The Best Homemade Sourdough Pretzels

Step 1

Make the dough: Using a stand mixer fitted with a dough hook attachment (or a bread machine on the Manual setting), mix the dough ingredients together, then knead to make a cohesive, fairly smooth dough. It should be slightly sticky, so add in additional flour or water in one tablespoon increments to get the dough to the right consistency.

Step 2

Cover the dough and let it rest for 45 minutes. This dough won't rise much, but that's fine.. Towards the end of the rising time, preheat the oven to 400 °F.

Step 3

Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it.

Step 4

Shape the pretzels: You have several shaping options for pretzels: the traditional twist, a hamburger bun, or a sandwich roll.

Step 5

For a traditional pretzel shape: Divide the dough into 10 to 12 pieces, each weighing about 2½ to 3½ ounces (70 to 100 grams). Roll each piece of dough into an 18-inch rope, then turn curve the rope into a U-shape. Loop the ends around each other twice, then flip the ends over. Press the ends down to seal them.

Step 6

For hamburger buns: Divide the dough into 8 to 10 pieces, each weighing about 3 to 3½ ounces (85 to 100 grams). Roll each piece of dough into a ball, then flatten each ball into a disk about 3- to 3½-inches in diameter.

Step 7

For sandwich rolls: Divide the dough into 6 to 8 pieces, each weighing about 3½ to 4½ ounces (100 to 135 grams). Roll each piece of dough into a ball, then flatten, fold, and roll each ball into a log.

Step 8

Continuing: Set aside the shaped pretzels while you start the water bath.

Step 9

Boil the pretzels: Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20 to 30 seconds per side, drain them on a paper towel, and put them back on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.

Step 10

Brush with egg wash: Before baking, brush the boiled pretzels with an egg white mixed with 1 tablespoon of water to give them a glossy shine. Sprinkle them with pretzel salt, if desired. Deeply slash hamburger buns or sandwich rolls with a bread lame or sharp knife. There's no need to let the shaped pretzels rise before baking.

Step 11

Bake the pretzels for 12 to 15 minutes (20 minutes for hamburger buns or sandwich rolls), until they're a light golden brown.

Step 12

Remove the pretzels from the oven, and brush with melted butter (if desired).

Step 13

Serve with brown or yellow mustard for dipping (if desired), or use for your favorite burger or sandwich. Enjoy!

Step 14

Homemade pretzels can be kept at room temperature in an airtight container (or individually wrapped with plastic wrap) for up to 3 days. For longer storage, pretzels can be frozen, then defrosted on the counter or overnight in the refrigerator.