Sourdough Pretzels
Naturally leavened soft pretzels with a deep mahogany shine, made the traditional way with a quick baking-soda boil before baking.
Why You’ll Love It
- A completely different technique from anything else on the site – a baking soda boil, not steam, gives these their signature chew and color.
- Naturally leavened with sourdough starter instead of commercial yeast, with all the flavor benefits that come with it.
- A fun, hands-on bake that’s great for kids to help shape.
- Freezes beautifully, so a single batch stretches across a few snack days.
Ingredients
Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent batch, especially for the flour.
A closer look at what goes into these pretzels, and what you’ll need.
- Bread flour (500 g / 4 cups): provides the structure needed to hold the classic pretzel shape.
- Water (300 g / 1¼ cups): hydrates the dough alongside the starter.
- Active sourdough starter (100 g / scant ½ cup): fed and near peak for reliable rise.
- Unsalted butter (30 g / 2 Tbsp): melted, for a slightly tender crumb.
- Brown sugar (25 g / 2 Tbsp): a touch of sweetness that balances the alkaline boil.
- Fine sea salt (9 g / about 1½ tsp): for the dough itself.
- Water, for the boil (2000 ml / 8 cups): combined with baking soda to create the traditional pretzel boil.
- Baking soda (60 g / ⅓ cup): the key to that deep brown color and distinctive pretzel flavor.
- Egg, beaten (1 large): brushed on before baking for shine and to help the salt stick.
- Coarse pretzel salt (2 Tbsp): the classic finishing touch; regular table salt is too fine and will dissolve.
Equipment
- Stand mixer with dough hook: makes kneading this dough easier, though hand-kneading works fine too.
- Baking sheet: for the final rise, boiling stopovers, and baking.
- Large pot: for the baking soda boil.
- Slotted spatula: for lifting pretzels out of the boiling water without tearing them.
Sample Schedule
Day 1
- Feed your starter 4 to 6 hours before mixing so it's active and doubled.
- Mix the dough and knead until smooth.
- Bulk ferment at room temperature for 3 to 4 hours until puffy.
- Divide, shape into pretzels, cover, and refrigerate overnight for 8 to 12 hours.
Day 2
- Bring the baking soda water to a boil.
- Boil each pretzel for 20 to 30 seconds per side, then place on a baking sheet.
- Brush with egg wash, sprinkle with pretzel salt, and bake until deep golden brown.
- Cool briefly on a wire rack before serving.
Sourdough Pretzels
Method
- Whisk the water and active starter together, then mix in the flour, melted butter, brown sugar, and salt to a shaggy dough.
- Knead 8-10 minutes until smooth and elastic.
- Bulk ferment 3-4 hours at room temperature until puffy.
- Divide into 8 pieces, roll into ropes, and twist into pretzel shapes.
- Arrange on a baking sheet, cover, and refrigerate overnight, 8-12 hours.
- Preheat the oven to 425°F (220°C) and bring the water and baking soda to a boil.
- Boil each pretzel 20-30 seconds per side, then return to the baking sheet.
- Brush with beaten egg, sprinkle with pretzel salt, and bake 14-16 minutes until deep golden brown.
- Cool briefly on a wire rack before serving.
Notes
Save This Recipe
Get it emailed to you now, plus new recipes as they go up.
Your email is safe with me. I’ll send this recipe straight over. No spam, ever—and you can unsubscribe anytime.
How to Make It
1Feed Your Starter. Feed your starter 4 to 6 hours before mixing, until doubled, domed, and passing the float test.
2Mix the Dough. Whisk the water and active starter together. Add the flour, melted butter, brown sugar, and salt, and mix to a shaggy dough. Knead by hand or with a dough hook for 8 to 10 minutes, until smooth and elastic.
3Bulk Ferment. Cover and let the dough rise at room temperature for 3 to 4 hours, until visibly puffy.
4Divide and Shape. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches, then twist into a classic pretzel shape, pressing the ends firmly into the dough to seal.
5Cold Retard Overnight. Arrange the shaped pretzels on a parchment-lined baking sheet, cover loosely, and refrigerate overnight, 8 to 12 hours.
6Boil. The next day, preheat the oven to 425°F (220°C). Bring the water and baking soda to a boil in a large pot. Working in batches of two or three, boil each pretzel for 20 to 30 seconds per side, then lift out with a slotted spatula and place back on the baking sheet.
7Top and Bake. Brush each boiled pretzel with beaten egg and sprinkle generously with pretzel salt. Bake for 14 to 16 minutes, until deeply golden brown.
8Cool Briefly. Let the pretzels cool on a wire rack for a few minutes before serving; they’re best served warm.
Tips & Troubleshooting
- Don’t skip the boil: it’s what gives pretzels their signature color and flavor, not just a browning trick.
- Unraveling pretzels: your ends weren’t pressed firmly enough into the dough; wet your fingers slightly to help them stick.
- Pale pretzels: usually means it wasn’t boiled long enough or the water wasn’t at a full boil.
- Work quickly: once pretzels come out of the boiling water; the baking soda solution keeps working until they hit the oven.
How to Store
Room temperature: in an airtight container for up to 2 days; they’re best the day they’re made.
Freezer: baked pretzels for up to 2 months; reheat in a warm oven to re-crisp before serving.
Refreshing leftovers: day-old pretzels with a 5-minute stint in a 350°F (175°C) oven.
Nutrition
Nutrition estimated per pretzel (1 of 8) and will vary depending on the exact ingredients used.
260
CALORIES
42
CARBS (G)
7
PROTEIN (G)
6
FAT (G)
3
SAT. FAT (G)
780
SODIUM (MG)
Desi’s Notes
The boiling step looks intimidating the first time but it’s quick and forgiving – 20 to 30 seconds per pretzel is all it takes for that classic deep-brown, glossy crust. Work in batches of two or three so you’re not juggling too many at once, and don’t skip the baking soda; it’s what gives pretzels their distinctive flavor and color, not just a shortcut.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
Knead to Know?
New recipes, baking tips, and sourdough troubleshooting — delivered before your starter even finishes its next rise.
Get the latest insights, no spam — just new recipes and baking tips. Unsubscribe anytime. See our Privacy Policy.
Tried this recipe? Leave a star rating below — it takes 10 seconds and helps other bakers decide what to make next.
Baked this recipe your way? Share it in Community Bakes and inspire other readers.