The Starter Jar's Best Authentic Sourdough Pretzels: Chewy, Golden, and Perfectly Lye-Dipped

Step 1

Combine warm water, melted butter, sugar, and active sourdough starter from The Starter Jar in a large mixing bowl. Whisk until well combined.

Step 2

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature for 3-4 hours, or until visibly puffy.

Step 5

Gently deflate the dough, divide it into 8-10 equal pieces (around 70-80g each), and shape each into a tight ball.

Step 6

Roll each dough ball into a long rope, approximately 20-24 inches (50-60 cm) long, tapering the ends slightly.

Step 7

Form the ropes into classic pretzel shapes, crossing the ends twice and pressing them firmly onto the bottom curve.

Step 8

Place the shaped pretzels on a parchment-lined baking sheet, cover loosely, and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor development.

Step 9

Prepare the Lye Bath: Wearing chemical-resistant gloves and eye protection, carefully add lye to cold water in a non-reactive (stainless steel or glass) container, stirring gently. ALWAYS add lye to water, never water to lye.

Step 10

Preheat your oven to 450°F (230°C) and line a new baking sheet with fresh parchment paper.

Step 11

One at a time, dip each cold pretzel into the lye solution for 30-45 seconds, ensuring it's fully submerged.

Step 12

Carefully remove the pretzel with a slotted spoon or spider, allowing excess lye to drip off, then place it on the prepared baking sheet.

Step 13

Immediately sprinkle generously with coarse pretzel salt. Repeat for all pretzels.

Step 14

Bake for 12-15 minutes, or until deep golden brown. Cool on a wire rack and enjoy warm.