Description
These Master Soft Sourdough Pretzels are a delicious homemade treat featuring a tangy sourdough starter for authentic flavor and a perfectly chewy texture. The pretzels are boiled briefly in a baking soda and brown sugar bath to develop their iconic crust and then baked to a golden finish. Ideal for snack lovers who enjoy a mix of sweet and savory with a classic soft pretzel bite.
Ingredients
Scale
Dough Ingredients
- 0.5 cups sourdough starter
- 1 cup water
- 2 tablespoons honey
- 1.5 teaspoons salt
- 3 cups unbleached all-purpose flour
Boiling Solution
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Topping
- 1 large egg yolk
- 1 tablespoon water
- Pretzel salt
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the sourdough starter, 1 cup water, honey, salt, and all-purpose flour. Mix using the dough hook on the lowest speed for 5 to 10 minutes until the dough comes together smoothly.
- First Proofing: Cover the bowl with plastic wrap and let the dough rest at room temperature for 8 to 12 hours to allow it to rise and develop flavor.
- Shape Pretzels: Turn the risen dough out onto a floured surface and divide it into 15 equal pieces. Roll each piece into an 18-inch rope, then form a U shape, twist the ends, and press them into the bottom to create the classic pretzel shape. Cover with a clean towel and let the shaped pretzels rise for about an hour.
- Preheat Oven: While the pretzels are rising, preheat your oven to 425°F (220°C).
- Prepare Boiling Bath: In a large pot, bring 2 quarts of water to a boil and add the baking soda and brown sugar, stirring until dissolved.
- Boil Pretzels: Carefully drop each pretzel into the boiling water bath for 30 seconds on each side to develop the characteristic chewy crust.
- Arrange for Baking: Remove the boiled pretzels and place them on a parchment-lined baking sheet.
- Apply Egg Wash: Whisk together the egg yolk and 1 tablespoon water, then brush this mixture over each pretzel to give them a golden, shiny finish. Sprinkle pretzel salt on top for flavor and crunch.
- Bake: Bake the pretzels in the preheated oven for 15 minutes, or until they turn golden brown and look invitingly crisp on the outside.
Notes
- Using a sourdough starter adds a tangy flavor and improves the texture.
- Boiling in baking soda water is key for achieving a chewy crust and classic pretzel look.
- Be careful not to overproof the dough as it can become too soft to shape properly.
- If you don’t have pretzel salt, coarse kosher salt works as a good substitute.
- Ensure your water is at a rolling boil before dropping pretzels for boiling.
