Sourdough Pretzels

Sourdough Pretzels

Ingredients

Dough

• 1 cup (240 g) active sourdough starter (100% hydration)

• ¾ cup (180 g) warm water

• 2 Tbsp melted butter (or oil)

• 1 Tbsp brown sugar (or malt syrup)

• 2 tsp salt

• 3–3½ cups (360–420 g) all-purpose or bread flour

Baking Soda Bath

• ½ cup baking soda

• 8 cups water

Topping

• Coarse pretzel salt

Instructions

1. Make the Dough

1. Mix starter, water, butter, sugar, and salt.

2. Add flour gradually until a soft, slightly tacky dough forms.

3. Knead 8–10 minutes (or stretch-and-fold over 30 minutes).

2. Bulk Fermentation

• Cover and ferment 4–6 hours at room temp until puffed (not doubled).

• Optional: refrigerate overnight for deeper flavor.

3. Shape

1. Divide into 8 pieces.

2. Roll each into a 18–22 inch rope.

3. Shape into pretzels (U-shape, twist, fold down).

4. Baking Soda Bath

1. Preheat oven to 425°F (220°C).

2. Boil water + baking soda.

3. Dip each pretzel 20–30 seconds, remove with slotted spoon.

4. Place on parchment-lined tray, sprinkle with salt.

5. Bake

• Bake 14–18 minutes until deep brown.

• Brush with melted butter if desired.

Tips & Variations

• Extra chewy: Use bread flour

• Sweet pretzels: Skip salt, brush with butter, dust with cinnamon sugar

• Pretzel bites: Cut ropes into chunks before boiling

• Lye option (advanced): Use food-grade lye for bakery-style color

If you want, I can tailor this to:

• discard-only starter

• long cold fermentation

• soft vs. Bavarian-style

• pretzel buns or bites