Rating: 5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr 5 mins
total:
1 hr 55 mins
Servings:
12
Yield:
12 large pretzels
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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; protein 6.3g; carbohydrates 33.3g; fat 7.4g; cholesterol 33.5mg; sodium 1715.7mg. Full Nutrition
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