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Blogging Marathon# 37: Week 2/ Day 2 Theme: Kid's Delight -- Oven Baked Snacks Dish: Sourdough Pretzels For day 2 of BM# 37, I made Pretzels. Pretzels have been on my to-make list for a very long time. It all started when I saw them being made at a Pretzel bakery in the mall. I was really amazed how quickly & efficiently the guy twisted and shaped the pretzels. I wanted to try my hand at making then ever since. I made these Viennese Vyborg Pretzels last year and were loved by all. But those were more sweeter than savory...


12 pretzels

Total time

60 minutes




  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 cup Sourdough (Starter)
  • Ritz Cracker (Lukewarm)
  • 2 tsp yeast (Instant)
  • Ritz Cracker (Non-fat Dry)
  • 2 tbsps Barley Syrup (Malt (or use 2tbsp non-diastatic malt powder))
  • 1 tbsp Butter Vegetable Oil (or)
  • 1 tsps salt
  • 1 tbsp Barley Syrup (Malt (or use 1tbsp non-diastatic malt powder))
  • 2 tbsps water
  • sea salt (or turbinado - for sprinkling)
  • 2 tbsps butter (Melted (optional))


  1. Combine all the ingredients for pretzels and knead -- by hand or mixer -- to make a cohesive, fairly smooth dough. It should be slightly sticky; if the dough seems to be too dry, then knead in an additional 1~2tbsp of water.
  2. Cover the dough and let it rest for 45 minutes. It will only rise minimally.
  3. Towards the end of the rising time, preheat the oven to 350°F.
  4. Turn the dough out onto a slightly greased work surface, fold it over a few times to gently deflate it, then divide the dough into equal 12 pieces.
  5. Roll each piece into 18" rope and shape each rope into a pretzel.
  6. Dissolve the Malt Syrup into the water. Brush the pretzels with the solution and sprinkle lightly with either coarse salt or turbinado sugar. Place them on parchment lined baking sheet.
  7. Bake the pretzels for 25~30 minutes or until they are light golden brown.
  8. Remove the pretzels from the oven and brush with melted butter, if desired.

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