Sourdough Soft Pretzels
ID: 95df9afa...
These homemade sourdough soft pretzels are incredibly soft, chewy, and flavorful. Made with an active sourdough starter and dipped in a traditional lye bath, they develop a beautiful deep golden brown crust and classic bakery taste.
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🍳 Cooking Flow
Mix sourdough starter, water, honey, butter, salt, and flour, then knead into a smooth dough. → Let dough rise at room temp for 5-7 hours, then ferment in the fridge overnight for 12-18 hours. → Divide cold dough, roll into long ropes, and twist into classic pretzel shapes. → Dip pretzels into a prepared lye bath for 30 seconds, drain, and place on baking sheets. → Sprinkle with pretzel salt and bake at 400°F (205°C) for 12 minutes until deep golden brown.
Cooking Steps
Brief Cooking Order
Mix sourdough starter, water, honey, butter, salt, and flour, then knead into a smooth dough. → Let dough rise at room temp for 5-7 hours, then ferment in the fridge overnight for 12-18 hours. → Divide cold dough, roll into long ropes, and twist into classic pretzel shapes. → Dip pretzels into a prepared lye bath for 30 seconds, drain, and place on baking sheets. → Sprinkle with pretzel salt and bake at 400°F (205°C) for 12 minutes until deep golden brown.
Introduction
These homemade sourdough soft pretzels are incredibly soft, chewy, and flavorful. Made with an active sourdough starter and dipped in a traditional lye bath, they develop a beautiful deep golden brown crust and classic bakery taste.
Step 1
In the bowl of a stand mixer, combine the active sourdough starter, warm water, honey, melted unsalted butter, table salt, and approximately half of the bread flour. Stir with a spatula until well-combined.
Step 2
Attach the dough hook to the stand mixer. Knead on low speed while gradually adding the remaining bread flour until the dough begins to cling to itself and pull away from the sides of the bowl.
Step 3
Continue kneading on medium-low speed for 5-10 minutes until the dough becomes smooth and elastic.
Step 4
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 5 to 7 hours until it has increased in size by 75-80%.
Step 5
Transfer the covered bowl to the refrigerator and allow it to ferment overnight for 12 to 18 hours.
Ingredients List
Important Notes
Work with the dough while it is cold from the fridge; once it warms up, it becomes too soft and sticky to shape easily.
Always add lye to water, never water to lye, and make sure the water is cool.
Do not use aluminum, copper, or wooden bowls or utensils for the lye bath, as they will react with lye. Use glass, ceramic, or stainless steel instead.
Lye is highly corrosive; always wear rubber gloves and eye protection, and work in a well-ventilated area.
A baking soda bath can be used instead of lye, but the lye bath gives the pretzels their authentic deep brown color and traditional pretzel flavor.
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