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Sourdough Pretzels (so soft & chewy!)


sourdough pretzels

Get ready to uncover the ultimate recipe for sourdough pretzels made in your very own home. With only a few basic ingredients, you can enjoy the perfect balance of sourdough flavor and soft, chewy pretzel in no time. I developed this simple recipe and method to be suitable for all baking levels. No fancy equipment is required and the overnight option allows for flexibility. You will never want to buy a store-bought pretzel again after mastering this recipe.

Why this sourdough pretzel recipe works

  • Using an active, bubbly starter makes for a strong rise.
  • This recipe can be achieved with or without a stand mixer. I do it all by hand.
  • There is no special technique when it comes to making sourdough pretzels. My step-by-step will lay everything out simply.

Tips before baking

  • This is a bulk rise of 10-12 hours at room temperature (68 degrees F). Keep in mind the temperature of your home can impact the time. In the winter I need 12-13 hours whereas in the summer 8 hours will do. Watch the dough, not the clock.
  • This recipe does require a sourdough starter that is actively feeding. My recommendation is to feed your starter the day of baking and let it sit on your counter. I feed it around 1 pm to mix the dough by 7 pm.
  • The dough is stiff. It will require 8-10 minutes of kneading to form a smooth ball. A stand mixer can knead the dough in the same amount of time with the dough hook attachment.
  • Bread flour or all-purpose flour can be used. The hydration level is suitable for King Arthur bread flour or King Arthur all-purpose flour. If you use a different brand of all-purpose flour decrease the water by 30 grams to start. Then, slowly add a teaspoon of water at a time until you achieve the right consistency.
  • Lastly, but most importantly, have fun while baking these. The entire process is quite therapeutic and rewarding!

How to make sourdough pretzels

Baker’s schedule: mix the dough in the evening at 8 pm to bake for the following morning at 8 am.

Equipment & Ingredients

  • Mixing bowl
  • Bench scraper
  • Food scale
  • Parchment paper
  • Large baking sheet
  • Large pot
  • 100 grams sourdough starter
  • 255 grams water
  • 40 grams honey
  • 9 grams salt
  • 500 grams of bread flour or all-purpose flour
  • For the water bath: 2 tablespoons of baking soda, 1 tablespoon of sugar, & 6 cups of water.
  • For the coating: 1 beaten egg and 1 tablespoon of course salt

Mix the dough

  • In your mixing bowl dissolve the sourdough starter and honey in the water. Whisk using a fork.
  • Add the flour and salt and mix until the flour has absorbed all of the water.
  • Cover with plastic wrap and allow it to rest for 45 minutes.
sourdough pretzel mixture

Knead the dough

  • After the dough has rested, knead it on a work surface for 8-10 minutes or until it comes together. If using a stand mixer, knead it for the same amount of time with the dough hook attachment.
  • Once completed, cover the bowl with plastic wrap and allow it to rest for the remaining bulk rise: 10-12 hours.
kneaded dough

Shape the sourdough pretzels

  • The following morning, check that the dough has doubled in size.
  • Line a baking sheet with parchment paper and spray it with non-stick oil.
  • Remove the dough from the bowl onto a clean work surface and punch it down/de-gas the dough.
  • Divide the dough into 12 equal pieces using a bench scraper.
  • Then, roll out each piece into an 18-inch rope. This is best achieved on a countertop and by rubbing the dough between your hands.
  • To shape the pretzel make a “U” shape with the rope, cross the two ends twice, fold the twist over and press the ends of the dough into the other side.
  • Place each shaped pretzel onto your baking sheet and cover with a damp towel for 1 hour.
Divide the dough into 12 equal pieces using a bench scraper
sourdough pretzel rope

Boil, brush, & bake

  • Preheat your oven to 425 degrees F.
  • In a large pot, bring 6 cups of water to a boil with the baking soda and sugar.
  • Add about 2-3 pretzels to the pot and boil each side for 30 seconds.
  • Once complete, brush each pretzel with the beaten egg and top with salt.
  • Bake for 12-14 minutes or until they turn golden brown.
  • Let them cool for a few minutes before enjoying warm with your favorite dipping sauce!
  • These sourdough pretzels can last for 3 days on your counter in an airtight container or bread bag of your choice.

Tip: To reheat any leftover pretzels, preheat your oven to 350 degrees F & bake on a baking sheet for 5-8 minutes.

sourdough pretzels
sourdough pretzels
Print Recipe
5 from 3 votes

Sourdough Pretzels (so soft & chewy!)

Discover the ultimate recipe for making delicious and easy sourdough pretzels at home. With only a few ingredients, you can enjoy the perfect balance of sourdough flavor and soft, chewy pretzel texture in no time.
Prep Time1 hour
Proofing time13 hours
Course: Side Dish
Keyword: sourdough pretzels
Servings: 12 pretzels
Calories: 243kcal

Equipment

  • Mixing bowl
  • Bench scraper
  • Food scale
  • Parchment paper
  • Large baking sheet
  • Large pot

Ingredients

For the dough

  • 100 grams active sourdough starter
  • 255 grams water
  • 40 grams honey
  • 9 grams salt
  • 500 grams bread flour or all-purpose flour

For the water bath

  • 2 tablespoons baking soda
  • 1 tablespoon sugar
  • 6 cups water

For the coating

  • 1 beaten egg
  • 1 tablespoon coarse salt

Instructions

Mix the dough

  • In your mixing bowl dissolve the sourdough starter and honey in the water. Whisk using a fork. Add the flour and salt and mix until the flour has absorbed all of the water. Cover with plastic wrap and allow it to rest for 45 minutes.

Knead the dough

  • After the dough has rested, knead it on a work surface for 8-10 minutes or until it comes together. If using a stand mixer, knead it for the same amount of time with the dough hook attachment. Once completed, cover the bowl with plastic wrap and allow it to rest for the remaining bulk rise: 10-12 hours.

Shape the sourdough pretzels

  • The following morning, check that the dough has doubled in size.
  • Line a baking sheet with parchment paper and spray it with non-stick oil. Remove the dough from the bowl onto a clean work surface and punch it down/de-gas the dough. Then divide it into 12 equal pieces using a bench scraper.
  • Roll out each piece into an 18-inch rope. To shape the pretzel make a "U" shape with the rope, cross the two ends twice, fold the twist over and press the ends of the dough into the other side. Place each shaped pretzel onto your baking sheet and cover with a damp towel for 1 hour.

Boil, brush, & bake

  • Preheat your oven to 425 degrees F.
  • In a large pot, bring 6 cups of water to a boil with the baking soda and sugar.
  • Add about 2-3 pretzels to the pot and boil each side for 30 seconds.
  • Once complete, brush each pretzel with the beaten egg and top with salt.
  • Bake for 12-14 minutes or until they turn golden brown.
  • Let them cool for a few minutes before enjoying warm with your favorite dipping sauce!
  • These sourdough pretzels can last for 3 days on your counter in an airtight container or bread bag of your choice.
    Tip: To reheat any leftover pretzels, preheat your oven to 350 degrees F & bake on a baking sheet for 5-8 minutes.

Notes

Baker’s schedule: mix the dough in the evening at 8 pm to bake for the following morning at 8 am.

Nutrition

Serving: 1pretzel | Calories: 243kcal | Carbohydrates: 49g | Protein: 8g | Fat: 1g | Sodium: 700mg

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