The Best Soft Sourdough Pretzels Recipe for your Family
If you’re looking for the ultimate soft sourdough pretzels, this recipe is a must-try! Made with a naturally fermented sourdough starter, these pretzels have a deep flavor, a chewy texture, and a beautifully golden crust. Whether you’re a sourdough enthusiast or just love homemade pretzels, this easy recipe will become your go-to healthy treat!
If you love these Sourdough Soft Pretzels, be sure to try some of my other homemade favorites! My Sourdough Sandwich Bread is a fluffy, everyday loaf that never disappoints, and my Sourdough Banana Bread is a favorite, moist, flavorful, and perfect for using up extra discard. And if you’re looking for more sourdough bakes, my Sourdough Granola Bars and Sourdough Banana Muffins are must-tries for easy, wholesome snacks!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Sourdough Soft Pretzels Recipe
Soft Sourdough Pretzels
These soft sourdough pretzels are chewy, golden, and packed with flavor from long fermentation. Made without commercial yeast, they develop a rich, tangy taste and a perfect texture. Boiled in a baking soda bath before baking, these homemade sourdough pretzels have an authentic soft pretzel bite. Perfect for dipping in cheese sauce or mustard! If you’re looking for the best way to make soft sourdough pretzels at home, this easy recipe is for you.
Ingredients
- 3 ¾ cups (450g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (227g) active sourdough starter (100% hydration)
- ¾ cup (180g) warm water
- 2 tablespoons butter, melted
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg (for egg wash, optional)
- Coarse salt
Instructions
1. Mix the Dough
In a large bowl or stand mixer, combine flour, salt, and sugar. Add the active sourdough starter, warm water, and melted butter. Mix until a shaggy dough forms. Knead for 8–10 minutes until the dough is smooth and slightly tacky.
2. Bulk Ferment
Cover and let the dough rise at room temperature for 4–6 hours, or until puffy. If making overnight, let it bulk ferment for about 2 hours at room temp, then refrigerate overnight (8–12 hours).
3. Shape the Pretzels
Turn the dough onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a 20-inch rope, then shape into pretzels.
4. Second Rise
Place shaped pretzels on a parchment-lined baking sheet. Cover and let rise for 30–45 minutes until slightly puffy.
5. Baking Soda Bath
Preheat oven to 425°F (218°C). In a large pot, bring 10 cups of water to a boil. Slowly add the baking soda. Boil each pretzel for 20–30 seconds, then transfer back to the baking sheet.
6. Bake
Brush with egg wash (optional) and sprinkle with coarse salt. Bake for 12–15 minutes, or until deep golden brown.
Notes
Enjoy these delicious soft sourdough pretzels fresh from the oven! 🥨
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 304Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 5443mgCarbohydrates 57gFiber 3gSugar 1gProtein 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Love These Soft Sourdough Pretzels
- Chewy & Soft Texture – Perfectly golden on the outside, pillowy and chewy on the inside.
- Naturally Fermented – Uses sourdough starter for added flavor and easier digestion.
- Better than Store-Bought – No preservatives, just pure homemade goodness!
- Customizable – Add toppings like coarse salt, cinnamon sugar, or garlic butter.
Why use Sourdough?
Soft sourdough pretzels are a delicious twist on the classic pretzel, using active sourdough starter instead of commercial yeast. The fermentation process enhances flavor, making these pretzels incredibly rich and complex compared to their traditional counterparts.
Ingredients
- All-purpose flour – The base for a chewy texture.
- Active sourdough starter – Provides natural leavening and depth of flavor.
- Warm water – Helps activate the dough.
- Butter – Adds richness and softness.
- Salt – Enhances taste and strengthens gluten.
- Baking soda bath – Creates the classic chewy exterior.
- Coarse salt – For that signature pretzel topping.
How to Make Soft Sourdough Pretzels
1. Prepare the Dough
Mix the flour, sourdough starter, warm water, butter, and salt in a bowl. Knead the dough until smooth and elastic. Cover and let it ferment at room temperature for 4–6 hours, or overnight in the fridge.
2. Shape the Pretzels
Divide the dough into equal pieces, roll each into a rope, and shape into a classic pretzel twist.
3. Second Rise
Place shaped pretzels on a parchment-lined baking sheet. Cover and let rise for 30–45 minutes until slightly puffy.
4. Boil in Baking Soda Bath
Bring a large pot of water to a boil and add baking soda. Quickly dip each pretzel in the bath for 30 seconds—this step creates the chewy, golden-brown crust.
5. Bake Until Golden
Preheat the oven to 425°F (218°C). Place the pretzels on a baking sheet. Brush pretzels with melted butter for that signature soft, glossy finish, then add coarse salt. I like to use Celtic Sea Salt! Bake for 12–15 minutes until golden brown. Enjoy them fresh!
Tips for the Best Soft Sourdough Pretzels
- Use an Active Sourdough Starter – This helps with fermentation and flavor.
- Don’t Skip the Baking Soda Bath – It’s essential for the classic pretzel texture and color.
- Brush with Butter – For extra flavor and softness.
- Salt– Use a healthy mineral salt. I like to use Celtic Sea salt.
- Experiment with Toppings – Try sesame seeds, cheese, or cinnamon sugar.
Recommended Tools for Making Soft Sourdough Pretzels
Make the perfect sourdough pretzels with these must-have tools:
- Stand Mixer for Easy Kneading
- Baking Sheet for Perfect Baking
- Dough Scraper for Handling Dough
- Coarse Pretzel Salt for Authentic Flavor
Recipe FAQ
What’s the best way to store sourdough pretzels?
Store baked pretzels in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To refresh, warm them in a 350°F oven for 5–8 minutes.
Are sourdough pretzels a healthy snack?
Sourdough pretzels can be a healthier option compared to traditional yeast pretzels because the natural fermentation helps break down gluten and phytic acid, making nutrients more accessible. They’re still a treat, but one made with simple, wholesome ingredients.
What is the secret ingredient that makes a pretzel taste like a pretzel?
The baking soda bath! Giving the shaped pretzels a quick boil in hot water mixed with baking soda creates the classic chewy texture, deep color, and signature pretzel flavor. This alkaline bath is the difference between pretzels and regular bread.
Can sourdough pretzels be frozen?
Yes! Sourdough soft pretzels freeze very well. Freeze them fully baked and cooled, or freeze the shaped (but unboiled) dough. If freezing the dough, thaw, boil, and bake as usual. If freezing baked pretzels, just reheat until warm and soft.
Like, Comment & Share!
These homemade sourdough soft pretzels are an irresistible snack that combines the best of sourdough fermentation with classic pretzel texture. Whether you enjoy them plain, with mustard, or brushed with garlic butter, they are guaranteed to be a hit. Try this recipe and let me know how they turn out in the comments!
We love pretzels, but I haven’t mastered sourdough pretzels, yet. This doesn’t look as intimidating as some I’ve seen. Thanks for sharing this. I’m going to try them!
This recipe looks so delicious!! I printed it out and cannot wait to try it. Thanks so much for sharing!!
Great Idea ! My kids love pretzels and I never tried making them. I’ll keep that in mind and save !