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Soft sourdough pretzels with a deep mahogany skin, a chewy interior and a good scatter of flaky salt — properly moreish, and brilliant warm from the oven with mustard. The signature colour and flavour come from a quick dip in an alkaline bath before baking. I use a strong baking-soda bath at home, which is safe and gives a wonderful result.
Ingredients
- 500g Shipton Mill strong white flour
- 280g water
- 100g active starter, at its peak
- 10g fine salt
- 20g soft butter
- 1 tbsp soft brown sugar or barley malt
For the bath & topping
- 1.5 litres water + 60g bicarbonate of soda
- Flaky or pretzel salt, to top
Method
- Mix: Combine the starter, water, sugar and butter, then add the flour and salt. Knead to a firm, smooth dough — pretzel dough is on the stiff side. 8–10 minutes by hand or in a mixer.
- Bulk ferment: Cover and leave until risen by about half — roughly 3–4 hours.
- Shape: Divide into 8. Roll each into a long rope (~50cm), thicker in the middle and tapered at the ends, then twist into the classic pretzel knot: make a U, cross the ends over twice, and press them down onto the curve.
- Chill briefly: Rest the shaped pretzels on parchment in the fridge for 20–30 minutes — cold pretzels hold their shape and score in the bath.
- The soda bath: Bring the water and bicarbonate of soda to a gentle simmer. Lower in the pretzels one or two at a time for 30 seconds, then lift out and drain. (For an even deeper colour, bake the bicarb at 120°C for an hour first.)
- Salt, score & bake: Place on a lined tray, scatter with flaky salt, and slash the fat belly of each pretzel once. Bake at 220°C for 15–18 minutes until deep brown.
- Finish: Brush with melted butter as they come out of the oven, if you like, and eat warm.
Tip: Always add the bicarb to the water (not the other way round) and use a stainless or enamel pan, not aluminium. A stronger bath gives a darker, more authentic skin — the alkaline dip is what makes a pretzel taste like a pretzel.
That depth of flavour starts with a lively culture. Our live San Francisco sourdough starter is live, and ready to bake in 2 hours.
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