Easy Sourdough Pretzels Recipe (Soft & Delicious)

Is there anything better than the warm, buttery scent of freshly baked Sourdough Pretzels Recipe wafting through your kitchen? If you’ve ever wished you could recreate that delightful experience at home, you’re in luck! This article will walk you through a simple and delicious recipe for soft sourdough pretzels that even beginners can master. By the end, you’ll not only have a tasty snack, but also the confidence to experiment in your kitchen.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

• Sourdough Starter – This recipe uses bubbly and active sourdough starter to help the dough rise. 
• Bread Flour–You can use all-purpose flour if that’s what you have on hand, but I really recommend bread flour. The higher protein content helps the dough rise nicely and makes the pretzel bites extra chewy and delicious.
• Sugar –  I used white sugar for a touch of sweetness, but you can use other sugars like cane sugar or honey.
• Baking Soda & Brown Sugar – Adding brown sugar and baking soda to the boil bath gives your Sourdough Pretzel the classic dark brown, chewy crust once they are baked. The brown sugar can be substituted with honey or maple syrup. Be careful not to boil the pretzels too long; otherwise, the pretzels can taste metallic or be too chewy. 

Baking Time For Sourdough Pretzels Recipe

How to Make Sourdough Pretzels

1. To the bowl of a stand mixer, add the starter, water, and sugar. Mix until incorporated.

6. Roll each piece of dough into a 20-inch-long rope and shape into pretzels. Place the pretzel on a baking sheet lined with parchment paper.

How to Store:

We usually eat half the batch of warm pretzels before they’ve even cooled. Absolutely no shame, but you can keep leftover pretzels on the counter in a sealed container or zip-top bag for a couple of days.

They do lose a bit of the softness, but a quick warm-up in the oven at 300°F for 5–7 minutes makes them taste fresh again.

For longer storage, I like to let the pretzels cool completely, wrap them individually in plastic wrap, and tuck them into a freezer bag for up to two months. Reheat the pretzels straight from frozen in a 350°F oven for about 10–12 minutes.

For More Guidance:

Why You’ll Love This Recipe:

Get real pretzel shop flavour at home

The tantalizing aroma of fresh pretzels wafts through your kitchen, hinting at an indulgence that rivals your favorite pretzel shop. The secret lies in a quick dip in the brown sugar and baking soda bath, which transforms simple dough into delectable bites with a deep, chewy crust that will have you reminiscing about your local bakery. This technique not only enhances flavour but also gives your pretzels an authentic golden hue that shouts “freshly baked.”

It’s a beginner-friendly sourdough

What makes this recipe stand out is its simplicity. You don’t need any special shaping or scoring skills, which can often intimidate beginners. Just a quick twist of the dough and you’re all set before you know it, you’ll have a batch of golden, chewy pretzels ready to be enjoyed.

You can make them sweet or savoury

One of the most delightful aspects of making homemade pretzels is the versatility of flavors you can explore. Start with that perfect, chewy base once you’ve perfected the dough, the world of taste is your oyster. For a classic approach, brush with butter and sprinkle with coarse salt to capture that nostalgic street food flavor that always hits the spot.

Easy to Make Ahead

The overnight rise makes these soft sourdough pretzels work well with even the busiest of weeks. Imagine mixing the dough after dinner, letting it quietly ferment while you sleep, and waking up to the delightful fragrance of fresh bread. This simple process not only saves you precious morning minutes but also infuses the pretzels with a depth of flavour that’s hard to achieve with same-day baking. 

FAQs

Warnings

Handling Lye Safely

• Lye (sodium hydroxide) is highly caustic and can cause chemical burns. Always wear rubber gloves, protective eyewear, long sleeves, and pants when handling it.
• Work in a well-ventilated space and keep children and pets away. Avoid inhaling fumes.
• If lye solution contacts skin, wash immediately with plenty of water and soap. Do not panic but act quickly to rinse off.
• Use stainless steel or glass bowls to prepare the lye bath, and avoid contact with any surfaces that could be damaged.
• Dispose of leftover lye solution safely by flushing it with plenty of water down the sink or toilet.
• If uncomfortable using lye, alternatives like baking soda baths are safer but produce a less intense crust color and flavor.​

Boiling and Proofing Precautions

• Do not overboil pretzels in the baking soda or lye bath as they can become too soft and lose shape.
• Avoid overproofing the dough before shaping, as this can result in flat, dense pretzels.
• Score pretzels just before baking to allow controlled expansion and prevent bursting.

Food Safety and Storage

• Freeze baked pretzels in airtight containers for up to 3 months to maintain freshness.
• Refrigerate or freeze dough if not baking immediately to avoid over-fermentation and possible spoilage.
• Always bake pretzels fully at high heat for safety and optimal texture.​

Easy Sourdough Pretzels Recipe (Soft & Delicious)

Homemade sourdough pretzels are easy with beginner-friendly steps, a hands-off overnight rise, and a quick bake for a soft, chewy snack.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 12 minutes mins

Second Rise & Boil Bath 45 minutes mins

Equipment

• Stand Mixer
• Straight Edge Bowl
• Bench Scraper
• Large Pot
• Baking Sheet

Ingredients

  

Sourdough Pretzel

• 150 grams active sourdough starter 3/4 cup
• 250 grams water warm 1 cup + 1 Tablespoon
• 500 grams bread flour 3 1/2 cups
• 40 grams sugar 2 Tablespoon + 2 teaspoons
• 11 grams salt 2 teaspoons

Boil Bath

• 2400 grams water 10 cups
• 200 grams baking soda 2/3 cup
• 15 grams brown sugar 1 Tablespoon

Toppings

• coarse salt if desired
• 57 grams salted butter melt 4 Tablespoons
• 100 grams sugar 1/2 cup
• 4 grams ground cinnamon 2 teaspoons

Instructions

 

Make Dough & Bulk Rise

• To the bowl of a stand mixer with a dough hook attachment, add all of the ingredients and mix again on medium-low speed for 5-6 minutes. The dough should be smooth and tacky to the touch. You can also mix and knead the dough by hand.
• Reminder: The temperature of the warm water was 110 degrees F. Any hotter can kill the sourdough starter.
• 150 grams active sourdough starter,250 grams water, warm,500 grams bread flour,40 grams sugar,11 grams salt
• Remove the dough and knead until smooth. Do so by folding a portion of the dough towards the center and pressing down with the heel of your hand. Repeat about 20 times, then place it in a lightly greased bowl. Cover and wait until it doubles in size.
• In my 70 degree F kitchen, this took 12 hours, but this greatly depends on the temperature of your dough and environment.

Shape

• Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a clean work surface. Prepare two large baking sheets by lining them with parchment paper and lightly greasing the parchment paper (this prevents the pretzel dough from sticking). Set these aside.
• Using a bench scraper, divide the dough into 12 equal pieces (about 75 grams each).
• Roll each piece of dough into 20-22 inch long ropes. Taking one rope at a time, place the rope in the shape of a large “U”. Taking both ends, cross them over each other twice, then taking the two ends, fold them down to the bottom of the “U” to create the traditional pretzel shape. Place the pretzel on the prepare baking sheet and repeat with the remaining ropes of dough.
• Refer to the shaping photos above.

Second Rise

• Once all of the sourdough pretzels are shaped, cover the baking sheets with this plastic cover and let the dough rest for its second rise, about 30-60 minutes. The final proof is complete when the pretzels have grown in size and look puffy.
• Don’t rush this step! Otherwise, the pretzels will bake up dense and gummy.

Boil

• Just before the second rise is complete, prepare the boil bath. Bring the water to a boil, then add the brown sugar and baking soda. Stir until both are completely dissolved. Boil 2-3 pretzel at a time for 30 seconds.
• The pretzels should float while boiling. If not, then the dough was most likely under or over proofed. Dunk the pretzel completely under water to ensure the water bath has reached all areas of the dough.
• 2400 grams water,200 grams baking soda,15 grams brown sugar
• Use a slotted spoon to remove the pretzels from the water and place them on a wire rack. Immediately top the pretzels with coarse salt while they are still damp, if desired. Repeat with the remaining sourdough pretzels.
• Skip the coarse salt if you plan to make cinnamon sugar pretzels.
• coarse salt, if desired
• Once all of the Sourdough Pretzel have been boiled, place them on a parchment paper lined baking sheet. Preheat the oven to 425 degrees F.

Bake

• Bake the pretzel for 12-15 minutes or until dark brown with an internal temperature of at least 195 degrees F.
• While still warm, brush the pretzel bites with the melted butter and enjoy plain or with your favorite dipping sauces! Enjoy!
• 57 grams salted butter, melt
• For a sweet cinnamon sugar version, skip the coarse salt before baking. Once baked, brush the pretzels with the melted butter. Then sprinkle each pretzel with a cinnamon sugar mixture and mix again until evenly coated.
• 100 grams sugar,4 grams ground cinnamon
• Refer to the Sample Baking Schedule above in the blog post.

Ingredients & Substitutions

• Sourdough Starter – This recipe uses bubbly and active sourdough starter to help the dough rise.
• Bread Flour–You can use all-purpose flour if that’s what you have on hand, but I really recommend bread flour. The higher protein content helps the dough rise nicely and makes the pretzel bites extra chewy and delicious.
• Sugar – I used white sugar for a touch of sweetness, but you can use other sugars like cane sugar or honey.
• Baking Soda & Brown Sugar – Adding brown sugar and baking soda to the boil bath gives your Sourdough Pretzel the classic dark brown, chewy crust once they are baked. The brown sugar can be substituted with honey or maple syrup. Be careful not to boil the pretzels too long, otherwise the pretzels can taste metallic or be too chewy.

Tips:

• If you prefer to skip the shaping and instead make Sourdough Pretzel Bites, refer to my recipe here!
• These pretzels are incredible plain, but they are also delicious with honey mustard, a warm cheese sauce, marinara and ranch!
• Skip the coarse salt and top the pretzels with everything but the bagel seasonings, Parmesan cheese or even ranch seasoning!

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