A Little Note from My Kitchen
I love making these pretzels for my family because they’re an easy way to show care any day. Using good-quality ingredients — active sourdough starter, bread flour, and a touch of honey — gives them a soft, chewy texture and a subtle sweetness. Rolling the dough, twisting each pretzel, and watching them puff in the oven is a small act of love. Even though we aren’t on a farm, the process feels cozy and timeless, and the smell of fresh pretzels filling the kitchen is irresistible.
Ingredients
For the Dough:
- ½ cup active sourdough starter (100 g)
- 1 cup + 1 Tbsp water (255 g)
- 2 Tbsp honey or sugar (40 g)
- 2 tsp fine sea salt (10 g)
- 4 cups + 2 Tbsp bread flour (500 g)
For the Water Bath:
- 6 cups water
- 2 Tbsp baking soda
- 1 Tbsp dark brown sugar
Egg Wash & Topping:
- 1 large egg, lightly beaten
- 1 Tbsp coarse salt
Directions
Make the Dough (Night Before or Morning)
- In a large bowl or stand mixer, stir together active sourdough starter, water, honey, and salt. Add bread flour and mix with your hands until it just comes together.
- Knead with a dough hook on low for 6–7 minutes, or by hand for 10 minutes, until stiff but smooth. Cover and let rest 8–12 hours at room temperature. Making the dough the night before is perfect so it’s ready to shape and bake the next morning.
Shape the Pretzels
- Line a baking sheet with parchment paper. Divide dough into 16 equal pieces.
- Take one piece and gently roll it between your hands and the counter into a long rope, about 18 inches. The dough should feel slightly firm but springy, and your fingers will feel the smooth, elastic texture as you roll.
- Form the rope into a “U” shape. Lift the ends, cross them over each other twice, and fold the twisted ends down to meet the bottom of the “U,” pressing gently to seal. Repeat with the remaining pieces, giving each twist a little personal touch — the slight variations make them feel homemade.
- Cover with a towel and let rise 30–60 minutes until puffy and slightly springy to the touch.
Boil & Top
- Preheat oven to 425°F (218°C) and place the oven rack in the center. Bring water, baking soda, and brown sugar to a boil in a large pot.
- Boil pretzels 3–4 at a time, 30 seconds per side, without crowding. Remove with a slotted spoon and place on the parchment-lined tray.
- Brush each pretzel with egg wash and sprinkle with coarse salt.
Bake
- Bake at 425°F (218°C) for 12–14 minutes until golden and slightly crisp on the outside. Let cool slightly before serving — still warm from the oven.
Serving Suggestions
- Serve with mustard or a cheese dipping sauce for a savory snack.
- Enjoy plain, brushed with butter, or paired with soft scrambled eggs for breakfast.
Macros (Per Pretzel, 16 Total)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 5 g |
| Carbohydrates | 31 g |
| Sugar | 2 g |
| Fat | 2 g |
| Saturated Fat | 0.5 g |
| Fiber | 1 g |
| Sodium | 200 mg |
(Values approximate; toppings and egg wash included.)
Storing & Reheating
- Room Temp: Store cooked pretzels covered for up to 1 week. Avoid the fridge.
- Freezer: Cool completely, wrap individually in plastic wrap, and freeze up to 3 months. Thaw before reheating.
- Reheating: Warm in a 400°F oven for 5 minutes or microwave at 50% power in 30-second intervals until heated through.
A Little Note
Making these pretzels is more than baking — it’s a way to share warmth and care with family. From kneading the stiff dough to feeling the rope of dough in your hands and twisting each pretzel, every step is filled with love. Served fresh, still warm, or with melted cheese oozing between the layers, these pretzels are little bites of comfort and tradition that everyone will remember and cherish.
Lorena's Kitchen 
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