Have you wanted to make lye-dipped sourdough soft pretzels but never could get over the concern about using food-grade lye safely? Don't worry, I've got you covered! With the right precautions and a little know-how, you can achieve that beautifully deep brown, chewy crust that makes traditional pretzels so irresistible.
Why Use Lye?
Lye is the secret to an authentic pretzel! It creates the signature chewy texture and deep mahogany color that you just can’t get with baking soda alone. While it might sound intimidating, food-grade lye is safe to use as long as you handle it with care. Think of it as any other strong kitchen ingredient—like boiling water or sharp knives—respect it, and you’ll be just fine.
Sourdough Soft Pretzel Recipe
Ingredients:
- ½ cup (120g) sourdough starter, active and bubbly – This gives your pretzels that wonderful tang and depth of flavor.
- 1 cup (250g) warm water – Around 80°F is perfect to keep your starter happy.
- 4 cups, 2 Tablespoons (500g) bread flour – Bread flour gives the dough the chewiness we love.
- 1 Tablespoon room temperature butter or olive oil – Softens the dough.
- 2 teaspoons (10g) sea salt – Enhances the flavor and strengthens the dough.
- 2 tablespoons (40g) honey, molasses, or sugar – A little sweetness balances the flavor.
- Food-grade lye bath (for dipping) – See instructions below.
- Coarse salt for sprinkling – Because a pretzel isn’t a pretzel without that salty crunch!
Instructions:
- Mix the Dough: In a large mixing bowl or the bowl of your stand mixer, combine the sourdough starter, warm water, flour, butter, honey, and salt. Mix until a shaggy dough forms. Knead by hand (10 minutes) or with a stand mixer (using a dough hook) for about 6 minutes until the dough is smooth and slightly tacky.
- First Rise: Cover the dough and let it rest at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cool, this may take longer.
- Shaping the Pretzels: Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope, then twist into a pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom.
- Chill the Pretzels: Place the shaped pretzels on a parchment-lined baking sheet and refrigerate uncovered for at least 8 hours or overnight. This helps them firm up for dipping.
How to Safely Dip Pretzels in Lye
Using lye is simple when done properly. Here’s how to safely prepare your pretzels for that golden-brown finish:
Lye Bath Ingredients:
- 4 cups (1 liter) cold water
- 3 tablespoons (40g) food-grade lye
Lye Dipping Instructions:
- Wear Protective Gear: Always wear gloves and safety glasses when handling lye. Work in a well-ventilated area.
- Prepare the Lye Bath: In a non-reactive (glass or stainless steel) bowl, slowly add the lye to the cold water (never the other way around!) while stirring gently until fully dissolved.
- Dip the Pretzels: Using gloved hands or a slotted spoon, dip each chilled pretzel into the lye bath for about 25-30 seconds. Ensure it is fully submerged, then lift it out and let excess liquid drip off.
- Place on a Baking Sheet: Transfer dipped pretzels onto a parchment-lined baking sheet. If any lye solution pools, gently blot with a paper towel.
- Sprinkle with Coarse Salt: The lye bath makes the salt adhere beautifully!
Baking the Pretzels
- Preheat the Oven: Set your oven to 450°F (230°C).
- Bake: Bake for 10-12 minutes until the pretzels are deep golden brown.
- Cool and Enjoy: Let them cool on a wire rack for a few minutes before digging in!
We love serving ours with spicy mustard, sauerkraut, or tomato bisque. You can check out our tomato bisque recipe here.
Making lye-dipped sourdough pretzels might seem like a big step, but once you try it, you’ll see why it’s worth it. The rich color, deep flavor, and perfect chew make these pretzels a showstopper for any occasion. So go ahead, give it a try, and enjoy the satisfaction of homemade, bakery-quality pretzels!
“So whether you eat or drink or whatever you do, do it all for the glory of God.”
– 1 Corinthians 10:31