Sourdough Pretzels Recipe (2024)

FAQs

What's the difference between sourdough pretzels and pretzels? ›

Sourdough pretzels, unlike other regular pretzels, are made by fermenting flour and water (rather than adding yeast) to create a leaven. The result is a lighter texture, so sourdough pretzels have a better crunch than regular pretzels. Sourdough pretzels also have a richer taste than regular pretzels.

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.

Overworked dough will feet wet and sticky, and it will ruin the overall quality of your baked good. Most people over-knead their dough because they left it in the mixer for too long. An easy way to avoid this is to simply knead your dough by hand.

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven. This method can also be used with rolls or buns. Once lye-dipped pretzels are baked, they're totally safe (and delicious!) to eat.

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.

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.

Sourdough pretzels have the soft-yet-dense texture of a traditional pretzel, with the added benefit of tangy sourdough flavor. Learn how to make these pretzels at home using a freshly fed starter and basic pantry ingredients.

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.

Soft pretzels can be stored, covered, at room temperature for up to 7 days. To freeze pretzels, let cool completely and wrap individually in plastic wrap.

Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.

What happens if you let pretzel dough rise too long? ›

Specifically, under-proofed dough creates dense pretzels, while over-proofed dough can cause them to expand and then collapse.

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.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

The main difference to note between the more “American-style” pretzels and German pretzels is an ingredient called lye. Put simply, it's a “bath” pretzels soak in before the cooking is completed. Baking soda can be a substitute, however lye is the more “traditional” method.

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.