How to Make Sourdough Pretzels
Learn how to make these soft Sourdough Pretzels! They're the perfect snack for gatherings.
•Instant milk powder
•Active dry yeast (optional)
1. Mix Dry & Wet Ingredients
•Mix the bread and rye flours, salt, and sugar. Set aside.
•Separately, whisk the water, instant milk powder, and yeast. Set for 5 minutes to activate the yeast.
•Pour all of the levain, water mixture, and room temperature butter into the dry ingredients.
•Mix until the dough comes together.
•I use a stand mixer, but you can also knead by hand.
3. Bulk Fermentation
•Proof the pretzel dough in a warm location until doubled in size.
•Bulk fermentation typically takes 1.5-2 hours.
4. Overnight Proof
•Place the dough into the refrigerator to continue proofing overnight.
•The overnight proof will enhance the pretzel flavor.
•The next day, divide the cold dough into 12 equal-sized pieces.
•Roll into a 30" rope.
•Make a U Shape, cross the ropes over, twist, and bring down for the pretzel shape.
6. Final Proof
•Place the pretzels on a parchment lined baking sheet.
•Proof for 30 minutes and place in the refrigerator.
7. Baking Soda Bath
•Submerge the pretzels for 30 seconds in a baking soda bath. This will give them a dark brown crust.
•I bake the baking soda for the best results (see recipe for more information).
8. Add Egg Wash & Pretzel Salt
•Preheat the oven to 450ºF (232ºC).
•Brush an egg wash over the pretzels and sprinkle on pretzel salt.
•Bake the pretzels for 15-18 minutes until dark brown and shiny.
•Cool completely on wire racks.
•These soft sourdough pretzels are excellent with mustard and beer.
•They're perfect snacks for Oktoberfest, Super Bowl parties, or other family/friend get togethers.
Get the full Sourdough Pretzel recipe on SourdoughBrandon.com
The recipe includes a how-to guide with photos, detailed instructions, and a pretzel shaping video.