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Sourdough Pretzels THM-E


  • 2 cups active starter
  • 1 1/2 cups water
  • 2 tablespoons vital wheat gluten
  • 1 tablespoon malt powder
  • 3 1/2 - 4 cups white whole wheat flour
  • 1/2 cup hot water
  • 2 tablespoons baking soda
  • pretzel salt


  1. Mix starter, water, dough enhancer, malt powder, and 2 cups flour until smooth. Add remaining flour in 1/4 cup increments until dough pulls away from the side of the mixer bowl. Allow the dough to rest for about 20 minutes. After rest, knead dough for about 8 minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl turning dough to coat it with oil. Cover and allow dough to rise for 6 hours. Refrigerate overnight or up tp 2 days. Remove from the fridge and roll into pretzel shapes. Place on parchment paper covered baking sheets. Let warm to room temperature for 1 hour. Combine hot water and baking soda. Brush on soft pretzels. Sprinkle with salt. Bake at 425* till lightly browned. Spray lightly with Pam Spray or brush with melted butter, being careful to use less than 1 teaspoon of butter per pretzel. DO NOT add salt to the dough or your pretzels will be too salty. 12-14 pretzels. The reason for using only 1 teaspoon of butter per pretzel is to keep it in the carb category.

  2. To make hard pretzels---after pretzels have been baked, reduce oven heat to 250 degrees F. Lay baked pretzels directly on oven rack. Bake for 4 hours or until totally dry inside. Delicious!! They will feel very light in weight when you pick them up.