Sourdough Soft Pretzels
- Jan 11
- 6 min read
Updated: Mar 5
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!
Why Use Sourdough?
Using sourdough in soft pretzels enhances both the flavor and structure of the dough while still delivering the soft, chewy texture that pretzels are known for.
Sourdough fermentation develops gluten gradually, which helps create a dough that is strong yet extensible. This makes the pretzels easier to shape and contributes to a chewy interior with a smooth, even crumb once baked.
Flavor is another key benefit. Traditional pretzels rely on salt and baking soda for taste, but sourdough adds subtle depth that balances the exterior crust without overpowering it. The result is a pretzel that tastes richer and more complex, even with simple toppings.
Sourdough also allows for more flexible fermentation. Longer rise times and optional cold proofing help the dough develop flavor while giving bakers greater control over scheduling. This makes the recipe easier to adapt to different kitchen temperatures and timelines.
Overall, using sourdough in soft pretzels improves dough handling, enhances flavor, and produces a consistent, bakery-style texture while maintaining the classic characteristics of a soft pretzel.
Why You’ll Love This Recipe
This sourdough soft pretzel recipe is perfect if you’re newer to sourdough or just want a dependable, stress-free bake. The dough is simple to work with and designed to help you learn along the way.
Approachable sourdough bakingYou don’t need years of experience to make these pretzels. The steps are straightforward, and the dough is forgiving if your timing isn’t exact.
Clear visual cuesInstead of relying on strict timelines, this recipe focuses on what the dough should look and feel like, making it easier to know when you’re on the right track.
Soft dough that’s easy to shapeThe dough rolls and twists smoothly without tearing, which is especially helpful if you’re shaping pretzels for the first time.
Classic results without complicated techniquesYou’ll get a chewy, golden exterior and a soft, fluffy inside—no special equipment or advanced skills required.
Room to learn and experimentOnce you feel comfortable, this recipe is a great starting point for trying different toppings or flavors.
Confidence-boosting bakeThese pretzels are the kind of recipe that helps you build confidence in sourdough baking and encourages you to keep going.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create soft, chewy sourdough pretzels with classic flavor. Here’s a quick overview of what you’ll need before you begin:
Active sourdough starter – Provides natural leavening and adds depth of flavor
Warm water – Helps hydrate the dough and activate fermentation
Bread flour – Creates structure and that signature chewy texture
Salt – Enhances flavor and strengthens the dough
Brown sugar or honey – Adds a touch of sweetness and helps with browning
Baking soda – Essential for the traditional pretzel bath and golden crust
Egg (optional) – For brushing on top to create a glossy finish
Coarse pretzel salt – For topping before baking
Optional add-ins:
Shredded cheddar cheese
Fresh or pickled jalapeños, finely diced
Tools You’ll Need
Having the right tools on hand makes the pretzel-making process smoother and more enjoyable. You don’t need anything fancy, but these basics will help ensure consistent results.
Large mixing bowl – For mixing and fermenting the dough
Kitchen scale – Highly recommended for accurate measurements, especially with sourdough
Bench scraper or dough cutter – Makes dividing and shaping the dough much easier
Clean kitchen towel or plastic wrap – To cover the dough during bulk fermentation and proofing
Large pot or Dutch oven – For boiling the pretzels in the baking soda bath
Slotted spoon or spider strainer – To safely remove pretzels from the boiling water
Parchment paper – Prevents sticking and makes cleanup easy
Baking sheet – For baking the pretzels evenly
Pastry brush – Useful for brushing egg wash or melted butter
Cooling rack – Allows pretzels to cool without getting soggy on the bottom
Optional but Helpful
Thermometer – To check dough temperature or boiling water consistency
Silicone baking mat – A reusable alternative to parchment paper
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.
Enjoy!
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
Check out my bulk fermentation chart for your exact timing
Troubleshooting & Tips for Sourdough Soft Pretzels
1. Pretzels Are Dense
Cause: Dough may be under-proofed or under-kneaded.
Solution: Ensure your sourdough starter is active before mixing. Knead until the dough is smooth and elastic, and allow adequate bulk fermentation until the dough rises 30–50%.
2. Pretzels Are Too Flat
Cause: Dough is over-proofed or too warm during shaping.
Solution: Shape pretzels when the dough is slightly chilled or well-rested. Avoid letting the dough rise too long after shaping.
3. Crust Is Not Browning
Cause: Insufficient baking soda bath or oven temperature too low.
Solution: Make sure the water bath has the correct amount of baking soda and that the pretzels are fully submerged for a brief period. Preheat the oven properly to 425–450°F (220–230°C).
4. Pretzels Are Too Hard or Chewy
Cause: Over-baking or too much flour during shaping.
Solution: Monitor baking time carefully. Handle the dough gently to avoid incorporating too much extra flour. Brushing with butter after baking can also soften the crust slightly.
5. Dough Is Sticky
Cause: High hydration or warm environment.
Solution: Lightly flour your hands and work surface when shaping. Use cold water to slow fermentation slightly if dough is very soft.
Extra Tips for Best Results
Active Starter: Make sure your starter is bubbly and fed within the last 4–6 hours.
Cold Proofing: For more flavor and easier shaping, refrigerate the dough after bulk fermentation for 4–12 hours.
Even Shaping: Roll pretzel ropes evenly for uniform baking.
Optional Glaze: Brush with melted butter immediately after baking for a soft sheen and added flavor.
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.
Similar Recipes
Share Your Experience
If you try this recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.
Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.
Comments