Description
These aren’t your average soft pretzels! This recipe elevates the classic snack with the tangy depth of sourdough. Imagine biting into a warm, chewy pretzel, the exterior boasting a beautiful dark brown crust and a generous sprinkling of coarse salt, while the inside offers a soft, slightly tangy crumb thanks to the sourdough discard. They’re perfect as a satisfying afternoon snack, a crowd-pleasing appetizer, or a delightful addition to your next game day gathering. The sourdough adds a complexity of flavor that you just won’t find in store-bought pretzels. Prepare to be amazed at how easy and rewarding it is to make these from scratch!
Why you will love this recipe
You’ll absolutely adore this Sourdough Soft Pretzel recipe for so many reasons! First and foremost, the flavor is phenomenal. The subtle tang of sourdough adds a delicious depth that perfectly complements the salty, buttery goodness of a classic pretzel. Secondly, the texture is spot on: perfectly chewy, with a satisfyingly crisp exterior achieved through the baking soda bath. Beyond the taste and texture, this recipe is incredibly rewarding. Making your own pretzels from scratch is a fun and impressive skill to develop, and the aroma that fills your kitchen as they bake is simply irresistible. Finally, these pretzels are versatile. Enjoy them plain, dip them in your favorite mustard or cheese sauce, or even use them as the base for mini pretzel pizzas. This recipe is a guaranteed crowd-pleaser and a fun baking project that you’ll want to make again and again. Plus, it’s a fantastic way to use up your sourdough discard!
Ingredients:
Pretzel Dough Ingredients:
- 1 ¼ cups (300 grams) warm water (80-90℉)
- ½ cup (113 grams) sourdough starter discard (100% hydration)
- 1 tablespoon (12 grams) granulated sugar
- 4 ¾ cups (565 grams) all-purpose flour
- 4 tablespoons (57 grams) unsalted butter, melted
- 1 tablespoon (12 grams) kosher salt
Other Ingredients:
- 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
Preparation:
Step 1: Combine Wet Ingredients:
In a large mixing bowl (preferably one suitable for a stand mixer if you have one), whisk together the warm water, sourdough discard, and granulated sugar. Make sure the sugar dissolves completely. The warm water activates the sourdough and helps the sugar dissolve quickly. This step ensures a smooth and consistent base for the dough.
Step 2: Add Dry Ingredients and Butter:
Add the all-purpose flour, melted butter, and kosher salt to the wet ingredients. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a sturdy wooden spoon or your hands. Mix until a cohesive dough forms. The dough will initially appear shaggy, but keep mixing until the flour is fully incorporated.
Step 3: Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for the same amount of time. As you knead, the gluten in the flour develops, creating the chewy texture characteristic of pretzels. The dough should be smooth and springy to the touch. To test if it is ready, gently poke the dough with your finger. It should slowly spring back.
Step 4: First Rise:
Return the kneaded dough to the mixing bowl. Cover it with plastic wrap or a clean kitchen towel to prevent it from drying out. Let the dough rise in a warm place (about 75°F) for 4 hours, or until it doubles in size. The rising process allows the sourdough to further develop its flavor and adds air to the dough, making it lighter. The time may vary depending on the temperature of your room, but generally, it is important to give the dough enough time to fully rise.
Step 5: Divide and Shape:
Once the dough has risen, gently deflate it by pressing down on it. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 130 grams each). Use a kitchen scale for accuracy. Roll each piece into a 24-inch rope. Forming the ropes: On a clean, lightly floured surface, roll each piece of dough into a long rope, about 24 inches in length. Ensure the rope is even in thickness.
Forming the pretzels: Shape each rope into a pretzel by making a U-shape. Twist the ends of the rope around each other once, and then press them onto the bottom of the U. This creates the classic pretzel shape.
Step 6: Proofing:
Place the shaped pretzels onto a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them proof for 1 hour. The proofing allows the pretzels to rise slightly, resulting in a lighter texture.
Step 7: Preheat and Prepare Baking Soda Bath:
Preheat the oven to 450°F (232°C). Prepare the baking soda bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan. Ensure the saucepan is large enough to accommodate the pretzels comfortably. The baking soda bath is crucial for creating the signature dark brown crust and chewy texture of pretzels.
Step 8: Baking Soda Bath and Placement:
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, slotted spatula to carefully lower the pretzel into the boiling water and then gently remove it.
The baking soda bath gives pretzels their characteristic flavour and appearance.
Transfer the boiled pretzels back to the baking sheet lined with parchment paper.
Step 9: Egg Wash and Salt:
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush the pretzels with the egg wash, ensuring you cover all surfaces evenly. Sprinkle them generously with pretzel salt or coarse kosher salt. The egg wash adds shine and color to the pretzels, while the salt enhances their flavor.
Step 10: Bake:
Bake the pretzels for 12-15 minutes, or until they develop a dark brown crust. Keep a close eye on them to prevent burning. The baking time may vary slightly depending on your oven.
Step 11: Cool and Serve:
Allow the pretzels to cool on the baking sheet for 10 minutes before serving. Serve warm with your favorite dipping sauces, such as mustard, cheese sauce, or melted butter.
COOKING Rating:
Intermediate. While the steps are straightforward, working with sourdough and shaping the pretzels requires some practice and attention to detail.
Serving Suggestions:
- Serve warm with a variety of dipping sauces, such as Dijon mustard, honey mustard, cheese sauce, or beer cheese dip.
- Enjoy them plain as a satisfying snack.
- Use them as a base for mini pretzel pizzas by topping them with tomato sauce, cheese, and your favorite pizza toppings before baking.
- Serve alongside a hearty soup or chili.
- Make pretzel buns for burgers or sandwiches.
Tips:
- Use a kitchen scale for accurate measurements, especially for the flour and sourdough starter.
- The temperature of the water is crucial. It should be warm but not hot, around 80-90°F (27-32°C).
- If your sourdough starter is not very active, you may need to increase the rising time.
- Do not skip the baking soda bath, as it is essential for the characteristic pretzel flavor and texture.
- Line your baking sheet with parchment paper to prevent the pretzels from sticking.
- Brush the pretzels with egg wash immediately before baking to ensure a shiny, even crust.
- For a softer pretzel, reduce the baking time slightly. For a crispier pretzel, increase the baking time slightly.
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
5 hours 50 minutes (includes rising and proofing time)
Nutritional Information:
(Estimated, per pretzel, without toppings)
- Calories: 350
- Protein: 10g
- Sodium: 800mg
Conclusion
These Sourdough Soft Pretzels are a delicious and rewarding baking project that will impress your friends and family. The combination of the tangy sourdough flavor and the classic pretzel texture is simply irresistible. While the recipe requires some time and attention, the results are well worth the effort. So, gather your ingredients, fire up your oven, and get ready to enjoy the best homemade pretzels you’ve ever tasted!
Questions and Answers:
Q1: Can I use active dry yeast instead of sourdough discard?
A: While this recipe is specifically designed for sourdough discard, you can adapt it to use active dry yeast. You’ll need to adjust the hydration and rising times. I would recommend using about 2 teaspoons of active dry yeast. Proof it in the warm water with the sugar for about 5-10 minutes until foamy. Reduce the flour slightly since you won’t have the added hydration from the sourdough discard, about 1/4 cup. The rising time will also be significantly shorter, probably around 1-2 hours for the first rise. Keep an eye on the dough, and let it double in size.
Q2: My pretzels are not browning enough. What can I do?
A: Several factors can influence browning. First, ensure your oven is accurately calibrated to 450°F (232°C). An oven thermometer is helpful. Also, make sure the pretzels are brushed evenly with the egg wash before baking. If they’re still not browning sufficiently, you can try broiling them for the last minute or two of baking, but watch them very closely to prevent burning. Also check if you are using shiny aluminum baking sheets. These can prevent adequate browning. Opt for darker baking sheets.
Q3: Can I freeze the pretzel dough or the baked pretzels?
A: Yes, you can freeze both the dough and the baked pretzels. To freeze the dough, shape the pretzels, place them on a baking sheet lined with parchment paper, and freeze them until solid. Then, transfer them to a freezer-safe bag or container. When ready to bake, thaw them overnight in the refrigerator and proceed with the baking soda bath and baking instructions. For baked pretzels, let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Reheat them in the oven or microwave until warmed through.
Q4: What can I do with the leftover baking soda water?
A: It’s best to discard the baking soda water after use. While it won’t necessarily harm your drain, it’s highly alkaline and can potentially damage plumbing over time with frequent disposal. It’s also not recommended for cleaning purposes as it will be contaminated with dough particles.
Q5: My pretzels are coming out too salty. How can I fix that for the next batch?
A: If your pretzels are too salty, there are a few adjustments you can make. First, reduce the amount of kosher salt you sprinkle on top. Second, you can use a coarser grain salt, as it will adhere less readily to the surface. If you are using salted butter, use unsalted butter in the dough. Also be sure to measure the tablespoon of salt into the dough and don’t just eye ball it.
