Description
These easy homemade sourdough pretzels are made with an active sourdough starter, requiring no added yeast. Soft, chewy, and packed with flavor, these pretzels rely on a long fermentation process for the best texture and taste, making them perfect for an appetizer or snack. The recipe features a water bath with baking soda and brown sugar for that classic pretzel crust, followed by an egg wash for a shiny golden finish.
Ingredients
Scale
For the Dough
- 100 grams active sourdough starter (1/2 cup)
- 255 grams water (1 cup)
- 40 grams honey (2 tbsp)
- 12 grams sea salt (2 tsp)
- 500 grams bread flour (about 3.5 cups)
- 28 grams melted butter (2 tbsp)
For the Water Bath
- 5 cups water
- 2 tbsp baking soda
- 2 tbsp brown sugar
For the Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Prepare the Dough: Melt the butter and let it cool. In a large bowl, combine the water and active sourdough starter and mix well. Add the bread flour, sea salt, cooled melted butter, and honey to the bowl. Mix until the ingredients come together into a dough.
- Knead the Dough: Knead the dough either by hand for 8-10 minutes or with a stand mixer fitted with a dough hook for 6-7 minutes. The dough will be stiff and dry, similar to bagel dough. Cover the dough and place it in a warm area (~72°F) to ferment for 8-10 hours, or until the dough has doubled in size.
- Divide and Shape Pretzels: After fermentation, divide the dough into 10 equal portions, approximately 85-90 grams each, using a kitchen scale for accuracy. Line a baking sheet with parchment paper and brush it with butter to prevent sticking. Take each dough portion and shape it into a rectangle, then gently flatten it. Using the palm of your hand, roll the dough into a long rope about 20-22 inches long. Form each rope into a traditional pretzel shape by creating a ‘U’, crossing the ends, twisting once, and folding the ends down to the base of the ‘U’. Adjust with fingers for neat shaping. Cover shaped pretzels with a tea towel and let them rest for 30-45 minutes until puffy.
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pretzels.
- Prepare the Water Bath: In a pot, bring 5 cups of water to a boil with 2 tablespoons baking soda and 2 tablespoons brown sugar dissolved in it. Once boiling, use a slotted spoon to carefully place 3-4 pretzels into the boiling water. Boil each side for 30-60 seconds, then remove and return them to the prepared baking sheet.
- Apply Egg Wash and Bake: In a small bowl, whisk together 1 egg and 1 tablespoon water to make the egg wash. Brush the top of each pretzel with the egg wash and sprinkle with pretzel salt. Bake in the preheated oven for 12-14 minutes or until the pretzels are golden brown and have a shiny crust.
Notes
- This is a very stiff and dry dough, similar to bagel dough consistency, so kneading requires some effort.
- The long fermentation time is critical for developing flavor and structure without using commercial yeast.
- Using parchment paper greased with butter helps prevent sticking and improves browning of the pretzel bottoms.
- Practice shaping the pretzels a few times; it can take some getting used to but is rewarding and fun.
- The baking soda and brown sugar water bath is essential to achieve the characteristic chewy crust and rich brown color.
- Make sure the egg wash is evenly applied for the best golden and glossy finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: sourdough pretzels, no yeast pretzels, homemade pretzels, sourdough recipe, soft pretzels, chewy pretzels, American appetizer
