Homemade sourdough pretzels are soft and chewy with just a hint of sourdough tang. Shape them into the traditional twists, hamburger buns, or sandwich rolls. Easy to make, they're a great way to use unfed sourdough starter!
Make the dough: Using a stand mixer fitted with a dough hook attachment (or a bread machine on the Manual setting), mix the dough ingredients together, then knead to make a cohesive, fairly smooth dough. It should be slightly sticky, so add in additional flour or water in one tablespoon increments to get the dough to the right consistency.
Cover the dough and let it rest for 45 minutes. This dough won't rise much, but that's fine.. Towards the end of the rising time, preheat the oven to 400 °F.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it.
Shape the pretzels: You have several shaping options for pretzels: the traditional twist, a hamburger bun, or a sandwich roll.
For a traditional pretzel shape: Divide the dough into 10 to 12 pieces, each weighing about 2½ to 3½ ounces (70 to 100 grams). Roll each piece of dough into an 18-inch rope, then turn curve the rope into a U-shape. Loop the ends around each other twice, then flip the ends over. Press the ends down to seal them.
For hamburger buns: Divide the dough into 8 to 10 pieces, each weighing about 3 to 3½ ounces (85 to 100 grams). Roll each piece of dough into a ball, then flatten each ball into a disk about 3- to 3½-inches in diameter.
For sandwich rolls: Divide the dough into 6 to 8 pieces, each weighing about 3½ to 4½ ounces (100 to 135 grams). Roll each piece of dough into a ball, then flatten, fold, and roll each ball into a log.
Continuing: Set aside the shaped pretzels while you start the water bath.
Boil the pretzels: Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20 to 30 seconds per side, drain them on a paper towel, and put them back on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
Brush with egg wash: Before baking, brush the boiled pretzels with an egg white mixed with 1 tablespoon of water to give them a glossy shine. Sprinkle them with pretzel salt, if desired. Deeply slash hamburger buns or sandwich rolls with a bread lame or sharp knife. There's no need to let the shaped pretzels rise before baking.
Bake the pretzels for 12 to 15 minutes (20 minutes for hamburger buns or sandwich rolls), until they're a light golden brown.
Remove the pretzels from the oven, and brush with melted butter (if desired).
Serve with brown or yellow mustard for dipping (if desired), or use for your favorite burger or sandwich. Enjoy!
Storage instructions: Homemade pretzels can be kept at room temperature in an airtight container (or individually wrapped with plastic wrap) for up to 3 days. For longer storage, pretzels can be frozen, then defrosted on the counter or overnight in the refrigerator.
If you've salted your pretzels, the salt will melt away over time, giving the pretzel a wrinkled look. If you want to replace the salt, lightly spray the pretzels with water, sprinkle them with pretzel salt, and reheat at 300 °F for 3 to 5 minutes.
Make-ahead instructions: You can make the pretzel dough the night before you want to bake. Prepare the pretzel dough as directed. Place the dough in an oiled bowl, leave on the counter for about 30 minutes, then transfer to the refrigerator to rise overnight. This slow rise allows the pretzels to develop more flavor. In the morning, allow the dough to come to room temperature for an hour on the counter before continuing with shaping. I don't recommend allowing shaped pretzels to rise overnight as they may puff up too much in the refrigerator.
Notes
If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.The amount of flour or water in your dough will depend on the humidity of your kitchen and the hydration of your starter. As you mix your dough, you might need to add more flour or water in one tablespoon increments to get the dough to the right consistency.Instead of nonfat dry milk, you can substitute ¾ cup (170 grams) of fresh milk (or milk substitute), scalded and cooled, and omit the water.