Sourdough Pretzels (so soft & chewy!)

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 designed this simple recipe and method to be suitable for all baking levels. No fancy equipment is required and the overnight option allows for flexibility.

After mastering this recipe, you will never want to repurchase a store-bought pretzel again!

Why you’ll love this recipe

• Using an active, bubbly starter makes for a strong rise.

• This recipe can be achieved with or without a stand mixer. I do it by hand.

• The process is quite simple, yielding an amazing result!

• Sourdough pretzels are 100% sourdough making them a healthier option and easier to digest.

Tips before baking

• Sourdough pretzels require a bulk rise of 8-12 hours at room temperature (68 degrees F). Keep in mind the temperature of your home can impact the rise time. You may need less time in the warmer seasons. Watch the dough, not the clock.

• This recipe does require a sourdough starter that has been fed within the past 12 hours and is at its peak.

• Sourdough pretzel dough is stiffer and requires 6-8 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.

• Can I use all-purpose flour? In short, yes. However, I have found that the best results come from bread flour.

How to make sourdough pretzels: step-by-step

Baker’s schedule option 1: mix the dough in the evening to bake for the following morning. The rise time should stay between 8-12 hours.

Baker’s schedule option 2: mix the dough in the morning and allow the dough to rest for 8-12 hours or until doubled in size. Shape the pretzels and place them into the refrigerator overnight. Remove from the fridge in the AM, and allow them to rest for 1-2 hours before boiling & baking.

Equipment

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

Ingredients

• 100 grams sourdough starter (active and bubbly)
• 260 grams water
• 40 grams of honey
• 28 grams unsalted butter (softened)
• 9 grams salt
• 500 grams of bread flour (if using all-purpose flour decrease the water to 250 grams)
• 1 tablespoon of pretzel salt for topping (coarse salt works well too)
• For the water bath: 8 cups of water and 1/2 cup of baking soda

Mix the dough

• In your mixing bowl, whisk together the sourdough starter, honey, and water until fully dissolved.

• Next add the flour, softened butter, 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 6-8 minutes or until it comes together using minimal amounts of flour. If using a stand mixer, knead it for the same amount of time with the dough hook attachment.

• Once completed, place the dough in a bowl coated with butter and allow it to rest for the remainder of the bulk rise or until doubled in size.

• After proofing, the dough can be refrigerated for up to 24 hours if desired.

Shape the sourdough pretzels

• The dough is ready to be shaped once it has doubled or even tripled 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 and food scale.

• To shape the dough, roll each piece into an 18-inch rope. The best way to do this is by placing the dough on a countertop and using the palms of your hands to gently work it outward. Be careful not to stretch or tear the dough as you roll.

• Next, 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 or oiled plastic wrap for 1-2 hours.

• If refrigerating the dough overnight, cover the pretzels and place them in the fridge. The next morning, take them out and let them rise for 1-2 hours before moving on to the boiling, brushing, and baking steps.

Boil, brush, & bake

• When ready to boil and bake the pretzels, preheat the oven to 425 degrees F.

• To make it easier to drop the pretzels into the water, cut the parchment paper into individual squares and use these to lower each pretzel into the water. Line an extra pan with parchment paper to place the pretzels on after boiling.

• In a large pot, bring 8 cups of water and 1/2 cup of baking soda to a boil.

• Add 2-3 pretzels to the pot and boil each side for 30 seconds. Try not to exceed this amount of time as it will yield a metallic taste.

• Place each pretzel back onto a parchment-paper-lined pan and sprinkle some pretzel salt over top of each.

• Bake for 12-15 minutes or until they turn golden brown.

• Optional: upon removing the sourdough pretzels from the oven brush with melted butter for a softer crust.

• Let them cool for a few minutes before enjoying warm with your favorite dipping sauce!

• Sourdough pretzels are best eaten on the same day but can last for 3 days on the counter in an airtight container or bread bag of your choice.

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

More sourdough recipes

• Sourdough Hamburger Buns
• Sourdough Pretzel Buns
• Homemade Sourdough Bagels (made easy!)
• Simple Sourdough Recipe