Sourdough Soft Pretzels

These are my fluffy, buttery sourdough soft pretzels, and they’re the perfect baked good to bring to a group gathering. You can shape them into classic pretzel twists or turn them into bite-sized pieces for easy sharing—just don’t forget a side of queso or honey mustard. They have a salty, buttery crust that everyone loves, and I think they are just as fun to make as they are to eat.

They’re surprisingly easy to make, and if you’re just starting your sourdough journey, this is a fun recipe to branch out with. Think of them as Auntie Anne’s sourdough sister—soft, chewy, buttery, and seriously so good. I promise you this will disappear immediately after you make them!

Golden-brown sourdough soft pretzels fresh out of the oven, showcasing a perfect crust and tempting texture.

Example Baking Schedule

Feeding your starter:

Feed 40g starter, 40g flour, and 40g water approximately 6 hours before baking!

If you want to make your starter the night before

Feed 15g starter, 60g flour, 60g water 10ish hours before baking

This will all vary depending on the temperature of your dough. I have even made this recipe with sourdough discard and just let the dough rise for longer.

Example baking schedule:

8am Make the dough

12pm Divide and shape

12:30pm Boil and bake

Recipe

Servings: 6 pretzels Prep time: 5.5 hours (including rising) Baking time: 16 mins

Ingredients

Dough:

• 90g active sourdough starter

• 210g water

• 400g bread flour

• 10g salt

• 20g melted butter

• 10g brown sugar or honey

Boiling Bath

• 8 C water

• 1/2 C baking soda

Topping

• Coarse sea salt

Instructions

Step 1:Dough

Mix starter, water, butter, and sugar until well combined. Add flour and salt. Mix until a stiff but workable dough forms.

Rest 20 minutes

Step 2: Knead

Transfer your dough to a clean, smooth surface. Knead 5-7 minutes until smooth and elastic. Pretzel dough is firmer than bread dough.

Step 3: Bulk Fermentation

You will let your dough rest on your counter for 3-5 hours (70-75F). You dough will increase in size by 50-60%, it will not double.

Step 4: Divide and Shape

Divide your dough into 6 pieces. Roll each piece of dough into a 20-22 inch rope.

Shape into pretzels.

Rest your shaped pretzels for 30 minutes.

Step 5: Baking Soda Bath

Preheat your oven to 425F.

Boil water+ baking soda.

Dip each pretzel into the bath for 20-30 seconds each side.

Remove and place on a parchment lined tray.

Sprinkle with coarse salt

Step 6:Bake

Bake 14-16 minutes until golden brown.

Brush pretzels with melted butter.

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Detailed Instructions + Tips

Step 1: Make the Dough

In a large mixing bowl, combine the sourdough starter, water, melted butter, and sugar. Stir until everything is well blended and smooth.

Add the flour and salt, mixing until a stiff but workable dough forms. Pretzel dough should feel firmer than typical bread dough—this is what gives pretzels their classic chewy texture.

Cover the bowl and let the dough rest for 20 minutes.

Tip: This short rest allows the flour to fully hydrate, making the dough much easier to knead and shape later.

Step 2: Knead the Dough

Transfer the dough to a clean, smooth work surface.

Knead for 5–7 minutes, until the dough becomes:

• Smooth and elastic

• Firm but pliable

• No longer sticky

Tip: If the dough feels too dry and cracks, lightly dampen your hands while kneading. If it sticks, dust the surface with just a little flour.

Remember—pretzel dough will always feel firmer than bread dough, and that’s exactly what you want.

Step 3: Bulk Fermentation

Place the dough back into the bowl and cover.

Let it rest at room temperature (70–75°F) for 3–5 hours, until it increases in size by about 50–60%. It will not double—this is normal for pretzel dough.

You’ll know it’s ready when the dough looks slightly puffy and slowly springs back when gently pressed.

Tip: If your kitchen is cool, place the dough in your oven (turned off) with the light on to speed up fermentation.

Step 4: Divide & Shape

Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces.

Roll each piece into a 20–22 inch rope, working from the center outward with your hands.

To shape each pretzel:

1. Form the rope into a large U shape.

2. Cross the ends over each other twice.

3. Fold them back down onto the bottom of the U and press gently to secure.

Place the shaped pretzels on a parchment-lined baking sheet and let them rest for 30 minutes.

Tip: This short rest relaxes the dough so the pretzels hold their shape better during boiling and baking.

Step 5: Baking Soda Bath

Preheat your oven to 425°F (220°C).

Bring a large pot of water to a boil and carefully add the baking soda.

Safety tip: Add baking soda slowly—it will bubble up quickly.

Working one at a time, gently lower each pretzel into the bath.Boil for 20–30 seconds per side, then lift out with a slotted spoon or spider strainer.

Place each pretzel onto a parchment-lined baking sheet and immediately sprinkle with coarse salt while the surface is still wet.

Why this step matters: The baking soda bath gives pretzels their deep golden color, chewy crust, and signature flavor.

Step 6: Bake

Bake for 14–16 minutes, until the pretzels are a rich golden brown.

Remove from the oven and immediately brush with melted butter for extra flavor and that classic soft-pretzel finish.

Extra Tips for Perfect Pretzels

• Best fresh: Pretzels are best enjoyed warm the same day they’re baked.

• Reheat tip: Warm leftovers in a 350°F oven for 5 minutes to revive their texture.

• Flavor ideas: Try cinnamon sugar, garlic butter, or everything-bagel seasoning after baking.

• Freeze ahead: Freeze baked pretzels and reheat straight from frozen at 375°F for 8–10 minutes.