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Recipes > Sourdough Pretzels

Sourdough Pretzels

There's nothing better than soft, chewy, warm pretzels from a street vendor — except possibly making them yourself, using this easy recipe. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first.

Prep

20 mins

Bake

25 - 30 mins

Total

50 mins

Yield

12 pretzels

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Ingredients

Pretzel Ingredients

  • Water – 3/4 cup plus 2 tablespoons (198g)
  • Sourdough Starter (unfed/discard) – 1 cup (227g)
  • Bread Flour – 3 cups (360g)
  • Baker’s Special Dry Milk or Nonfat Dry Milk – 1/4 cup (28g)
  • Granulated Sugar or Non-Diastatic Malt Powder – 1 tablespoon (14g) or 2 tablespoons (18g)
  • Butter or Vegetable Oil – 1 tablespoon
  • Table Salt – 1 1/2 teaspoons (9g)
  • Instant Yeast – 2 teaspoons

Topping Ingredients

  • Granulated Sugar or Non-Diastatic Malt Powder – 1 tablespoon (14g) or 1 tablespoon (9g)
  • Water – 2 tablespoons (28g)
  • Pretzel Salt
  • Melted Butter (optional) – 2 tablespoons (28g)

Featured Products

UNBLEACHED BREAD FLOUR 1KG (#67660)

UNBLEACHED BREAD FLOUR 1KG (#67660)

$4.40 $3.52

COARSE GRAIN SUGAR 1KG (#110292)

COARSE GRAIN SUGAR 1KG (#110292)

$2.20 $1.76

INSTANT YEAST 125G (#50615)

INSTANT YEAST 125G (#50615)

$3.70 $2.96

Instructions

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  1. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you’re not using King Arthur Flour’s brand, grease the parchment with vegetable oil spray to make double-sure the pretzels won’t stick.
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  3. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
  4. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  5. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  6. Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
  7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  8. Remove the pretzels from the oven, and brush with melted butter.

Tips

  1. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door.
  2. Want to make your pretzels even chewier? Substitute high-gluten flour in place of the bread flour called for; no additional changes are necessary.>

Education

Baking School

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Shop This Recipe

INSTANT YEAST 125G (#50615)

3.70

UNBLEACHED BREAD FLOUR 1KG (#67660)

4.40

COARSE GRAIN SUGAR 1KG (#110292)

2.20

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