Sourdough soft pretzels are a delicious twist on the classic pretzel, combining the beloved chewy texture with the tangy depth of sourdough. These homemade pretzels are the perfect snack for any occasion – whether you’re hosting a party, watching a movie, or simply craving something salty and satisfying. Unlike store-bought pretzels, these sourdough pretzels are made from scratch, which means they have no preservatives, and you can customize the flavor to your liking.
The process of making sourdough pretzels involves using an active sourdough starter, which gives the dough a natural rise and adds a unique depth of flavor. The dough is shaped into the iconic pretzel form, boiled in a baking soda solution, and then baked until golden brown. The result is a soft and chewy exterior with a slightly crispy crust that’s irresistible. Plus, you can experiment with different toppings, such as coarse salt, cinnamon sugar, or sesame seeds, to make them even more enjoyable.
This step-by-step guide will teach you how to make sourdough soft pretzels from start to finish, including tips for perfecting your dough, shaping the pretzels, and baking them to perfection. With a bit of patience and love, you’ll soon be savoring these mouthwatering homemade sourdough pretzels.
Why You Will Love Making This Recipe
There are many reasons why sourdough soft pretzels will quickly become a favorite in your baking repertoire. First, the taste is unmatched. The combination of sourdough’s tangy flavor and the soft, chewy texture of the pretzel is a true indulgence. Every bite offers a perfect balance of savory flavors, and the slight sourness from the starter adds a depth that is hard to achieve in regular pretzels.
The texture of these sourdough pretzels is also what makes them stand out. The chewy center and crispy outer crust are exactly what you’re looking for in a soft pretzel. This is achieved through the boiling process before baking, which helps create that traditional pretzel texture. It’s a step that can’t be skipped if you want that authentic pretzel bite.
Making these pretzels from scratch is also incredibly rewarding. While they take a bit of time and attention, the process is simple enough for beginner bakers. Plus, there’s something magical about pulling a batch of golden, freshly baked pretzels from the oven. The aroma of the baking dough, combined with the added toppings like sea salt or cinnamon sugar, will make your kitchen smell irresistible.
Another great thing about making sourdough soft pretzels at home is the ability to customize them. You can experiment with different toppings and shapes, creating pretzels that perfectly suit your taste. Whether you want them classic, with coarse salt, or something sweet like cinnamon sugar, the possibilities are endless.
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons melted butter
- 1/4 cup baking soda (for boiling)
- Coarse sea salt (for topping)
- 1 egg (for egg wash, optional)
Equipment Used
- Mixing Bowl: A large bowl for mixing and kneading the dough. It should be big enough to allow the dough to rise.
- Stand Mixer (Optional): A stand mixer with a dough hook can make kneading easier, but you can also knead the dough by hand.
- Measuring Cups and Spoons: Accurate measurements are key to the perfect pretzel dough.
- Dough Scraper: Useful for dividing the dough into portions and handling it without sticking.
- Baking Sheet: A large baking sheet lined with parchment paper or a silicone mat to prevent sticking during baking.
- Large Pot: For boiling the pretzels in the baking soda solution, which gives them that chewy texture and golden crust.
- Slotted Spoon: To gently lower the pretzels into the boiling water and remove them after they’ve been boiled.
- Sharp Knife or Razor Blade: For scoring the pretzels before baking, allowing them to expand properly during baking.
- Pastry Brush: Optional, for brushing an egg wash on the pretzels for a shiny, golden finish.
- Oven: Preheated to 450°F (230°C) for baking the pretzels until they’re golden brown and crispy
Directions & Instructions
Step 1: Prepare the Dough
In a large bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved. Add the sugar, salt, and melted butter, then gradually mix in the flour until a dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
Step 2: First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Step 3: Shape the Pretzels
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 18 inches in length. Shape each rope into a pretzel by forming a “U” shape, crossing the ends over each other, and then folding them down to create the classic pretzel shape. Place the shaped pretzels on a parchment-lined baking sheet.
Step 4: Boil the Pretzels
Bring a large pot of water to a boil and add the baking soda. Carefully drop the pretzels into the boiling water, one or two at a time, and boil for about 30 seconds on each side. Remove the pretzels using a slotted spoon and place them back onto the baking sheet.
Step 5: Bake the Pretzels
Preheat the oven to 450°F (230°C). Optional: Brush the pretzels with an egg wash (a beaten egg with a little water) for a golden finish. Sprinkle with coarse sea salt. Bake the pretzels for 12-15 minutes, or until they are golden brown. Let them cool slightly before serving.
Nutritional Information
Each homemade sourdough soft pretzel (one serving) has the following approximate nutritional breakdown:
- Calories: 210
- Carbohydrates: 41g
- Protein: 5g
- Fat: 4g
- Fiber: 1g
- Sugar: 2g
- Sodium: 390mg
These pretzels are a satisfying snack, providing a good balance of carbohydrates and protein. They are relatively low in fat, making them a great option for a guilt-free indulgence. The addition of sourdough starter adds some beneficial probiotics to your diet, though the baking process may reduce the number of active cultures. Be mindful of the salt content, especially if you use a lot of coarse salt for topping.
Variations
- Cinnamon Sugar Pretzels: After baking, brush with melted butter and sprinkle with a mixture of cinnamon and sugar for a sweet twist.
- Garlic Herb Pretzels: Add garlic powder and dried herbs, such as rosemary or thyme, into the dough for a savory flavor.
- Cheese Pretzels: Sprinkle shredded cheddar or your favorite cheese on top of the pretzels before baking for a cheesy treat.
Frequently Asked Questions
Q: Can I use a store-bought sourdough starter for this recipe?
A: Yes, you can use a store-bought sourdough starter if you don’t have a homemade one. Just make sure the starter is active and bubbly for the best results.
Q: How can I make these pretzels without boiling them?
A: Boiling is key to getting the traditional chewy texture of soft pretzels. However, if you prefer not to boil, you can skip the step and bake the pretzels directly, but they will not have the same texture.
Q: Can I freeze the pretzels?
A: Yes, you can freeze the pretzels after baking. Allow them to cool completely, then store in a freezer-safe bag for up to 3 months. Reheat them in the oven before serving.
Pro Tips By Emma
- For Perfect Texture: Boil the pretzels in a baking soda solution to get the signature chewy texture and crisp crust.
- Egg Wash for Shine: For a shiny, golden finish, brush the pretzels with an egg wash before baking.
- Rest the Dough: Allow the dough to rest and rise properly to develop the best flavor and texture in your pretzels.
Serving Suggestions
Sourdough soft pretzels are incredibly versatile. Serve them with mustard, cheese dip, or your favorite sauce for a snack or appetizer. They also pair well with a cold beer or a refreshing soft drink. For a sweet treat, dip them in chocolate or caramel sauce. You can also enjoy them as part of a meal alongside soups, stews, or salads.
How to Make Delicious Sourdough Soft Pretzels at Home
Equipment
- Mixing Bowl: A large bowl for mixing and kneading the dough. It should be big enough to allow the dough to rise.
- Stand Mixer (Optional): A stand mixer with a dough hook can make kneading easier, but you can also knead the dough by hand.
- Measuring Cups and Spoons: Accurate measurements are key to the perfect pretzel dough.
- Dough Scraper: Useful for dividing the dough into portions and handling it without sticking.
- Baking Sheet: A large baking sheet lined with parchment paper or a silicone mat to prevent sticking during baking.
- Large Pot: For boiling the pretzels in the baking soda solution, which gives them that chewy texture and golden crust.
- Slotted Spoon: To gently lower the pretzels into the boiling water and remove them after they've been boiled.
- Sharp Knife or Razor Blade: For scoring the pretzels before baking, allowing them to expand properly during baking.
- Pastry Brush: Optional, for brushing an egg wash on the pretzels for a shiny, golden finish.
- Oven: Preheated to 450°F (230°C) for baking the pretzels until they’re golden brown and crispy
Ingredients
- 1 cup active sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons melted butter
- 1/4 cup baking soda for boiling
- Coarse sea salt for topping
- 1 egg for egg wash, optional
Instructions
- Step 1: Prepare the Dough
- In a large bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved. Add the sugar, salt, and melted butter, then gradually mix in the flour until a dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
- Step 2: First Rise
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
- Step 3: Shape the Pretzels
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 18 inches in length. Shape each rope into a pretzel by forming a "U" shape, crossing the ends over each other, and then folding them down to create the classic pretzel shape. Place the shaped pretzels on a parchment-lined baking sheet.
- Step 4: Boil the Pretzels
- Bring a large pot of water to a boil and add the baking soda. Carefully drop the pretzels into the boiling water, one or two at a time, and boil for about 30 seconds on each side. Remove the pretzels using a slotted spoon and place them back onto the baking sheet.
- Step 5: Bake the Pretzels
- Preheat the oven to 450°F (230°C). Optional: Brush the pretzels with an egg wash (a beaten egg with a little water) for a golden finish. Sprinkle with coarse sea salt. Bake the pretzels for 12-15 minutes, or until they are golden brown. Let them cool slightly before serving.
Notes
Use a Strong Sourdough Starter: Make sure your sourdough starter is active and bubbly for the best rise and flavor.
Boil Longer: Increase the boiling time to 45 seconds per side for an even chewier texture.
Add Flavored Toppings: Experiment with garlic, cheese, or cinnamon sugar for extra flavor.
Use an Egg Wash: Brush the pretzels with an egg wash before baking for a golden, shiny finish.
Let the Dough Rise Longer: Allow the dough to rise longer for deeper flavor and a better texture.