Soft Sourdough Pretzels
Soft, salty, and oh so delicious. These Soft Sourdough Pretzels are the perfect snack!
Ingredients
- 1 cup sourdough starter, room temperature
- ⅔ cup water, lukewarm
- ½ cup whole milk, room temperature
- 4 cups all purpose flour
- 1 ½ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1 Tablespoon unsalted butter, softened
- 5 quarts boiling water
- 1 cup baking soda
- Pretzel Salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine sourdough starter, water, and milk.
- Mix on medium speed until smooth, about 1 minute.
- With mixer running, add flour, yeast, salt, and butter.
- When loosely combined, change to dough hook.
- Knead on medium high until it forms a smooth dough, about 12-14 minutes.
- Place dough in a covered container and allow to proof for 30 minutes.
- Scale dough to 3 ounce pieces.
- Form each piece of dough into a ball and place on a sheet of parchment paper.
- Cover and let rest 20-30 minutes.
- While dough is resting, line 2-3 sheet pans with parchment paper. Set aside.
- Working with one piece of dough at a time, roll each into a rope 24-30 inches long.
- Move dough into a U shape.
- Pull ends of dough up, twist twice, and press ends down onto top of U.
- Place on prepared pan.
- Cover and let rise for 90 minutes.
- While dough is rising, preheat oven to 425 degrees F.
- The last 10 minutes of rising time, bring water to a boil in a large, wide pot.
- Add baking soda. Be careful because it will boil up.
- Slide dough into boiling water.
- Let cook 1 minute.
- Flip and cook for 1 more minute.
- Using a spider or a slotted spoon, remove pretzels to parchment lined pans.
- Sprinkle each pretzel with desired amount of pretzel salt.
- Bake for 10-12 minutes, or until golden brown.
Notes
Expert Tips:
- If the dough is dry, add about 1 Tablespoon of water.
- The easiest way to slide the pretzels into the boiling water is to cut the parchment paper around the pretzel, place the pretzel upside down in the boing water, and gently peel the parchment off.
- You can brush the pretzels with an egg wash for even browning.
- Be careful when adding the baking soda to the water. It will bubble significantly as you add it.
Nutrition
Serving: 1PretzelCalories: 163kcalCarbohydrates: 32gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 2700mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 39IUVitamin C: 1mgCalcium: 27mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.