Traditional Sourdough Pretzels
Sourdough pretzels are a test of patience, not just in the proofing, but in the handling. Once you master the rhythm of the boil and the twist, you will stop buying them from a store.
Check your starter’s peak
Your starter must be active and bubbly, fed 4 to 6 hours before you begin mixing. If it is sluggish, the dough will not have enough strength to hold its shape during the boil.
- stand mixer
- slotted spoon
- wide, shallow pot
- baking sheet lined with parchment
- bench scraper
What goes in.
- 150gactive sourdough starter
- 250mlwarm water
- 450gbread flour
- 30gmelted butter
- 10gfine sea salt
- 50gbaking soda (for the boil)
- 1 literwater (for the boil)
- to tastecoarse pretzel salt
The Maillard reaction prerequisite
Boiling the shaped dough in a baking soda solution is non-negotiable; it raises the pH on the surface, which is the only way to achieve that distinct, dark, crisp shell.
The method.
Mix the dough
Combine water, starter, melted butter, flour, and salt. Knead for 8 minutes until the dough is smooth, supple, and pulls away cleanly from the sides of the bowl.
First proof
Cover the bowl and leave it in a warm spot for 4 hours until doubled in size.
Divide and roll
Turn the dough onto a clean surface. Divide into 8 equal pieces. Roll each into a long rope, about 20 inches, making sure the middle is slightly thicker than the tapered ends.
Shape
Form a U-shape, twist the ends twice, and fold them back down to press firmly onto the bottom curve of the U.
Final rest
Place pretzels on a tray and let them rest uncovered for 45 minutes; this helps form a slight skin which makes them easier to handle.
Boil
Bring the water and baking soda to a simmer. Drop each pretzel in for 30 seconds. Remove with a slotted spoon and place back on the parchment.
Bake
Sprinkle with coarse salt. Bake at 425°F (220°C) for 15 to 18 minutes until they reach a deep chestnut color.
Other turns to take.
Cinnamon Sugar
Omit the salt topping. After baking and cooling slightly, brush with melted butter and dip into a bowl of cinnamon and granulated sugar.
Everything Seed
Top with a mix of poppy seeds, sesame seeds, dried garlic, and onion flakes before baking.
When it doesn't go to plan.
If the dough keeps shrinking back while you roll it, cover it and let it rest for 10 minutes to relax the gluten.
Don't skip the second rest; it ensures the pretzels are puffy rather than dense.
Bake on a middle rack to ensure the bottom and top color at the same rate.
The ones that keep coming up.
Can I leave the dough in the fridge overnight?
Yes, after the initial mix, you can let it proof in the refrigerator for up to 12 hours. This creates a more complex flavor.
How do I keep them from going soft?
They are best eaten within a few hours. If they soften, a quick toast in a 350°F oven for 5 minutes will revive the crunch.
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