Go Back
–+ servings
close up of fresh milled sourdough pretzels
Print Pin
5 from 3 votes

Easy Sourdough Pretzels made with Fresh Milled Flour

These sourdough pretzels bring rustic charm and unbeatable flavor to your table. Made with freshly milled whole-grain flour, they boast a rich, nutty depth that pairs beautifully with the tangy notes of sourdough.
Course Snack
Cuisine American
Keyword Easy Sourdough Recipe, Freshly Milled Flour, Pretzels, Sourdough Pretzel, Sourdough Recipe, Sourdough Starter
Prep Time 40 minutes
Cook Time 15 minutes
Bulk Fermentation 12 hours
Total Time 12 hours 55 minutes
Servings 12 Pretzels
Calories 176.17kcal
Author Mary Rose

Equipment

  • Large Pot
  • Stand Mixer optional
  • Grain Mill
  • Half Baking Sheet

Ingredients

  • 1 cup lukewarm water
  • 1/2 cup sourdough starter
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 1/2 tsp salt
  • 3 1/2-4 cups fresh milled flour I use hard white wheat
  • 8 cups water for water bath
  • 1 tbsp baking soda for water bath
  • coarse salt for sprinkling on the pretzels before baking
  • Egg for egg wash

Instructions

  • In the bowl of a stand mixer, add the water, sourdough starter, oil, and honey. Pulse to mix.
  • Add 3 cups of flour and mix until combined.
  • Add the salt.
  • With the mixer on speed 2, gradually add in the remaining flour 1/4 cup at a time until a soft cohesive ball of dough forms.
  • Cover and let the dough rest for 30 minutes to soften the bran and germ for proper kneading.
  • Knead on speed 2 for 8-10 minutes or until glossy and stretchy.
  • Transfer the dough to a lightly greased large mixing bowl and cover with plastic wrap.
  • Let the dough rise at room temperature overnight or for 8-24 hours.
  • The next day, turn the dough onto a lightly floured surface.
  • Divide into 12 equal pieces.
  • Roll each piece into a long rope approximately 16 inches long.
  • Take the ends and pull them up to make a "U" shape.
  • Take the 2 ends and twist onto each other.
  • Twist the ends again and press into the bottom of the pretzel.
  • Place on a parchment lined baking sheet.
  • Cover and let rise 1-2 hours.
  • Preheat the oven to 425 degrees F.
  • Bring 8 cups of water to a boil.
  • Add 1 tablespoon of baking soda.
  • Gently place each pretzel into the boiling water with a slotted spoon.
  • Boil for 30 seconds to 1 minute. Turning once.
  • Place back onto the baking sheet.
  • Brush the pretzels with an egg wash and sprinkle with salt.
  • Bake for 15-18 minutes until golden brown.

Notes

Store cooled pretzels in a plastic bag or airtight container on the counter for 3-4 days.
Freeze in freezer safe container for up to 3 months.
Serve with honey mustard for a delicious snack!
For a sweet version, sprinkle with cinnamon sugar instead of salt and dip in a cream cheese icing.

Nutrition

Serving: 1pretzel | Calories: 176.17kcal | Carbohydrates: 27.25g | Protein: 10.17g | Fat: 5.33g | Saturated Fat: 0.67g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.67g | Sodium: 400mg | Potassium: 163.42mg | Fiber: 1.08g | Sugar: 1.5g | Calcium: 3.42mg | Iron: 0.5mg