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    Home » Sourdough Recipes

    Soft Sourdough Pretzel Recipe [simple + delicious]

    Published: Jan 27, 2022 · Modified: Mar 8, 2022 by The Pantry Mama This post may contain affiliate links.

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    SOFT SOURDOUGH PRETZEL RECIPE - PINTEREST IMAGE

    Once you've tasted this soft sourdough pretzel recipe, you'll just have to go back for a second!

    These easy sourdough pretzels will deliver soft, German style pretzels, perfect to share with friends and family alongside your favorite beverage.

    Don't be intimidated by shaping these beauties - they really are much easier than they look! Plus I've included an easy step by step twisting tutorial!

    Soft Sourdough Pretzel Recipe - pretzels sitting in a wooden tray on top of a blue dish cloth

    How To Make Soft Sourdough Pretzels

    1. Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
    2. Allow the dough to rest for around 15 minutes.
    3. Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple.This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.
    4. Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.You want the dough to double and be puffy and soft.
    5. Once the dough has risen, you'll need to shape the pretzels. It's quite simple, you just need a little patience.Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball and then roll out into a long, thin strip. Around 45cm is perfect.
    6. Twist each strip into a pretzel (see shaping notes above).
    7. Once they are puffy, place them into the freezer for around 30 minutes to set.
    8. While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/392F.
    9. When the water is boiling, carefully place 3-4 pretzels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
    10. Carefully remove the pretzels from the boiling water using a slotted spoon.Lay the pretzels onto a baking tray lined with baking paper.
    11. Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.
    12. Bake the pretzels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
    13. Allow them to cool before you enjoy them!
    Process of shaping and baking soft sourdough pretzels

    How To Shape Soft Sourdough Pretzels

    Shaping soft sourdough pretzels might look complicated, but it's honestly easy once you break it down.

    First, start by dividing your dough into 80g pieces (you'll get 12 from one batch of this recipe).

    Then, you just need to roll each piece into a rope around 45cm long.

    Then follow the diagram below:

    1. Pull the ends of the dough rope upwards, with the left end sitting under the right. It will look like a loose triangle.
    2. Now twist the end of the right rope under the left again.
    3. Pull the twist downwards so it sits at the base of the triangle and the ends hang down a little. You can tuck the tails under if you prefer a more rounded shape - but I quite like the little tails.

    Simple!

    Of course there are other ways you can shape them, this is just the easiest for a beginner.

    instructions for shaping sourdough pretzels

    Why Do You Boil Soft Sourdough Pretzels Before Baking?

    Boiling sourdough pretzels is essential to get the chewy crust, yet soft, squishy crumb inside.

    Traditionally German pretzels are boiled in lye. To make this recipe accessible to the home sourdough baker, I have opted for baking soda (bicarbonate of soda) instead.

    Baking soda helps to give the crust that distinct color and chew.

    Boiling these soft sourdough pretzels gives them a puffiness, even before they hit the oven.

    It means that when the pretzels are placed in the oven, the crust is "set" and as it bakes becomes chewy from the water still sitting on top.

    The dough still expands inside the crust, making the pretzels soft inside.

    Is Pretzel Dough the Same As Bagel Dough?

    Yes, sourdough pretzel dough is basically the same as sourdough bagel dough.

    It is prepared in much the same way, given that the desired result is a chewy, golden crust.

    Obviously soft sourdough pretzels are shaped and dressed a little differently, but they are inherently similar in texture.

    Both have a chewy crust thanks to boiling in baking soda.

    Why Are My Soft Pretzels So Dense?

    A common question - you will find that your soft sourdough pretzels will be too dense if they are not proofed adequately or you've used flour that is too high in protein.

    Before boiling, they should be lovely and puffy. They should look like little twisted pillows of dough.

    If they aren't puffy before you boil them, they will come out quite dense when you bake them.

    Soft pretzels are chewy, but they should still be light and airy inside, rather than dense.

    The type of flour you use will also make a difference. All purpose or bread flour is a good choice for making pretzels. If your flour is higher than 13% however it may result in a denser crumb.

    Can You Use Sourdough Discard To Make Pretzels?

    You can use sourdough discard in this recipe in place of sourdough starter, however you will need to add some commercial yeast.

    Adding up to 7g of commercial yeast will allow you to use sourdough discard in this recipe. You can add less yeast - this will give you a longer rise and more flavor.

    Add the commercial yeast (if using) at the same time you add the sourdough discard.

    SOURDOUGH DISCARD RECIPES - REUSABLE BLOCK PIC

    Want More Sourdough Recipes?

    If you are loving this soft sourdough pretzel recipe, you might enjoy these too!

    • Easy Sourdough Bagels
    • Sourdough Hot Dog Rolls
    • Sourdough Pigs in Blankets
    • Baked Sourdough Donuts
    SOFT SOURDOUGH PRETZEL RECIPE - PINTEREST IMAGE
    SOFT SOURDOUGH PRETZEL RECIPE - FEATURE RECIPE IMAGE

    Soft Sourdough Pretzel Recipe

    These easy sourdough pretzels are soft and simple to make. They can be topped with salt or sesame seeds and are perfect for sharing with friends.
    4.56 from 38 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Fermentation Time 12 hrs
    Total Time 13 hrs
    Course Bread, Breakfast
    Cuisine American
    Servings 12 pretzels
    Calories 178 kcal

    Equipment

    • Stand Mixer recommended
    • Baking Trays
    • Stock Pot for boiling pretzels
    • Slotted Spoon

    Ingredients
      

    • 100 g Sourdough Starter fed and bubbly or discard (see notes)
    • 500 g Bread Flour
    • 260 g Water Warm
    • 30 g Sugar
    • 10 g Salt
    • 1 Egg plus 20g of water for egg wash

    For Boiling

    • 2 Litres Water
    • 60 g Bicarbonate of Soda Baking Soda

    Instructions
     

    • I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.
      Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
    • Allow the dough to rest for around 15 minutes.
    • Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple.
      This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.
    • Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.
      You want the dough to double and be puffy and soft.
      Soft sourdough pretzel dough risen after fermenting in a plastic bowl
    • Once the dough has risen, you'll need to shape the pretzels. It's quite simple, you just need a little patience.
      Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball and then roll out into a long, thin strip. Around 45cm is perfect.
      Pretzel dough rolled into 45cm long strips
    • Twist each strip into a pretzel (see shaping notes above).
      Shaped pretzel
    • Cover the pretzels with a dish cloth and allow them become lovely and puffy.
    • Once they are puffy, place them into the freezer for around 30 minutes to set.
    • While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/392F.
      Adding baking soda to pot of boiling water
    • When the water is boiling, carefully place 3-4 pretzels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
      Place frozen pretzels into boiling water to set
    • Carefully remove the pretzels from the boiling water using a slotted spoon.
      Lay the pretzels onto a baking tray lined with baking paper.
      Removing pretzels from boiling water with slotted spoon
    • Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.
      Egg washing pretzels before adding salt and or sesame seeds
    • Bake the pretzels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
    • Allow them to cool before you enjoy them!

    Notes

    Topping Ideas: Bagels can be topped with a range of different things including - sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!
    Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish.
    Using Sourdough Discard - if you are using sourdough discard, you'll need to add up to 7g of yeast. This will mean that the dough will rise much faster than using sourdough starter alone. You will not need to leave them as long to rise in this case.

    Nutrition

    Calories: 178kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 44mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 7mgIron: 1mg
    Keyword Sourdough Discard, Sourdough Rolls
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
    « Baked Sourdough Donuts
    Sourdough Egg Bagel Recipe »

    Reader Interactions

    Comments

    1. Dana

      March 05, 2022 at 12:31 am

      5 stars
      I made these once and my whole family RAVED over them! Just curious, if I could use all purpose flour instead of bread flour? Trying not to make another trip to the grocery store quite yet.

      Reply
      • jaelin amos

        February 09, 2023 at 3:03 am

        5 stars
        I used organic AP flour and they turned out amazing.

        Reply
    2. Judy MacDonald

      October 19, 2022 at 12:25 pm

      5 stars
      Made the pretzels today using discard + yeast. Topped with “Everything But The Bagel” seasoning & Kosher Salt. Oh so yummy & beautiful. Next time I’ll try it with only starter to achieve a stronger sour dough flavor. Maybe top with butter garlic & Parmesan?

      Reply
      • Cheryl D

        February 08, 2023 at 11:46 pm

        Judy, how long did you leave the pretzels to rise using discard + yeast?

        Reply
    3. Beth

      February 10, 2023 at 2:14 am

      5 stars
      Second time making it, absolutely amazing! Both times I did cold proof for second rise. And also use just the discard. I will say that my pretzels float as soon as I put them in the water. Maybe because of using just discard or the cold proof?

      Reply
    4. Leah

      February 17, 2023 at 3:56 am

      5 stars
      These are delicious! I made them with discard & yeast. They are so light and fluffy.

      Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

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