Sourdough Pretzel Recipe: There’s something magical about the aroma of freshly baked pretzels wafting through your kitchen—especially when they’re made from your own sourdough starter. Sourdough pretzels are chewy, golden brown, slightly tangy, and incredibly addictive.
Whether you’re a baking beginner or a seasoned sourdough enthusiast, this guide will walk you through everything you need to make bakery-style pretzels right at home.
Why Sourdough Pretzels Are Worth the Effort
Sourdough pretzels are not your average snack. They’re made from a naturally fermented dough that offers a depth of flavor you just can’t get from commercial yeast. Thanks to the long fermentation, they also boast improved digestibility and a lower glycemic index—win-win, right? The effort pays off in flavor, texture, and nutritional benefits.
Plus, working with sourdough is like having a living pet in your kitchen—nurturing it, feeding it, and watching it come alive in delicious ways. And pretzels? They’re the ultimate reward.
The Perfect Combination of Flavor and Texture
These pretzels hit every sensory note. The outside is crisp and deeply golden from a baking soda bath, while the inside stays soft, chewy, and rich with that iconic sourdough tang. The contrast of coarse salt against the tender dough makes every bite irresistibly moreish.
Now, let’s get down to the details and ingredients you’ll need to get started.
Tools and Ingredients Needed
Essential Tools for Pretzel Making
To make authentic sourdough pretzels at home, a few basic tools will make the job much easier:
- Kitchen Scale – Precision is key with sourdough baking.
- Mixing Bowls – For combining and proofing the dough.
- Bench Scraper – Helpful for shaping and handling sticky dough.
- Baking Sheet – Lined with parchment paper or a silicone mat.
- Slotted Spoon or Spider – For removing pretzels from the baking soda bath.
- Stand Mixer (Optional) – For kneading, though you can do it by hand.
Key Ingredients and Their Roles
Here’s what you’ll need for a basic batch (8-10 pretzels):
- Active Sourdough Starter (100g) – Your living leaven, provides natural rise.
- All-Purpose Flour (500g) – Forms the bulk of the dough.
- Warm Water (250g) – Hydrates the flour and activates fermentation.
- Salt (10g) – For flavor and dough strength.
- Brown Sugar or Honey (20g) – Adds a hint of sweetness and color.
- Butter (30g, melted) – Adds richness to the dough.
- Coarse Salt – For topping the pretzels.
- Baking Soda (1/4 cup) – Used in the boiling bath for that deep brown crust.
Make sure your starter is bubbly and active before you begin. A sluggish starter will affect the final rise and texture.
Preparing Your Sourdough Starter
How to Feed Your Starter for Best Results
At least 4-6 hours before making your dough (or the night before), feed your starter to ensure it’s lively and ready to work. Use a 1:1:1 feeding ratio (equal parts starter, flour, and water by weight). For example, mix 50g of starter with 50g flour and 50g water.
Cover loosely and let it rest at room temperature. When it doubles in size and passes the float test (a small dollop floats in water), it’s ready to go.
Timing and Temperature Tips
Sourdough baking is all about timing and patience. Warmer temperatures speed up fermentation, while cooler environments slow it down. Aim for a room temperature of 70-75°F (21-24°C) for best results.
If your kitchen is chilly, place the dough in a switched-off oven with the light on. That gentle warmth helps fermentation stay on track.
Step-by-Step Sourdough Pretzel Recipe
Step 1 – Mixing the Dough
In a large bowl or stand mixer, combine the following:
- 100g active sourdough starter
- 250g warm water
- 500g all-purpose flour
- 10g salt
- 20g brown sugar or honey
- 30g melted butter
Mix until a rough dough forms. Knead for about 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook or knead by hand. Cover and let it rest for 30 minutes.
Then perform 1-2 sets of stretch and folds, spaced 30 minutes apart. This helps develop the gluten.
Step 2 – Bulk Fermentation
Cover the dough and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. This slow fermentation is where the sourdough magic happens—developing flavor, strength, and structure.
If you prefer to bake the next day, you can place the dough in the fridge overnight after the initial rise. This also improves flavor and workability.
Step 3 – Shaping the Pretzels
Once your dough has finished its bulk fermentation, it’s time for the fun part—shaping!
Turn the dough out onto a lightly floured surface. Divide it into 8-10 equal pieces using a bench scraper. Let the pieces rest for 10-15 minutes, covered with a towel, to relax the gluten. This makes shaping much easier.
Now, take one piece and roll it into a long rope, about 18–24 inches in length. Try to taper the ends slightly—this helps the classic pretzel shape look more authentic. To shape, form a U-shape, twist the two ends twice, then fold them down to the base of the U, pressing them into place.
Place the shaped pretzels onto a parchment-lined baking sheet. Cover with plastic wrap or a damp cloth and let them rest while you prepare the baking soda bath.
Shaping can feel tricky at first, but don’t worry if your pretzels look a little rustic. They’ll still taste amazing.
Step 4 – The Baking Soda Bath
This step is the secret to that deep brown, chewy crust and the unmistakable pretzel flavor. Here’s how to do it:
In a large pot, bring about 6 cups of water to a boil. Carefully add 1/4 cup of baking soda. Be cautious—it’ll bubble up quickly. Stir to dissolve.
Working one or two at a time, use a slotted spoon or spider to gently lower the pretzels into the water. Let them simmer for 30-45 seconds, then remove and place them back on the parchment-lined tray. Don’t overcrowd the pot.
After all pretzels have taken their bath, sprinkle them generously with coarse salt while still damp. Want to get fancy? Add toppings like everything bagel seasoning, sesame seeds, or grated cheese.
This quick boil gelatinizes the dough surface, which gives you that signature pretzel chew and color once baked.
Step 5 – Baking to Perfection
Now it’s time to bring these beauties to life!
Preheat your oven to 425°F (220°C). If your pretzels were refrigerated, let them sit at room temp for 20-30 minutes before baking.
Bake the pretzels for 15-18 minutes or until they’re a rich, dark golden brown. Rotate the tray halfway through for even baking.
When they come out of the oven, brush them with melted butter for that bakery-style shine and extra flavor. Let them cool slightly before digging in—but we won’t blame you if you can’t wait.
Tips for Success
Common Mistakes to Avoid
- Underfed Starter – If your starter isn’t bubbly and active, your dough won’t rise properly.
- Skipping the Soda Bath – This step is essential for texture and flavor. Don’t skip it!
- Over-flouring During Shaping – Too much flour makes shaping tough and can cause a dry crumb.
- Overproofing – If your shaped pretzels rise too much before baking, they may collapse or lose shape.
How to Get the Classic Pretzel Flavor and Look
- Use barley malt syrup instead of sugar or honey if you can find it—it’s traditional in pretzel recipes.
- Egg wash isn’t necessary for sourdough pretzels. The baking soda bath does the job.
- For an extra-deep flavor, cold-ferment the dough overnight in the fridge.
And for that true pretzel shop experience? Serve them warm with a little mustard or homemade cheese sauce.
FAQs about Sourdough Pretzel Recipe
1. Can I freeze sourdough pretzels?
Yes! Once baked and cooled, wrap them individually and freeze for up to 2 months. Reheat in the oven or toaster oven for best results.
2. Why didn’t my pretzels brown properly?
Make sure you used enough baking soda in the bath, and that your oven is fully preheated. A longer bake can also deepen the color.
3. Can I make sourdough pretzels without a stand mixer?
Absolutely. Hand kneading works just fine. It takes more effort but delivers the same chewy result.
4. How long does it take from start to finish?
Around 8-10 hours including fermentation, or up to 24 hours if doing an overnight rise. Active hands-on time is about 1.5–2 hours.
5. Can I use whole wheat flour?
You can substitute up to 50% of the flour with whole wheat for a more rustic flavor. Just add a little extra water as whole wheat absorbs more.
Conclusion and Serving Suggestions
Making sourdough pretzels from scratch might take a little time, but every twist, every rise, and every bake is worth it. You get something that’s not just a snack—but an experience. Whether you’re enjoying them plain, salted, cheesy, or sweet, these pretzels bring comfort and joy with every bite.
Serve your pretzels warm with a sharp mustard, tangy cream cheese dip, or a creamy beer cheese. Or go sweet—cinnamon sugar pretzels with cream cheese glaze? Yes, please.
Bake them once, and we promise—they’ll become a regular in your sourdough rotation.
