Public Recipe
Sourdough Pretzels
Shared on 7/10/2025
For authentic flavor, use food-grade lye instead of baking soda (use caution). Brush with butter after baking. Serve with beer cheese dip.
Prep Time
40 minutes
Bake Time
20 minutes
Difficulty
intermediate
Yield
8 pretzels
sourdough
Ingredients
- Bread Flour: 500g (4 cups)
- Water: 250ml (1 cup)
- Active Sourdough Starter: 100g (1/2 cup)
- Salt: 10g (2 tsp)
- Butter: 30g (2 tbsp), softened
- Baking Soda: 60g (1/4 cup) for boiling
- Coarse Salt: for topping
Instructions
1
Mix all ingredients except baking soda and coarse salt. Knead 8 minutes.
2
Refrigerate overnight (12-16 hours).
3
Divide into 8 pieces. Roll into 20-inch ropes.
4
Shape into pretzels. Freeze 30 minutes.
5
Preheat oven to 425°F (220°C). Bring 8 cups water to boil with baking soda.
6
Boil pretzels 30 seconds per side. Remove with slotted spoon.
7
Sprinkle with coarse salt.
8
Bake 15-18 minutes until deep brown.
9
Cool on wire rack.
Equipment
- slotted spoon
- baking sheets
Baker's Notes
For authentic flavor, use food-grade lye instead of baking soda (use caution). Brush with butter after baking. Serve with beer cheese dip.
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