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!

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. If using all-purpose flour decrease the water to 260 grams.

How to make sourdough pretzels

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. 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)
• 270 grams water
• 40 grams of honey OR 24 grams of sugar
• 9 grams salt
• 500 grams of bread flour (if using all-purpose flour decrease the water to 260 grams)
• For the water bath: 2 tablespoons of baking soda, 1 tablespoon of sugar, & 6 cups of water.
• For the egg wash: 1 beaten egg and 1 tablespoon of course salt

Mix the dough

• In your mixing bowl dissolve the sourdough starter and honey or sugar 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 6-8 minutes or until it comes together. If using a stand mixer, knead it for the same amount of time with the dough hook attachment (you should need no additional flour during kneading).

*If using honey in this recipe, add 10-15 more grams of flour during kneading. The dough will become stickier with honey. The dough is the right consistency once it is no longer sticky and smooth. 

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

Shape the sourdough pretzels

• The dough is ready to be shaped once it has almost 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 hour.

• 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

• Preheat the oven to 425 degrees F.

• In a large pot, bring 6 cups of water to a boil with the baking soda and sugar.

• Add 2-3 pretzels to the pot and boil each side for 30 seconds. Tip: 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.

• Place each pretzel back onto a parchment-paper-lined pan.

• Once complete, brush each pretzel with the beaten egg and top with salt.

• Bake for 13-15 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
• Soft Sourdough Dinner Rolls
• Homemade Sourdough Bagels (made easy!)
• Simple Sourdough Recipe