Soft Sourdough Pretzels

The easiest homemade Soft Sourdough Pretzels! Think your favorite soft pretzel…now made with sourdough! They’re airy, perfectly salted, and every last bite is oh so delicious. It’s kind of like the best of both worlds with sourdough and soft pretzels making the perfect pairing. The best part is that these pretzels are made using only pantry staples, a great way to use your sourdough discard, no waiting for the dough to proof overnight, require very little prep work, and are actually so much easier to make than you might think! Truly the perfect snack to bake for any day of the week.

pretzels on wood serving board with mustard and beer

→ This post is also available as a Web Story: Soft Sourdough Pretzels

About The Recipe

If you ask me, there is no better snack on the planet than a good pretzel. It’s actually one of our go-to snacks when on vacation. They’re warm, soft, a touch salty, but most importantly…SO good!

There’s no way not to love them, you know? It’s everything you could ever want in a snack. But now? You don’t have to go on vacation or go to the store to get your favorite savory snack!

Honestly, we are always looking for ways to use our sourdough discard. So, when my mom and I pretty much started craving some pretzels…stirring some into our pretzels just seemed like the perfect addition! It makes these traditional soft pretzels into something truly special.

Because, I mean, is there anything better than easy sourdough bakes? Especially when they don’t require any overnight proofing!

Equipment Needed

Ingredients

  • Sourdough Starter
  • Whole Milk
  • Water
  • All-Purpose Flour
  • Kosher Salt
  • Yeast
  • Unsalted Butter
flour, butter, sourdough starter, water, milk, yeast, and salt on marble counter

Instructions

In a large bowl, mix together the dry ingredients. Set aside.

In the bowl of a stand mixer, combine the sourdough starter, milk, and water. Mix until the starter is completely incarnated into the mixture. About 2-3 minutes.

Add in dry ingredients and stir until dough just comes together.

Add butter and mix on medium-high speed until dough is smooth. About 12 minutes.

Transfer dough into a lidded container and let proof for 30 minutes.

Measure the dough out into 3 ounce balls. Cover and let rest for 20-30 minutes.

dough in twelve balls on parchment paper

On a very lightly floured surface, roll the dough into a long line. Taking each end, turn upwards and twist around each other twice. Press the ends down on the bottom of the pretzel to form the classic shape. Repeat with each dough ball until no more dough remains.

Cover and let the pretzels rest for 45 minutes to 1 hour.

In a large pot of water with some baking soda, boil the pretzels two at a time. About 2-3 minutes.

Sprinkle with pretzel salt and bake at 350 for 12-15 minutes, or until golden brown.

Sourdough Starter Tips & Things You Need To Know

Whether you’re an experienced sourdough baker or this is something you’re just getting into…here are a few tips and things you’ll need to know before baking these pretzels!

  • A good sourdough is essential for this recipe! A younger starter will provide less flavor than a more mature starter. If you need to make a starter, you can check out our How To Make A Sourdough Starter post!
  • The starter should be at room temperature before mixing it into the milk and wanter. This will make it easier to mix in.
  • Sourdough actually tastes different in different parts of the country, based on the type of yeast in the air. If you move and take your sourdough starter with you, the flavor will change based on the airborne yeast in your new location.
  • A healthy starter should be bubbly and have a sweet-yeasty smell to it.
  • This recipe is a sourdough discard recipe.

How To Store

One the pretzels have cooled, you can store them in a sealable bag and keep them in the fridge or freezer!

pretzels on wood board with beef glass behind

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.

When you make these Soft Sourdough Pretzels, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pretzels on wood serving board with mustard and beer

Soft Sourdough Pretzels

Traci
Soft, salty, and oh so delicious. These Soft Sourdough Pretzels are the perfect snack!
5 from 2 votes
Prep Time 45 mins
Cook Time 12 mins
Additional Time 2 hrs
Total Time 2 hrs 57 mins
Course Breads
Cuisine American
Servings 14
Calories 163 kcal

Ingredients
 

  • 1 cup sourdough starter, room temperature
  • 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.
  • 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.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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