Sourdough Pretzels Recipe (2024)

FAQs

What is the difference between sourdough pretzels and regular pretzels? ›

Sourdough pretzels, unlike other regular pretzels, are made by fermenting flour and water (rather than adding yeast) to create a leaven.

After baking, these pretzels will keep well for a few days stored in a bread box on the counter. Alternatively, once they are completely cool, you can place them in a freezer bag and keep them frozen for months.

Shape pretzels: Working with one portion of dough at a time, roll it into an 18-inch rope with tapered ends. Grab the tips and form a U shape. Twist the ends twice, and flip them over. Tack the ends to the sides and place the shaped dough on a baking sheet.

This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Irrespective of the variety of pretzels, they have basic simple carbs as ingredients, making diabetics and people with underlying conditions vulnerable to blood sugar rise.

They are also a pretty delicious snack (and a good one in moderation actually), so if you eat extra pretzels and don't work off the calories you will gain weight. They are not intrinsically unhealthy though, and just like any food, in the context of body weight the formula is simply calories in calories out.

Not for diabetics. Most brands of pretzels contain the same ingredients - white flour, yeast, salt, vegetable and corn syrup. Because they are baked, they don't have as many calories as chips. But the refined carbs will send blood sugars soaring.

Sourdough has made a comeback—and for good reason. It provides nutrients, including healthy carbs, protein, fiber, iron and vitamins like folic acid. It may help improve digestion, lower chronic disease risk and even promote healthy aging.

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

Can you proof pretzel dough overnight? ›

While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough's flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation.

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions).

The egg wash on the pretzels gives them a little shine, and I find it softens the exterior a bit. For a more traditional taste, omit the egg wash and just use salt when the pretzels come out of the water bath.

Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

Pretzels are one of America's favorite snacks. It's also one of the most versatile. While there are many different types of pretzels out there, the most common delineation is that between soft pretzels and hard pretzels.

J & J Snack Foods SuperPretzel Bavarian 3.2 oz. Sourdough Soft Pretzel - 64/Case.

Soft pretzels are just a yeast bread is that formed into a pretzel shape. The one big difference in pretzel making, as opposed to a regular bread, is that pretzels are boiled and then baked. It is the boiling that gives the outside of the pretzel its beautiful golden brown color and uniquely crisp and chewy texture.