Baking these Sourdough Pretzels is like taking a trip back in time. It reminds me of my childhood, when my mom would make homemade pretzels for us. Of course, back then we used active dry yeast and let the dough rise for hours. But the end result was always worth the wait.
These days, I’ve switched to using a sourdough starter as my leavening agent. And while it does take a bit longer to prepare (the dough needs to rise for 2 hours), I think the end result is worth it. The sourdough gives these pretzels an extra-flaky texture and tangy flavor that you just can’t get with traditional yeast.
So if you’re looking for a delicious and nostalgic way to spend a few hours in the kitchen, I definitely recommend giving these Sourdough Pretzels a try!
Overall, this dish will take two hours and 25 minutes to complete. Preparing the meal will take around 2 hours 10 minutes, and cooking it should only take 15 minutes.
Butter is used in this recipe because it gives the pretzels a rich and flavorful taste. It also helps to create a fluffy and soft texture.
Sugar is added to the dough for a bit of sweetness and flavor.
An egg wash is brushed on the pretzels before they are placed in the oven. This helps to give them a shiny golden-brown color and prevents them from drying out.
The warm milk helps to activate the yeast in the sourdough starter, giving it a boost of leavening power.
Using an active, recently fed sourdough starter is essential for this recipe. This will provide the necessary leavening power and tangy flavor that makes these pretzels so unique.
This recipe calls for all-purpose flour as it provides good structure and texture when baked. You can also use bread flour if you prefer.
A water bath is used to give the pretzels their signature shape and shiny glaze.
The baking soda helps to give the pretzels a nice, golden-brown color.
Sea salt is sprinkled on top for an extra special touch of flavor and texture.
If you’re looking for a delicious and nostalgic way to spend a few hours in the kitchen, I definitely recommend giving these Sourdough Pretzels a try! But if you don’t have the time or ingredients to make them from scratch, no worries – you can still enjoy their amazing flavor with this easy substitution.
Instead of making the pretzels from scratch, you could use frozen or store-bought pre-made pretzel dough. Simply thaw it according to package directions and shape the dough into desired shapes. Then brush with egg wash, sprinkle with sea salt if desired, and bake as directed until golden-brown. Enjoy!
- 2 tablespoons of butter
- 2 tablespoons of sugar
- 1 cup milk, warmed to 110 degrees Fahrenheit
- 1.5 cups sourdough starter, recently fed *
- 4 C. all-purpose flour
- 1 Tablespoon baking soda
- 12 Cups water
- 1 egg, beaten
- 2 tsp sea salt
- Heat the milk until it is lukewarm (110 degrees F); pour into mixer with butter, sugar, and sourdough starter. Add flour and mix thoroughly until dough becomes a soft ball. Place dough onto a lightly floured surface and knead for two to three minutes. Create a smooth ball out of the dough before placing it in a bowl that has been coated lightly with oil.
- Cover bowl tightly with plastic wrap and set aside for two hours so the dough can rise/rest.
- After the dough has risen, remove it from the bowl and place it onto a lightly floured surface. Punch down the dough to deflate it slightly, then knead for 1-2 minutes.
- Next, divide the dough into 12 even pieces. Take each piece of dough and roll out into a long strip that’s 26-30″ long. If you’re taking your time rolling out each strip of dough, cover them with a damp cloth so they don’t dry out as you work.
- After rolling out the dough strips, shape them into pretzels and place on a parchment-lined cookie sheet. You’ll need 2-3 sheets in total.
- Freeze the pretzels for 20-30 minutes so they can harden enough to be dipped in the water bath.
- Preheat your oven to 450 degrees Fahrenheit. Then, fill a large gallon stockpot three-quarters of the way with water and bring it to a simmer. Add one tablespoon of baking soda and allow it to dissolve.
- Next, remove the pretzels from the freezer and add them to the water four at a time. Allow them to simmer until they float to the top, then gently remove them from their bath and place back on the cookie sheet.
- Beat an egg and brush it on top of the dough. Sprinkle with your desired toppings, then bake at 450 degrees Fahrenheit for 14-15 minutes until lightly browned. They will be hard when tapped (but will soften as they cool).
- Remove from the oven and allow to cool before enjoying.
There are 246 calories, 32g carbs, 7g fat and 10g proteins in the recipe.
The recipe will last in the fridge for up to 5 days or in the freezer for up to 2 months. When freezing, be sure to lay them out on a baking sheet so they don’t touch and freeze completely before transferring them to a freezer bag. Enjoy!
These Sourdough Pretzels are a delicious and nostalgic way to spend a few hours in the kitchen. If you don’t have the time or ingredients to make them from scratch, no worries – you can still enjoy their amazing flavor with this easy substitution. Instead of making the pretzels from scratch, you could use frozen or store-bought pre-made pretzel dough. Simply thaw it according to package directions and shape the dough into desired shapes. Then brush with egg wash, sprinkle with sea salt if desired, and bake as directed until golden-brown. Enjoy!