Sourdough Soft Pretzels
Chewy, salty, golden brown pretzels with a wonderful sourdough flavor. Perfect with mustard or cheese dip.
Ingredients
Instructions
- 1
Combine starter, warm water, brown sugar, and melted butter in a large bowl.
- 2
Add flour and salt. Mix and knead for 10 minutes until you have a smooth, slightly firm dough.
- 3
Cover and let rise at room temperature for 3-4 hours until doubled.
- 4
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 5
Divide dough into 8 equal pieces. Roll each piece into a 24-inch rope.
- 6
Form into a pretzel shape: make a U-shape, then cross the ends over each other twice and press them down onto the bottom of the U.
- 7
Bring the water and baking soda to a boil in a wide pot.
- 8
Boil each pretzel for 30 seconds, flipping once. The baking soda bath is what gives pretzels their signature dark brown color and chewy skin.
- 9
Place boiled pretzels on the prepared baking sheets. Sprinkle generously with coarse salt.
- 10
Bake for 12-15 minutes until deep mahogany brown.
- 11
Brush immediately with melted butter when they come out of the oven.
Baker's Tips
- •The baking soda bath is non-negotiable. It's what makes these taste like real pretzels instead of just bread shaped like pretzels.
- •For pretzel bites, cut the ropes into 1-inch pieces instead of shaping into pretzels.
- •Serve with beer cheese, honey mustard, or Nutella for dipping.
- •Best eaten warm on the same day, but they reheat well in a 350°F oven for 5 minutes.
