Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.

JenniferCooks
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pretzels:
Water Bath:
Topping:

Directions

Instructions Checklist
  • Combine flour, sourdough starter, water, powdered milk, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

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  • Remove dough from the bowl and shape into a ball. Clean and dry bowl; grease lightly. Return dough to the bowl. Cover and let rise at room temperature for 1 hour.

  • Turn dough out onto a lightly greased surface. Fold and shape into a rectangle. Divide equally into 12 pieces. Keep pieces covered with plastic wrap while working. Roll out 1 piece at a time into a rope about 18 inches long.

  • Loop and twist 1 rope into a pretzel shape. Place on a baking sheet while you finish rolling out and shaping the remaining pretzels.

  • Preheat the oven to 450 degrees F (230 degrees C).

  • Bring 3 cups water to a boil. Reduce heat to medium-low and stir in baking soda until dissolved. Lower 1 pretzel into the boiling water bath for 30 seconds, flipping halfway through. Remove using a large flat spatula and place on a baking sheet. Repeat with remaining pretzels.

  • Beat egg with 1 tablespoon water to make egg wash. Brush each pretzel with egg wash and sprinkle with coarse salt.

  • Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush each pretzel with melted butter. Cool for 5 minutes before serving.

Cook's Note:

Substitute bread flour for the all-purpose flour, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of sodium in baking soda. The actual amount consumed will vary.

Nutrition Facts

225 calories; 7.4 g total fat; 33 mg cholesterol; 1716 mg sodium. 33.3 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
12/10/2019
My first time making pretzels so I followed the recipe exactly, except at the end I only buttered half of them. I think I prefer them without butter but they are delicious either way. What a great way to do something productive with my sourdough starter discards! Great recipe, thanks! Read More
(2)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2019
My first time making pretzels so I followed the recipe exactly, except at the end I only buttered half of them. I think I prefer them without butter but they are delicious either way. What a great way to do something productive with my sourdough starter discards! Great recipe, thanks! Read More
(2)
Rating: 5 stars
12/10/2019
My first time making pretzels so I followed the recipe exactly, except at the end I only buttered half of them. I think I prefer them without butter but they are delicious either way. What a great way to do something productive with my sourdough starter discards! Great recipe, thanks! Read More
(2)
Rating: 4 stars
05/13/2019
They didn t come out pretty but are delicious. I used my own starter and evaporated milk. Read More
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Rating: 5 stars
03/26/2020
Added 2 Tbsp of vital wheat gluten and used super active fed starter and let it rise for about 3 hrs. Turned out awesome. Read More
Rating: 4 stars
07/30/2019
I substituted malt powder instead of the sugar and topped it with pretzel salt that I purchased on Amazon. Read More
Rating: 5 stars
04/17/2020
These were absolutely fabulous!!! I used Diastatic Malt Powder in place of half of the brown sugar. Added gluten in place of some of the flour and Bakers Special Powdered Milk in ADDITION to the powdered milk. They were even better than the soft pretzels in the mall!!! I am going to make them again, only THIS time I will ALSO add some potato flour in place of some of the flour. EVERYONE loved them! I also made them into pretzel bites--personal preference--and I will use a little less salt (I used coarse sea salt). Read More
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Rating: 4 stars
05/08/2020
I made these, but without the egg topping; sprinkled salt just before baking, brushed lightly with butter after baking. They were absolutely awesome! Read More