Sourdough Pretzels
These Sourdough Pretzels are soft, chewy, and incredibly fun to make at home. Perfect for holiday gatherings or casual parties, they bring a bakery-style snack straight to your kitchen.
Ingredients
Dough Ingredients
- 3 cups 3 cups warm water (about 110°F), divided
- 2 1/4 teaspoons 2 1/4 teaspoons active dry yeast
- 1 teaspoon 1 teaspoon sugar
- 1 tablespoon 1 tablespoon unsalted butter, melted
- 1 teaspoon 1 teaspoon salt
- 3 cups 3 cups all-purpose flour, plus more as needed
- Olive oil, for greasing the bowl
Baking Solutions
- 1/4 cup 1/4 cup baking soda
- 1 egg yolk 1 egg yolk, beaten
- 1 tablespoon 1 tablespoon coarse salt, poppy seeds, sesame seeds, or caraway seeds Customizable toppings
Instructions
Preparation
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a stand mixer fitted with the dough hook, combine 1 cup of the warm water, yeast, and sugar. Let stand for 5–10 minutes, until foamy.
- Stir in the melted butter and salt. Add the flour one cup at a time, kneading on medium-low speed until a soft dough forms and is no longer sticky. Add more flour if needed. Continue kneading for 5 minutes, until smooth and elastic.
- Transfer the dough to a work surface and shape into a ball. Lightly oil the mixing bowl, return the dough to the bowl, cover, and let rest in a warm place for 15 minutes.
Cooking
- Meanwhile, bring the remaining 2 cups of water to a boil in a medium saucepan. Carefully add the baking soda.
- Turn the dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope about 15–18 inches long.
- Shape each rope into a pretzel by bringing the ends together, twisting them, and pressing them onto the bottom curve of the dough.
- Place each pretzel in the baking soda bath for about 2 minutes. Remove carefully and place on the prepared baking sheet.
- Brush the pretzels with the beaten egg yolk and sprinkle with coarse salt or desired toppings.
- Bake for 10–12 minutes, until golden brown. Serve warm.
Notes
Practice shaping pretzels with string if you’re new to twisting dough. Don’t overcrowd the baking sheet. Serve fresh for the best texture. Make-Ahead: Shape the pretzels ahead and refrigerate briefly before boiling. Fridge: Store baked pretzels in an airtight container for up to 2 days. Freezer: Freeze baked pretzels for up to 1 month. Reheat: Warm in the oven at 350°F until soft again.