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Sourdough Bavarian Pretzels

These chewy, golden Sourdough Bavarian Pretzels combine active sourdough starter with a little instant yeast for that classic tight pretzel crumb. Choose the traditional lye bath for a deeply browned, shiny crust or use the easy baking soda option. Either way, don’t forget the pretzel salt—and maybe that melted butter. Yield: 8–10 pretzels Prep Time: 30 minutes Rise Time: 1–2 hours Cook Time: 12–15 minutes Category: Bread Method: Baking
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Ingredients Method Notes

Ingredients
  

  • Pretzel Dough
  • 1 cup 240 g active sourdough starter, 100% hydration
  • 1 cup 240 g warm water
  • 3 tablespoons 40 g unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon coarse sea salt
  • 3 1/2 –4 cups 420–480 g bread flour
  • 2 teaspoons instant yeast
  • For the Lye Bath
  • 1 liter cool water
  • 20 g food-grade lye pellets
  • OR for the Baking Soda Bath
  • 8 cups water
  • 1/2 cup baking soda
  • For Topping
  • Coarse pretzel salt as needed
  • 4 tablespoons melted butter optional

Method
 

  1. Make the pretzel dough. Add the sourdough starter, warm water, melted butter, brown sugar, salt, and instant yeast to the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
  2. Add 3 1/2 cups (420 g) of the bread flour and mix until a dough begins to form. Knead on low to medium-low speed for 5–7 minutes, until the dough is smooth and elastic. Add additional flour a little at a time only if the dough is very sticky. The finished dough can be slightly tacky.
  3. Cover the bowl and allow the dough to rise at room temperature for 1–2 hours, until noticeably puffy. It does not need to double in size. Sourdough is a free-spirited creature. We don't micromanage her.
  4. Shape the pretzels. Divide the dough into 8–10 equal pieces. Roll each piece into a rope approximately 20–24 inches long.
  5. Form each rope into a U shape. Cross the ends over one another twice, then bring the twisted ends down and press them gently onto the bottom of the U to create the classic pretzel shape.
  6. Place the shaped pretzels on a parchment-lined baking sheet and allow them to rest while you preheat the oven and prepare your chosen dipping solution.
  7. Preheat the oven to 450°F (230°C).
  8. For the lye bath: Wearing protective gloves and eye protection, carefully add the food-grade lye to the cool water—never add water to lye. Stir carefully using a stainless steel or silicone utensil until dissolved. Do not heat the lye solution.
  9. For the baking soda bath: Add 8 cups of water and 1/2 cup baking soda to a large pot and bring to a gentle simmer.
  10. Dip the pretzels. Working one at a time, carefully lower each pretzel into your chosen solution for 10–15 seconds. Remove with a slotted spatula and return it to the parchment-lined baking sheet.
  11. Sprinkle the dipped pretzels generously with coarse pretzel salt.
  12. Bake for 12–15 minutes, or until the pretzels are deeply golden brown.
  13. Remove from the oven and immediately brush with melted butter, if desired. And by if desired, I obviously mean get the butter.

Notes

Lye safety: Use only food-grade sodium hydroxide (lye) intended for food preparation. Wear protective gloves and eye protection while mixing and handling the solution. Always add the lye to the water, never water to the lye. Use a non-reactive container and stainless steel or silicone utensils, and keep the solution away from children and pets. Follow the manufacturer's handling and disposal instructions.
Choosing your dip: The lye bath gives Bavarian-style pretzels their characteristic deep brown, glossy crust and distinctive pretzel flavor. The baking soda bath is an easier home-kitchen alternative and still makes a very lovely pretzel.
Flour: Start with 420 g of bread flour and add more only as needed. Pretzel dough should be fairly firm but still smooth and workable.
Sourdough + yeast: Yep, we're using both. The sourdough brings flavor while the instant yeast gives us a more predictable rise and helps create that tight, chewy pretzel texture.