Soft Sourdough Pretzels Overnight Recipe by Littlespoonfarm

Ingredients

• 1 tbsp (15g) sourdough starter (to build active starter)
• ⅓ cup + 1 tbsp (50g) all-purpose flour (to build active starter)
• 3½ tbsp (50g) water (to build active starter)
• ½ cup (100g) active sourdough starter
• 1 cup + 1 tbsp (255g) water
• 2 tbsp (40g) honey
• 2 tsp (10g) fine sea salt
• 4 cups + 2 tbsp (500g) bread flour
• 6 cups water (for water bath)
• 2 tbsp baking soda (for water bath)
• 1 tbsp dark brown sugar (for water bath)
• 1 large egg, lightly beaten (egg wash)
• 1 tbsp coarse or flaky sea salt (for topping)

Instructions

1. Feed your starter: 12 hours before mixing the dough, combine 1 tablespoon sourdough starter, 50g all-purpose flour, and 50g water in a clean jar. Stir, loosely cover, and let rise at room temperature until doubled in size with bubbles on the surface, about 8–12 hours.
2. Make the dough: In the bowl of a stand mixer, stir together the active sourdough starter, water, honey, and salt until evenly combined. Add the bread flour and use your hands to roughly bring the dough together. Attach the dough hook and mix on the lowest speed for 6–7 minutes until smooth (or knead by hand for 10 minutes). The dough will be very stiff.
3. Ferment overnight: Cover the bowl and let the dough rest at room temperature for 8–12 hours.
4. Shape the pretzels: Line a baking sheet with parchment paper. Turn the dough onto a clean (unfloured) surface and divide into 16 equal pieces. Roll each piece into a long rope by starting in the middle and working outward. Form a U-shape, lift the ends, twist twice, then fold the twist down and press the ends onto the dough to seal. Place on the prepared baking sheet.
5. Let rise: Cover the shaped pretzels with a towel and let rise for 30–60 minutes until puffy.
6. Prepare water bath and preheat oven: Preheat oven to 425°F (218°C) with the rack in the center position. Bring 6 cups of water to a boil in a large stockpot, then add 2 tablespoons baking soda and 1 tablespoon dark brown sugar.
7. Boil the pretzels: Working in batches of 3–4, boil each pretzel for 30 seconds per side. If a pretzel sinks, gently nudge it with a strainer or spatula until it floats. Remove with a mesh strainer and return to the parchment-lined baking sheet.
8. Egg wash and salt: Brush each boiled pretzel lightly with beaten egg, then sprinkle with coarse or flaky sea salt.
9. Bake: Bake at 425°F (218°C) for 12–14 minutes until deep golden brown. Cool slightly before serving.