This whole wheat sourdough soft pretzel recipe is one you will make again and again. Slightly sour and perfectly chewy, it is hard to eat just one of these yummy pretzels.
I came up with a homemade whole wheat soft pretzel recipe awhile ago, using a modified version of Alton Brown’s recipe. After taking the Sourdough e-course at Traditional Cooking School, I wanted to come up with a version that uses my sourdough starter. So I played around with the original recipe and finally came up with a sourdough version that I loved.
This sourdough pretzel recipe is easy to make and oh so yummy. These pretzels smell amazing right out of the oven.
Whole Wheat Sourdough Soft Pretzel Recipe
Sourdough Pretzel Recipe Ingredients:
- 1 cup sourdough starter
- 1 1/2 cups warm water
- 1/4 cup butter, melted
- 4 1/2 cups whole wheat flour (may need more)
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Coarse pretzel salt
If you don’t already have a sourdough starter, or don’t want to go to the hassle of making your own, you can buy a sourdough starter that will work just fine.
Just make sure to follow the package instructions to wake it up before proceeding with this recipe.
Sourdough Soft Pretzel Recipe Instructions
In a large bowl, combine the sourdough starter, water, melted butter, and flour. You may need to add additional flour. You want a dough that is not sticky. Cover the bowl and allow to sit at room temperature for at least 8 hours. This will develop the sour and tangy flavor that you want.
When ready to make your pretzels, preheat the oven to 400 degrees. Bring a large pot of water to a boil. Add the 2/3 cup baking soda to the water. (This will bubble rapidly for a little bit before calming down.)
Meanwhile, divide your dough into 12 equal portions. Roll each portion into a long rope. Form the rope into a U shape and twist. Press onto the bottom of the U in order to form the shape of a pretzel. If you can’t visualize how to twist it into the typical soft pretzel shape, here is a great video to show you how to shape them.
One at a time, drop the pretzels into boiling water for 30 seconds. Drain.
Place the pretzels on a baking sheet lined with parchment paper brushed with oil or a silicone baking mat.
Brush each pretzel with the egg yolk mixture and sprinkle with coarse salt. Bake for 12-14 minutes or until golden brown. Allow to cool, then enjoy!
Notes about this whole wheat soft pretzel recipe:
- I have also used Tropical Traditions coconut oil or olive oil in place of the butter in this sourdough soft pretzel recipe. However for best taste, use real butter.
- If grinding your own flour fresh, use a hard wheat. You can also try kamut but that may change the amount of flour you need slightly. A blend of Kamut and hard wheat also works well.
- I ended up using close to 5 1/2 cups of flour, but mine was freshly ground. (I have a Nutrimill flour mill. If you want to grind your own flour, I highly recommend this one!)
- I could not find pretzel salt in my regular grocery store. I was able to find it however, in a bulk food shop. Amazon carries pretzel salt too if you can’t find a local source.
Want to learn to make a sourdough starter from scratch? Learn how in the book Wild Bread – Handbaked sourdough artisan breads in your own kitchen.
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This sourdough soft pretzel recipe is a favorite of my kids. If you try it, you will have to come back here and let me know how you liked it. So tell me… What is your favorite sourdough recipe?