A soft sourdough pretzels recipe that yields a dark chewy crust with a light and springy center. They are incredibly easy to make with our overnight recipe!
Oops we did it again! We are sharing another super easy sourdough recipe that you are going to love!
Just like our sourdough bagels and sourdough english muffins, this recipe for soft sourdough pretzels comes together in minutes, rises overnight and bakes up in a flash!
Get ready for the easiest and best homemade pretzels ever!
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Sample baking schedule
Before we dive into the details, let's take a brief look at the baking schedule I use to make these pretzels! (My kitchen is 68°F.)
- Friday 8 AM - Feed starter to get it ready for dough.
- Friday 8 PM - Mix pretzel dough, cover and let ferment on counter overnight.
- Saturday 8 AM - Divide dough, shape pretzels, cover and let rise.
- Saturday 8:30 AM - Prepare water bath with baking soda and dark brown sugar.
- Saturday 9 AM - Boil pretzels, brush on egg wash, sprinkle with salt and bake.
Step by step instructions
1. Feed your starter to active it. Make sure to time the feeding so that the starter is at its peak in the jar when you go to mix the dough.
2. Because this is a very stiff dough, it's helpful to use a stand mixer with a dough hook, to knead the dough. (If you don't have a stand mixer, knead on a clean surface for 10 minutes.)
- Place the ingredients into the bowl of the stand mixer and mix on the lowest speed for 6-7 minutes.
- Cover the bowl and let rest on the counter for 10-12 hours at room temperature.
3. Turn the dough out onto a clean work surface and divide into 16 equal pieces. Shape each piece into shape of a pretzel and place on a baking sheet lined with parchment paper. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
4. Put a pot of 6 cups of water on to boil. Add 2 tablespoons baking soda and 1 tablespoon dark brown sugar. Preheat oven to 425°F (232°C) making sure that the oven rack is in the center position.
5. Boil each pretzel for 1 minute total, flipping halfway. (30 seconds on each side.) Place the pretzels back onto the baking sheet.
6. Brush each pretzel with the egg wash and sprinkle with salt.
7. Bake for 12-14 minutes at 425°F (232°C) or until the outside is a dark golden brown.
These soft pretzels are perfect for dipping in beer cheese dip, honey mustard or just plain!
How to shape a pretzel
- Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U".
- Lift the ends of the rope and twist 2 times.
- Fold the twist over and press the ends on the dough.
How to store and freeze
Soft pretzels can be stored, covered, at room temperature for up to 7 days.
To freeze pretzels, let cool completely and wrap individually in plastic wrap. Insert into a freezer-safe container for up to 3 months.
How to reheat pretzels
If your pretzel is frozen, allow it to thaw at room temperature. While it's thawing, about 30 minutes, preheat your oven to 400°F (204°C). Place the pretzel on a baking sheet and bake 4-5 minutes or until heated through.
Microwaving a pretzel is not recommended as it can cause it to become too chewy.
Check out these other sourdough recipes you're sure to love!
We would love to know if you made this sourdough pretzels recipe. Let us know in the comment section below. And don't forget to rate the recipe!
Soft Sourdough Pretzels Recipe
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Ingredients
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Sourdough Pretzel Dough
- ½ cup (100 g) active sourdough starter
- 1 cup plus 1 tablespoon (255 g) water
- 2 tablespoons (40 g) honey (or sugar)
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
Water Bath
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
Egg Wash
- 1 large egg (lightly beaten in a small bowl)
- 1 tablespoon coarse salt
Instructions
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- In the bowl of a stand mixer, stir together the active sourdough starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or knead by hand for 10 minutes.) Cover the bowl and let rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.
- Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
- Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.
- Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.
- Bake the pretzels at 425°F (218°C) for 12-14 minutes or until golden brown.
Notes
- All-purpose flour can be used for this recipe with modifications. Reduce the amount of water by 25 grams in the initial mix. This is because all-purpose flour absorbs less water than bread flour. If the dough feels too stiff after it's rested for the first hour, work in the reserved 25 grams of water, 5 grams at a time, until it feels right. If you end up adding too much water, work a light dusting of flour it into the dough until it comes together.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Store cooked pretzels, covered, at room temperature for up to 1 week. Storing in the fridge is not recommended.
- To freeze baked pretzels, let cool completely. Wrap pretzels individually in plastic wrap and place in a freezer-safe container for up to 3 months. Let thaw before reheating.
- To reheat pretzels, bake in oven at 400°F for 5 minutes or until heated through. A microwave is not recommended.
Nutrition
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Jasmine says
Has anyone put the dough in the fridge after the initial rise for a day or so until ready to shape, rest and bake.
Te says
Do I have to use bread flour? I only have all purpose...
Amy Duska says
You can use all purpose
K says
Yum!! Really enjoyed baking and eating these. I did half without egg wash & salt. I brushed them with melted butter and dusted with cinnamon sugar right when they came out of the oven - so tasty! Thanks for the recipe!
Andrew Amidon says
Absolutely delicious and awesome recipe! Turned out perfectly golden brown with a soft middle. Better than any soft pretzel I've had. Thankyou for sharing!