Sourdough Soft Pretzel Recipe

By | June 29, 2011

This sourdough soft pretzel recipe is one you will make again and again. Slightly sour and perfectly chewy, it is hard to eat just one of these yummy pretzels.

This sourdough soft pretzel recipe is one you will make again and again.  Slightly sour and perfectly chewy, it is hard to eat just one of these yummy pretzels.

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

Ingredients:

  • 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

If you don’t already have a sourdough starter, or don’t want to go to the hassle of making your own, you can get sourdough starter that will work just fine.  Just make sure to follow the package instructions to wake it up before proceeding with this recipe.

This sourdough soft pretzel recipe is one you will make again and again. Slightly sour and perfectly chewy, it is hard to eat just one of these yummy pretzels.

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.

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!

This sourdough soft pretzel recipe is one you will make again and again. Slightly sour and perfectly chewy, it is hard to eat just one of these yummy pretzels.

Notes:

  • 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. A blend of Kamut and hard wheat also works well.
  • 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.

Want to learn to make a sourdough starter from scratch?  Learn how in this book…

If you liked this Sourdough Soft Pretzel Recipe, here are some other yummy recipes you might enjoy…

Cheddar Sourdough Biscuits Recipe Soaked Whole Wheat Tortillas Recipe Soaked Chocolate Banana Oat Muffins

 

8 thoughts on “Sourdough Soft Pretzel Recipe

  1. Nicole B

    Stopping by from the Stumble hop (nicolebang on SU). New follower here too from Mom Always Finds Out.

    I love that these use wheat flour – I have been looking for more stuff my kids will eat made with wheat flour.

    Reply
  2. Yvette

    There is nothing in the world that sounds better right now!
    I will have to give this recipe a try tomorrow!

    Reply
  3. ymase25

    Thnx for the recipe – but I’ll have to prepare the sourdough starter first.

    Reply
  4. Sara

    I am really excited about this recipe! Thanks for posting. One question though, should I use “just fed” starter or hungry starter?

    Reply
    1. Jen

      You can use hungry starter on this one. It’s not going to need to rise as much as a loaf of bread would so your starter doesn’t need to be in its domed state.

      I haven’t made these in awhile. Something funky is going on with our water and I keep killing any sourdough I try to get started. We got a new filter though so maybe I will try again 🙂

      Reply

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