Soft Sourdough Pretzels
Soft Sourdough Pretzels Author: Katie Millhorn Cook time: 20 mins Total time: 20 mins Serves: 12 Jumbo pretzels Soft Sourdough Pretzels Author: Katie Millhorn Soft Sourdough Pretzels
  • 1 cup milk
  • 2 Tablespoons Butter
  • 1.5 Tablespoons Honey
  • 1.5 Cup Sourdough Starter
  • 4 Cups All Purpose Flour
  • *Extra for mixing bowl
  • 4 Quarts water
  • 1 Tablespoon Baking Soda
  • 1 Tablespoon Olive Oil - Butter or Bacon Fat- for basting the top of the pretzels
  • Fun topping of choice
  1. In a microwave proof bowl, warm milk, butter and honey until butter is melted, roughly 1 minute.
  2. Pour warmed milk mixture into a kitchen aid bowl, add flour and sourdough starter.
  3. Using the dough hook, until a nice ball is formed, adding flour as it turns to prevent sticking.
  4. Place dough in a greased glass bowl.
  5. Cover with plastic wrap and allow to double in size for two hours.
  6. Heat water until a soft simmer. Add baking soda to the water.
  7. Uncover dough and plop down on a flat floured surface, kneading the dough several times until smooth.
  8. Separate dough into 12 balls.
  9. Shape into 12-18' tube/rod shapes. Finally, shape into pretzels, pinching the center.
  10. Using a spider, gentle place the soft pretzel into the simmering water. Allow the pretzel to float to the top, using the spider, carefully scoop it out and set it on a parchment lined baking sheet.
  11. With a brush, coat top of pretzel with olive oil, melted butter or bacon fat. Top with sesame seeds, course salt or topping of choice.
  12. Bake on convention at 400 for 22 minutes. If convection is not an option, bake 425 for 15-18 minutes.
Recipe by Millhorn Farmstead at