Soft Sourdough Pretzels Recipe

| 2/12/2014 4:48:00 PM

Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. These chewy bundles of delight are perfect dipped in whole grain mustard, washed down with a hearty beer. If you are lucky enough to live near a good, German-style bakery, go purchase some pretzels right now! If not, you can make them yourself.

Homemade Sourdough Pretzels

Making sourdough pretzels is not much different from making any sourdough bread. There is one additional step, boiling the pretzels before baking to give them a chewy crust, but it doesn’t add too much time to the process.

Sourdough pretzels are heavy and flavorful. They bear absolutely no resemblance to the hard pretzels you find next to potato chips in the grocery store. They are much heartier than the pale, white mall pretzels, which are usually only good for dipping up hot processed cheese sauces. No, these pretzels are less snack food and more the backbone of a meal. Serve sourdough pretzels with an aged, sheep’s milk gouda, your favorite beer, my personal favorite Sea Dog Mustard from Raye’s Mustard and perhaps some good-quality sausage for a Sunday evening get-together.

Make a Sourdough Starter

You can make good-quality soft pretzels using a traditional yeast dough. However, sourdough gives the pretzels extra flavor, so that they are not overwhelmed by whatever dip or mustard you use. Make your own sourdough starter by using the method I prefer, found on my website Make Your Own Sourdough Starter. Or follow the methods found in earlier Mother Earth News articles, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough. It’s hard to completely fail with sourdough, so use the method that appeals most to you.

Prepare Sourdough Pretzel Dough

Start by mixing the following ingredients in a large bowl or the bowl to your stand mixer. Because this dough is fairly dry, it will easier to prepare using a stand mixer. However, it can be expertly prepared using only your own muscle power, and kneading is excellent exercise!

12/19/2015 2:55:00 PM

I had the same experience as the previous reviewer. I was hesitant to use this recipe because the amounts were in cups versus grams which is the standard for most bread baking, but I thought I would give it a try. No luck. It was the same failure as the other person. Given that we both experienced the same results, I would not recommend others try this recipe.

12/18/2014 1:00:36 PM

I refrigerate my starter. For this recipe I pulled out a cup, fed it and left it covered on the counter over night. It was happy by the next evening so I proceeded with the mixing phase. By the following morning, it had risen beautifully. I gently deflated it, cut it into pieces (although it was very sticky), and hand-rolled into "snakes", folded them up and placed on parchment covered baking sheet. I covered with plastic wrap sprayed with cooking spray so it wouldn't stick and left it to rise while I was at work. My sourdough is very slow in the rising process and I have learned it does better with more time. Sadly, when I got home, the pretzels were flat and had melted together much like pancakes. I tried to boil and bake anyway but it was a complete fail. Any ideas on where I went wrong?

Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me