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Sourdough Pretzels

Use your sourdough starter to make these soft Sourdough Pretzels that go perfectly with sweet or savory toppings and dips.

Course Appetizer
Cuisine American
Keyword Sourdough Pretzels
Prep Time 10 minutes
Cook Time 15 minutes
Resting/Chilling 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 12
Calories 181 kcal
Author Amanda Rettke--iambaker.net

Ingredients

PRETZEL DOUGH

  • 1 cup (245g) milk, warmed
  • 2 tablespoons butter, room temperature
  • 1 tablespoon granulated sugar
  • cups (339g) sourdough starter, discard or fed
  • 4 cups (500g) all-purpose flour

PRETZEL BOILING

  • 12 cups (839g) water
  • 1 tablespoon baking soda

SEA SALT TOPPING

  • 1 large egg, beaten for egg wash
  • 2 teaspoons sea salt

GARLIC PARMESAN TOPPING

  • 1 large egg, beaten for egg wash
  • 1 teaspoon garlic salt (can start with 1/2 teaspoon)
  • 1 teaspoon onion powder (can start with 1/2 teaspoon)
  • 1 teaspoon grated parmesan

CINNAMON SUGAR TOPPING

  • 1 large egg, beaten for egg wash
  • 1 teaspoons cinnamon
  • 1 teaspoon granulated sugar

CHEDDAR CHEESE SAUCE

  • 1 cup whole milk, divided
  • 4 teaspoons all-purpose flour
  • ½ teaspoon salt
  • cup sharp shredded cheese, shredded
  • ¼ teaspoon freshly ground black pepper

Instructions

PRETZEL DOUGH

  1. In the microwave, warm up the milk.

  2. In the bowl of a stand mixer with a dough hook attachment, combine the warm milk with the butter, sugar, and sourdough starter.

  3. Add the flour and turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes.

  4. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 2 hours while the dough rises.

  5. After 2 hours, turn the dough out onto a floured surface. Gently knead the dough for a couple of minutes.

  6. Separate dough into 12 pieces. Roll the pieces into 30 inch ropes (about 1 inch thickness).

  7. Shape each rope into a pretzel and place them on parchment-lined baking sheets. Put them in the freezer for 20-30 minutes before the water bath.

  8. Preheat the oven to 450°F while the pretzels are in the freezer.

PRETZEL BOILING

  1. In a large stockpot, add water and baking soda. Cook over high heat. Once water is boiling, place 4 of the pretzels into the water. Remove with a slotted spoon after about 30 seconds (or after they have floated to the top) and place the pretzels back onto the lined baking sheets to add your choice of topping.

PRETZEL TOPPINGS

  1. Brush dough lightly with egg wash and sprinkle your choice of topping on top of each pretzel.

  2. Bake for 15 minutes, or until golden brown. Let them cool before serving.

CHEDDAR CHEESE TOPPING

  1. In a medium saucepan, whisk together 1/4 cup of milk and the flour.

  2. Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.

  3. Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.

  4. Remove from heat, and stir in the cheese and pepper until the cheese melts.

Recipe Video