Sourdough Pretzels Recipe
Chewy, golden-brown pretzels with a distinctive tangy sourdough flavor, finished with a crisp alkaline crust and crunchy sea salt for that authentic German taste experience.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">250g bread flour</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">180ml lukewarm water</li><li class="ingredients-single-item">25g unsalted butter, melted</li><li class="ingredients-single-item">12g honey (or maple syrup)</li><li class="ingredients-single-item">8g fine sea salt</li><li class="ingredients-single-item">For the baking soda bath:</li><li class="ingredients-single-item">1.5 liters water</li><li class="ingredients-single-item">60g baking soda</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">15g coarse sea salt or pretzel salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large wide pot for baking soda bath</li><li class="equipment-single-item">Slotted spoon or spider strainer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl or stand mixer, combine the sourdough starter, lukewarm water, melted butter and honey. Stir to combine into a slurry. The liquid ingredients help distribute the sourdough starter evenly throughout the dough, ensuring consistent fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both flours and salt to the bowl. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes (or 5-6 minutes with a stand mixer on medium-low speed) until the dough becomes smooth, elastic, and slightly tacky but not sticky. The gluten development is crucial for those characteristic chewy pretzels.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature (about 21-24°C) for 2-3 hours, or until noticeably puffy but not necessarily doubled in size. The sourdough fermentation will develop both structure and flavor during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line two baking sheets with parchment paper and lightly oil or spray with cooking spray. Turn the dough out onto a clean, unfloured surface and divide into 8 equal pieces (about 80-85g each). Cover the pieces you're not working with to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll each piece into a rope about 50-60cm long, with the middle slightly thicker than the ends. To shape the pretzel, form a U-shape, then cross the ends over each other twice to create a twist, and fold down to attach to the bottom curve. Press gently to seal. Place shaped pretzels onto the prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once all pretzels are shaped, cover them loosely with oiled plastic wrap and let rest for 30-45 minutes until slightly puffy. Meanwhile, preheat your oven to 230°C and position racks in the upper and lower thirds of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the baking soda bath by bringing 1.5 liters of water to a boil in a large pot. Carefully add the baking soda (it will bubble vigorously). Reduce heat to maintain a gentle simmer. The alkaline bath is what gives pretzels their distinctive mahogany color and characteristic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a slotted spoon or spider strainer, gently lower each pretzel into the simmering solution for 20-30 seconds, flipping halfway through. Remove, allowing excess water to drip off, and return to the baking sheet. The pretzels will look wrinkled and dull after the bath - this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Immediately sprinkle the wet pretzels with coarse salt before the surface dries. Using a sharp knife or razor, score a slash along the bottom thick part of each pretzel about 0.5cm deep. This helps the pretzel expand evenly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 14-16 minutes, rotating the trays halfway through, until the pretzels are deep mahogany brown. For even browning, swap the position of the baking sheets halfway through baking. You want a dark color - don't be tempted to remove them too early as proper coloration develops the distinctive pretzel flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pretzels to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature. These pretzels are best on the day they're made but can be frozen for up to 1 month and reheated in a 180°C oven for 5 minutes to restore their texture.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is the baking soda bath important when making pretzels?
The baking soda bath creates an alkaline environment that gelatinises the outside of the dough, allowing it to brown more quickly and deeply in the oven. This process is what gives pretzels their distinctive mahogany colour, glossy appearance, chewy texture, and that characteristic tangy pretzel flavour.
What's the best way to shape a traditional pretzel knot?
Roll your dough into a 50-60cm rope with slightly thicker middle. Form a U-shape, cross the ends over each other twice to create a twist, then fold down and press the ends onto the bottom curve. Ensure the ends are sealed well so the shape holds during the baking soda bath and baking process.
How can I store homemade pretzels to maintain their texture?
Homemade pretzels are best enjoyed fresh on the day they're made. For longer storage, cool completely, wrap individually in cling film, and freeze for up to one month. Reheat frozen pretzels in a 180°C oven for about 5 minutes to restore their crisp exterior and chewy interior texture.
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