Sourdough Pretzel Recipe

Mix

In a large mixing bowl or the bowl of a stand mixer, combine the fed sourdough starter and warm water. Stir to dissolve the starter. Add the instant yeast and sugar, stir briefly to combine.

Add Dry Ingredients

Add 3 cups of the all-purpose flour and the sea salt to the bowl. Using the dough hook on low speed (or a sturdy wooden spoon), mix until shaggy and most flour is hydrated, about 2–3 minutes.

Knead

Add melted butter and gradually add the remaining 0.5 cup flour as needed while kneading to form a smooth, slightly tacky dough. Knead by machine for 6–8 minutes or by hand for 8–10 minutes until the dough is elastic and passes the windowpane test.

First Rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a towel and let rise at room temperature until puffy and about 1.5× in volume, 2–4 hours depending on starter activity and room temp.

Portion & Rest

Turn the risen dough out onto a lightly floured surface. Divide into 8 equal portions (about 120–140 g each for medium pretzels). Roll each portion into a smooth ball, then let rest, covered, for 15 minutes to relax the gluten.

Shape Pretzels

Working with one ball at a time, roll each into a rope about 18–24 inches long, tapering slightly at the ends. Form pretzel shapes by making a U, crossing the ends twice and folding them down to the base of the U, pressing ends lightly to adhere.

Prepare Bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly grease. In a large, wide shallow pot, bring 8 cups water to a gentle simmer. Add 6 tablespoons baking soda slowly (it will fizz). Keep at a low simmer — do not boil vigorously.

Boil Pretzels

Using a slotted spatula, lower 2–3 shaped pretzels at a time into the simmering baking-soda bath for 20–30 seconds per side. Remove and drain briefly on a wire rack or paper towel, then transfer to prepared baking sheet leaving space between pretzels.

Egg Wash & Salt

Whisk the beaten egg with 1 tablespoon water. Brush each pretzel lightly with egg wash, taking care not to pool. Sprinkle coarse sea salt evenly across pretzels to taste (about 1 level tablespoon across all).

Bake

Bake in the preheated oven on the middle rack for 12–15 minutes, rotating pans once if needed, until deeply golden brown and glossy. Bake time will vary slightly with oven and pretzel size.

Cool

Remove pretzels to a wire rack and let cool 5 minutes before serving with warm queso.

Sauté Aromatics

In a small saucepan over medium heat, melt 1 tablespoon butter. Add the minced onion and sauté 3–4 minutes until translucent. Add minced garlic and chopped jalapeño and cook 30 seconds until fragrant.

Make Roux

Sprinkle 1 teaspoon flour over the aromatics and cook, stirring, 30–45 seconds to remove raw flour taste.

Add Milk & Soften Cheese

Slowly whisk in 1 cup milk, bring to a gentle simmer while stirring until slightly thickened, about 2–3 minutes. Lower heat to low.

Melt Cheeses

Add softened cream cheese and whisk until incorporated. Gradually add shredded cheddar and monterey jack, stirring constantly until fully melted and smooth. If mixture is too thick, add up to 2 tablespoons more milk to reach dipping consistency.

Season & Finish

Stir in cumin, smoked paprika, lime juice, salt, and black pepper. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small fondue pot or bowl set over a warm water bath for serving alongside pretzels.