Article Summary
Authentic soft pretzel recipe with sourdough starter. Covers the baking soda bath technique, proper shaping, and achieving that glossy, chewy crust.
9 minute read
•Recipe
Bavarian-Style Sourdough Soft Pretzels
Soft pretzels and sourdough are a match made in heaven. The tangy dough complements the salty, chewy exterior perfectly.
Ingredients (8 pretzels)
- 100g active sourdough starter
- 400g bread flour
- 220g water, warm
- 10g brown sugar
- 8g salt
- 30g butter, melted
For the Bath
- 2L water
- 60g baking soda
Method
- Mix all dough ingredients
- Knead until smooth and elastic (10 min)
- Bulk ferment 3-4 hours
- Divide into 8 pieces (about 90g each)
- Roll each into 24-inch rope
- Shape into pretzel twist
- Rest 30 minutes
Baking
- Bring water and baking soda to simmer
- Dip each pretzel 30 seconds
- Place on parchment-lined sheet
- Slash top, sprinkle with coarse salt
- Bake at 425°F for 12-15 minutes
- Brush with melted butter
Dipping Sauces
- Beer cheese
- Whole grain mustard
- Cinnamon sugar for sweet version
Topics Covered
recipepretzelsgermansnacks
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DR
David Rodriguez
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published April 25, 2024
