Sourdough Soft Pretzel Recipe: The Tangy Twist You’ll Love!

Imagine biting into a warm, chewy pretzel, its salty crust giving way to a soft, tangy interior. Now, imagine that pretzel is made with the depth of flavor only sourdough can provide. This isn’t just any pretzel; it’s a sourdough soft pretzel, and it’s about to become your new favorite weekend baking project. Whether you’re a seasoned sourdough baker or just starting out, this recipe will guide you through creating these delightful treats from scratch. Get ready for a taste of pretzel perfection, elevated by the magic of sourdough!

Why This Recipe Works

This sourdough soft pretzel recipe is designed for success, even for those new to sourdough baking. Here’s why it works:

• Sourdough Discard or Active Starter: The recipe is flexible, allowing you to use either active sourdough starter or discard. Using discard minimizes waste and still imparts a subtle tang, while active starter provides a more pronounced sourdough flavor and a slightly chewier texture.
• Balanced Hydration: The dough’s hydration level is carefully calibrated to ensure a soft, pliable dough that’s easy to shape and results in a perfectly chewy pretzel.
• Proper Proofing: The proofing process allows the sourdough to develop its characteristic flavor and rise, creating a light and airy pretzel. We’ll guide you through both the bulk fermentation and the final proof.
• Baking Soda Bath: The crucial step of boiling the pretzels in a baking soda bath gives them their signature dark, chewy crust. This alkaline solution reacts with the surface of the dough, creating a Maillard reaction during baking, resulting in that beautiful color and texture.
• Clear Instructions: Each step is clearly explained with helpful tips to ensure a smooth and enjoyable baking experience.

Ingredients

• Sourdough Starter: 100g active starter (100% hydration) OR 150g sourdough discard
• Warm Water: 200g (about 85-95°F)
• All-Purpose Flour: 400g (plus extra for dusting)
• Brown Sugar: 20g
• Salt: 10g
• Vegetable Oil: 1 tablespoon
• Baking Soda: 1/2 cup
• Water for Baking Soda Bath: 8 cups
• Egg Wash: 1 large egg, beaten with 1 tablespoon water (optional)
• Coarse Salt: For sprinkling

Instructions

1. Combine the Ingredients: In a large bowl, combine the warm water and sourdough starter (or discard). Stir until the starter is dissolved. Add the flour, brown sugar, and salt. Mix until a shaggy dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.
3. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 2-4 hours, or until doubled in size. The time will vary depending on the strength of your starter and the temperature of your environment. If using discard, the rise will be less pronounced, focusing more on flavor development.
4. Divide and Shape: Gently punch down the dough to release any air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24-30 inches long.
5. Shape the Pretzels: To shape the pretzels, form the rope into a U shape. Cross the ends over each other, then press them onto the bottom of the U to form a pretzel shape.
6. Second Proof: Place the shaped pretzels on a parchment-lined baking sheet. Cover loosely with plastic wrap or a damp towel and let proof for 30-45 minutes. This allows the pretzels to relax and puff up slightly.
7. Prepare the Baking Soda Bath: Preheat the oven to 450°F (232°C). In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda. Be careful, as it may bubble up vigorously.
8. Boil the Pretzels: Gently drop each pretzel into the boiling baking soda water for 30-60 seconds per side. Use a slotted spoon to remove the pretzels and place them back on the parchment-lined baking sheet.
9. Egg Wash and Salt: Brush the pretzels with the egg wash (if using) and sprinkle generously with coarse salt.
10. Bake the Pretzels: Bake for 12-15 minutes, or until the pretzels are deep golden brown.
11. Cool and Enjoy: Let the pretzels cool slightly on a wire rack before serving. Serve warm and enjoy!

Tips for Success

• Starter Strength: The strength of your sourdough starter will affect the rise time. A more active starter will result in a faster rise. Adjust proofing times accordingly.
• Dough Consistency: The dough should be smooth and elastic, but not sticky. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
• Shaping: Don’t be afraid to experiment with different pretzel shapes. The classic shape is just one option!
• Baking Soda Bath Safety: Be careful when adding the baking soda to the boiling water, as it can bubble up quickly. Use a large pot to prevent overflow.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.

Storage Instructions

Sourdough soft pretzels are best enjoyed fresh, but they can be stored for later. Here’s how:

• Room Temperature: Store cooled pretzels in an airtight container at room temperature for up to 2 days. They will lose some of their crispness.
• Freezing: For longer storage, freeze the pretzels. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. To reheat, bake the frozen pretzels in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

FAQ

• Can I use bread flour instead of all-purpose flour? Yes, bread flour will result in a chewier pretzel.
• Can I use regular salt instead of coarse salt? Yes, but coarse salt provides a better texture and flavor. If using regular salt, use a smaller amount.
• Can I add flavorings to the dough? Absolutely! Try adding spices like cinnamon or everything bagel seasoning.
• Why are my pretzels not browning? Make sure your oven is hot enough and that you are using the baking soda bath. The baking soda is crucial for browning.
• My dough is too sticky. What should I do? Add flour one tablespoon at a time until the dough is manageable.

Conclusion

Congratulations! You’ve just baked your own delicious sourdough soft pretzels. The combination of tangy sourdough flavor and chewy texture makes these pretzels a truly special treat. Enjoy them warm with your favorite dipping sauce, or simply savor them on their own. This recipe is sure to become a family favorite, and you’ll be amazed at how easy it is to create bakery-quality pretzels in your own kitchen. Happy baking!