Soft and chewy sourdough pretzels are easy to make with an active sourdough starter. Top them with coarse sea salt and serve with beer cheese dip or honey mustard sauce.
Why you'll love these sourdough pretzels!
I just love a simple, no-fuss, sourdough recipe. Here are a few reasons to make some today!
- Easy overnight recipe: Just like our sourdough bagels and sourdough english muffins, this dough for soft sourdough pretzels comes together in minutes, rises overnight, and bakes up in a flash!
- Versatile: The dough can be shaped into traditional-style pretzels or into pretzel bites and the toppings can savory or sweet!
- Freezer-friendly: The baked pretzels can be frozen for up to 3 months for a quick snack or appetizer.
Get ready for the easiest and best homemade pretzels ever!
Ingredients & Substitutions
Just like our other beginner sourdough recipes, there are only a few ingredients needed to make the best sourdough pretzels!
- active sourdough starter: Feed your starter up to 12 hours prior to mixing the dough. Check our suggested baking schedule below!
- bread flour: For the best texture use bread flour, but, you can use all-purpose flour with great results.
- honey: Any liquid sweetener such as honey, agave, or maple syrup will work.
- salt
- baking soda: A little baking soda in the boiling water helps to give the pretzels that classic chewy texture and golden color when baking.
- brown sugar: Also helps with browning during the baking process.
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 your sourdough starter so that it is active and bubbly in the morning.
- Friday 8 PM - Mix the pretzel dough, cover the bowl, and let the dough ferment on the counter overnight.
- Saturday 8 AM - Divide the dough, shape the pretzels, cover, and let rise.
- Saturday 8:30 AM - Prepare a water bath with baking soda and dark brown sugar.
- Saturday 9 AM - Boil the pretzels, brush on the egg wash, sprinkle with salt, and bake.
How to make soft sourdough pretzels
Step 1: Feed your starter
Feed your starter to activate it. Make sure to time the feeding so that the starter is at its peak in the jar when you are ready to mix the dough.
TIP: 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.)
Step 2: Mix the dough and let ferment
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.
Step 3: Shape the dough
Turn the dough out onto a clean work surface and divide it into 16 equal pieces. Shape each piece into the shape of a pretzel and arrange them on two baking sheets lined with parchment paper.
Each baking sheet can hold 8 pretzels.
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.
Cover the pretzels with a clean towel and let them rise for 30-60 minutes or until puffy in a warm spot in your kitchen.
Step 4: Prepare the water bath
Bring a pot of 6 cups of water to a boil. Add 2 tablespoons of baking soda and 1 tablespoon of dark brown sugar to the boiling water.
Preheat your oven to 425°F (232°C) making sure that the oven rack is in the center position.
Step 5: Boil the pretzels
Boil each pretzel for 30 seconds on each side, 1 minute total. Use a slotted spoon to place the pretzels back onto the baking sheet.
Brush each pretzel with the egg wash and sprinkle with salt.
Step 6: Bake the pretzels
Bake the pretzels for 12-14 minutes at 425°F (232°C) or until the outside is a dark golden brown.
Serve
Soft sourdough pretzels are perfect dipped in a warm, creamy beer cheese dip or honey mustard sauce.
How to store and freeze
Soft pretzels can be stored in a plastic bag, at room temperature, or in the fridge for up to 7 days.
To freeze pretzels, let them cool completely and then wrap them individually in plastic wrap. Insert the wrapped pretzels 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. This should take about 30 minutes. While it's thawing preheat your oven to 400°F (204°C). Place the pretzel on a baking sheet and bake it for 4-5 minutes or until heated through.
If you use the microwave to reheat pretzels make sure to adjust the power to 50% to avoid them from becoming tough.
More easy sourdough recipes
Check out these other sourdough recipes you're sure to love!
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Soft Sourdough Pretzels Recipe
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- â…“ 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 or in a microwave at 50% power for 30 seconds intervals.
Karen says
Mind turned out tough and chewy. will try again with more water for the dough.
Christina D says
My pretzels also turned out tough and chewy. I’m wondering if I possibly boiled them too long, if that could be the problem? But they tasted good!
I only made only half of the dough, so the second half could rise more over night. As it had only been about six hours or so for the dough to do it’s fermentation rise. Could that have also been my problem initially with that first batch?
I am going to make the rest today and hopefully these will turn out better.
Lovie Chap says
I made this today and I have never made anything like this before. I followed the directions carefully and they turned out so good!!! I did use the egg wash on half and butter on half and they all turned out delicious. I will definitely make these again soon. P.S. the beer cheese sauce recipe linked on this page was so good—and easy to make. Thank you!
Jojo says
Made them once seamlessly, really lovely - second time put the salt in the water before dissolving the starter and the starter seized completely and wouldn't dissolve - was a stringy nightmare and wouldn't incorporate into the dough even with kneading. Lesson learned - dissolve the starter in the water THEN add salt.
Stacie says
Delicious but the dough was sticky and a little difficult to use
Linda says
Can I put melted butter on top of these.
Amy says
Yes!
Karin Walsh says
I have been enjoying the learning process of sourdough! Question - if I make the pretzels up to cooking them - can I refrigerate and cook when I return from work in the late afternoon / early evening?
Amy says
Yes you can!
Anna says
Can I make half of the this recipe only ? Will they still come out right ?
Thanks
Amy says
Yes they should be fine!
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.
Jas says
I did this yesterday, and it turned out great.
I live in the tropics where my kitchen is way too warm (>27°C), even at night, and I didn't want the dough overproofing while I slept. So I let the dough proof on the counter until approximately doubled (which took around 3 hours), then popped it into the fridge, where it did continue to rise a little more but didn't overproof.
I baked it off the next afternoon, around 18h after the dough was mixed (3h rise at room temp + 15h in fridge). I took it out of the fridge and let it sit at room temp for about 30mins before proceeding with the recipe (ie. portioning, shaping, boiling & baking). They turned out delicious and slightly tangy!
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!