I have been making homemade whole wheat soft pretzels for awhile now, using a modified version of Alton Brown’s recipe. After taking the Sourdough e-course at GNOWFGLINS, I wanted to come up with a version that uses my sourdough starter. So I played around with the original recipe and finally came up with a version that I loved.
They are easy to make and oh so yummy. These pretzels smell amazing right out of the oven.
Sourdough Soft Pretzel Recipe
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1/4 cup butter, melted
- 4 1/2 cups whole wheat flour (may need more)
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Coarse pretzel salt
In a large bowl, combine the sourdough starter, water, melted butter, and flour. You may need to add additional flour. You want a dough that is not sticky. Cover the bowl and allow to sit at room temperature for at least 8 hours.
When ready to make your pretzels, preheat the oven to 400 degrees. Bring a large pot of water to a boil. Add the 2/3 cup baking soda to the water. (This will bubble rapidly for a little bit before calming down.) Meanwhile, divide your dough into 12 equal portions. Roll each portion into a long rope. Form the rope into a U shape and twist. Press onto the bottom of the U in order to form the shape of a pretzel.
I press them in lightly to hold the shape together. Quick tip: if you use a glass cutting board to shape the dough, put a wet dishtowel underneath to keep it from slipping on your counter. One at a time, drop the pretzels into boiling water for 30 seconds. Drain.
Place the pretzels on a baking sheet lined with parchment paper brushed with oil or a silicone mat. Brush each pretzel with the egg yolk mixture and sprinkle with coarse salt. Bake for 12-14 minutes or until golden brown. Allow to cool, then enjoy!
The recipe makes 12 pretzels.
- 217 calories
- 5.5 grams fat
- 5.6 grams fiber
- I have also used coconut oil or olive oil in place of the butter in this recipe. However for best taste, use real butter.
- If grinding your own flour fresh, use a hard wheat. You can also try kamut but that may change the amount of flour you need slightly.
- I ended up using close to 5 1/2 cups of flour, but mine was freshly ground.
- I could not find pretzel salt in my regular grocery store. I was able to find it however, in a bulk food shop. Amazon carries it too if you can’t find a local source.