Sourdough Soft Pretzels

Ingredients

Dough

• 200g (scant 1 cup) active sourdough starter — Fed 4-8 hours before, doubled and bubbly
• 175g (¾ cup) warm water — 80-85°F / 27-29°C
• 30g (1½ tbsp) honey
• 30g (2 tbsp) unsalted butter, softened
• 8g (1½ tsp) fine sea salt
• 500g (4 cups) bread flour

Baking Soda Bath

• 2.4 liters (10 cups) water
• 80g (⅓ cup) baking soda

Topping

• 30g (2 tbsp) unsalted butter, melted
• 15g (1 tbsp) coarse pretzel salt or flaky sea salt — For topping

Equipment

• Stand Mixer with Dough Hook
• Digital Kitchen Scale
• Large Pot or Deep Skillet
• Slotted Spoon or Spider Strainer
• Parchment-Lined Baking Sheets
• Bench Scraper
• Instant-Read Thermometer (optional)
• Pastry Brush

Method

Mix the Dough

A stiffer dough than typical sourdough bread. Pretzel dough should be firm, smooth, and not sticky. The butter enriches it and keeps the interior soft after the aggressive alkaline bath.

1. Combine Wet Ingredients. In a stand mixer bowl, stir together the sourdough starter, warm water, honey, and softened butter with a spatula until mostly combined. It won't be smooth yet. That's fine.
2. Add Dry Ingredients. Add the bread flour and salt. Mix on low speed with a dough hook until a shaggy dough forms, about 2 minutes.
3. Knead. Increase to medium-low speed and knead for 8-10 minutes. The dough should become smooth, elastic, and pull cleanly from the sides of the bowl. It should feel firm and slightly tacky but NOT sticky. If it's sticky, add bread flour a tablespoon at a time. If it's stiff and dry, add water a teaspoon at a time.
4. Windowpane Test. Pull a small piece of dough and stretch it thin. If you can see light through it without it tearing, the gluten is developed via the windowpane test. If it tears immediately, knead for another 2-3 minutes.
5. Shape into a Ball. Form the dough into a smooth ball, place in a lightly oiled bowl, and cover with a damp towel or plastic wrap.

Tip: If kneading by hand, this dough takes 12-15 minutes and requires some muscle. It's a firm dough. Use the heel of your palm, push forward, fold back, rotate. Let it rest for 5 minutes halfway through if your arms need a break.

Bulk Fermentation

This is where the sourdough magic happens. The long, slow rise develops flavor compounds that quick-rise yeast dough can't produce. Your kitchen temperature determines the timeline.

1. Room Temperature Rise. Let the covered dough rise at room temperature (72-78°F) for 5-8 hours, or until the dough has roughly doubled in size and feels airy when you gently jiggle the bowl.
2. Stretch and Fold (Optional but Recommended). During the first 2 hours, do 2-3 sets of stretch and folds, spaced 30-45 minutes apart. Wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90° and repeat for all four sides. This builds strength without heavy kneading.
3. Check for Readiness. The dough should be noticeably puffier, with some bubbles visible on the surface and sides. It won't be as dramatically risen as yeasted dough, but it should be clearly fermented.

Wait: Bulk Fermentation

Tip: If you started the dough in the morning and it's ready by afternoon, you can shape and bake the same day. If you started late and it's not ready by bedtime, punch it down gently, cover tightly, and refrigerate overnight. Cold retarding for 8-16 hours deepens the flavor significantly and makes the dough easier to handle.

Shape the Pretzels

Same three shapes as the classic version. Sourdough dough is slightly stiffer and less elastic, so ropes may need a rest to relax before reaching full length.

1. Turn Out the Dough. Turn the dough onto a clean, unfloured surface. If the dough was refrigerated, let it warm up for 10-15 minutes first.
2. Divide. Cut the dough into equal pieces using a bench scraper. For classic twists: 8 pieces (~115g each). For pretzel bites: 8 ropes cut into 1½-inch pieces (about 64 bites total). For pretzel buns: 12 pieces (~75g each).
3. Shape Classic Twists. Roll each piece into a rope about 22-24 inches long, thinner at the ends and slightly thicker in the middle. Form a U-shape. Cross the ends once, then twist them once more so the tips point back toward the U. Fold the twisted ends down and press them into the bottom of the U. Press firmly so they stick.
4. Shape Pretzel Bites. Roll each piece into a rope about 12 inches long. Using a bench scraper or knife, cut each rope into 1½-inch pieces. No further shaping needed—they'll puff into little nuggets in the oven.
5. Shape Pretzel Buns. Shape each piece into a tight, smooth ball: cup your hand over the dough on an unfloured surface and move it in small circles, letting the friction of the counter pull the surface tight. Tuck any seams underneath. Press each ball down gently with your palm to about ¾ inch thick.
6. Brief Proof (Optional). Let the shaped pretzels rest on parchment-lined baking sheets for 15-20 minutes uncovered. This helps the surface develop a slight skin, which improves the crust after the bath. Don't cover them—the dry surface is intentional.

Tip: Sourdough pretzel dough has more fight in it than yeasted dough because of the long bulk fermentation. If the ropes keep springing back, let them rest 5-10 minutes under a towel between attempts. Don't force it. Patience wins.

Baking Soda Bath + Bake

Identical process to the classic version. The alkaline baking soda bath works the same way on sourdough dough, creating the signature chewy, dark, glossy crust via the Maillard reaction.

1. Preheat Oven. Set your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray with nonstick spray.
2. Make the Bath. Bring 10 cups of water to a rolling boil in a large pot. Add the baking soda. It will foam up aggressively. Stir until dissolved, then reduce to a gentle simmer.
3. Boil the Pretzels. Working in batches of 2-3, carefully lower shaped pretzels into the simmering water using a slotted spoon. Boil for about 30 seconds total—quick in, quick out (flip once at the halfway point if you like). Longer than that and the surface starts to turn gummy. Bites: 30 seconds total, stirring gently once.
4. Transfer and Salt. Lift out with the slotted spoon, let excess water drip off, and place on prepared baking sheets. Sprinkle immediately with coarse pretzel salt while the surface is still wet.
5. Bake. Bake at 425°F (220°C). Classic twists: 12-14 minutes. Pretzel bites: 10-12 minutes. Pretzel buns: 14-16 minutes. Rotate pans halfway through for even browning. Sourdough pretzels brown slightly faster than yeasted ones—check at the 10-minute mark.
6. Butter Immediately. The moment the pretzels come out of the oven, brush generously with melted butter. This is non-negotiable. The butter soaks into the hot crust and adds flavor and shine.
7. Cool Briefly. Let them cool for 3-5 minutes. Serve warm.

Tip: Sourdough pretzels brown slightly faster than yeasted ones because of the residual sugars from fermentation. Check at the 10-minute mark and pull them when they're a deep, rich brown. Not burnt, just confident.

Choose Your Shape

One dough, three shapes. Pick based on what you're making.

Classic Twist (recommended)

The iconic pretzel shape. Thinner at the ends, thicker in the middle. Cross, twist, fold down. Takes a few tries to get clean, but imperfect pretzels taste just as good.

Pretzel Bites

Cut dough ropes into 1½-inch pieces. Perfect for game day, dipping into cheese sauce or mustard. Kids love making these.

Pretzel Buns

Smooth round balls, pressed slightly flat. Use for burgers, pulled pork sandwiches, or breakfast sandwiches. The alkaline crust against a juicy burger is something special.

Bake the Pretzels

Oven: 220°C / 425°F. Internal temperature when done: 89°C / 193°F.

Bake time: PT16M

Standard Oven (recommended)

Equipment: Baking sheets, parchment paper

1. Preheat oven to 425°F (220°C).
2. Boil pretzels in baking soda bath for about 30 seconds total—quick in, quick out.
3. Transfer to parchment-lined sheets, salt immediately.
4. Bake 12-16 minutes depending on shape.
5. Brush with melted butter immediately out of the oven.

Convection Oven

Equipment: Baking sheets, parchment paper

1. Reduce temperature to 400°F (205°C).
2. Reduce bake time by 2-3 minutes.
3. Watch closely—convection produces more aggressive browning.
4. The baking soda bath surface browns fast in convection.

Storage

• Room temperature: Best same day. Store loosely covered for 1 day.
• Refrigerated: Up to 5 days in an airtight bag. Reheat at 350°F for 5 minutes.
• Frozen: Up to 3 months, individually wrapped. Reheat from frozen at 350°F for 8-10 minutes.
• Refresh: Reheat at 350°F for 5-8 minutes to revive the chew

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

No. This recipe relies on the active sourdough starter for all of its leavening. Sourdough discard doesn't have enough yeast activity to raise this stiff dough. If you want to use discard, add 7g (2¼ tsp) instant yeast to the dough as well and reduce the bulk fermentation to 1-2 hours.

My dough barely rose during bulk fermentation. What happened?

Most likely your starter wasn't active enough or your kitchen was too cold. Make sure your starter is at peak activity (doubled, bubbly, domed) before mixing. If your kitchen is below 72°F, the rise will take longer—possibly 8-10 hours. Be patient.

Can I do an overnight cold retard?

Yes, and I recommend it. After the bulk fermentation at room temperature (you want it at least 50% risen), punch it down gently, cover tightly, and refrigerate for 8-16 hours. The cold slows fermentation while the flavor compounds keep developing. Shape straight from the fridge. The cold dough is easier to roll and shape.

How do these compare to the yeasted version?

More complex flavor, slightly tangier, chewier crumb. The yeasted version is faster and milder. The sourdough version takes longer but rewards you with depth. Both are great. If you're making pretzels for a party and need them fast, go yeasted. If you've got a day to work with and want something special, go sourdough.

What about the 'baked baking soda' method?

Great option. Spread baking soda on a foil-lined sheet and bake at 250°F for 1 hour. This converts sodium bicarbonate to sodium carbonate, which has a higher pH. The result is a darker, glossier, more intensely flavored crust. Closer to lye results without the safety concerns. Use the same amount (⅓ cup) in your boiling water.

I don't have bread flour. Can I use all-purpose?

Yes. The pretzels will be slightly softer and less chewy. Not bad, just different. If you have vital wheat gluten, add 1 tablespoon per cup of all-purpose flour to approximate bread flour's protein level.

Can I add a small amount of commercial yeast as insurance?

Yes. Adding 3-4g (about 1 tsp) of instant yeast to the dough alongside your sourdough starter is a common bakery trick. It speeds up the rise without eliminating the sourdough flavor. You'll still get the tang and complexity from the long fermentation, but the dough will be more forgiving if your starter isn't at full power.

Nutrition

Per serving (1 large pretzel (120g)): 310 calories, 55g carbohydrates, 9g protein, 6g fat, 2g fiber, 680mg sodium.