Sourdough Pretzels

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Sourdough pretzel

I’ve been fantasizing about making these sourdough pretzels for so long that I thought that it would take some trial and error, but they turned out great the first go-round! I’m so pleased with them and they taste just like the classic soft pretzels.

About 2 years ago I took a trip with my cousin Emma to Frankfurt, Germany which is in the Bavarian area (famous for their Bavarian pretzels). As we went sight seeing around the historical city, we indulged in a big soft pretzel almost every day of our trip! Tasting these pretzels gives me a little reminder of our trip and puts a smile on my face.

Sourdough Pretzels:

Makes 6 large pretzels

1 cup sourdough starter (where to buy sourdough starter)
1 cup water
2 3/4 cup whole wheat flour*
1 tbsp salt

* You can use white flour, sprouted wheat or spelt flour, but you may need a different ratio of water to flour.

1. Combine ingredients in a bowl. The dough will be stiff. Let rise in a bowl covered with plastic wrap for 4-12 hours. The longer the rise, the more sour it will be. I let mine rise for about 7 hours.

2. Take out fist-sized bits out of the dough and roll into a long snake-like shape. Then, shape the roll into pretzels. Put on a cookie sheet. Let rise a 2nd time covered on the cookie sheet loosely covered with plastic wrap for 2-4 hours.

3. Bring a large pot of water to boil. Pre-heat the oven to 425°. Put the pretzels into the boiling water until it floats to the top (a minute or two). Place back onto the cookie sheet and sprinkle with coarse salt (you can also choose to make sweet pretzels and sprinkle them with a little bit of cinnamon & sugar).

4. Bake the pretzels at 425° for 10-15 minutes. Once they’re done you can brush melted butter on top of the pretzels if you want. Serve with spicy mustard.

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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Comments

  1. says

    Hello! I am new here and I just found this recipe for sourdough pretzels. Is there any way you could make these gluten free?
    These look awesome and thanks so much for the recipe!

      • says

        OK, thanks for responding! I have been experimenting with my brown rice gluten free sourdough starter and I was wondering if I could use this recipe as a base for my gluten free sourdough pretzels. I will try and work with it and see what I can come up with.

  2. Carolyn says

    I tried these and thought they would be great for my daughters birthday party. Do they freeze and reheat ok?

    • says

      Glad you liked them Carolyn! I haven’t tried freezing them, but I think they would be fine if you freeze them and then reheat in a toaster oven or regular oven at a low temp like 300° or 350°.

  3. says

    These look like they’d be a wonderful treat for a family night at our house! So easy, too! My children would love to do the sprinkling, and they could each choose their topping. Why do I think they’d go for cinnamon and sugar? :)

  4. Rebeckah says

    I just tried making these, and mine do not look anything like the picture. After the second rise, they were so sticky when I tried to lift them up to put into the pot of boiling water that there shape was distorted. When they were cooking in the water, they stuck to the bottom of the pan. Did I do something wrong, or is there something else I should have done? I used regular flour since that is what I have. Also, the ones pictured here look like they have a scrunchy effect… mine came out like chewy bread. Is that normal?

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