Place a few pretzel bites at a time into the boiling water and allow to boil for 15-20 seconds.Bring water in a large stockpot to a boil and add baking soda and brown sugar.Cover the dough and allow them to rise for about an hour.Cut into equal portions and place on a baking sheet with parchment paper.Cover the bowl with a lid or plastic wrap and let the dough rest in a warm place for 8-12 hours.The dough should pass the window-pane test. Mix the dough on low speed for 10-15 minutes with the dough hook.Add active sourdough starter, room temperature water, honey, salt and flour to the bowl of a stand mixer.If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram your delicious creation. Find More Of My Favorite Sourdough Recipes: This is definitely not the preferred way as the results will leave something to be desired. Cover with a damp towel and reheat in 30 second intervals until warm. To reheat pretzels, gently moisten the pretzels with a little bit of water, and place in a 325☏ for 5 minutes until warm. Place in an air-tight container for up to 3 days. Preheat oven and bring water to a boil.ĩ-10 AM: Boil and bake pretzels. Cover and ferment.Ĩ AM the next day: Shape dough and allow to rise for a hour covered. Baking Scheduleġ0 AM-12 PM: Feed your sourdough starter.Ĩ PM : Mix the dough together. Remove with a slotted spoon or kitchen spider strainer, shaking off excess water and place on a parchment lined baking sheet.īrush egg wash onto each pretzel bite (optional) and sprinkle with coarse salt.īake 15-20 minutes, or until golden brown. Place a few pretzel bites at a time into the boiling water and allow to boil for 15-20 seconds. Boiling And Baking Pretzel Doughīring water in a large stockpot to a boil and add baking soda and brown sugar. Bake for a few minutes until the cheese is melted.Ĭut into equal portions and place on a baking sheet with parchment paperĬover the dough and allow them to rise for about an hour or two. Pumpkin spice and sugar is a really yummy option for fall. Other Topping Options:īefore adding toppings brush the cooked pretzels with melted butter. You may just need to bake them a little longer. This is totally optional, and you can still get that golden color without it. Unbleached all-purpose flour – Store-bought or fresh milled.īaking soda – This gives the pretzels that well-known exterior. It is just like making sourdough bagels. The baking soda makes the water alkaline and gelatinizes the outside which prevents it from fully rising during baking.Įgg – Gives it that beautiful deep golden color. Salt – Sea salt for the dough and course salt to sprinkle over the top. Honey – Could also substitute with maple syrup Chlorine can inhibit the yeasts and bacteria from working their magic and helping the dough rise. The art of fermenting is what gives this authentic sourdough pretzel recipe. There is no commercial yeast in this recipe. You can technically skip this step, but it will not give you that same type of crusty, chewy texture you are used to. Plus, they are healthier since the nutrients in the grain are more bio-available compared Do I have to boil my pretzels before baking? They offer more complexed and delicious flavor while still having all the same delicious texture. Sourdough pretzels are far superior than regular pretzels. They can be served with a variety of sauces (like cheese sauce, ranch, pizza sauce, garlic butter sauce, mustard, etc) or eaten all on their own. Allow the dough to thaw completely and then rise for another hour. Transfer into a Ziploc bag or an air-tight container. Place on a parchment lined cookie sheet and freeze for at least 2-3 hours. Or freeze the pretzel dough after they have shaped the dough. Pop in a warm oven for a few minutes to reheat. Freeze after baking in an air-tight container or Ziploc bag. This gives it that yummy crust that is similar to bagels. The real main difference is that pretzel dough is boiled in baking soda bath before it is baked. What makes pretzel dough different than bread? Since the dough is fermented, the vitamins and minerals are more bio-available for your body to absorb, and there is less gluten making them easier to digest.
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