sourdough pretzels recipe
The Best sourdough pretzels recipe
Plus, sourdough pretzels are surprisingly good for you. The whole-grain dough gives you a little extra fiber, and the natural fermentation process helps break down some of the starches, making them easier to digest. They’re not overly processed, so they’re a better option than store-bought pretzels, which often contain a lot of salt and preservatives. Whether you’re hosting a game night, feeding a hungry family after dinner, or just want something satisfying to enjoy while watching TV, these pretzels are a crowd-pleaser that won’t leave you feeling guilty.
Classic Sourdough Pretzels
Crispy, chewy pretzels with a tangy tomato sauce glaze—perfect for a quick snack or appetizer. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups bread flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm water
- 1 cup tomato sauce
- 1 tbsp honey
- 1 tsp dried oregano
👨🍳Directions
-
1
In a bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy. -
2
Mix flour and salt in a large bowl. Pour yeast mixture into the flour, stir until a dough forms. -
3
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled. -
4
Preheat oven to 425°F. Roll dough to ¼-inch thickness and cut into pretzel shapes. -
5
Place pretzels on a baking sheet, brush with egg wash, and bake for 12–15 minutes until golden. -
6
Mix sauce ingredients, then brush over baked pretzels while warm.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pretzel-shaped cookie cutters
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sourdough Pretzels Works
❓ Frequently Asked Questions About Sourdough Pretzels
How do I know when the pretzel dough is ready for the boiling water?
Yes, the dough is ready when it floats to the top of the boiling water after being dropped in. This happens because the starches in the dough create a protective layer that prevents it from dissolving immediately. Once it rises to the surface, it’s time to transfer it to a warm towel to cool slightly before shaping.
Can I use store-bought yeast instead of a sourdough starter for these pretzels?
No, this recipe relies on a sourdough starter for its signature tangy flavor and chewy texture. While you could use active dry yeast, the results won’t match the depth of flavor and texture achieved with a starter. If you’re short on time, a quick-rise starter can work, but it won’t be as authentic.
What if my water isn’t exactly 120°F (49°C)?
A slight variation in water temperature—around 110°F to 130°F (43°C to 54°C)—won’t ruin the pretzels. The boiling water itself ensures the dough cooks thoroughly. If your water is too cold, let it sit uncovered on the stove for a minute to warm it before boiling. If it’s too hot, you can reduce the heat slightly before adding the dough.
How do I prevent the pretzels from getting too soft after baking?
To keep pretzels crispy, bake them immediately after boiling and cooling on a wire rack. Avoid overcrowding the baking sheet—space them out so they don’t steam each other. For extra crispiness, brush the tops with a little melted butter or sprinkle with coarse sea salt after baking.
