Super Soft Pretzels Made with Sourdough (Easy Instructions!)

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Note that the dough needs 5 to 7 hours of rest at room temperature, then 12 or more hours of fermentation in the fridge. Plan to shape in the morning or early afternoon and bake the next day.
2. In a stand mixer bowl, combine the sourdough starter, water, honey, melted butter, salt and about half the flour, and stir until well combined.
3. Fit the dough hook and mix on low speed. Add the remaining flour as needed until the dough clings to itself and pulls away from the bowl. It will still be sticky but should not stick to your finger.
4. Knead with the dough hook on medium-low speed for 5 to 10 more minutes, until smooth and elastic.
5. Put the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place until nearly doubled, usually 5 to 7 hours.
6. Refrigerate and rest for 12 to 18 hours.
7. The next day, heat the oven to 400°F (205°C) and line three baking sheets with parchment paper.
8. Prepare the lye bath: wearing rubber gloves and eye goggles in a well-ventilated area, pour water into a wide, deep glass dish set on a lined baking sheet, then carefully stir in the lye with a stainless steel spoon until dissolved.
9. Divide the dough into 10 equal pieces and shape each one right away. Roll into a rope about 20 to 24 inches (50 to 60 cm) long and twist into a pretzel. Use only a little flour if the dough sticks.
10. Dip each pretzel into the lye bath for 30 seconds with a slotted spatula, then drain well and place on a lined sheet, spaced at least 2 inches apart.
11. Sprinkle with pretzel salt.
12. Bake in the center of the 400°F (205°C) oven one pan at a time for 12 minutes, rotating halfway, until deep golden brown.
13. Cool slightly before serving. Peel off any pretzels stuck to the parchment.

Summarized from Sugar Spun Run's video. Watch it for the details.

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