Sourdough Soft Pretzels: A Delightful Twist on a Classic Snack
If you’re a fan of soft pretzels, you’re in for a treat with sourdough soft pretzels. This delightful twist on the classic snack combines the chewy, salty goodness of traditional soft pretzels with the tangy, complex flavors of sourdough. Here’s everything you need to know to make these delicious treats at home.
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Why Sourdough?
Sourdough adds a unique flavor profile to your soft pretzels and brings an array of health benefits. Below is a list of a few of those benefits.
Health Benefits of Sourdough
- Higher Mineral Content: Studies have shown that sourdough bread actually INCREASES the bioavailability of calcium, sodium, zinc, and magnesium in flour. This is because these minerals are stored in what is known as the phytate complex. Sourdough organisms can effectively break down the phytate complex in flour increasing the mineral absorption in the human gut!
- Digestive Health: Sourdough’s acidic nature and extended fermentation process initiate the breakdown of complex carbohydrates and proteins. This pre-digestion effect simplifies these nutrients into smaller, more manageable components before consumption, which eases the digestive process.
- Blood Sugar Control: Research suggests that sourdough fermentation may slow starch digestion due to acids inhibiting starch-metabolizing enzymes, potentially leading to a more gradual increase in blood glucose and insulin levels. Despite these potential benefits, it’s crucial to remember that sourdough still contains carbohydrates, which should be considered when assessing blood glucose impact, especially for individuals with diabetes.
What You’ll Need to Make These Sourdough Soft Pretzels
Ingredients
Equipment:
- Measuring cups and spoons (or preferably a kitchen scale)
- Stand Mixer with dough hook attachment
- Large mixing bowl
- Large pot to boil water
- Baking trays
- Parchment paper or Silicone baking mats
- Basting brush for egg wash (you can also use your fingers if you don’t have one at home)
Ingredients:
- 1 cup of active sourdough starter (240 g)
- 1 cup of warm water (240 g)
- 4 cups of all-purpose flour (480 g)
- 1 tablespoon of brown sugar (13 g)
- 2 teaspoon of salt (10 g)
- 4 tablespoons melted butter (56 g)
- 10 cups water
- 2/3 cup of baking soda (for the boiling water)
- 1 egg
- 1 tablespoon water (for egg wash)
- Coarse salt (for sprinkling)
How to Make Sourdough Soft Pretzels
- Prepare the Dough: In the bowl of your stand mixer, combine the sourdough starter, warm water, brown sugar, salt, and melted butter. Add in the flour gradually, and mix until a dough forms. Knead the dough for about 4-5 minutes on medium until it becomes smooth and elastic.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 4 hours or until it has doubled in size.
- Shape the Pretzels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel. See note below in FAQ’s on how to make a classic pretzel shape.
- Second rise: Place your pretzels onto your parchment paper or Silpat lined baking sheet and rest for 1 hour.
- Boil the Pretzels: Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 15 seconds on each side, then remove and place them on a baking sheet lined with parchment paper.
- Bake to Perfection: Mix your egg and 1 Tablespoon of water together and brush over the boiled pretzels. Sprinkle with coarse salt and bake them in the preheated oven for 12-15 minutes, or until they are golden brown.
Tips for Making Sourdough Soft Pretzels
- Wait for your dough to pass the “window pane test”. If you try to stretch your dough out and it breaks, it’s not kneaded well enough. Give it another minute or two on the stand mixer
- Don’t over ferment the dough. It will turn into a wet sloppy mess that won’t rise well. Wait for it to double in size before shaping.
- With all things sourdough, the times are estimates. There are a lot of factors that can influence the rise time of your dough including humidity and room temperature. Sourdough requires a lot of intuition. More importantly than the rise time is ensuring the dough has risen the appropriate amount. Wait for the signs that your dough is ready for the next step.
Serving Suggestions
Sourdough soft pretzels are incredibly versatile. Enjoy them warm with a side of mustard or cheese dip for a savory snack.
If you don’t want to make full pretzels, these are great at pretzel bites as well! Simply roll your dough into a 1″ rope and cut off pieces about 2″ long and follow boiling and baking instructions above.
FAQ’s
How do I make a pretzel shape with my dough:
- Roll your dough into approximately 24” rope.
- Make a large “U” with your dough
- Holding both ends, cross them over each other 2x
- Press the ends into the bottom of the “U”
How long will these sourdough soft pretzels last?
These pretzels will store in an air tight container at room temperature for 3-5 days. They do get a little “soggy” and can be refreshed by reheating in a toaster oven.
Can I freeze these pretzels?
Yes! It will store in the freezer for up to 6 months. To reheat the pretzels, place them it in the microwave with a damp paper towel for about 1 minute.
Why isn’t my dough rising?
There could be a few reasons for this:
- Your sourdough starter is not active enough.
- The room temperature is too cool where you are placing your dough to rise. The cooler the temperature the longer it will take.
- Chlorine in your water (if not using filtered water) could be killing the yeasts and bacteria in the starter.
Making sourdough soft pretzels at home is a fun and rewarding experience. Not only do you get to enjoy the delicious end result, but you also get the satisfaction of creating something from scratch. Give this recipe a try, and you’re sure to impress your family and friends with your baking skills!
Remember, the key to perfect sourdough soft pretzels is patience and practice. Happy baking!
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Sourdough Soft Pretzels
This sourdough soft pretzel recipe is a twist on a classic favorite. They have the classic chewy texture with an added sourdough tang, making these sourdough soft pretzels absolutely delicious!
Equipment
- Kitchen Scale or measuring cups and spoons
- stand mixer with dough hook attachment
- Large Mixing Bowl
- Large pot to boil water
- Baking trays
- Silicone baking mats or parchment paper
- Basting brush for egg wash (you can also use your fingers if you don’t have one at home)
Ingredients
- 1 cup of active sourdough starter 240 g
- 1 cup of warm water 240 g
- 4 cups of all-purpose flour 480 g
- 1 tablespoon of brown sugar 13 g
- 2 teaspoon of salt 10 g
- 4 tablespoons melted butter 56 g
- 10 cups water
- 2/3 cup of baking soda for the boiling water
- 1 egg
- 1 tablespoon water for egg wash
- Coarse salt for sprinkling
Instructions
- Prepare the Dough: In the bowl of your stand mixer, combine the sourdough starter, warm water, brown sugar, salt, and melted butter. Gradually add in the flour, mixing until a dough forms. Knead the dough for about 4-5 minutes on medium until it becomes smooth and elastic.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 4 hours or until it has doubled in size.
- Shape the Pretzels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel. See note below on how to make a classic pretzel shape.
- Second rise: Place your pretzels onto your parchment paper or Silpat lined baking sheet and rest for 1 hour.
- Boil the Pretzels: Preheat your oven to 450°F (230°C). Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 15 seconds on each side, then remove and place them on a baking sheet lined with parchment paper.
- Bake to Perfection: Mix your egg and 1 Tablespoon of water together and brush over the boiled pretzels. Sprinkle with coarse salt and bake them in the preheated oven for 12-15 minutes, or until they are golden brown.
Notes
How do I make a pretzel shape with my dough:
- Roll your dough into approximately 24” rope.
- Make a large “U” with your dough
- Holding both ends, cross them over each other 2x
- Press the ends into the bottom of the “U”
Tried this recipe?Let us know how it was!
