Soft pretzels are chewy, salty, glorious knots of dough. This version uses sourdough starter for extra tang and tenderness. The baking soda bath gives that signature dark, crackly crust. Serve warm with mustard or beer cheese. Dangerous? Yes. Worth it? Absolutely.
Ingredients
Makes 8 pretzels.
For the Dough:
- 1 cup (240g) sourdough starter (unfed or fed)
- 1 cup (240ml) warm water (110°F / 45°C)
- 3 cups (375g) all-purpose flour
- 1 tbsp brown sugar
- 1 tsp salt
- 2 tbsp melted butter
For the Baking Soda Bath:
- 10 cups water
- ½ cup baking soda
For Topping:
- 1 egg yolk + 1 tbsp water (egg wash)
- Flaky sea salt
Step-by-Step Instructions
Step 1: Make Dough
- In a bowl, mix starter, warm water, flour, brown sugar, salt, and melted butter. Knead 5-7 minutes until smooth.
- Cover and rise 4-6 hours (or overnight in fridge) until doubled.
Step 2: Shape Pretzels
- Divide dough into 8 pieces. Roll each into a 20-inch rope.
- Form into a U shape. Cross the ends twice. Flip down to the bottom of the U. Press to seal.
Step 3: Baking Soda Bath
- Preheat oven to 450°F (230°C). Line baking sheets with parchment.
- Bring water and baking soda to a gentle boil.
- Drop each pretzel into the bath for 30 seconds. Remove with a slotted spoon. Place on baking sheets.
Step 4: Top & Bake
- Brush pretzels with egg wash. Sprinkle generously with flaky salt.
- Bake 12-15 minutes until deep golden brown.
Step 5: Serve
- Cool 5 minutes. Serve warm with mustard or beer cheese. Try not to eat all eight.
Summary
Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise
Yield: 8 pretzels | Difficulty: Medium
Storage Notes
Best day-of. Freeze baked pretzels for 3 months. Reheat at 375°F for 5-7 minutes. Never microwave (rubbery sadness). Unbaked pretzels can be frozen after shaping — boil and bake from frozen (add 2 minutes).
