Ingredients
Scale
For the Sourdough Pretzel Dough:
- 1 cup active sourdough starter (100% hydration)
- 2½ to 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon instant yeast (optional, for faster rise)
- ¾ cup warm water (110°F)
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- ⅔ cup baking soda (for boiling bath)
- Coarse salt for sprinkling
For the Cinnamon Sugar Coating:
- ¾ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Ensure your starter is ready – use an active, bubbly sourdough starter that doubles within 4-8 hours of feeding and smells pleasantly tangy.
- Build foundation: Combine active starter, warm water, and melted butter in a mixer bowl. Whisk flour, brown sugar, and salt separately, then add to the starter mixture.
- Master texture: Knead with a dough hook 6-8 minutes until smooth and elastic. Sourdough feels tackier than regular dough – add flour gradually if too sticky.
- First rise: Place in a greased bowl, cover, and rise 3-4 hours until doubled. Pure sourdough takes longer but develops incredible flavor complexity.
- Shape pretzels: Divide into 8 pieces, roll into 20-24 inch ropes. Form classic pretzel twist – U-shape, cross ends, twist once, press into bottom curve.
- Baking soda bath: Boil each pretzel 30-60 seconds in a baking soda solution for an authentic crust and color.
Notes
To refresh day-old pretzels, pop them in a 350°F oven for 3-5 minutes or microwave for 15-20 seconds.