Sourdough pretzel recipe for an easy homemade treat. Discover how to make soft sourdough pretzels, perfect for a delicious snack or appetizer everyone will love!

I first made this soft sourdough pretzel recipe to bring to a party we were attending. They were such a hit with all the other guests, that I immediately added them to my regular sourdough recipes rotation. This sourdough pretzels recipe does require a few steps, so make sure you allocate enough time to completing it. However, the result will be worth it! Delicious, sourdough pretzels that make a great side to a glass of beer or make a fun movie night snack if you feel like skipping the popcorn.

Why You’ll Love This Recipe

This soft sourdough pretzel recipe is very similar to sourdough bagels recipe. If you’re intimated by the water bath part – don’t be! I was right there with you, but discovered that this is in fact not a big deal at all. Just follow the directions below and I know that even your first time will be a success.
These homemade sourdough pretzels are a much healthier alternative to most other store-bought pretzels or convenience snacks. Make this sourdough pretzel recipe when you are seeking a healthier option for the times you and your loved ones are craving a savory treat.
Not only do these homemade pretzels boast the deliciously tangy flavor of sourdough, they also pair perfectly with a variety of dips & sauces. Trying dips such as mustard, cheese sauce, or even sweet dips like chocolate or caramel, makes them versatile for any occasion.

What You’ll Need

Dough
Water Bath
1 cup sourdough starter (220g)
2 tbs baking soda
2 cups water (460g)
2 tbs brown sugar
4 tablespoons honey (80g)
Egg Wash
3tsp salt
1 large egg yolk
6 cups all purpose flour (850g)
1 tablespoon water
coarse salt & sesame seeds for topping

Tools

Instructions

Add active sourdough starter, water, honey, salt and flour to the bowl of your Kitchen Aid Standing mixer.
Mix the dough on the low speed for 5-10 minutes with the dough hook attachment, until soft & supple.
Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or place in your proofing box and allow to double.
Divide the dough into roughly 30 equal pieces on a lightly floured surface.
Roll each piece into a 18” rope and then create a U-shape.
Allow dough rope pieces to rest for 5minutes. This will ensure the pretzels keep their shape.
Take the two ends of the rope and create a twist with the dough.
Twist it twice and then press the ends of the dough into the bottom of the U-shape.
Line out cookie sheets, cover the dough and allow them to rise for about an hour.
Preheat the oven to 425°F (220C)
Bring water in a large stockpot to a boil and add 2 tbs of baking soda and 2 tbs of brown sugar.
Drop 1 or two pretzels into the pot at a time, and boil for 30 seconds on each side
Place on a parchment lined baking sheet.
Brush each pretzel with egg wash and sprinkle with coarse salt and sesame seeds
Bake 20 minutes, or until golden brown.

FAQ

Divide the dough into equal pieces, roll each piece into a long rope, and then shape into a traditional pretzel by forming a U, twisting the ends, and folding them down over the bottom of the U.

Boiling the pretzels in a baking soda solution gives them their characteristic chewy crust and helps to develop a deep, golden-brown color during baking.

Yes, you can prepare the dough ahead of time and let it rise in the refrigerator overnight. This can enhance the flavor and make it more convenient to bake the next day. I have a post about Proofing Sourdough Overnight

The baking soda bath is key to a shiny crust. Ensure your water is boiling before adding the baking soda. Brush the boiled pretzels with egg wash before baking for extra shine.

Absolutely! You can sprinkle sesame seeds, poppy seeds, cheese, or cinnamon sugar on top before baking for different flavors.

If the dough is too sticky, lightly dust your work surface and hands with flour while shaping the pretzels. Be careful not to add too much flour, as it can affect the texture.

Tips

1. Feed Your Starter:

Ensure your sourdough starter is active and bubbly by feeding it 4-12 hours before you plan to use it. An active starter will help your pretzels rise and develop a great flavor, unlike pretzels made with sourdough discard.

2. Proper Drainage:

Use a slotted spoon to remove pretzels from the boiling water and allow excess water to drain off before placing them on the baking sheet.

4. Cooling Rack:

Allow the pretzels to cool on a wire rack for a few minutes after baking to maintain their crisp crust.

5. Butter Brushing:

Brush the pretzels with melted butter after baking for added richness and flavor.

6. Flavor Variations:

Add herbs, garlic powder, or cheese to the dough for different flavor profiles.

7. Dense Pretzels:

If your pretzels are too dense, ensure your starter is active and bubbly, and give the dough enough time to rise. Under-proofing is a common cause of dense pretzels.

8. Shaping Issues:

If the dough resists shaping, let it rest for a few minutes to relax the gluten. This makes it easier to roll out and shape.

Storage

Short-term Storage: Store freshly baked pretzels in an airtight container or a zip-top bag at room temperature for up to 2 days. This helps maintain their softness.

Medium-term Storage: If you plan to keep the pretzels for longer, store them in the refrigerator. Place the pretzels in an airtight container or a zip-top bag. They can be refrigerated for up to 5 days.

1. Preparation:

Cooling: Allow the pretzels to cool completely after baking. This prevents condensation from forming inside the storage bag or container, which can make the pretzels soggy.

2. Wrapping:

Individual Wrapping: Wrap each pretzel individually in plastic wrap or aluminum foil to prevent freezer burn.
Batch Freezing: Alternatively, place a layer of parchment paper between each pretzel to prevent them from sticking together, then place them in a freezer-safe bag or container.

3. Freezing:

Storage Duration: Store the wrapped pretzels in the freezer. They can be frozen for up to 3 months.

1. Thawing:

Room Temperature: Remove the pretzels from the freezer and let them thaw at room temperature for about 1-2 hours.
Refrigerator: Alternatively, you can thaw them in the refrigerator overnight.

2. Reheating:

Oven Method: For the best texture, reheat the thawed pretzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the exterior is crisp.
Microwave Method: If you’re in a hurry, you can microwave the pretzels. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. This will warm them up but might make the exterior a bit softer rather than crispy.

3. Optional Step:

Buttering: For added flavor, brush the pretzels with melted butter after reheating. You can also sprinkle them with a little extra coarse salt if desired.

Homemade Soft Sourdough Pretzels {Easy Recipe}

Sourdough pretzel recipe for an easy homemade treat. Discover how to make soft sourdough pretzels, perfect for a delicious snack or appetizer everyone will love!

Ingredients

Dough

1 cup sourdough starter (220g)
2 cups water (460g)
4 tablespoon honey (80g)
3 tsp salt
6 cups all purpose flour (850g)

Water Bath

2 tbs baking soda
2 tbs brown sugar

Egg Wash

1 large egg yolk
1 tablespoon water
coarse salt & sesame seeds for topping

Instructions

Add active sourdough starter, water, honey, salt and flour to the bowl of your Kitchen Aid Standing mixer.
Mix the dough on the low speed for 5-10 minutes with the dough hook attachment, until soft & supple.
Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or place in your proofing box and allow to double.
Divide the dough into roughly 30 equal pieces on a lightly floured surface.
Roll each piece into a 18” rope and then create a U-shape.
Allow dough rope pieces to rest for 5minutes. This will ensure the pretzels keep their shape.
Take the two ends of the rope and create a twist with the dough.
Twist it twice and then press the ends of the dough into the bottom of the U-shape.
Line out cookie sheets, cover the dough and allow them to rise for about an hour.
Preheat the oven to 425°F (220C)
Bring water in a large stockpot to a boil and add 2 tbs of baking soda and 2 tbs of brown sugar.
Drop 1 or two pretzels into the pot at a time, and boil for 30 seconds on each side
Place on a parchment lined baking sheet.
Brush each pretzel with egg wash and sprinkle with coarse salt and sesame seeds
Bake 20 minutes, or until golden brown.

Notes

Tips

Feed Your Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-12 hours before you plan to use it. An active starter will help your pretzels rise and develop a great flavor, unlike pretzels made with sourdough discard.
Proper Drainage: Use a slotted spoon to remove pretzels from the boiling water and allow excess water to drain off before placing them on the baking sheet.
Cooling Rack: Allow the pretzels to cool on a wire rack for a few minutes after baking to maintain their crisp crust.
Butter Brushing: Brush the pretzels with melted butter after baking for added richness and flavor.
Flavor Variations: Add herbs, garlic powder, or cheese to the dough for different flavor profiles.
Dense Pretzels: If your pretzels are too dense, ensure your starter is active and bubbly, and give the dough enough time to rise. Under-proofing is a common cause of dense pretzels.
Shaping Issues: If the dough resists shaping, let it rest for a few minutes to relax the gluten. This makes it easier to roll out and shape.

Storage

Room Temperature

Short-term Storage: Store freshly baked pretzels in an airtight container or a zip-top bag at room temperature for up to 2 days. This helps maintain their softness.

Refrigeration

Medium-term Storage: If you plan to keep the pretzels for longer, store them in the refrigerator. Place the pretzels in an airtight container or a zip-top bag. They can be refrigerated for up to 5 days.

Freezing

1. Preparation:

Cooling: Allow the pretzels to cool completely after baking. This prevents condensation from forming inside the storage bag or container, which can make the pretzels soggy.

2. Wrapping:

Individual Wrapping: Wrap each pretzel individually in plastic wrap or aluminum foil to prevent freezer burn.

Batch Freezing: Alternatively, place a layer of parchment paper between each pretzel to prevent them from sticking together, then place them in a freezer-safe bag or container.

3. Freezing:

Storage Duration: Store the wrapped pretzels in the freezer. They can be frozen for up to 3 months.

Thawing and Reheating

1. Thawing:

Room Temperature: Remove the pretzels from the freezer and let them thaw at room temperature for about 1-2 hours.

Refrigerator: Alternatively, you can thaw them in the refrigerator overnight.

2. Reheating:

Oven Method: For the best texture, reheat the thawed pretzels in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through and the exterior is crisp.

Microwave Method: If you're in a hurry, you can microwave the pretzels. Wrap them in a damp paper towel and microwave on high for 20-30 seconds. This will warm them up but might make the exterior a bit softer rather than crispy.

3. Optional Step:

Buttering: For added flavor, brush the pretzels with melted butter after reheating. You can also sprinkle them with a little extra coarse salt if desired.