Homemade Sourdough Pretzels

Sourdough Pretzels: A Perfect Blend of Chewy and Tangy

There’s something special about a homemade pretzel—deep golden brown, slightly crisp on the outside, and perfectly soft and chewy on the inside. When you add sourdough to the mix, it takes the flavor to a whole new level. The slight tang from

natural fermentation pairs beautifully with the classic pretzel taste, making these a must-bake for any sourdough lover.

Why Sourdough?

Traditional pretzels rely on yeast for leavening, but sourdough brings an extra depth of flavor and a delightful texture. Plus, using sourdough starter means you can skip commercial yeast altogether, letting wild fermentation do all the work.

Ingredients

• 1 1/2 cups starter

• One cup milk, slightly warm

• 2 tablespoons butter

• 1 tablespoon granulated sugar

• 4 cups unbleached all purpose, King Arthur flour

• 1 tablespoon baking soda

• One egg, beaten, with 1 tablespoon of water for brushing the top

• 2 teaspoon of coarse sea salt for sprinkling

Instructions

1. Combine starter milk, butter, and sugar, and a stand mixer on the lowest setting

2. Add the flower and mix on low speed for five minutes

3. Grease a large mixing bowl cover and allow to rise for two hours at room temperature

4. Turn out the dough need for about three minutes

5. Separate into 12 equal pieces, roll in shape

6. Place on baking sheet with parchment paper in the freezer for about 25 minutes

7. Preheat oven to 450

8. Fill a large pot with water, stirring the baking soda heat to a strong boil

9. Boil the pretzels for 30 seconds remove with a slotted spoon and placed back on the baking sheet

10. Brush the pretzels with the egg wash. Sprinkle with salt

11. Bake 15 to 18 minutes or until lightly golden brown

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