Soft Sourdough Pretzels

It’s football season and it begs for some good snack food. While I’ve made a lot of Football food before, I haven’t made soft pretzels in a long time! So today was the day.

If you’ve been around for a while, you know I love a good sourdough recipe. So when my need for soft pretzels collided with my need to use this weeks sourdough discard, I knew it would be the perfect thing to make.

I set out to make these yesterday am. Now, they are time consuming to make (they take about 3 hours) but we were watching football yesterday anyway with no other plans, so we had the time. You guys, I’m so glad I decided to make these pretzels this week – they did not disappoint! I made a savory salty one with a cheese dipping sauce and sweet a cinnamon sugar one. They both had the perfect snap on the outside with the pillowy-soft middle and they were just delicious! So so good!

Don’t skimp on the cheese dipping sauce either – it’s amazing! If you want more topping ideas, here’s the original recipe with more options. Make these and let me know what you think of them in the comments below! Happy baking!

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Soft Sourdough Pretzels

  • Servings: 12 pretzels
  • Difficulty: medium
  • Print

Ingredients

PRETZEL DOUGH
  • 1 cup milk, warmed
  • 2 tablespoons butter, room temperature
  • 1 tablespoon granulated sugar
  •  cups sourdough starter, discard or fed
  • 4 cups all-purpose flour
PRETZEL BOILING
  • 12 cups water
  • 1 tablespoon baking soda
SEA SALT TOPPING
  • 1 large egg, beaten for egg wash
  • 2 teaspoons sea salt
CINNAMON SUGAR TOPPING
  • 1 large egg, beaten for egg wash
  • 1 teaspoons cinnamon
  • 1 teaspoon granulated sugar
CHEDDAR CHEESE SAUCE
  • 1 cup whole milk, divided
  • 4 teaspoons all-purpose flour
  • ½ teaspoon salt
  •  cup sharp shredded cheese, shredded
  • ¼ teaspoon freshly ground black pepper

Directions

  1. First, make the pretzel dough: in 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.
    1. 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.

  2. Preheat the oven to 450 degrees while the pretzels are in the freezer.
  3. In the meantime, boil the pretzels: In 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.img_0281
  4. Dress the pretzels: Brush 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.
  5. If you want to make the cheese sauce: in 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.
  6. Dip pretzels into cheese sauce and enjoy!img_0308_jpg

Original recipe can be found here

6 comments

    • I used cheddar here melted with some other ingredients for the savory pretzel (not the sweet one). You could also use a bit of spicy mustard and that would taste great here as well! The sweet pretzel is good as is!

      Liked by 1 person

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