Snack
Sourdough Soft Pretzels
Deep-amber, chewy, salt-crusted. A quick alkaline bath gives them the signature snap without lye.
- Time
- 18 hours
- Yield
- 8 pretzels
- Level
- Intermediate
Ingredients
Scale batch
- 100g active starter
- 400g bread flour
- 220g water
- 20g brown sugar
- 10g salt
- 30g soft butter
- For the bath: 1L water + 40g baking soda
- Pretzel salt, for topping
Method
- 01
Mix all dough ingredients and knead 8 minutes until smooth. Bulk ferment 4 hours.
- 02
Cold retard overnight.
- 03
Divide into 8 pieces. Roll each into a 24-inch rope, twist into a pretzel shape.
- 04
Rest on parchment 30 minutes. Meanwhile, boil the water and whisk in the baking soda.
- 05
Dip each pretzel in the bath for 30 seconds. Return to parchment, sprinkle with salt, slash the belly.
- 06
Bake at 450°F for 14–16 minutes until deep mahogany. Cool on a rack.