Soft Sourdough Pretzels
These soft sourdough pretzels are not only easy to make but they are everything you want from an authentic German pretzel.
Servings: 14 pretzels
Calories: 238kcal
Cost: $11
Ingredients
- 700 g flour
- 350 ml milk
- 15 g sea salt
- 40 g butter, soft
- 100 g active sourdough starter
Instructions
- Add the flour, salt, soft butter, milk, and sourdough starter to the bowl of a stand mixer with the dough hook attachment. Mix on low speed for 5-10 minutes. The dough should be soft and coming off the sides of the bowl.
- Cover the bowl and let the dough rise for 8 hours or overnight. If your house is cool, you can keep the dough on your kitchen counter. Otherwise, place the bowl in your refrigerator.
- The next day, transfer the sourdough pretzel dough to your clean work surface and knead it into a round ball.
- Using a sharp knife and your kitchen scale, divide the dough into equal pieces of about 90 grams. This recipe should make 14 pretzels. Roll each piece into an oblong shape and pinch any seams.
- Working one piece at a time, use both hands and roll it into a long rope. Many Germans love their pretzels to have a bit of a “belly” (thicker piece right in the middle) while most Bavarians prefer their pretzels to have a more uniform thickness. Now create a “U” with the ends of the dough. Twist these ends twice and then press them into the sides of the pretzel. Transfer the pretzels onto your baking sheet with the parchment paper. Freeze the pretzels for about 15 mins to stiffen them. Alternatively, you can place them in the refrigerator for about one hour.
- Add 1 quart (or 1 liter) to a large pot, add 1 oz (30g) of lye, carefully stir, and bring to a soft boil. Turn off the heat.
- Once the pretzels have firmed up, use the slotted spoon to dip them in the lye bath or baking soda bath for up to 20 seconds. Remove them and return them to the baking sheet.
- Next, cut the “belly” of the pretzels with a sharp knife or bread lame. Sprinkle them with pretzel salt or your favorite toppings.
- Bake the pretzels in a preheated oven at 430˚F for about 20 minutes or until golden brown. Enjoy while they are fresh!
Notes
- this recipe works best with an active sourdough starter
- if you'd like to use your sourdough discard, just add 1 tsp of yeast to the dough
- be sure to use gloves and safety goggles when using lye
Nutrition
Calories: 238kcal
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