Sourdough pretzels are a delicious, homemade snack that combines the tang of sourdough with the chewy texture of a soft pretzel. Whether you're a seasoned baker or trying your hand at sourdough recipes for the first time, this sourdough pretzel recipe is a great way to expand your baking skills.
With a little bit of prep and patience, you'll be rewarded with soft sourdough pretzels that are perfect for dipping in mustard, beer cheese dip, or even cinnamon sugar.
Working with Sourdough
Sourdough recipes, like these homemade pretzels, rely on an active sourdough starter rather than commercial yeast to get that signature tangy flavor and chewy texture. If you don't have an active sourdough starter, you can use sourdough discard, but make sure it's still active enough to make the dough rise properly. The starter should be bubbly and ready to work when you start mixing.
Now, it's important to understand that there's no rushing it. Sourdough requires patience.
So after you mix your dough ingredients together, the dough will need a long rest—8 to 12 hours—at room temperature to develop its flavor and rise. This may feel like a long time for a first attempt, but letting the sourdough pretzel dough rest is essential to get that soft, chewy pretzel texture.
Ingredients for Sourdough Pretzels
To make these sourdough soft pretzels, you'll need a few basic ingredients, most of which you probably already have in your pantry. Here's a quick breakdown:
- ½ cup active and bubbly sourdough starter
- 1 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups bread flour (or all-purpose flour in a pinch)
- Kosher salt or pretzel salt for sprinkling
Water Bath:
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Egg Wash:
- 1 large egg yolk
These ingredients combine to create the classic soft pretzel flavor and texture. The water bath (with baking soda and brown sugar) and egg wash help to get that shiny, golden brown crust we love in pretzels.
Directions
Don't let the list of steps scare you. Once you get the hang of it, making pretzels at home is easy.
Step 1: Prepare the Dough
In the bowl of your stand mixer, combine the sourdough starter, water, sugar, salt, and flour. Using the dough hook attachment, mix the dough on low speed for about 5-10 minutes. The dough should come together smoothly, becoming elastic as you mix. If you don't have a stand mixer, kneading by hand on a clean work surface is another option, though it may take a little longer.
Once the dough is smooth, transfer it to a greased large bowl and cover it with plastic wrap or a lid. Let the dough rest at room temperature for 8-12 hours or until it doubles in size.
⬇️Want the printable recipe card? It's at the bottom of this post.⬇️
Step 2: Shape the Pretzels
Once your dough has risen, divide it into equal pieces—you should have 12 small dough balls. Roll each piece of dough into a long rope, about 14 to 18 inches in length, and then shape it into a pretzel shape. To do this, form a "U" shape, twist the ends of the dough together twice, and press them down at the base of the "U."
Place the shaped pretzels on a baking sheet lined with parchment paper and let them rest for about an hour. This extra dough rest helps them puff up before baking.
Step 3: Boil the Pretzels
Preheat your oven to 425°F. While the oven is heating, prepare the baking soda bath. In a large pot, bring 2 quarts of water to a rolling boil and add the baking soda and brown sugar.
Using a slotted spoon, carefully lower the pretzels into the boiling water, one or two at a time, for 30 seconds per side. This step helps create that chewy crust and gives them the classic pretzel flavor.
After boiling, remove the pretzels from the water, letting the excess water drip off before placing them back on the cookie sheet lined with parchment paper.
Step 4: Bake the Pretzels
Brush the pretzels with an egg wash made from the egg yolk. Sprinkle them generously with pretzel salt, kosher salt, or flaky salt.
Bake in the preheated oven for 12-15 minutes, or until the tops are a rich, golden brown. When your baked pretzels come out of the oven, you can brush them with a little melted butter for extra flavor.
Our Sourdough Experience
Sourdough baking has become a regular part of our homesteading and homeschooling life, and it’s been a rewarding and practical skill to develop. Working with sourdough offers a perfect balance of tradition and creativity, and the girls and I have had fun trying to create new recipes.
One of our favorite recipes is this Basic Sourdough Bread Recipe, which introduced me to sourdough baking and recipes. From there, we’ve branched out into making the most of our sourdough starter and discard, trying everything from Sourdough Discard Focaccia to moist Sourdough Discard Banana Muffins, perfect for family snacks or gatherings.
Using a sourdough starter is a great way to incorporate natural fermentation into your baking routine, and it works so well in both sweet and savory dishes. For those looking to make the most of their starter, I recommend trying our Sourdough Discard Donuts as a quick and easy way to reduce waste while making a delicious dessert.
Sourdough Pretzels FAQs
Do you have questions about how to make these pretzels with sourdough? Go ahead and leave your question below in the comments and I'll do my best to answer it.
Can I use sourdough discard for sourdough pretzels?
Yes, you can use sourdough discard for this recipe as long as it's still active. Just make sure the discard has been fed recently so the dough can still rise properly.
How long do sourdough pretzels last?
Sourdough pretzels are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to two days. For longer storage, place them in a freezer bag and freeze for up to three months.
Do I need to use lye for pretzels?
While a traditional lye bath creates the signature pretzel crust, a baking soda bath works just as well at home. It's a safer and easier alternative without the extra cost of lye.
Homemade Sourdough Pretzels Taste Great
This sourdough pretzel recipe is a fun, hands-on way to experiment with sourdough baking. Whether it's your first time or your hundredth, making homemade pretzels at home is a simple yet rewarding process that yields soft, chewy, and flavorful pretzels that your whole family will enjoy.
Next time you're looking for a simple but satisfying project, give these sourdough pretzels a try. Paired with a honey mustard dipping sauce or cinnamon sugar they make a perfect snack!
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Recipe
Sourdough Pretzels Recipe
Ingredients
- ½ cup active and bubbly sourdough starter
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoons salt
- 3 cups flour
- Course kosher salt
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Water Bath
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
Egg Wash
- 1 large egg yolk
Instructions
- In a stand mixer's bowl, add the sourdough starter, water, sugar, salt, and flour. Mix on the lowest speed for 5-10 minutes using the dough hook. The dough should smooth and elastic.
- Add the dough to a greased bowl and cover with plastic wrap or a lid and let it rest at room temperature for 8-12 hours or until it doubles in size.
- Divide the risen dough into 12. Roll each portion into an 14” - 18” rope and shape it into a U.
- Twist the two ends of the rope twice and press them into the base of the U-shape.
- Set pretzels aside to allow the shaped dough to rise for approximately an hour.
- Preheat your oven to 425°F.
- In a large stockpot, bring water to a boil and add 1 tablespoon each of baking soda and brown sugar.
- Bath the pretzels for 30 seconds on each side, one or two at a time making sure they don’t touch.
- Place the boiled pretzels on a parchment-lined baking sheet.
- Brush each pretzel with an egg wash and sprinkle coarse salt on top.
- Bake for 15 minutes or until they turn golden brown.
- Enjoy with your favorite dipping sauce.