Hi there! Just like our sourdough bagels and sourdough english muffins, this recipe for soft sourdough pretzels comes together in minutes, rises overnight and bakes up in a flash! The longer and thinner the rope the more open the pretzel shape will be. Baking Soda Bath (Optional, See Recipe Note). Roll dough out into a 14-by-12-inch rectangle. If so, the pretzels would considerably puff up in the oven, losing most of their shape. We are sharing another super easy sourdough recipe that you are going to love! A microwave is not recommended. Thank you! The best method is to simply store your dough overnight in the refrigerator. Thanks for this recipe, the pretzels were delicious. YES YES YES!! Very simple and they didn’t take much time at all. We’ve never gone into making easy homemade soft pretzels in great detail. Reference this Baking with Yeast Guide whenever you work with baker’s yeast. Pretzel dough is classically made with yeast, a sweetener, and beer to give it that tangy flavor and chewy texture. Place your doughs in a container or plastic bag and let them rest for a few hours or overnight. Second bat h not much better. By keeping the dough in the fridge overnight, you will be giving it adequate time to proof to the maximum. 100% recommend! Bang the dough on the counter like I do in my classic pretzel video. And don't forget to rate the recipe! Or soft, buttery garlic knots. I promise you’ll no longer feel intimidated working with yeast, shaping pretzels, or the baking soda bath. You may have to reshape the pretzel, just adjust the shape to resemble a pretzel. Try replacing half the flour first to see how it goes. Maybe if I also make them smaller, they won’t puff out too much in the baking process, These pretzels are fabulous and easy to make! I think I left it only for the ten minutes (possibly a few minute’s longer) but will pay attention next time. Warm water, 1 packet yeast, melted butter, brown sugar, salt, flour. I volunteered to make soft pretzels for a culture party but I wanted to make them the morning of so that they would be a bit more fresh (class is the first period). Followed right along with the instructions and they turned out lovely! While it sounds strange, this step is what gives pretzels that iconic flavor, golden brown texture, and super soft interior. Wet pretzel dough and add salt: Line two baking sheets with parchment paper. You may need to shape into a long log but they will just naturally get longer and longer. Sourdough Blueberry Muffins with Crumb Topping. To reheat pretzels, bake in oven at 400°F for 5 minutes or until heated through. How to Store Soft … Slowly add 3 cups of flour, 1 cup at a time. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. If you have zero skill in the kitchen, you can make homemade soft pretzels. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections. Copyright 2021 Sallys Baking Addiction • Website managed by. Part 1 of this two-part series covers classic pretzels, plus rolls: sandwich, onion, and … I’ve made this twice and both times delicious but the second time half the pretzels didn’t keep their shape. Help. Take a portion of dough and roll it out by hand into a long rope, about 20 to 24 inches long. Thank you. Feed your starter to active it. We do a quick shaping tutorial in there that you might find helpful. October 17, 2019 at 10:11 am Reply; Susan You are so right about pretzel venders and their ho-hum product these days. Especially that tricky shaping step! Let them boil for 20-30 seconds each, then place onto a baking sheet. Required fields are marked *. Cover lightly with a towel and allow to rest for 10 minutes. Cheers! I made these today and my family loved them. 6 on each. Thaw frozen dough in the refrigerator overnight. This allows the flours to fully absorb the water and the gluten networks to fully develop. All images and content are copyright protected. That’s a pretzel! Allow the dough to come to room temperature (about an hour) before shaping and … Absolutely delicious and awesome recipe! Love all your recipes. And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce or beer cheese dip. Let’s chat about the dough. 1. Hope you love them! Great recipe! Allow to sit for 1 minute. All-purpose flour can be used for this recipe with modifications. Soft pretzels are so much easier than you think! Keep going until you reach 24 inches (60 cm). Thankyou for sharing! Shaping pretzels. A soft sourdough pretzels recipe that yields a dark chewy crust with a light and springy center. Your email address will not be published. Insert into a freezer-safe container for up to 3 months. Set aside. This recipe is from Little Spoon Farm. Mix water , yeast, brown sugar and salt in a food processor, or a large mixing bowl. Roll the dough into a 20-22 inch rope. Storing in the fridge is not recommended. Preheat the oven to 425º F, and place another baking sheet or oven-safe pan in the bottom of the oven. I’m Sally, a cookbook author, photographer, and blogger. To shape: take each piece of dough and begin rolling them on the counter. Let the yeast foam in the warm water for a sec, then add the rest of the ingredients and mix. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.). These were SOOO good! We’ve made pretzels before but this is by far the best recipe! Pretzel dough is smooth and slightly sticky, but it rises well. Grab a cookie, take a seat, and have fun exploring! Place a large pot of water on to boil. 2. Baked pretzels will keep in the freezer for up to 3 months To reheat pretzels, bake frozen pretzels for 20 minutes at 170 C/ 340F You can shape your pretzels any way you'd like. Yum!! Which, after you’ll learn today, isn’t difficult at all. I made the beer cheese too, minus the beer ( I followed the nacho cheese recipe but used the beer cheese seasoning). We share easy sourdough recipes for beginners and home bakers, along with some of our favorite made-from-scratch recipes. My family always wants a double batch. Let thaw before reheating. Kevin taught me how to make them 5 years ago. Remove dough from refrigerator, loosen plastic wrap if needed, and let stand at room temperature for 30 to 45 minutes. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight. If your pretzels are coming out flat, it sounds like the yeast wasn’t activated. The dough should stick to the surface just a little so that the friction will allow you to pull the dough into a long rope. Baked pretzel rolls can be STORED in … I hardly count this as an ingredient. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Give the dough one set of stretch and folds after the first hour of bulk fermentation. Great I made these by myself and they were great my familly loved them —— Isaac, Loved that they didn’t take that long from start to finish!! The pretzel dough can be made the day before and allowed to rise overnight in the refrigerator. I think Bath wasn’t hot enough first time. Bake for 12-15 minutes or until golden brown. If using parchment paper, lightly spray with nonstick spray or grease with butter. Make sure to time the feeding so that the starter is at its peak in the jar when you go to mix the dough. When you’re ready to cook them, allow the dough to thaw overnight in the fridge. Add 2 tablespoons baking soda and 1 tablespoon dark brown sugar. No problem with sticking. Bring to room temperature before you shape and water bath. I gotchu!! To prepare the best soft pretzels, you’ll need to begin a day, or at least 8 hours, in advance and let … Hi Karen, the pretzels may turn out more dense if using white whole wheat flour. PLEASE SEE OUR. The quick baking soda boil gives the pretzels their traditional flavor. Take the ends and draw them together so the dough forms a circle. You don’t have to wait to let this dough rise. Thaw frozen dough in the refrigerator overnight. (If you don't have a stand mixer, knead on a clean surface for 10 minutes.). Poke the dough with your finger – if it bounces back, it is ready to knead. While it's thawing, about 30 minutes, preheat your oven to 400°F (204°C). Divide & Preshape – 12:45 p.m. Add 10 grams melted butter and 330 grams all purpose flour. Your email address will not be published. Well, we’ll let it rest for 10 minutes while you get the baking soda + water boiling on the stove but that’s it. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Or take that same dough and make something simpler: pretzel rolls. Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped pretzel a nice bath (both sides) and sprinkle with salt. i didn’t have a yeast packet, so i used the measurement and they came out VERY puffy—could it be an issue of too much yeast? And they only took me around 1 hour to make. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Hi Meredith, did you have a chance to watch the video on the recipe page? Pretzel dough can be frozen for up to a month in the freezer. Turn the dough out onto a floured surface. (My kitchen is 68°F.). Create pretzel shape with dough: Divide the dough into 6 equal pieces. Really enjoyed baking and eating these. Now drop the pretzels into the boiling water + baking soda. Hi Abby, This is a special dough that doesn’t require a long rise if making pretzels. 12 hours before you plan to mix the dough. Mix in 1 1/2 cups water and starter to make a stiff dough. We’re glad you enjoyed this recipe! I wonder if you let the dough rise for a long time? Because this is a very stiff dough, it's helpful to use a stand mixer with a dough hook, to knead the dough. Not sure what I did wrong. My only negative is that you need to eat them fresh. (If possible let the dough sit overnight in a plastic container in the fridge.) Baked directly on stone with little bit of cornmeal sprinkled on top of stone. Bang the dough on the counter like I do in the video and they will just naturally get longer and longer. Warm the milk and butter in the microwave until the butter is just melted, about 90 seconds; do not … 3. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. By the way, did you know that some pretzel recipes call for rising overnight? I have a lot of photos of the process and right before the recipe, you can watch a quick video tutorial. Whisk the yeast into warm water. A soft sourdough pretzel recipe that yields a dark chewy crust with a light and springy center. Preheat oven to 400°F (204°C). To freeze baked pretzels, let cool completely. Happy to help troubleshoot further! Soft pretzels can be stored, covered, at room temperature for up to 7 days. To freeze pretzels, let cool completely and wrap individually in plastic wrap. These soft pretzels are perfect for dipping in beer cheese dip, honey mustard or just plain! Refrigerated dough can … I brushed them with melted butter and dusted with cinnamon sugar right when they came out of the oven - so tasty! Thanks again. And we’ve certainly never watched it here before. You could also use pr… Try to get the rope to about 20"-24" To form a pretzel lift the dough … Learn how your comment data is processed. … We would love to know if you made this sourdough pretzels recipe. Pretzel dough: In the stand mixer with paddle attachment, add starter and 150g of the flour. Most types of dough can be retarded for 12-18 hours without any devastating effect on the bread. Add flour and mix until dough is smooth. Better than any soft pretzel I've had. Store cooked pretzels, covered, at room temperature for up to 1 week. Let us know in the comment section below. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Thanks! Whisk in salt, brown sugar, and melted butter. This recipe, which first appeared on my blog in 2012, comes from my husband’s family. Thanks so much for a great recipe! I was utterly clueless about where to begin with soft pretzels and yes, my husband taught me everything. This is the recipe for you. Home / Sourdough Recipes / Soft Sourdough Pretzels. I include practical answers to all of your common yeast questions. But listen up. Turned out perfectly golden brown with a soft middle. Maybe I just need more practice. Make sure you watch the video in the blog post for how to shape pretzels! The dough is a family recipe and only needs to rest for 10 minutes before shaping. 1. Excess dough can be used to make pretzel buns, pretzel bites, or plain old pretzels. There’s no wrong way to shape a pretzel, but let’s stick with tradition today. Check out these other sourdough recipes you're sure to love! Time for an egg-wash. Put a pot of 6 cups of water on to boil. It all starts with our new pretzel mix. 4. Add 3/4 cup more flour until the dough is no longer sticky. For the prelude to this paean to pretzels, see Pretzel dough 9 ways, part 1. Furthermore, we’ve introduced the baking soda bath. Mix to combine into a really wet batter and let it rest for 30-60 minutes. I cannot describe in words how delicious and fluffy these pretzels were. Dip the pretzel … This is one of the easiest ways to prepare homemade soft pretzels and the results are extra delicious. Twist the ends and fold over. Wrap pretzels individually in plastic wrap and place in a freezer-safe container for up to 3 months. You need the simplest, most basic ingredients possible and I guarantee each one is in your kitchen right now. these came out SO tasty! I remember feeling pleasantly surprised at the ease and speed– it took us only 30 minutes to make 1 batch! Make sure you watch the video in the blog post for how to shape pretzels! Silicone baking mats are highly recommended over parchment paper. They were gone as soon as they came out of the oven! Knead the dough for 3 minutes and shape into a ball. Stir and knead until dough is formed. It’s worth it! Place the pretzel on a baking sheet and bake 4-5 minutes or until heated through. Boil each pretzel for 1 minute total, flipping halfway. Guess what? Thank you so much for giving this recipe a try, Tiffany! i would’ve liked them a little slimmer, but they were still absolutely delicious and this recipe was so easy to follow. Preheat oven to 450 degrees. If you get the water boiling ahead of time, it really only adds 5 minutes to the entire process. They are incredibly easy to make with our overnight recipe! Can I store dough for pretzel making overnight? Roll 1/3 cup of dough into a long 20-22 inch rope. 5. The prepared pretzel dough can be refrigerated for up to 24 hours or frozen in an airtight container for 2-3 months. They are incredibly easy to make with our overnight recipe! (30 seconds on each side.) anyone have any insight on why they puffed up so much? Cover with … Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth, 6 to 8 minutes. Pretzel dough is no diva. Homemade soft pretzels are nothing new around here. How To Store Bread Dough Overnight In A Fridge. We do it every time now. Cover with plastic wrap and transfer to refrigerator; let chill at least 8 hours and up to overnight. That’s it, you’re done. Brush each pretzel with the egg wash and sprinkle with salt. Bake for 12-14 minutes at 425°F (232°C) or until the outside is a dark golden brown. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. Made these and they were great. I let them cool completely and put them in a zip top bag and they were not nearly as good the next day. Get ready for the easiest and best homemade pretzels ever! 6. Cover the dough with a towel and let rise for 30-60 minutes or until puffy. I was wondering if you know whether you can make these with whole wheat flour (or a mix of standard and whole wheat)? Combine flour and salt in a large bowl. I brushed mine with a little butter auntie Anne’s style and they’re great! In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Thanks for sharing this recipe!! Quick, delicious, and fun to make with the kiddos. The first week of every November is all about Thanksgiving Pies. Work with what you’ve got. Preheat oven to 425°F (232°C) making sure that the oven rack is in the center position. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Add the hot water and baking soda together in a medium sized bowl. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Previously I have doubled this recipe, used most of the dough for buns, and made a lone pretzel dog as a chef’s treat. However, I doubt you’ll have many left anyway! Sprinkle with salt and bake in a hot oven. Comment document.getElementById("comment").setAttribute( "id", "a5a303f9df05ec027e716bc41c65c8a2" );document.getElementById("fde99d5fa7").setAttribute( "id", "comment" ); Hi there and welcome to Little Spoon Farm! This site uses Akismet to reduce spam. Thank you so much for the recipe. For this recipe , sprinkle 2 1/4 tsp. 2. Thanks for the recipe! Please do not use my images or republish this recipe without prior permission. And tasted great, thank you for sharing 🙂. Easy and delicious! Pick up each end, twist them over each other twice and fold down to form the pretzel … Here are the following tips and things to look out for when storing bread in a refrigerator overnight. Don’t have any patience? Auntie Anne’s. Make the pretzels: Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Next, switch to the dough hook and add the rest of the flour, salt, butter and sugar and knead on medium speed for 5 minutes. In this special FREE series, I reveal my most powerful SECRETS to great baking. I was going to go mix a quick, no-knead dough, let it rise overnight in the fridge and bake in the morning but of course the recipe only calls for a 90 minute refrigerated rise. Turn the dough out onto a clean work surface and divide into 16 equal pieces. You can go for a pretzel knot, pretzel braided (like challah), or even make sourdough pretzel sandwich rolls or sourdough pretzel hamburger buns (using about 2-½ to 3-½ oz or 70 to 100g of dough…