Vegan Sourdough Soft Pretzels
A delicious soft pretzel made with sourdough starter and simple ingredients. They are soft, chewy, and so flavorful!
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Ingredients
- 1/2 cup (125 g) active sourdough starter (100% hydration)
- 1 cup + 1 Tbsp warm water (you might need an extra 1 Tbsp water)
- 2 tbsp organic cane sugar
- 2 tsp sea salt
- 4 cups (500 g) Lehi Mills bread flour (if you don’t have a scale, please use the scoop flour with a spoon into the measuring cup and level off method when measuring flour)
For Boiling
- 1/3 cup baking soda
- Large pot of water
Optional Toppings
- kosher salt or pretzel salt
- everything bagel seasoning
- cinnamon sugar (2 Tbsp brown sugar + 2 Tbsp organic cane sugar + 1.5 tsp cinnamon)
Instructions
- The night before: In a bowl of your stand mixer (I used my KitchenAid), add the starter, water, sugar, and salt. Stir with a spatula until well combined. Add the bread flour and mix with the spatula until a rough dough forms. The dough will be very stiff, add an extra tablespoon of water if your dough looks very dry. Then use your dough hook attachment to your mixer and knead on the lowest speed for 7-8 minutes. Lightly work the dough into a smooth ball and place in a large lightly oiled bowl. Cover with a lid or towel and let it rest overnight at room temperature for 12-13 hours.
- Line a baking sheet with a silicone mat or parchment paper. Turn the dough out on a clean work surface without flour (if you think your dough is too sticky, you can sprinkle a little bit of flour). Make a thick circular disc shape and cut the dough into 8 equal pieces. Roll each piece of dough into a long rope about 18-20 inches long. Shape into a pretzel by taking the ends and forming a “U” shape. Then take the ends of the rope and twist two times. Fold the ends over and press ends on the dough. Place on the lined baking sheet. Cover with a towel and let it rise at room temperature for 1-1.5 hours.
- Preheat oven to 425 degrees F. Bring a large pot of water to a rolling boil. Add the baking soda and stir. Carefully add about 2 pretzels to the pot of boiling water. Boil on each side for 30 seconds. Using a large slotted spoon, remove each pretzel, shaking off the excess water, and place round side up on the baking sheet. Repeat until all pretzels are done. Sprinkle the kosher salt/pretzel salt generously on top of the pretzels.
- Bake pretzels for 15-18 minutes or until golden brown. Let it cool on the pan for 10 minutes, then serve warm! We love to eat it with some vegan queso (recipe on the blog). Best when eaten fresh. Store extra pretzels in an airtight container at room temperature. To reheat, place in the toaster oven. Enjoy!
Servings: 8