The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough pretzels

benjamin's picture

sourdough pretzels

I have made soft pretzels in the past, and have always enjoyed them, however I have always wanted to make a sourdough version. After much internet research, I did not come across any recipes that called out to me, so I decided to do my own. I adapted a Bertinet recipe, simply replacing fermented white dough in the recipe with an equal quantity of firm sourdough starter. I also retarded the dough in the fridge over night... though this was more to do with the fact that I wanted to bake them fresh the next morning rather than anything else.


All in all I was really pleased with the result. The inside was very soft and authentic. I didn't bother with either a lye bath, or boiling the pretzels prior to baking. I plan to try boiling the next time I make these, but the lye bath seems a little to much trouble.

By the way, I will be happy to post the whole recipe if anyone is interested.


happy baking



SylviaH's picture

Very nice and fancy looking pretzels!


Ruth Norton's picture
Ruth Norton

Gorgeous! They look professional!

glora's picture

I would like to see the sourdough pretzel recipe, if you don't mind.

piano13's picture

Hi,  These just look so good!  I'd like to see and try the recipe too.  I've never made pretzels, or sourdough ones, because of the lye bath and boiling.  Too many extra steps. 

Betsy K.

Still Rising's picture
Still Rising

I would also love to see the recipe you used.

DakotaRose's picture

Your pretzels look amazing.  Would you share the recipe?

heidet's picture

I too would like to see your recipe for sourdough starter bagels ... Bertinet told me that his fermented dough/biga is very similar to many sourdough starters, so what you did makes good sense to me. I too searched for a recipe that made me stop. Only yours is making me get my flour out.