Homemade soft sourdough pastry recipe

Our soft Sourdough Pretzel recipe comes with a video demonstration and several suggestions on how to finish them. So many great ideas …

Recipes for sourdough disposal prove to be a great addition to our family's weekly menu.

When I make bread and keep my sourdough starter maintained, there is always discarded. I'm not throwing it out.

I'm too cheap to pay money for flour and see it go in the garbage. So I have MANY recipes to use it up.

Homemade sourdough pastry pin imageThese homemade sourdough pretzels are easy to make and so incredibly delicious. With a satisfying firm crust and a soft, chewy center full of rich flavor, they are perfect with creamy butter and salt.

This pastry recipe is one of my favorite recipe tasks now.

Soft pretzels can be made big or small, salty or sweet. thin or greasy. Top them with salt or sugar and cinnamon.

More Sourdough Discard recipes:

As you feed your sourdough starter, note discarded for more amazing recipes like these.

Visit our Sourdeough section to see ALL our sourdough bread, bagels and many other recipes.

Homemade soft pretzel recipe:

This recipe is very simple. Only approx. 15 minutes of preparation. Then rest the dough and make your pastries. This visual guide will help you see all the steps.

Also see our video demonstration of this lime recipe.

TIPS:

  • Use instant yeast if you have it. Active dry yeast is not the same. They both want to work. Instant yeast just gets easier to work with.
  • I have used both butter and oil to make this recipe. MIND The oil. A strong flavored oil adds flavor to the kringles. Try avocado oil for a healthy, tasteless oil.
  • I used sesame oil for my last batch. Jeep pretzels had the flavor. but it was a nice twist.
  • If the dough is too dry when you mix it to stick together, add a few tablespoons of water until you can work with it before kneading.
  • You can knead with wet hands to further hydrate the dough if you knead your hand.

let's get started making sourdough pretzels.

Preparation of sourdough pastry dough:

Baking Preparation:

  • Preheat your oven now.
  • Line your baking sheets with parchment paper. Lightly spray cooking oil on the parchment to prevent sticking. Or use a silicone mat as I do.
  • Turn the dough out onto a work surface after resting the dough.
  • Follow the instructions below for instructions on forming pretzels.

Forming kringles:

We used baking soda in our video demonstration. I have added several ideas for washing and bathing below for this pastry dough recipe if you are interested.

This homemade pastry recipe can be finished in several ways. Below we offer several ideas for finishing pretzels.

Each idea changes the taste and crust a little. There is also a sweet variation for you.

Suggestions for pretzel washing:

The final step before baking this soft pretzel recipe is to brush on a sink over your raw ready to bake bagels.

Brushing on baking powder wash-leaven pastryBrushing on a baking soda helps with browning and adds some seaweed.

Brush for methods:

  • Soda baking:The method demonstrated in our video is a very simple wash of 1/2 tbsp of baking powder dissolved in two tablespoons of water. The brush is over the raw pastels
  • Non-diastatic malt powder is not currently available, but King Arthur Flour usually has it in stock. Use 1 tablespoon of malt powder dissolved in two tablespoons of water. Brush it on.

Whole egg wash:

Instead of baking powder, brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We performed this method and the pretzels broke fine.

Egg white wash:

If you want your pastries to be glossy and not browned, this will do the trick. Beat an egg white with a tablespoon of water. Brush on the raw bagels.

Non-diastatic malt washing:

Non-diastatic malt is currently out of stock, so I can't say how this works, but it's often used for pastry washing with good results, I understand. If you have some …

Mix 1 tablespoon of non-diastatic malt with 2 tablespoons of water. Dissolve and brush on raw bagels. Bake.

Sugar bag for sweet bagels:

I used a sugar wash on a batch of pretzels. If you want a sweet pastry and plan to sprinkle your pastries with a cinnamon sugar filling rather than salt, then use this sink.

  • 1 tablespoon sugar to 2 tablespoons water.
  • Dissolve the sugar in the water and brush it on your raw bagels.
  • sprinkle with your sweet toppings and bag.

Baking powder brush on method flat browned sourdough interpretationI brushed baking powder THOROUGHLY over these pastries. They are beautifully browned.

The pretzels pictured above were washed with baking soda UBAGET. Soda water is more pronounced with this sink. But it is very quick to do.

Fordypningsmetoder:

We found some laundry ideas in this LA Times article by Noelle Carter. She describes several ways you can finish a pastry. We tried Two.

Baked baking soda:

  • I'm impressed with this one. The baking of soda tempts the taste and gives the kringles more of the authentic Pretzel crust and flavor.
    1. On a baking tray with a silicone mat or parchment paper
    2. Spread 1 1/3 cups baking powder in an even layer
    3. Bake at 250 degrees for 60 minutes
    4. Pour in 4 cups of warm water into a shallow wide pan, bowl or pan to a depth of 3 inches.
    5. Using a large slotted spoon, place the raw bagels in the bath for 2 minutes.
    6. Turn the pastry in the bath for another minute or two.
    7. Remove it to the bath with plain water to rinse.
    8. Lie back on the baking tray and sprinkle with pretzel salt.
    9. Bake as stated.

Lye Bath:

We did NOT try this. But traditional lye is the tried and true pretzel wash.

Go to The Times article linked above for more instructions on how to do this potentially dangerous bath. I don’t get into personal protective gear in my kitchen. 🙂

The different washes produce different crusts and also subtle changes in taste.

On the printable recipe card I have put all the variation ideas in the NOTES section for you.

Baking and finishing:

Soft sourdough pastelsGolden-brown soft sourdough pastels brushed with melted butter. Ready to eat.

Your printable recipe:

Soft sourdough pretzels Recipe

Preparation time: 15 minutes

Preparation time: 20 minutes

Additional time: 45 minutes

Total time: 1 hour 20 minutes

Soft and chewy sourdough pretzels are easy to make. This delicious homemade pastry recipe uses lime from sourdough. Yeast gives flavor and softness. They are ready to eat in under two hours!

ingredients

Pretzel dough:

  • 198 grams of milk 3/4 cup
  • 227 grams of sourdough starter – 1 cup
  • 1 tablespoon of softened butter or oil
  • 361 grams of bread flour 3 cups
  • 14 grams of sugar – 1 tbsp
  • 1 1/2 teaspoon salt
  • 2 tsp INSTANT yeast (active dry yeast works in a pinch, but not so good)

Baking Soda brush on sink: -More washing choices in NOTES

  • 1 tablespoon baking powder
  • 2 tablespoons of water

Post processing:

  • Pretzel Salt-to taste
  • 2 tablespoons butter melt

notes

The final wash – More choices:

You will taste baking powder on the pastry a little if you use our simple brush for washing. So I include other ideas for washing pastries if you prefer.

Baked baking soda:

I am impressed with this method. The baking of soda tempts the taste of soda and gives the kringles more of the authentic Pretzel crust and flavor. The downside is that it uses a lot of baking soda and it takes time.

  1. On a baking tray with a silicone mat or parchment paper
  2. Spread 1 1/3 cups baking powder in an even layer
  3. Bake at 250 degrees for 60 minutes
  4. Pour in 4 cups of warm water into a shallow wide pan, bowl or pan to a depth of 3 inches.
  5. Using a large slotted spoon, place the raw bagels in the bath for 2 minutes.
  6. Turn the pastry in the bath for another minute or two.
  7. Remove it to the bath with plain water to rinse.
  8. Lie back on the baking tray and sprinkle with pretzel salt.
  9. Bake as stated.

Whole egg wash:

Instead of baking powder, brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We performed this method and the pretzels broke fine.

Egg white wash:

If you want your pastries to be glossy and not browned, this will do the trick. Beat an egg white with a tablespoon of water. Brush on the raw bagels.

Non-diastatic malt washing:

Non-diastatic malt is currently out of stock, so I can't say how this works, but it's often used for pastry washing with good results, I understand. If you have some …

Mix 1 tablespoon of non-diastatic malt with 2 tablespoons of water. Dissolve and brush on raw bagels. Bake.

Sugar bag for sweet bagels:

I used a sugar wash on a batch of pretzels. If you want a sweet pastry and plan to sprinkle your pastries with a cinnamon sugar filling rather than salt, then use this sink.

  • 1 tablespoon sugar to 2 tablespoons water.
  • Dissolve the sugar in the water and brush it on your raw bagels.
  • sprinkle with your sweet toppings and bag.

Lye Bath:

We did NOT try this. But traditional lye is the tried and true pretzel wash. Go to this article for more instructions on how to do this bath. I'm not getting into personal protective gear.

Nutritional information

Yield

12

Serving size

1 Amount per portion Calories 193Total fat 3 gSaturated fat 1 gTransfat fat 0 g Unsaturated fat 2 g Cholesterol 4 mg Sodium 702 mg Carbohydrates 35 g Fiber 2 g Sugar 1 gProtein 6g

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