Easy Sourdough Pretzels Recipe (Soft & Delicious)
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These easy Sourdough Pretzels are soft pretzels with a chewy crust and soft texture that taste just like a real pretzel shop. Made with active sourdough starter and a quick dip in a baking soda bath, they are the perfect snack for game day, gatherings, or any time you are craving warm pretzels fresh from the oven.
This soft sourdough pretzel recipe is a great way to put your active starter to work and is easy to make ahead. If you love bite-sized snacks, try my Sourdough Pretzel Bites or my Sourdough Discard Pretzel Bites for a quicker version.
Quick Look: Sourdough Pretzels
- Prep Time: 12 hours
- Second Rise & Boil: 45 minutes
- Cook Time: 12 minutes
- Total Time: 12 hours 57 minutes
- Servings: 12 pretzels
- Calories: ~179 kcal per pretzel (based on nutrition panel)
- Cook Method: Boiled, then baked
- Flavor Profile: Soft, chewy, and golden with a classic pretzel crust. Top with coarse salt for a savory finish or cinnamon sugar for a sweet twist!
- Difficulty:Intermediate — Simple ingredients and mostly hands-off with an overnight rise, plus a quick boiling step before baking!
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Why You’ll Love This Easy Sourdough Pretzels Recipe
- Real pretzel shop flavor at home: A quick dip in the baking soda bath with brown sugar gives these traditional pretzels that deep, dark chewy crust you would expect from a bakery. Brush with melted butter and sprinkle with coarse pretzel salt for the classic finish, or roll in cinnamon sugar for a sweet sourdough twist.
- Beginner-friendly sourdough: The sourdough pretzel dough is simple to work with, and you do not need any special shaping or scoring skills. Just roll each piece into a rope, give it a quick twist, and you are all set. This is a great first time sourdough project for anyone starting their sourdough journey.
- Easy to make ahead: Mix the dough the night before, let the dough rise overnight during bulk fermentation, then shape, boil, and bake the next day. These soft sourdough pretzels also freeze well in a freezer bag for up to two months. For another make-ahead sourdough treat, try my Sourdough Discard Cinnamon Rolls.
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
DAY 1 |
|
|---|---|
|
Time |
Process |
|
9:00 PM |
Mix and knead the dough |
|
9:10 PM |
First rise |
DAY 2 |
|
|
9:00 AM |
Shape & second rise |
|
10:00 AM |
Boil and bake |
How to Make Sourdough Pretzels
- To the bowl of a stand mixer, add the starter, water and sugar. Mix until incorporated.
- To the wet ingredients, add the flour and salt. Mix again on low speed until everything is incorporated, then knead the dough on low speed for 5-6 minutes.
- Remove the dough, knead by hand 20x and place it in a lightly greased bowl. Cover and wait until it doubles in size.
- Once the dough has doubled in size, punch it down to remove all of the air bubbles. Then, place the dough on a lightly floured work surface.
- Using a bench scraper, divide the dough into 12 equal pieces.
- 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.
- Cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the pretzels have risen and look all puffy.
- In the meantime, prepare the boil bath (brown sugar/baking soda solution). Boil 2-3 pretzels at a time for 30 seconds. Drain and place on a wire rack. Top with coarse salt, if desired. Repeat with the remaining pretzels.
- Bake at 425°F for 12-15 minutes or until dark brown with an internal temperature of at least 195°F.
- Brush with melted butter and enjoy!
Ways to Enjoy Your Sourdough Pretzels
These traditional pretzels with a sourdough twist are one of those bakes that disappear fast in my house. Here are some of our favorite ways to serve pretzels.
- Brush with melted butter and sprinkle with flaky salt right before serving. Because nothing beats that warm, salty bite.
- My kids love dunking pretzel bites into honey mustard or warm marinara sauce. Ranch dressing is another go-to in our house.
- A simple cheese sauce turns pretzels into a must-taste comfort snack. Melted cheddar cheese with a splash of milk works too.
- For a sweet version, leave out the salt. Instead, coat the pretzels in melted butter and sprinkle with cinnamon sugar. They’re warm, soft, and taste a lot like Churros.
McKenna’s Helpful Tips
- Use bread flour for the best chewy texture. The higher protein content helps the dough rise nicely and gives the pretzels that signature chew. All-purpose flour works in a pinch, but the texture will be slightly softer. I use bread flour for the same reason in my Sourdough Discard Bagels.
- Knead the dough on low speed in the bowl of a stand mixer with a dough hook attachment for 5 to 6 minutes until smooth. If kneading by hand, fold and press the dough about 20 times on a lightly floured work surface. I use the same kneading method for my Sourdough Pretzel Bites.
- Boil the shaped pretzels for only 30 seconds in the baking soda solution. Boiling too long can make the pretzels taste metallic or overly chewy. Use a slotted spoon to remove them and place on a wire rack. I use the same boiling technique for my Sourdough Monkey Bread when I want that deep golden brown color.
- Let the dough rest and complete its second rise after shaping. Cover the baking sheet with plastic wrap or a reusable cover and wait until the pretzels look puffy. If you are not ready to bake, you can pop the shaped pretzels in the fridge overnight and bake the next day. I use the same overnight method for my Sourdough Discard Cinnamon Rolls.
- For longer storage, let the pretzels cool completely, wrap individually in plastic wrap, and place in a freezer bag for up to two months. Reheat straight from frozen at 350 degrees F for 10 to 12 minutes. For another freezer-friendly sourdough snack, try my Sourdough Discard Pretzel Bites.
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.
Sourdough Pretzels FAQs
Soft pretzels naturally lose some of that crispness as they cool, but the oven brings it back nicely. I recommend reheating at 350 degrees F for about 5 to 7 minutes until warmed through. If you would like to refresh the crust even more, lightly spritz the pretzel with a little water before reheating. It helps the outside crisp up again. For another snack that reheats beautifully, try my Sourdough Pretzel Bites.
Yes, you can. After rolling your dough into ropes, cut into bite-sized rectangular pieces instead of twisting, then boil and bake them the same way. If you are a big fan of bite-sized snacks, try my Sourdough Pretzel Bites or my Sourdough Discard Pretzel Bites for a quicker version.
Skip the coarse pretzel salt before baking. Once the pretzels are out of the oven, brush them with melted butter and toss in a cinnamon sugar mix while they are still warm. They taste like warm churros and are a hit with kids.
Definitely. After shaping, you can pop the pretzels in the fridge overnight, covered with plastic wrap, and bake them the next day. Simply take the shaped pretzels out of the fridge, boil, and bake when you are ready. For another recipe with a flexible overnight option, try my Sourdough Discard Cinnamon Rolls.
If you tried this Sourdough Pretzels recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Pretzels Recipe
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Equipment
- Large Pot
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
Notes
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!
how long do you boil?
I boil 2-3 pretzel at a time for 30 seconds!
1st attempt at making Sourdough pretzels. these came out amazing! highly recommend! Im wondering if we can double the batch and freeze some?
I’m so glad it turned out so well! Yes, you can absolutely double the recipe and freeze some. I recommend freezing the baked and cooled pretzels in an airtight container or freezer bag, then thawing and reheating them when you’re ready to enjoy. They should freeze beautifully!
WOW! These are spot on! 10/10! Taste and texture is identical to a bought soft pretzel. My question is – how would you recommend reheating to retain that crisp outer edge via the oven? We got rid of the air fryer. Once these cooled down, even just 2 hours, the crispness is mostly gone. Thanks!
I’m so glad you loved them — thank you! Soft pretzels naturally lose some of that crispness as they cool, but the oven brings it back nicely. I recommend reheating them at 350°F for about 5–7 minutes until warmed through.
If you’d like to refresh the crust even more, you can lightly spritz the pretzel with a little water before reheating. It helps the outside crisp up again. Enjoy!
Thank you 🙂
What’s the difference between active sourdough starter and discard?
Great question! Active sourdough starter is fed and bubbly and used to help dough rise, while sourdough discard is unfed starter that’s usually past its peak—still full of flavor, just not strong enough to leaven bread on its own.
These were so good! My first time attempting soft pretzels and they were perfect!
This is so lovely to hear! So glad you enjoyed them. Thank you for sharing!
Such a delicious and easy snack idea that the whole family will love! My kiddos especially love them with cinnamon sugar on top.