Soft Sourdough Pretzels Recipe
This engineering-based approach moves beyond vague timing to provide a repeatable blueprint for achieving bakery-level sourdough pretzels with a shatteringly thin, glossy crust and a dense, chewy interior.
Equipment
- Stand Mixer with Dough Hook
- Parchment paper
- large stockpot
- Mesh Strainer
- Digital thermometer (recommended)
Ingredients
For the Dough
- 1 tablespoon sourdough starter
- 1/3 + 1 cup all-purpose flour
- 3 1/2 tablespoons water
- 1/2 cup active sourdough starter
- 1 + 1 cup water
- 2 tablespoons honey (or sugar)
- 2 teaspoons fine sea salt
- 4 + 2 cups bread flour High-protein bread flour (around 12-13%) is non-negotiable for structural integrity.
For the Alkaline Water Bath & Topping
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
- 1 large egg lightly beaten
- 1 tablespoon coarse salt for topping
Instructions
Starter Activation & Initial Mix
- 12 hours before mixing the dough, add ingredients to make 1/2 cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover, and let it rise at room temperature. The starter is ready when it has doubled in size with plenty of bubbles on the surface.
- In the bowl of a stand mixer, stir together the active sourdough starter, water (1 cup plus 1 tablespoon), honey, and salt (fine sea salt). Add the bread flour and use your hands to bring the ingredients together. The dough will be very stiff.
- Place the dough hook on the mixer and mix on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes). Cover the bowl and let rest at room temperature for 8-12 hours (Bulk Fermentation).
Shaping and Final Proof
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.
- Working one piece at a time, roll the dough into a long rope shape (tapered at the ends) and set it on a clean surface in the shape of a U. Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends firmly onto the dough to seal.
- Cover the shaped dough with a towel and let rise for 30-60 minutes or until puffy (Final Proofing). The dough should feel light and pillow-like.
Boiling and Baking
- Preheat oven to 425°F (218°C) ensuring the oven rack is in the center position.
- In a large stockpot, boil the 6 cups of water and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar. Maintain a steady, gentle bubble.
- Boil the pretzels, 3-4 at a time, on both sides for exactly 30 seconds each. Use a mesh strainer to remove the pretzels and place them back on the parchment paper. Do not crowd the pot.
- Brush each boiled pretzel lightly with the beaten egg wash and immediately sprinkle with coarse salt.
- Bake the pretzels at 425°F (218°C) for 12-14 minutes or until they achieve a deep, golden brown color.
Notes
The primary diagnostic tool for readiness is dough feel and visual cues, not the clock. For Bulk Fermentation (8-12 hours), the dough should feel heavy and dense, leaving a slight indentation when pressed. For Final Proofing (30-60 minutes), the dough should feel airy and puffy like a soft pillow. If the dough feels too tight during rope shaping, let the pieces rest under a towel for ten minutes to relax the gluten. For reheating leftovers, avoid the microwave; instead, briefly spray with water and reheat in an oven or air fryer at 350°F for 5-7 minutes to restore the chewiness.
Nutrition
Calories: 243kcalCarbohydrates: 49gProtein: 8gFat: 1g
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