Sourdough Soft Pretzels
Ingredients
- 1 ¼ cups warm water
300 grams
- ½ cup sourdough starter discard
113 grams
- 1 tablespoon granulated sugar
12 grams
- 4 ¾ cups all-purpose flour
565 grams
- 4 tablespoons unsalted butter
57 grams
- 1 tablespoon kosher salt
12 grams
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk + 1 tablespoon water
for egg wash
- Pretzel salt or coarse kosher salt
for sprinkling on top
Directions
- 1
In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved. Add the flour, butter, and kosher salt and mix until a cohesive dough forms.
- 2
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
- 3
Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4 hours or until it doubles in size.
- 4
Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 130 grams each). Roll each piece into a 24-inch rope. Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.
- 5
Place the shaped pretzels onto a baking sheet lined with parchment paper. Cover and let proof for 1 hour.
- 6
Preheat the oven to 450°F. Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.
- 7
Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.
- 8
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.
- 9
Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.
- 10
Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!
Sourdough Soft Pretzels
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About this Recipe
Dreaming of warm, chewy pretzels with that irresistible salty crust, but wishing they had a little more character? These Sourdough Soft Pretzels are your answer, delivering a beloved classic with a delightful tangy twist, all made easy with sourdough discard and no yeast!
What sets these pretzels apart is the intelligent use of sourdough starter discard. This not only imbues a complex, tangy flavor that elevates the traditional pretzel experience but also means you don't need commercial yeast. The signature chewy texture and deep brown crust come from a quick baking soda bath, a time-honored technique essential for authentic pretzels, giving them their characteristic bite and color.
Prepare for a truly satisfying snack experience. You'll bite into a golden-brown exterior, perfectly adorned with coarse salt, giving way to a wonderfully soft yet chewy interior with that distinctive sourdough tang. The absence of commercial yeast means a unique flavor profile that is both familiar and exciting. While the overall process includes necessary dough development time, much of it is hands-off, culminating in a batch of incredibly fresh, bakery-quality pretzels that are ready for same-day enjoyment.
While delicious as is, feel free to customize your Sourdough Soft Pretzels to suit your taste. Instead of traditional pretzel salt, consider sprinkling with everything bagel seasoning for an added savory punch, or grated Parmesan cheese for a cheesy twist. For a touch of sweetness, skip the coarse salt and try a cinnamon-sugar topping applied after the egg wash for a dessert-style pretzel.
These homemade pretzels are perfect for game day gatherings, a cozy weekend snack, or as a unique appetizer that will impress your guests. Serve them warm with your favorite grainy mustard, a rich beer cheese sauce, or simply enjoy their irresistible flavor on their own as a satisfying treat.