Sourdough Pretzels

Sourdough Pretzels are homemade pretzels made with your sourdough starter and sprinkled with your choice of sweet or savory toppings. For another delicious recipe using your starter, try my  Sourdough Cinnamon Rolls!Sourdough PretzelsSoft pretzels are one of my favorite snacks to order at a ballgame. Well, there are no ballgames going on right now, so of course, I am craving what I can’t have. Then, I noticed the sourdough starter I had finally mastered and had an idea to make a sourdough pretzel.They took a little time because you have to let the dough rise for a couple of hours, but they were so worth it, especially with the many toppings you can add to the pretzels.PIN IT HERE!Sourdough Pretzels RecipeOnce you have your sourdough starter ready to use, you can make these Sourdough Pretzels. If you are using sourdough discard, make sure you have about 2 cups to use.There are three parts to this recipe–the pretzel dough, boiling the pretzels, and the optional toppings and dipping sauce.Pretzel Dough Ingredients (full recipe below)Pretzel Boiling IngredientsSea Salt ToppingEgg (for egg wash)Sea saltGarlic Parmesan ToppingEgg (for egg wash)Garlic saltOnion powderParmesanCinnamon Sugar ToppingEgg (for egg wash)CinnamonSugarCheddar Cheese Sauce IngredientsWhole milkAll-purpose flourSaltSharp cheddar cheeseGround black pepperSourdough Pretzel DoughBegin by warming up the milk until it’s warm to the touch. Then, mix the milk in with the butter, sugar, and the sourdough starter. Add in the flour and mix it on low for about 5 minutes. Gently scrape the dough out of the bowl and place it into a separate bowl that has been coated with oil. Let the dough rise for about 2 hours.After the 2 hours, turn the dough out onto a floured surface and knead it for a couple of minutes. Then, separate the dough into 12 sections. Roll each section out into a long rope (about 30 inches). You are shooting for about 1 inch in thickness. Shape each rope into a pretzel and put them on a parchment-lined baking sheet. Place them in the freezer for 20-30 minutes before you boil them. Now would also be a good time to preheat the oven to 450°F.Boiling and Baking the Pretzel DoughAfter the pretzels have cooled in the freezer, you will drop the pieces into a boiling combination of water and baking soda.  Drop a few in at a time, and only for about 30 seconds, or until they float to the top.  Have a slotted spoon handy for easy removal.  Place the boiled dough back onto the baking sheets lined with parchment. Brush the tops with the egg wash and your choice of topping combinations. Bake them for about 15 minutes, or until golden brown. Let them cool before eating them. They will also soften a bit as they cool. Enjoy!For these pretzels, you just need to make it to the day when you begin removing half the starter (around day 3). Then, you can add it to your recipe. But, make sure you have enough discard (if using that) when you make these–it takes 1 1/2 cups of the starter.To begin, add 1/2 cup flour and 1/3-1/4 cup water to a jar and stir well. Then, gently cover the jar (do not seal it closed) and let it sit in a warm place (70°F is best) for 24 hours. The best option for a cover is a paper towel and rubber band. Or, just remember to keep the jar lid loosely sealed. Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter. Wait 24 hours before checking the mixture.Day 2: After 24 hours, check the mixture for bubbles. If you see bubbles, add the flour and the water, mixing it well, and let it sit for the next 24 hours. If you don’t see bubbles, do not get discouraged! It sometimes takes a couple of days for the science of it all to work. Just wait another day (or even two) until the first feeding (adding flour and water).Day 3: After another 24 hours, check for bubbles. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours. Oh, and don’t get rid of the starter you removed! You can use this for these pretzels (if you have enough)! And, now that you have been successful in feeding the starter, don’t stop now!On days 4, 5, 6 you can feed it 2 times a day with the flour and water. Continue this routine (from Day 3; discard then feed) until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.With a saucepan and ingredients that you probably have on hand, you can have some ooey-gooey cheese sauce ready to go and use as a dip for the pretzels. To make the sauce, combine 1/4 cup of the milk and flour in a saucepan. Stir it with a whisk, and then add the rest of the milk and salt. Bring it to a boil over medium heat, stirring a few times. Reduce heat to low and simmer for a couple of minutes, constantly stirring. Remove from the heat to stir in the cheese and pepper until the cheese melts. Yes, you do need to remove the saucepan from the heat when stirring in the cheese. If you leave the sauce over the heat, the cheese will curdle and you will not get that creaminess that you would expect. This cheese dip is a perfect dipping sauce for the sourdough pretzels!Looking for More Sourdough Recipes?Now that you know how to make a sourdough starter, it would be a shame not to use it! I have quite a few recipes to try using the starter.Easy Sourdough BrowniesSourdough PopoversSimple Sourdough BreadSourdough Banana BreadUse your sourdough starter to make these soft Sourdough Pretzels that go perfectly with sweet or savory toppings and dips. Course: Appetizer Cuisine: American Keyword: Sourdough Pretzels Servings: 12 Calories: 181 kcal Author: Amanda Rettke–iambaker.netPRETZEL DOUGH 1 cup (245g) milk, warmed 2 tablespoons butter, room temperature 1 tablespoon granulated sugar 1 1/2 cup sourdough starter, discard or fed 4 cups (500g) all-purpose flourPRETZEL BOILING 12 cups (839g) water 1 tablespoon baking sodaSEA SALT TOPPING 1 large egg, beaten for egg wash 2 teaspoons sea saltGARLIC PARMESAN TOPPING 1 large egg, beaten for egg wash 1 teaspoon garlic salt (can start with 1/2 teaspoon) 1 teaspoon onion powder (can start with 1/2 teaspoon) 1 teaspoon grated parmesanCINNAMON SUGAR TOPPING 1 large egg, beaten for egg wash 1 teaspoons cinnamon 1 teaspoon granulated sugarCHEDDAR CHEESE SAUCE 1 cup whole milk, divided 4 teaspoons all-purpose flour 1/2 teaspoon salt 2/3 cup sharp shredded cheese, shredded 1/4 teaspoon freshly ground black pepperPRETZEL DOUGHIn the microwave, warm up the milk.In the bowl of a stand mixer with a dough hook attachment, combine the warm milk with the butter, sugar, and sourdough starter.Add the flour and turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes.Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 2 hours while the dough rises.After 2 hours, turn the dough out onto a floured surface. Gently knead the dough for a couple of minutes.Separate dough into 12 pieces. Roll the pieces into 30 inch ropes (about 1 inch thickness).Shape each rope into a pretzel and place them on parchment-lined baking sheets. Put them in the freezer for 20-30 minutes before the water bath.Preheat the oven to 450°F while the pretzels are in the freezer.PRETZEL BOILINGIn a large stockpot, add water and baking soda. Cook over high heat. Once water is boiling, place 4 of the pretzels into the water. Remove with a slotted spoon after about 30 seconds (or after they have floated to the top) and place the pretzels back onto the lined baking sheets to add your choice of topping.PRETZEL TOPPINGSBrush dough lightly with egg wash and sprinkle your choice of topping on top of each pretzel.Bake for 15 minutes, or until golden brown. Let them cool before serving.CHEDDAR CHEESE TOPPINGIn a medium saucepan, whisk together 1/4 cup of milk and the flour.Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.Remove from heat, and stir in the cheese and pepper until the cheese melts. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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