Sourdough Pretzel Recipe

Mak Erot

3 min read

·

Apr 06, 2025

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Soft and Chewy Sourdough Pretzels: A Homemade Recipe

Are you ready to elevate your snack game? This recipe will guide you through making incredibly soft, chewy sourdough pretzels, far superior to anything you'll find in a store. Forget those hard, dry pretzels – this recipe delivers the perfect balance of tangy sourdough flavor and irresistible chewiness. Get ready to impress your friends and family with these homemade delights!

Why Sourdough?

Using sourdough starter adds a unique depth of flavor that elevates these pretzels beyond the ordinary. The tangy, complex notes of the sourdough perfectly complement the salty, buttery pretzel. Plus, the sourdough's natural leavening agents contribute to a chewier texture than traditional yeast-based pretzels.

Ingredients You'll Need:

This recipe yields approximately 12 pretzels. Adjust accordingly for larger or smaller batches.

• For the Sourdough Starter (if not already active):

  • 50g active sourdough starter (fed 4-6 hours prior)
  • 50g warm water
  • 50g bread flour

• For the Dough:

  • All of the fed sourdough starter from above
  • 300g warm water
  • 500g bread flour (plus extra for dusting)
  • 10g salt
  • 20g unsalted butter, melted

• For the Pretzel Bath:

  • 100g baking soda
  • 2 liters of water

• For Topping:

  • Coarse sea salt (to taste)

Step-by-Step Instructions:

1. Preparing the Dough:

1. In a large bowl, combine the warm water and the active sourdough starter. Mix well.
2. Add the flour and salt. Mix until a shaggy dough forms.
3. Add the melted butter and knead the dough for 8-10 minutes until smooth and elastic. A stand mixer with a dough hook can significantly ease this process.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size.

2. Shaping the Pretzels:

1. Divide the dough into 12 equal pieces.
2. Roll each piece into a 24-inch rope.
3. Form each rope into a pretzel shape – creating a loop and crossing the ends over each other.

3. The Pretzel Bath:

1. Preheat your oven to 450°F (232°C).
2. Bring the baking soda and water to a boil in a large pot.
3. Gently place each pretzel in the boiling water for 30 seconds per side. This creates the characteristic dark brown pretzel crust.
4. Remove pretzels with a slotted spoon and place them on a baking sheet lined with parchment paper.

4. Baking & Serving:

1. Sprinkle generously with coarse sea salt.
2. Bake for 12-15 minutes, or until golden brown and cooked through.
3. Let cool slightly before serving. Enjoy warm with your favorite dipping sauce (mustard is a classic choice)!

Tips for Perfect Pretzels:

• Use a kitchen scale: Accurate measurements are crucial for baking success.
• Don't overcrowd the baking sheet: This ensures even baking.
• Experiment with toppings: Besides salt, try everything bagel seasoning, sesame seeds, or even a sprinkle of Parmesan cheese.
• Store leftovers: Store leftover pretzels in an airtight container at room temperature for up to 3 days. They also freeze beautifully.

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This detailed recipe, combined with relevant keywords and a user-friendly format, should perform well in search engine results. Remember to share your baking creations on social media using relevant hashtags to further boost visibility!