Chewy and soft sourdough pretzels are like the classic recipe, but with that flavorful sourdough tang. Top them with salt, cinnamon sugar, or some fresh parmesan cheese for a delicious snack.
Is there a more comforting snack than warm homemade soft pretzels topped with coarse salt? Well, yes, these long fermented sourdough pretzels. Talk about taking a classic recipe and bringing it up a notch.
With more than 80 sourdough recipes on the blog, I’m constantly trying to find creative ways to use up my sourdough starter and bring more recipes to your home.
I’m often asked if I ever don’t want to cook or get stuck in a food rut.
Truth be told, making food from scratch has been a passion of mine for a long time, and there is just no contest between store-bought and homemade. I absolutely adore being able to provide my family with these delicious recipes.
I’m thankful I get to bring them into your home as well. Being creative in the kitchen and coming up with these recipes also helps me keep the food spark alive.
Tips:
- You want to use active sourdough starter to make this light and fluffy.
- This is the perfect master recipe that is delicious with just a little salt or you can totally customize with additional delicious toppings.
- Sourdough discard can be used instead of active sourdough starter, but you may have to let the dough ferment longer.
- You don’t need to be confined to just creating the pretzel shape, you can also shape these into buns, knots, twists, and rolls.
- If you are new to sourdough, you can learn how to make a sourdough starter here.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Sourdough Pretzel FAQ:
Are sourdough pretzels a healthy snack?
Yes, most definitely. They are the perfect salty snack. Since the dough is fermented, the vitamins and minerals are more bio-available for your body to absorb, and there is less gluten making them easier to digest.
What makes pretzel dough different than bread?
The real main difference is that pretzel dough is boiled in water with baking soda before it is baked giving it that yummy crust.
Can sourdough pretzels be frozen?
Yes. Freeze after baking in an air-tight container or Ziploc bag. Pop in a warm oven for a few minutes to reheat.
You can also freeze the pretzel dough after the bulk fermentation and after you have shaped the dough. Place on a cookie sheet and freeze for 2-3 hours or until completely frozen. Then transfer into a Ziploc bag. Allow the dough to thaw completely and then rise for another hour. Boil and bake as directed.
Tools you may need:
Measuring cups and spoons
Large bowl
Pot
Slotted spoon or spider strainer
Ingredients:
Dough
Sourdough starter – Active and bubbly
Water – Preferably filtered
Honey – Could also substitute honey with maple syrup
Salt – Adds so much flavor to the dough, and bread without salt is bland.
Unbleached all-purpose flour – Store-bought or fresh milled
Water Bath
Water
Baking soda – This gives the pretzels a deep golden color, cracked outside, and chewy inside. You will find it is very similar to making sourdough bagels. This is because the baking soda makes the water alkaline and gelatinizes the outside which prevents it from fully rising during the baking process, giving it chewy texture.
Brown sugar
Egg Wash
Egg – Gives it that beautiful deep golden color.
Coarse salt – Is there anything better than a salty pretzel? You want to use coarse sea salt so it stays nice and chunky.
How To Make Sourdough Pretzels:
Add active sourdough starter, water, honey, salt and flour to the bowl of a stand mixer.
Mix the dough on the lowest speed for 5-10 minutes with the dough hook. You could also knead by hand for 10 -15 minutes. The dough should pass the window-pane test.
Cover the bowl and let rest at room temperature for 8-12 hours.
Shaping Pretzels
Divide the dough into 15 equal pieces.
Roll each piece into a 18” rope and then create a U-shape.
Take the two ends of the rope and create a twist with the dough.
Twist it twice and then press the ends of the dough into the bottom of the U-shape.
Cover the dough and allow them to rise for about an hour.
Boiling And Baking Pretzel Dough
Preheat the oven to 425°F.
Bring water in a large stockpot to a boil and add 2 tablespoons of baking soda and 2 tablespoons of brown sugar.
Boil the pretzels for 30 seconds on each side, I like to do 4 pretzels at a time, so that they aren’t overcrowded.
Take out with a slotted spoon or kitchen spider strainer, shaking off excess water and place on a parchment line baking sheet.
Brush each pretzel with egg wash and sprinkle with coarse salt.
Bake 15 minutes, or until golden brown.
Baking Schedule
10 AM-12 PM: Feed your sourdough starter.
8 PM : Mix the dough together. Cover and ferment.
8 AM the next day: Shape dough and allow to rise for a hour covered. Preheat oven and bring water to a boil.
9 AM: Boil and bake pretzels.
Storage:
Place in an air-tight container for up to 3 days. Or freeze up to 3 months.
Reheating Pretzels:
To reheat pretzels, gently moisten the pretzels with a little bit of water, and place in a 325°F for 5 minutes until warm.
You can also reheat in the microwave. Cover with a damp towel and reheat in 30 second intervals until warm. This is definitely not the preferred way as the results will leave something to be desired.
Pretzel Topping Ideas:
Before adding toppings brush the cooked pretzels with melted butter.
- Course Salt
- Cinnamon and sugar. You could also use pumpkin spice
- Parmesean cheese
- Everything but the bagel seasoning
- Top with shredded cheese and place in a 350 degree oven until just melted. Serve with some warm pasta sauce to make pizza pretzels.
Find More Of My Favorite Sourdough Recipes
- Sourdough Brioche
- Sourdough Banana Bread
- Fluffy Sourdough Donuts With Vanilla Glaze
- Sourdough Hot Cross Buns
- Sourdough Cinnamon Rolls
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Pretzels
Is there a more comforting snack than warm homemade pretzels topped with coarse salt? Well, yes, these long fermented sourdough soft pretzels.
Ingredients
- ½ cup sourdough starter, active and bubbly
- 1 cup water
- 2 tablespoons honey
- 1 ½ teaspoons salt
- 3 cups unbleached all purpose flour
Water Bath
- 9 cups water
- 2 tablespoons baking soda
- 2 tablespoons brown sugar
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.
- Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.
- Cover the bowl and let rest at room temperature for 8-12 hours.
- Divide the dough into 15 equal pieces.
- Roll each piece into a 18” rope and then create a U-shape.
- Take the two ends of the rope and create a twist with the dough.
- Twist it twice and then press the ends of the dough into the bottom of the U-shape.
- Cover the dough and allow them to rise for about an hour.
- Preheat the oven to 425°F.
- Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
- Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.
- Place on a parchment lined baking sheet.
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake 15 minutes, or until golden brown.
Notes
You want to use active sourdough starter to make this light and fluffy.
This is the perfect master recipe that is delicious with just a little salt or you can totally customize with additional delicious toppings.
Sourdough discard can be used instead of active sourdough starter, but you may have to let the dough ferment longer.
You don’t need to be confined to just creating the pretzel shape, you can also shape these into buns, knots, twists, and rolls.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 967mgCarbohydrates: 32gFiber: 1gSugar: 3gProtein: 4g
Brittany says
I followers your recipe you flposted on IG and I think it said 3 cups of flour, not 4 Like here, but my dough was still too dry with that, what am I doing wrong? I added some extra water and starter but I just don’t know!
Anonymous says
Well, that was horrible, typos galore, followed** and posted**
Daniela Watson says
Your recipe states 2 tablespoons baking soda and brown sugar but in the directions it says 1 of each. Which is correct? Thank you!
Tonda says
I made these today. They’re such a treat! I have never made pretzels before. My family loved them. I used 2 tablespoons each of the soda & brown sugar like it says in the directions. They really turned out great. I’m sure I’ll be making these again.
I make a lot of your recipes. Thank you
Nancy E says
I made your pretzels the other day and they were amazing. As someone else mentioned, in the list of ingredients, it lists 2 Tbsp each of baking soda and brown sugar…but in the directions, it says to add 1 Tbsp of each into the pot. I tried the first batch with 1 Tbsp each, then added more for the second batch. The second batch tasted slightly more pretzel-like but both batches were delicious. I sprayed a little avocado oil to the dough so it wouldn’t stick to the plastic wrap while rising and fermenting overnight so it got mixing into the dough before shaping. I also made some little flatbreads with the dough as an experiment and they were delicious. Like your easy flatbread recipe but it was fluffy in the middle (I let it rest for an hour just like the pretzels).
SO good with sesame seeds on top and tried some with melted butter and cinnamon sugar like you suggested – addicting!!!! My kids loved them both ways.
Maryanne says
Not sure what I did wrong, perhaps the fact I have to hand knead the dough…however, it was very sticky after the 1st overnight rest, and the more I tried to shape it, the stickier and wetter the dough became. I ended up just making “blobs”, as it didn’t shape at all and just wanted to, well….blob. LOL. It is rising as I type this…I am going to attempt the boil and bake….however….I’d REALLY like to know what I did wrong! =) Any suggestions would be appreciated!
Alayna says
I’m currently having the same issue! It is sooo sticky, it’s impossible to work with! I followed the instructions exactly. I’m so disappointed!
Melissa says
Mine too! Not just sticky but gooey! I couldnt make a shape if I tried! I tried to let it sit longer to ferment and it doesnt look like it rises either! Ugh
Maryanne says
UPDATE***** ( that I forgot to post back in June!! )
The “pretzels” were a KIND OF fail. They tasted pretzel-ly…..but weren’t soft, were very dense and hard. I’m not going to attempt them again until I get a high watt stand mixer with a dough hook. I think that’s the key, as I kneaded by hand and perhaps not enough. *shrugs*
Hannah Carrington says
These are so good! My family agrees they are by far the best sourdough pretzels I’ve made! Thank you 🙂
Lisa says
Yay! Wonderful to hear.
Pam says
You have 2 tablespoons of baking soda and brown sugar in the ingredients. You have add 1 tablespoon of baking soda and brown sugar in the instructions. Can you clarify, please?
Laura says
Help! I am going to continue with the process but I am making these for the first time. The dough wasn’t coming together after 15 mins so I added an extra spoonful of flour and it took over 30 mins in the kitchen aid to get the dough to come together enough for a sort of passable windowpane test but it was still rather gooey. Then this morning I went to shape the dough and it is so sticky. I added flour to the counter and my hands in order to get the dough to work withy out being a sticky mess. Was I supposed to do that? I am pretty new to sourdough and have never made pretzels before so maybe this is how it is supposed to be? I haven’t cooked them yet but I am looking forward to the end result. I appreciate any feedback you can give me!
Lisa says
The dough should have been thicker than this. How long did you let it ferment and how warm your home during the time? Over-fermented dough will be sticky and hard to work with.