Best 2 Sourdough Pretzels Recipes

**Sourdough Pretzels: A Culinary Journey of Tangy, Golden-Brown Delights**

Savor the delightful harmony of tangy sourdough and the irresistible chewiness of pretzels with our curated collection of sourdough pretzel recipes. Embark on a culinary adventure as you explore variations that cater to different dietary preferences and skill levels. From classic sourdough pretzels that showcase the rustic charm of traditional baking to gluten-free and vegan renditions that embrace modern dietary choices, our recipes offer a pretzel experience for every palate. Indulge in the classic soft pretzels, tempt your taste buds with the delightful cheesy jalapeño pretzels, or venture into the realm of sweet and savory with our cinnamon sugar and everything bagel-spiced pretzels. With step-by-step instructions and essential tips, our recipes ensure that every pretzel you create is a golden-brown masterpiece, perfect for snacking, sharing, or elevating your culinary creations.

Here are our top 2 tried and tested recipes!

SOURDOUGH SOFT PRETZELS

Sourdough Soft Pretzels image

Soft, buttery hand-rolled and twisted soft pretzels made with the tang of sourdough. For more tried and true recipes, please visit my blog: Jennifer Cooks.

Provided by JenniferCooks

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 1h55m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
1 cup unfed sourdough starter
¾ cup lukewarm water, or more as needed
¼ cup powdered milk
2 tablespoons butter, melted
2 tablespoons brown sugar
1 tablespoon instant yeast
1 teaspoon salt
3 cups water
3 tablespoons baking soda
1 egg
1 tablespoon water
1 tablespoon coarse sea salt
4 tablespoons butter, melted

Steps:

Combine flour, sourdough starter, water, powdered milk, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
Remove dough from the bowl and shape into a ball. Clean and dry bowl; grease lightly. Return dough to the bowl. Cover and let rise at room temperature for 1 hour.
Turn dough out onto a lightly greased surface. Fold and shape into a rectangle. Divide equally into 12 pieces. Keep pieces covered with plastic wrap while working. Roll out 1 piece at a time into a rope about 18 inches long.
Loop and twist 1 rope into a pretzel shape. Place on a baking sheet while you finish rolling out and shaping the remaining pretzels.
Preheat the oven to 450 degrees F (230 degrees C).
Bring 3 cups water to a boil. Reduce heat to medium-low and stir in baking soda until dissolved. Lower 1 pretzel into the boiling water bath for 30 seconds, flipping halfway through. Remove using a large flat spatula and place on a baking sheet. Repeat with remaining pretzels.
Beat egg with 1 tablespoon water to make egg wash. Brush each pretzel with egg wash and sprinkle with coarse salt.
Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush each pretzel with melted butter. Cool for 5 minutes before serving.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 33.3 g, Cholesterol 33.5 mg, Fat 7.4 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 4.3 g, Sodium 1715.7 mg, Sugar 3.8 g

SOFT SOURDOUGH PRETZELS RECIPE

Soft Sourdough Pretzels Recipe image

A soft sourdough pretzel recipe that yields a dark chewy crust with a light and springy center. They are incredibly easy to make with our overnight recipe!

Provided by Amy Duska

Categories Side Dish

Time 12h39m

Number Of Ingredients 13

Ingredients

1 tablespoon sourdough starter
1/3 cup + 1 tablespoon all-purpose flour
3 1/2 tablespoons water
1/2 cup active sourdough starter
1 cup plus 1 tablespoon water
2 tablespoons honey (or sugar)
2 teaspoons fine sea salt
4 cups + 2 tablespoons bread flour
6 cups water
2 tablespoons baking soda
1 tablespoon dark brown sugar
1 large egg (lightly beaten in a small bowl)
1 tablespoon coarse salt

Steps:

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
In the bowl of a stand mixer, stir together the active sourdough starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or knead by hand for 10 minutes.) Cover the bowl and let rest at room temperature for 8-12 hours.
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.
Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.
Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.
Bake the pretzels at 425°F (218°C) for 12-14 minutes or until golden brown.

Nutrition Facts : ServingSize 1 pretzel, Calories 243 kcal, Carbohydrate 49 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 12 mg, Sodium 708 mg, Fiber 2 g, Sugar 3 g

Tips:

Use bread flour: Bread flour has a higher protein content than all-purpose flour, which will give your pretzels a chewy texture.
Activate your yeast properly: Make sure your yeast is active before adding it to the dough. You can do this by dissolving it in warm water with a pinch of sugar and letting it sit for 5-10 minutes. The yeast should foam up, indicating that it is active.
Knead the dough until it is smooth and elastic: Kneading the dough will develop the gluten, which will give your pretzels a chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise twice: The first rise will allow the yeast to grow and produce gas. The second rise will allow the dough to relax and develop flavor.
Shape the pretzels into the desired shape: You can shape the pretzels into any shape you like, but the traditional shape is a knot.
Boil the pretzels before baking them: Boiling the pretzels in a baking soda solution will give them a chewy texture and a golden brown color.
Bake the pretzels until they are golden brown: Bake the pretzels for 15-20 minutes, or until they are golden brown.

Conclusion:

Sourdough pretzels are a delicious and versatile snack or meal. They can be enjoyed on their own, or with a variety of dipping sauces. With a little planning and effort, you can easily make sourdough pretzels at home. So what are you waiting for? Give this recipe a try today!