Sourdough Pretzels


I have been on a sourdough kick lately and have 3 overflowing starters. Desperate to find some new way to use up a bit of my sourdough I tried making whole wheat pretzels. They turned out light, fluffy, and very mild. Here is the recipe:



2 cups sourdough starter (mine was fed with kamut flour)

1 cup water

Whole wheat flour (I used Kamut)

2 Tbs olive oil

1 tsp salt



Mix sourdough, water, oil, and salt. Add flour until you have a sticky dough. Knead a few times and leave overnight to rise. In the morning punch down the dough and divide into small pieces. Roll each piece and shape into pretzels (or whatever other shape you want). Let pretzels proof for 2 hours.


Boil a large pan of water with 1 Tbs salt and 1 Tbs baking soda. Drop a few pretzels in at a time and boil for 30 seconds or so. Remove pretzels and place on a cookie sheet with parchment paper. Brush with egg mixture (1 egg and 1 Tbs water) and sprinkle with course salt. Bake at 425 degrees for about 20 minutes.


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Jacktheknife's picture
Jacktheknife 2013 April 12
I am glad I am not the only one trying to come up with new recipes to use that starter. I am planning on making pretzels, English muffins, and what will be (hopefully) a more kid friendly sourdough bread all on Friday evening/Saturday morning. Probably some Belgian waffles that I have adapted to sourdough as well.

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