Sourdough Pretzels Recipe (2024)

FAQs

What is the difference between sourdough pretzels and regular pretzels? ›

Sourdough pretzels, unlike other regular pretzels, are made by fermenting flour and water (rather than adding yeast) to create a leaven.

They are also a pretty delicious snack (and a good one in moderation actually), so if you eat extra pretzels and don't work off the calories you will gain weight. They are not intrinsically unhealthy though, and just like any food, in the context of body weight the formula is simply calories in calories out.

The boiling water + baking soda is important for color and texture of pretzel. Baking soda raises pH, thus creating a basic solution. This help the browning process during baking, which will occur more in basic pH. Thus, producing the desired flavor and brown color of pretzel.

Sourdough hard pretzels contains 70 calories per 21 g serving. This serving contains 0 g of fat, 2 g of protein and 15 g of carbohydrate. The latter is 1 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate. Sourdough hard pretzels contains 0 g of saturated fat and 0 mg of cholesterol per serving.

With just the right amount of salt, these pretzels are made with aged sourdough, individually twisted and perfectly baked for a delicious, crunchy snack.

These big, soft-pretzels have an extra special flavor and texture because they're made with sourdough starter. Save Recipe.

Irrespective of the variety of pretzels, they have basic simple carbs as ingredients, making diabetics and people with underlying conditions vulnerable to blood sugar rise.

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

Best: 365 Whole Foods Pretzels

Whole Foods 365 brand offers a wide selection of healthier snacking options, and their pretzels are no exception. Each serving of these pretzels provides 2g of fiber and 3g of protein with very little fat composition and no added sugar.

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

What is the best flour for pretzels? ›

Bread flour provides more structure

Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions).

These are naturally-leavened using sourdough starter and no commercial yeast which makes them even more flavorful than your average pretzel.

Take a Pass on Pretzels

Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs. What's more, they rank high on the glycemic index, meaning they can quickly spike blood sugar levels.

Although pretzels are low in fat, they contain a high amount of salt which can lead to an increased risk of heart disease. Moreover, the high glycemic index of pretzels means that they cause a rapid increase in blood sugar levels, making them unsuitable for diabetics who need to maintain stable blood glucose levels.

Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

Pretzels are one of America's favorite snacks. It's also one of the most versatile. While there are many different types of pretzels out there, the most common delineation is that between soft pretzels and hard pretzels.

Yes, most definitely. They are the perfect salty snack. Since the dough is fermented, the vitamins and minerals are more bio-available for your body to absorb, and there is less gluten making them easier to digest.