Soft Sourdough Pretzels

Cover the bowl and let the dough rise for 8 hours or overnight. If your house is cool, you can keep the dough on your kitchen counter. Otherwise, place the bowl in your refrigerator.

The next day, transfer the sourdough pretzel dough to your clean work surface and knead it into a round ball.

Using a sharp knife and your kitchen scale, divide the dough into equal pieces of about 90 grams. This recipe should make 14 pretzels. Roll each piece into an oblong shape and pinch any seams.

Working one piece at a time, use both hands and roll it into a long rope. Many Germans love their pretzels to have a bit of a “belly” (thicker piece right in the middle) while most Bavarians prefer their pretzels to have a more uniform thickness. Now create a “U” with the ends of the dough. Twist these ends twice and then press them into the sides of the pretzel. Transfer the pretzels onto your baking sheet with the parchment paper. Freeze the pretzels for about 15 mins to stiffen them. Alternatively, you can place them in the refrigerator for about one hour.

Add 1 quart (or 1 liter) to a large pot, add 1 oz (30g) of lye, carefully stir, and bring to a soft boil. Turn off the heat.

Once the pretzels have firmed up, use the slotted spoon to dip them in the lye bath or baking soda bath for up to 20 seconds. Remove them and return them to the baking sheet.

Next, cut the “belly” of the pretzels with a sharp knife or bread lame. Sprinkle them with pretzel salt or your favorite toppings.

Bake the pretzels in a preheated oven at 430˚F for about 20 minutes or until golden brown. Enjoy while they are fresh!