Nothing beats the warm, chewy goodness of a freshly baked soft pretzel! These sourdough pretzels have a deep, rich flavor thanks to the long fermentation process, and the classic golden crust comes from a quick baking soda bath. Whether you’re looking for a fun weekend baking project or a tasty way to use your sourdough starter, this recipe has you covered.
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Why You’ll Love This Recipe
✔️ Great for sourdough discard – No need to waste any starter!
✔️ Perfectly chewy texture – The fermentation adds depth of flavor and a delightful chew.
✔️ Endless topping options – Classic salt, cinnamon sugar, or even cheese!
Ingredients
For the Dough:
- 1 cup (240g) sourdough starter (active or discard)
- 3/4 cup (180ml) warm water
- 2 1/4 teaspoons (1 packet) instant yeast (optional for faster rise)
- 1 tablespoon sugar or honey
- 3 cups (360g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons butter, melted
For the Baking Soda Bath:
- 4 cups water
- 1/4 cup baking soda
For Topping:
- Coarse salt (for classic pretzels)
- Cinnamon sugar (for a sweet twist)
- Melted butter (for brushing)
Tools Needed
- Mixing Bowls – For mixing and proofing the dough.
- Measuring Cups & Spoons – To ensure accurate ingredient amounts.
- Kitchen Scale – Recommended for precise measurements.
- Wooden Spoon or Dough Whisk – For mixing the dough.
- Bench Scraper – Helps with dividing and shaping the dough.
- Baking Sheet – Lined with parchment for baking.
- Parchment Paper – Prevents sticking.
- Large Pot – For boiling the pretzels in a baking soda bath.
- Slotted Spoon or Spider Strainer – To remove pretzels from the boiling water.
- Pastry Brush – For brushing egg wash or butter onto the pretzels.
- Cooling Rack – To cool pretzels after baking.
Step-by-Step Instructions
1. Make the Dough
In a large mixing bowl, combine sourdough starter, warm water, sugar, and melted butter. Add flour and salt, mixing until a shaggy dough forms. Knead for about 8–10 minutes until smooth and elastic. Cover and let rise at room temperature for 4–6 hours, or overnight in the fridge for deeper flavor.
2. Shape the Pretzels
Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope and twist into a classic pretzel shape. Place on a parchment-lined baking sheet and let rest for 20 minutes.
3. Boil the Pretzels
Preheat oven to 425°F (220°C). Bring water and baking soda to a boil in a large pot. Gently lower pretzels into the bath for 30 seconds, then transfer back to the baking sheet.
4. Bake to Perfection
Sprinkle pretzels with coarse salt (or cinnamon sugar after baking if making sweet ones). Bake for 12–15 minutes until deep golden brown. Brush with melted butter for extra flavor!
Serving & Storing
These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to revive their soft texture.
Customize Your Pretzels!
- Cheesy Pretzels – Add shredded cheese before baking.
- Garlic Butter Pretzels – Brush with garlic butter after baking.
- Chocolate Drizzle – Drizzle melted chocolate for a dessert twist!
Final Thoughts
Making homemade sourdough soft pretzels is easier than you think! With a little patience and the magic of sourdough, you’ll have bakery-quality pretzels right at home. Give this recipe a try, and let me know how they turn out!