edges down toward the U curve. Press them into the curve about two inches apart.
3 Tips for Making Sourdough Pretzels
You don’t need any fancy equipment or specialty ingredients to make soft sourdough pretzels at home. Here’s what to know:
- 1. Use an active starter. To ensure your dough rises properly, use a sourdough starter that is active and bubbly. Feed your starter consistently for at least two days before using it to ensure there’s enough activity. Then, you can use the “float test.” Drop a small amount of sourdough starter into a bowl or glass of lukewarm water. If the dough rises, it is bubbly enough to use.
- 2. Boil in a baking soda bath. Commercial bakers dip their bagels in an alkaline solution made with lye, a process that gives pretzels their distinctive brown color. Since lye can be tricky to work with, homemade pretzels often use a more common household ingredient to achieve the same effect: baking soda. The alkaline nature of baking soda creates a chemical reaction when it bakes, speeding up the Maillard reaction and helping the pretzels achieve a deeper brown color than a typical sourdough bread loaf.
- 3. Use coarse salt. For the classic combination of soft dough and an audible crunch, garnish your pretzels with coarse salt. While pretzel salt is available for sale, you can also find coarse salt alongside the kosher and sea salt varieties at the supermarket. Fine-grain salt will dissolve into the egg wash, but flaky sea salt can work in a pinch as a substitute for its coarser counterpart.
Homemade Sourdough Pretzel Recipe
makes
10 pretzelsprep time
25 mintotal time
45 mincook time
20 minIngredients
Note: The total time does not include 4 hours and 10 minutes of inactive time.
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the water, sourdough starter, and malt syrup. Mix on low speed until uniform.
- 2
Mix in the flour on low speed, immediately followed by the melted butter and kosher salt.
- 3
Mix the dough on low speed until it becomes one shaggy mass.
- 4
Increase the speed to medium, and knead the dough until it’s smooth and elastic and it cleanly comes away from the sides of the bowl, about 4–5 minutes.
- 5
If the dough feels sticky or wet, add more flour, one tablespoon at a time, until the dough is smooth and doesn’t stick to the sides of the bowl or your hands.
- 6
Transfer the dough to an oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise at room temperature until it doubles in size, about 4 hours.
- 7
Preheat the oven to 450 degrees Fahrenheit.
- 8
In a large stockpot, combine baking soda with 3 quarts of water, and stir to combine.
- 9
Bring the baking soda mixture to a boil over medium-high heat.
- 10
Line two baking sheets with a silicone baking mat or parchment paper lightly greased with nonstick cooking spray.
- 11
Tip the dough onto a clean work surface.
- 12
Divide the pretzel dough into 10 equal pieces, about 100 grams each.
- 13
Cover the dough pieces loosely with plastic wrap or a clean kitchen towel to keep them from drying out while you shape the pretzels.
- 14
Use your hands to roll a piece of dough into an 18-inch log that’s thicker in the middle and tapered at the ends.
- 15
Make a U shape with the log, keeping the curve closest to you and the ends at the top.
- 16
Lift each end and cross one over the other, leaving a few inches of dough at the edges so they cross toward the center.
- 17
Cross the dough again to form a twist.
- 18
Flip the ends of the log down toward the center, and press them into the curved U about 2 inches apart to seal.
- 19
Transfer the shaped dough to the prepared baking sheet.
- 20
Repeat the shaping process with the remaining dough pieces to form 10 pretzels.
- 21
Once the baking soda mixture reaches a boil, add the 3–4 pretzels to the boiling water.
- 22
Boil for 45 seconds, then use a slotted spoon to flip the pretzels. Boil for another 45 seconds on the other side.
- 23
Transfer the boiled pretzels back to the baking sheet to rest while you boil the remaining pretzels.
- 24
In a small bowl, beat the egg with 1 tablespoon of water.
- 25
Use a pastry brush to coat the top side of each pretzel with the egg wash.
- 26
Sprinkle coarse salt on each pretzel in a light, even layer.
- 27
Transfer the pretzels to the oven and bake until they are deep brown, about 18–20 minutes.
- 28
Let the pretzels cool for 10 minutes, and serve warm. To store, let the pretzels cool completely and transfer them to an airtight container where they will keep at room temperature for up to 3 days.
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