Sourdough Pretzels

LeadDog's picture

I got the idea to make pretzels from when I would roll out my preferment like a rope to cut up and put it in my dough. I kept looking at it and thinking that it would make a good pretzel. Today I finally baked some pretzels. My neighbor said they were a million times better than the pretzels they sell at the fair. Since I have never had a soft pretzel I guess they must of been good. I searched the internet and my books for a recipe and didn't find one that I liked so I made my own. Here is the info on the dough.

1st Preferment Build Grams Percent
Starter 8.33 50.00%
Flour 16.67 100.00%
Water 10.00 60.00%
Total 1st Build 35.00 210.00%

8 to 12 hours later.

2nd Preferment Build
Starter 1st build 35.00 53.90%
Flour 64.93 100.00%
Water 38.96 60.00%
Total 2nd Build 138.89 213.90%

8 hours later

Dough Formula
Flour 555.56 100.00%
Water 333.33 60.00%
Salt 11.11 2.00%
Preferment 2nd Build 138.89 25.00%
Olive Oil 11.11 2.00%
Total 1050.00 189.00%

I let it start fermenting then stuck it in the fridge over night. The next morning I took it out for all day. When I got home from work I started making pretzels. The dough was divided into 10 pieces. Then I rolled the pieces out into the ropes and made my pretzel shapes. When they were all formed I dropped them into boiling baking soda water. I used a quart of water and 4 tablespoons of baking soda. When I pulled them out of the water I set them on a drying rack and sprinkled salt on them. I used two different kinds of salt with one being more course than the other one. While the pretzels were boiling the oven was heating up to 450°F. I baked them on the high rack for 13 minutes. Making pretzels is simple and easy to do so I might do them more often. They taste great too.

With course salt.

With fine salt.


TeckPoh's picture
TeckPoh 2009 April 19


Let's wait a bit for the forum to recover from its current hiccup. Ho hum...will give you a handicap of a dozen pretzels or so.


Millciti's picture
Millciti 2009 April 19

We could still get ready, right... So LD where did your recipe come from? What flour are you using? They really look pretty yummy!


LeadDog's picture
LeadDog 2009 April 19

The recipe is my own creation. I figured that 60% hydration, 25% preferment, 2% salt, and 2% Olive Oil would be a good starting point. I used Pillsbury's AP flour and I was surprised at how strong it was. When I was trying to roll out the ropes they kept springing back when I let go. I was told not to change the recipe since it is perfect. I think a bake off would let people explore some areas of tweaking the recipe or come up with their own. I should take a picture of the crumb it has some really nice holes in it which I wasn't expecting.

trentmaier 2009 August 25
LeadDogMay I just compliment you on this recipe. The other day I thought how nice it might be to make some sourdough pretzels, so I did a quick search and came up with this thread. I did half a batch of all white flour, and half a batch of all wholewheat flour. The wholewheat was a tiny bit dense, but still nice. The white flour was freaking amazing. Nice holes in the crumb, like you describe, and basically insanely good with mustard. I will be making these on at least a weekly basis. I am sure that I will mess about with it a bit, and try and tweak it a touch, but I am well impressed by what you came up with, thanks so much for sharing - I wouldn't have had the first clue where to start, and I had no idea they were similar to making bagels!At the very least, I will bake them weekly just to practice shaping them (which needs alot of work!)All the bestTrent

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