Sourdough Soft Pretzels
Soft, chewy sourdough pretzels with a shiny golden crust and classic bakery flavor. These homemade pretzels use simple pantry ingredients and a traditional baking soda boil for that authentic pretzel bite. Perfect for snacks, game days, or serving alongside soups and sandwiches.
Equipment
- stand mixer with dough hook optional, but helpful (I LOVE this turquoise one)
- large pot for boiling
- slotted spoon or strainer spoon
- pastry brush
- parchment paper
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
- 1/4 cup brown sugar
- 1 Tbs baking sode
Egg wash and Salt
- 1 egg (whole or just the yolk)
- 1 Tbs water
- pretzel salt
Instructions
Dough
- In a large bowl, mix sourdough starter, water, melted butter, and salt.
- 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.
- Grab each end of the dough rope. Let the thicker, heavy center of the rope stay on the counter. Bring both ends together, twist them around each other twice, then pull the twisted ends down to meet the larger bulky section at the scented of the rope. Press the ends of the dough firmly into the center so they stick. Set ladies to rise while you roll and twist remaining pretzels.
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
• Starter options: This recipe works with fed active starter or discard. Discard will rise more slowly and benefit from an overnight ferment.
• 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.
• 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
Calories: 263kcalCarbohydrates: 56gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 20mgSodium: 860mgPotassium: 78mgFiber: 2gSugar: 11gVitamin A: 30IUVitamin C: 0.03mgCalcium: 19mgIron: 3mg
Tried this recipe?Let us know how it was!
