Comments on: The Best Sourdough Soft Pretzels Recipe

By: Lori

Lori — Mon, 15 Jan 2024 13:49:31 +0000

In reply to DEBBIE. Use ripe starter…. Not unfed. It will help it rise though it will take longer as with all sourdough. :)

By: Rebecca

Rebecca — Tue, 02 May 2023 21:15:20 +0000

In reply to Lisa. Thanks so much for taking the time to rate the recipe and let me know you love it, Lisa! I'm so glad!!

By: Lisa

Lisa — Mon, 01 May 2023 18:57:31 +0000

Fantastic recipe! I used cashew milk and AP flour as that is what I had on hand.
My dough wasn’t exactly ‘slack’, so I did up adding some water, but I would still say it was on the firmer side.
No matter – the pretzels came out fluffy with a nice chew to them, nicely browned and a bit crisp on the bottom.
(400 degrees F, 20 minutes in my oven)
Since my husband prefers his pretzels sans sesame seeds, I did half the batch without.
I love them with the seeds, and it’s going to be tough to ensure there are any left by the time my hubs gets home.
haha
Thank you for sharing!

By: Rebecca

Rebecca — Fri, 31 Mar 2023 01:47:06 +0000

In reply to DEBBIE.

Hi Debbie- I have not made these with pure sourdough/no yeast yet… I know that it’s possible, but I don’t have instructions to alter the recipe. I can say for a certainty, though, that you’ll want to start by using sourdough starter at its peak activity- not discard!

Please let me know how it goes for you if you give it a whirl!

By: DEBBIE

DEBBIE — Thu, 30 Mar 2023 23:03:50 +0000

CAN I MAKE THESE WITHOUT YEAST? I FORGOT THE BUY SOME.

By: Rebecca

Rebecca — Sat, 19 Nov 2022 21:22:59 +0000

In reply to Alane. Oh Alane!!! Miss you, too! I'm so glad you found me and the recipe!

By: Alane

Alane — Sat, 19 Nov 2022 19:21:06 +0000

OMG Rebecca! I was totally just saving recipes that looked good, now that I’m using sourdough and didn’t realize I saved your recipe!!! Miss you! Hugs to the family.

By: Dennis

Dennis — Wed, 11 May 2022 14:04:24 +0000

My first attempt:
Perhaps I used too much starter – maybe (3/4 C) , pretzels were too bread like and lacked the fine texture I was wanting. Also used a blend of 1 1/2 C whole wheat plus 2 1/2 C white flour.

I used baker’s yeast dissolved in 1/2 C warm water.

Pretty much followed the recipe details per amounts and prepping.

Pretzels were unexciting and more bread like.
Sort of dull.

So I know I goofed it up. Your take would be helpful.

By: Traci H

Traci H — Fri, 06 May 2022 00:25:30 +0000

I was worried because the recipe states the dough shouldn’t be firm but my dough was even after I added a touch more milk but I kept going and I’m so glad I did! They turned out awesome! Soft and chewy, just delicious! I was pleasantly surprised!! So don’t give up, just keep going and you might just be surprised like I was! Great recipe!

By: Dana

Dana — Mon, 03 Jan 2022 03:54:16 +0000

These were delicious!!! I used soy milk, whole wheat pastry flour, aquafaba for an “egg” wash, and sprinkled with TJ’s Everything Seasoning. Yum! Making them again tonight to spoil my sister. Going to roll them just a little thinner to maintain shape. Thank you for sharing and totally LOVED your response regarding sourdough! I’m a complete geek and feel responding with a lot of data stands a slight chance of changing minds and educating…slight being the key word. Cheers!