How to Make Amazingly Soft and Chewy Sourdough Pretzels
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These soft sourdough pretzels feel miraculous when you make them at home- you’ll love the chewy crust and soft, fluffy insides. When you take a bite, you’ll have flashbacks to shopping at the mall or grabbing a giant pretzel at the state fair. But yours will be even better because it’s made with loves in your own kitchen with wild yeast (your sourdough starter) and real ingredients.
Use your active starter or extra discard, mix up the dough, shape the classic knot, boil it in a baking-soda + brown-sugar water bath, then bake until golden. They’re perfect for snack time, gatherings, dips, or simply to pair with your favorite nacho cheese or mustard.
Why You’ll Want to Make These Pretzels
- The naturally leavened dough builds flavor and chew thanks to long fermentation and starter activity.
- The water bath with baking soda + brown sugar creates that trademark glossy, deeply browned crust you find in top pretzel shops. That first taste is incredible!
- Compared to many soft pretzel recipes, this one uses your sourdough starter rather than commercial yeast — which gives you tang and texture in a straightforward formula.
- pretzels are just fun! it’s a unique recipe to make to surprise your kids, bake for a friend, or take to a gathering.
My Plain Living Recipe for Pretzels
My sourdough theology is this: keep it simple! There’s no need to overcomplicate things. The internet will scare you away from trying if you read all the insane requirements to make a sourdough recipe. For me, it’s simple. Use your eyeballs. Feel the dough. Learn the textures and the signs and you’ll be a sourdough expert in no time.
I test my recipes on my family before I share them. My husband, 5 kiddos, parents, sister, and niece all have to taste test a recipe before I post it. What a wide range of taste buds! That’s how I know you’ll love this pretzel recipe- because it was a huge hit for everyone. Ages 4- 55! Everyone enjoyed these sourdough pretzels.
Ingredients
- sourdough starter
- cups water
- honey
- high quality salt
- all-purpose flour
- Water bath: 8–10 cups water + baking soda + brown sugar
- Egg wash (1 egg beaten + 1 tablespoon water)
- Pretzel salt for topping ( don’t skip this. order it ahead of time because it’s hard to find in stores)
Optional: Use whole-grain flour or add seeds/toppings, though this classic version focuses on the chewy white-flour base.
How to Make Soft Sourdough Pretzels (Step-by-Step)
Step 1: Make the Dough
In a large bowl, mix the sourdough starter, water, honey, melted butter, and salt until combined.
Gradually add the flour, mixing until a firm dough forms. Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer until the dough is smooth, elastic, and slightly stiff.
The dough should pass the windowpane test and spring back when gently pressed. It should feel soft but not sticky.
Step 2: First Rise (Bulk Fermentation)
Cover the dough and allow it to rise at room temperature until noticeably puffy, about 4–6 hours.
For deeper sourdough flavor, you may refrigerate the dough overnight and shape the pretzels the next day.
If using sourdough discard, expect the rise to take closer to 6–8 hours or plan for an overnight ferment.
Step 3: Divide and Shape the Pretzels
Turn the dough out onto a lightly floured surface and divide it into 8 large pretzels or 12 medium pretzels.
Roll each piece into an 18–24 inch rope by placing both palms on the dough and gently pushing outward while rolling back and forth.
To shape each pretzel, grab both ends of the rope and let the thicker center rest on the counter. Bring the ends together, twist them around each other twice, then pull the twisted ends down to meet the center.
Press the ends firmly into the dough so they stick. Set shaped pretzels aside to rest while shaping the remaining dough.
Step 4: Prepare the Water Bath
Bring a large pot of water to a gentle boil. Add the brown sugar and baking soda, stirring to dissolve.
Carefully lower 2–4 pretzels at a time into the water and boil for 20–30 seconds per side. Do not overcrowd the pot, as this can lower the water temperature and affect crust development.
Remove each pretzel with a slotted spoon and allow excess water to drain.
Step 5: Egg Wash and Salt
Transfer boiled pretzels to a parchment-lined baking sheet.
Whisk together the egg and water, then brush each pretzel generously with egg wash. Sprinkle with pretzel salt or desired toppings.
Step 6: Bake
Bake in a preheated 425°F (220°C) oven for 12–15 minutes, rotating pans halfway through, until pretzels are deep golden brown and glossy.
Remove from the oven and allow to cool slightly before serving.
Can I Make These with Sourdough Discard?
Yes! While an active starter gives the fastest rise and best texture, this recipe also works well with sourdough discard. If using discard, let the dough ferment slightly longer to build strength and flavor. You can even do a long fridge ferment so it doesn’t get super sour but still has time to do its work.
Soft Sourdough Pretzel Timeline
Here’s an easy schedule you can follow if you want to use your excess discard:
- Night before: Pull your extra discard out of the fridge and make sure you have enough discard available.
- Next morning: Mix dough; let ferment 8–12 hours.
- Next day: Shape pretzels, let rise, boil, then bake.
Feed Your Sourdough Starter
If using active starter, feed it 4–8 hours before mixing the dough so it is bubbly and active. You may also use sourdough discard, but the dough will need more time to rise.
Mix the Dough
Whisk together the sourdough starter, water, honey, melted butter, and salt. Gradually add the flour and mix until a firm dough forms.
Knead the Dough
Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer. The dough should become smooth, elastic, and slightly stiff. It should pass the windowpane test and spring back when gently pressed.
Complete the First Rise
Cover the dough and allow it to rise at room temperature until noticeably puffy, approximately 4–6 hours. Dough made with discard may need 6–8 hours. You may also refrigerate the dough overnight for a longer ferment.
Divide and Shape the Pretzels
Divide the dough into 8 pieces for large pretzels or 12 pieces for medium pretzels. Roll each piece into an 18–24-inch rope, twist it into a pretzel shape, and press the ends firmly into the center.
Prepare the Water Bath
Bring a large pot of water to a gentle boil. Add the brown sugar and baking soda. Boil each pretzel for 20–30 seconds per side, then remove it with a slotted spoon and allow the excess water to drain.
Add the Egg Wash and Salt
Place the boiled pretzels on a parchment-lined baking sheet. Brush them with egg wash and sprinkle with pretzel salt or another desired topping.
Bake the Pretzels
Bake at 425°F for 12–15 minutes, rotating the pan halfway through, until the pretzels are deeply golden brown and glossy. Allow them to cool slightly before serving.
What Should the Pretzel Dough Feel Like?
Sourdough is sometimes tricky. It can seem super sticky and wet, but after it ferments, it’s perfect! Your dough should be cloud-like and firm. That sounds very abstract, but let me explain some. When you poke your dough, it should feel like it has some structure to it- not like touching whipped cream. But it should be soft and springy. It should feel like there is a lot of air inside.
Before shaping, the dough should be soft but elastic. With sourdough, it can be slightly tacky (but not sticky), and should smooth out when kneaded. This helps you shape the traditional pretzel loops without tearing.
Why Do We Boil Pretzels Before Baking?
Did you know that factory made pretzels take a little dunk in a lye bath?!?! Yes. I understand that scientifically it’s sage because the lye is chemically neutralized, but I don’t care. That is disturbing to me. Instead of putting our food in caustic substances, we home sourdough bakers can use a baking soda bath.
Boiling in baking soda water with some brown sugar helps the pretzel develop a chewy crust and deep golden color by altering the dough’s pH before baking. It infuses just the right amount of sweetness into the crust without turning it into dessert.
How to Store and Reheat Soft Sourdough Pretzels
- Store at room temp in an airtight container for up to 3 days.
- Freeze baked pretzels for up to 3 months.
- To reheat, warm in a 325°F oven for 5–8 minutes.
Tips for Success (Expert Insights)
- Use a strong starter: if it hasn’t bubbled or doubled, the dough won’t rise as well.
- Knead until elastic — you want good gluten structure for that chewy texture.
- Don’t skip the boil in baking soda + brown sugar — this step is signature to the crust and chew of a true pretzel. Be sure to boil on both sides!
- Shaping technique sets the look: long rope, even thickness, twist nicely.
- Bake at high heat for crust, but don’t over-brown or you’ll lose the soft interior.
- If you refrigerate overnight, allow 20 minutes on the counter before shaping so the dough relaxes.
- For variety: top with cinnamon sugar after baking or add everything seasoning before baking.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of bread flour?
Yes — you may need to slightly reduce water when using AP flour.
Why aren’t my pretzels soft?
Under-proofing or too much heat can lead to denser pretzels.
Can I make these ahead of time?
Yes — you can boil the dough shapes ahead and bake later.
Can I make sourdough pretzel dough ahead of time?
Yes. You can prepare the dough and refrigerate it after the first rise for up to 24 hours. When ready to bake, let the dough warm slightly, shape the pretzels, then continue with boiling and baking. This is helpful when you want fresh pretzels without starting the dough the same day.
Why did my pretzels turn pale instead of golden brown?
Pale pretzels usually mean the boiling water was not alkaline enough or the egg wash was skipped. Make sure your baking soda bath is strong enough and brush with egg wash before baking. Baking at a hot oven temperature also helps develop the classic deep pretzel color.
Can I shape these into pretzel bites or rolls instead?
Yes. This dough works well for pretzel bites, buns, or soft pretzel rolls. Simply cut the dough into smaller pieces, boil briefly, then bake until golden. Baking time will be shorter for bites and slightly longer for rolls.
What’s the best flour for soft sourdough pretzels?
Bread flour gives the chewiest texture and best structure. All-purpose flour works too, but the pretzels may be slightly softer and less chewy. For extra flavor, you can replace a small portion with whole wheat or fresh-milled flour.
Why did my pretzels deflate after boiling?
Deflating usually happens if the dough is over-proofed or handled too roughly. Shape gently, avoid stretching too thin, and boil only briefly. A slightly cooler dough also holds its shape better during boiling.
What dipping sauces go well with soft sourdough pretzels?
Classic options include cheese sauce, mustard, and honey mustard. They are also delicious with garlic butter, ranch dressing, or warm cinnamon sugar glaze for a sweet version. Pretzels pair well with both savory and sweet dips. My favorite option is to use my DIY everything bagel seasoning instead of plain salt, then dip it in cheese!
Try some of my Other Simple Sourdough Recipes
Sourdough Soft Pretzels
Equipment
- stand mixer with dough hook optional, but helpful (I LOVE this turquoise one)
- large pot for boiling
- slotted spoon or strainer spoon
Ingredients
- 1/2 cup sourdough starter (fed & bubbly OR discard – see Notes)
- 1 1/4 cup water
- 2 Tbs honey
- 1 1/2 tsp salt
- 3 1/2 cups AP flour
- 2 Tbs butter, melted
Water Bath
- 10 Cups water
- 1/4 cup brown sugar
- 1 Tbs baking soda
Egg wash and Salt
- 1 egg (whole or just the yolk)
- 1 Tbs water
- pretzel salt
Instructions
Dough
- In a large bowl, mix the sourdough starter, water, honey, melted butter, and salt until combined.
- Gradually add flour until a firm dough forms. Knead 8–10 minutes by hand or 5–6 minutes in a mixer until smooth, elastic, and slightly stiff. The dough should pass the windowpane test and spring back when gently pressed.
- Cover and allow dough to rise at room temperature until puffy (4–6 hours), or refrigerate overnight.If using discard, expect the rise to take closer to 6–8 hours or overnight in the refrigerator.
Divide and Shape
- Divide dough into 8 large pretzels or 12 medium pretzels in equal pieces and roll each into a rope by placing both palms on top of the dough, pushing the dough away from you, then pulling the dough back towards you. As you you push and pull, move your hands away from each other, stretching the dough into a long, skinny rope. Roll each piece into an 18–24 inch rope.
- Hold one end of the dough rope in each hand while leaving the thicker center on the counter. Bring the ends together, twist them around each other twice, then fold the twisted ends down toward the center of the rope. Press the ends firmly into the dough so they stay attached. Set the shaped pretzel aside while you shape the remaining pieces.
Water Bath
- For a softer crust, use this mild bath as listed in the ingredients. For a more traditional chewy crust, increase baking soda to 2 Tbsp.Bring water and baking soda to a gentle boil. Carefully boil pretzels for 20–30 seconds each. Flip each pretzel and boil the other side for 20 seconds. Use a strainer spoon or slotted spoon to remove each pretzel from the boiling water.
- Transfer to a parchment-lined baking sheet, brush with egg wash, and sprinkle with salt.
- Bake at 425°F (220°C) for 12–15 minutes, rotating pans halfway through, until deep golden brown.
- Cool slightly before serving.
Notes
• Crust control: For a softer crust, use this mild bath. For a more traditional chewy crust, increase baking soda to 2 Tbsp.
• Dough feel: Keep dough slightly stiff for best shape and chew. Too soft dough may spread.
• Warm kitchens: If dough feels loose, chill 15–20 minutes before boiling. Variations
• Whole Wheat: Replace 25–30% of the flour with whole wheat or fresh-milled flour.
• Cheese Pretzels: Sprinkle shredded cheddar or parmesan after boiling.
• Everything Pretzels: Top with everything bagel seasoning before baking.
• Cinnamon Sugar: Skip salt. Brush with butter after baking and coat in cinnamon sugar. Storage & Freezing
• Store in an airtight container at room temperature up to 2 days.
• Freeze baked pretzels up to 2 months.
• Reheat at 325–350°F for 5–8 minutes or toast to refresh the crust.
Nutrition
Kim is a homeschooling mama of 5 who has been teaching her children at home since the very beginning — from preschool through high school. Over the past decade, she and her family have built a homestead from the ground up, starting with meat and egg chickens, growing into a large garden, and learning to preserve their harvest.
She taught herself to sew 13 years ago through books and early YouTube tutorials, and has been making modest, affordable clothing for her girls ever since.
Cooking from scratch became a necessity and a passion as her family learned to eat more nutritionally and live more frugally. She tests all of her sourdough and fresh milled flour recipes on the kids to ensure they’re delicious and nutritious.
At Plain Living, Kim shares what she’s actually lived — not theory, but the real skills she’s picked up through years of trial, error, and love for her family and home.
