Sourdough Pretzels Recipe
Make Sourdough Pretzels Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Boiling solution & topping
Method
Dough
- 1
Mix and autolyse
In a large mixing bowl, combine 200 g active sourdough starter and 200 ml warm water. Whisk gently to disperse the starter. Add 450 g bread flour and 10 g salt. Mix until a shaggy dough forms and no dry flour pockets remain. Cover and let rest for 30 minutes (autolyse) to hydrate the flour.
- 2
Incorporate butter and develop gluten
After the autolyse, add 30 g softened unsalted butter. Perform a series of stretch-and-folds: wet your hand, lift one side of the dough, stretch it up and fold it over the center. Rotate the bowl and repeat 8–10 times until the dough starts to become smoother. Cover and rest 30 minutes. Repeat another set of 6–8 stretch-and-folds. Total bulk fermentation time will vary with starter strength and room temperature—allow about 2–4 hours at ~75°F (24°C) until the dough has risen about 25–50% and feels aerated (not fully doubled).
- 3
Pre-shape and bench rest
Turn the dough onto a lightly floured surface. Divide into 8 equal pieces (~110–125 g each depending on exact hydration and yield). Pre-shape each piece into a loose round by folding edges to the center. Let rest uncovered for 15–20 minutes to relax the gluten.
- 4
Shape into pretzels
Working with one piece at a time, roll each ball into a rope about 18–22 inches (45–55 cm) long, maintaining even thickness. Form a U-shape, cross the ends twice, then fold the twisted ends down to the base of the U and gently press to adhere, creating the classic pretzel shape. Place shaped pretzels on a parchment-lined baking tray or proofing basket seam-side down. Repeat for remaining pieces.
- 5
Final proof
Cover the shaped pretzels loosely with a damp towel or plastic wrap and proof at room temperature for 45–75 minutes until slightly puffy. Alternatively, for a more tangy flavor and easier timing, refrigerate overnight (8–12 hours) on a tray covered; bring back to room temperature for about 30–60 minutes before baking.
Boiling solution & topping
- 6
Preheat oven and prepare baking soda bath
Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven. In a wide, shallow saucepan or skillet large enough to hold a pretzel at a time, bring 1.5 liters of water to a simmer. Carefully add 60 g baking soda to the hot water (it will bubble and foam). Keep the solution at a gentle simmer — do not boil vigorously.
- 7
Boil pretzels
Using a slotted spatula, gently lower one shaped pretzel into the baking soda bath for 20–30 seconds, flip and submerge the other side for 10–15 seconds. Remove and let excess water drip back into the pan. Place the boiled pretzel on a parchment-lined baking sheet. Repeat for remaining pretzels, spacing them at least 2 inches apart.
- 8
- 9
Bake
Bake in the preheated 450°F (230°C) oven for 12–16 minutes, rotating the sheet halfway through if your oven bakes unevenly, until the pretzels are deep golden brown. Baking time will vary with size and oven; watch for a rich mahogany color on the surface.
- 10