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.
Servings: 8
Calories: 304kcal
Equipment
- Harvest Grain Mill - White
- Artiste
- Celtic Sea Salt, Fine Ground
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.