The Mike Church Show World HQ
The Mike Church Show World HQ

Sourdough Pretzel

Submitted by Jeff & Brenda Korson

Yield: 12 pretzels


  • 3/4 cup lukewarm water *
  • 1 cup sourdough starter, unfed/discard (recipe immediately following)
  • 3 cups unbleached All-Purpose Flour
  • 1/4 cup Dry Milk or nonfat dry milk
  • 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
  • 1 tablespoon butter or vegetable oil
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast
*Add an additional 2 tablespoons water if using high-gluten Lancelot flour.

Sourdough Bread and Starter: 

1 pkg. active dry yeast

1 1/2 c. warm water

3/4 c. sugar

3 tbsp. instant potato flakes


Dissolve yeast in 1/2 cup of the warm water. Add remaining 1 cup water, sugar and instant potatoes. Leave mixture out of the refrigerator for 8 to 12 hours. Then, refrigerate for 3 days. Remove from refrigerator and feed with 1 cup warm water, 3/4 cup sugar and 3 tablespoons potato flakes. Leave at room temperature for 8 to 12 hours. Pour off 1 cup of the starter to make bread. Return remaining starter to refrigerator. To keep starter going, feed every 5 to 7 days.

Pretzel Topping: 
  • 1 tablespoon non-diastatic malt powder or sugar
  • 2 tablespoons water
  • pretzel salt
  • 2 tablespoons melted butter, optional


  1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  2. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
  3. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
  4. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
  5. Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
  6. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
  7. Remove the pretzels from the oven, and brush with melted butter, if desired.
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