Sourdough Soft Pretzels

5 from 531 reviews



Dough Ingredients

Poaching Ingredients

Finishing Ingredients


  1. In a small bowl, stir together milk, water, brown sugar, malted barley syrup, and melted butter. Give a quick mix to dissolve the sugar granules. Then stir in yeast to activate. Let sit until yeast becomes foamy.

  2. While waiting for yeast to activate add AP flour and salt to your stand mixer and give it a quick whisk. Using the dough hook attachment, pour yeast mixture into your flour and mix on lowest setting for 2-3 minutes or combined.

  3. Then add cubed room temperature butter one piece at a time and mix on a medium speed until butter is incorporated. Turn mixer down to the lowest speed setting and knead until dough is smooth and shiny.

  4. The dough should be well mixed, pull away from the sides of the bowl but still stick to the bottom. If your dough hard and pulling away from the sides and bottom of the bowl, add water 1 tsp at a time, mix well and then check the dough. In the event your dough is too wet, use the same process adding flour 1 tsp at a time.

  5. Line a large sheet pan with a non-stick baking sheet or greased parchment paper. Take your dough ball and cut into pieces that weigh approx. 125 grams. Shape each piece of dough into a 8-10 inch log shape. Place on your sheet pan. Continue for all remaining pieces of dough. Cover sheet pan and set in warm place to rise for 1 ½-2 hours or until they pass the poke test. Using your index finger lightly press down on the dough. If the dough springs back, they are not finished rising. You want to leave an indent on the surface of your dough.

  6. When dough is almost done rising prepare poaching liquid by adding water and granulated sugar. Bring to a boil. Once boiling, remove from heat and carefully stir in baking soda. Be extra careful because the baking soda will bubble up when added to the hot water. Return to heat and maintain a low boil. Set a wire cooling rack next to your stovetop.

  7. Preheat oven to 450° F.

  8. On a lightly floured surface work each piece of dough into a long rope approx. 1 ½ inches in diameter and 16-20 inches long and then shape.

  9. After all the dough is shaped, poach each pretzel piece for one minute. Turning if necessary. You will have to do this in several batches. Do not leave them in poaching liquid for too long otherwise the outside will have a gummy texture. After 1 minute remove from poaching liquid, transfer to wire rack and let drain

  10. Once all your pretzel pieces have drained place them of your prepared sheet pan. Brush with egg, sprinkle with salt and place in the oven to bake for 15 minutes. Once golden brown remove from oven and place pretzels on wire baking sheet. Best when served warm. Enjoy with your favorite dipping sauce.