Go Back
Sourdough Pretzels
Desi

Sourdough Pretzels

A quicker route to real sourdough pretzels, with the same baking-soda boil that gives them their signature chew and color in about half the wait.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Cold Ferment Time 10 hours
Total Time 10 hours 55 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g (4 cups) bread flour
  • 300 g (1.25 cups) water, lukewarm
  • 100 g (scant 1/2 cup) active sourdough starter
  • 30 g (2 Tbsp) unsalted butter, melted
  • 25 g (2 Tbsp) brown sugar
  • 9 g (about 1.5 tsp) fine sea salt
  • 2000 ml (8 cups) water, for the boil
  • 60 g (1/3 cup) baking soda
  • 1 large egg, beaten
  • 2 Tbsp coarse pretzel salt

Equipment

  • Stand mixer with dough hook
  • Baking sheet
  • Large pot
  • Slotted spatula

Method
 

  1. Whisk the water and active starter together, then mix in the flour, melted butter, brown sugar, and salt to a shaggy dough.
  2. Knead 8-10 minutes until smooth and elastic.
  3. Bulk ferment 3-4 hours at room temperature until puffy.
  4. Divide into 8 pieces, roll into ropes, and twist into pretzel shapes.
  5. Arrange on a baking sheet, cover, and refrigerate overnight, 8-12 hours.
  6. Preheat the oven to 425°F (220°C) and bring the water and baking soda to a boil.
  7. Boil each pretzel 20-30 seconds per side, then return to the baking sheet.
  8. Brush with beaten egg, sprinkle with pretzel salt, and bake 14-16 minutes until deep golden brown.
  9. Cool briefly on a wire rack before serving.

Notes

The baking soda boil is what makes these taste like real pretzels rather than shaped bread rolls - don't shorten it below 20 seconds per side even if you're in a hurry.