Sourdough Pretzels
Ingredients
Dough
1 cup (240 g) active sourdough starter (100% hydration)
¾ cup (180 g) warm water
2 Tbsp melted butter (or oil)
1 Tbsp brown sugar (or malt syrup)
2 tsp salt
3–3½ cups (360–420 g) all-purpose or bread flour
Baking Soda Bath
½ cup baking soda
8 cups water
Topping
Coarse pretzel salt
Instructions
1. Make the Dough
Mix starter, water, butter, sugar, and salt.
Add flour gradually until a soft, slightly tacky dough forms.
Knead 8–10 minutes (or stretch-and-fold over 30 minutes).
2. Bulk Fermentation
Cover and ferment 4–6 hours at room temp until puffed (not doubled).
Optional: refrigerate overnight for deeper flavor.
3. Shape
Divide into 8 pieces.
Roll each into a 18–22 inch rope.
Shape into pretzels (U-shape, twist, fold down).
4. Baking Soda Bath
Preheat oven to 425°F (220°C).
Boil water + baking soda.
Dip each pretzel 20–30 seconds, remove with slotted spoon.
Place on parchment-lined tray, sprinkle with salt.
5. Bake
Bake 14–18 minutes until deep brown.
Brush with melted butter if desired.
Tips & Variations
Extra chewy: Use bread flour
Sweet pretzels: Skip salt, brush with butter, dust with cinnamon sugar
Pretzel bites: Cut ropes into chunks before boiling
Lye option (advanced): Use food-grade lye for bakery-style color
If you want, I can tailor this to:
discard-only starter
long cold fermentation
soft vs. Bavarian-style
pretzel buns or bites