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 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.

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

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 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

• 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. You made 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 leading 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.

How to make sourdough pretzels

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

Equipment

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

Ingredients

• 100 grams sourdough starter (active and bubbly)
• 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.

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).

• 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.

• Divide the dough into 12 equal pieces using a bench scraper and food scale.

• 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.

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 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!

• 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.

More sourdough recipes

• Sourdough Hamburger Buns
• Soft Sourdough Dinner Rolls
• Homemade Sourdough Bagels (made easy!)
• Simple Sourdough Recipe