These sourdough soft pretzels are a delightful blend of chewy texture and tangy flavor, perfect for any snack or gathering. With a golden-brown crust and a soft, pillowy interior, each bite offers a satisfying contrast that’s hard to resist. The sourdough starter adds depth and complexity, making these pretzels a step above the rest. Plus, they’re surprisingly simple to prepare, with just 30 minutes of hands-on time and a slow 18-hour fermentation that develops incredible flavor.
Baking these pretzels fills your kitchen with the warm, comforting aroma of freshly baked bread, creating an irresistible atmosphere. In just 12 minutes of baking, they emerge perfectly crisp on the outside and tender on the inside. Whether enjoyed warm with mustard or as a standalone treat, these pretzels are a crowd-pleaser that’s worth the wait. Each serving packs a nutritious punch with 10g of protein and 5g of fiber, making them as wholesome as they are delicious.
Ingredients for Sourdough Soft Pretzels
- Pretzel Dough:
- ⅔ cup (150 g) active, bubbly sourdough starter
- ⅔ cup (160 ml) warm water (90-100°F/32-38°C)
- 3 Tablespoons (63 g) honey (or substitute 3 Tablespoons/40g light brown sugar, firmly packed)
- 2 Tablespoons unsalted butter, melted
- 1 teaspoon table salt
- 2 ½ cups (312 g) bread flour (plus more as needed)
- For Finishing Pretzels:
- 8 cups (1.9 L) water
- ¼ cup (55 g) lye (see note for baking soda alternative)
- Pretzel salt (for sprinkling)
Step-by-Step Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine sourdough starter, warm water, honey, melted butter, salt, and half of the bread flour. Stir until well-combined.
- Knead the Dough: Attach the dough hook and mix on low speed, adding the remaining flour as needed until the dough clings to itself and pulls away from the bowl (it will still be sticky but shouldn’t stick to your finger). Knead on medium-low speed for 5-10 minutes until smooth and elastic.
- First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for 5-7 hours, or until nearly doubled in size.
- Overnight Fermentation: Refrigerate the dough for 12-18 hours (overnight is ideal).
- Preheat and Prepare: The next day, preheat the oven to 400°F (205°C) and line three baking sheets with parchment paper. Prepare the lye bath in a well-ventilated area, wearing gloves and goggles. Dissolve lye in water in a glass dish (see note for baking soda alternative).
- Shape the Pretzels: Remove the dough from the fridge and divide it into 10 equal pieces. Roll each piece into a 20-24” (50-60 cm) rope and twist into a pretzel shape.
- Lye Bath: Using a slotted spatula, dip each pretzel into the lye bath for 30 seconds, then carefully remove. Drain excess water and place on the prepared baking sheets, spacing them 2” apart.
- Add Salt and Bake: Sprinkle pretzels with pretzel salt. Bake one pan at a time on the center rack for 12 minutes, rotating halfway through, until deep golden brown.
- Cool and Serve: Let the pretzels cool slightly before serving. If they stick to the parchment, gently peel them off.
Perfect Pairings: Sauce and Topping Ideas
Elevate your sourdough soft pretzels with delicious dips and toppings! Try classic beer cheese sauce or a tangy mustard dip for a traditional touch. For a sweet twist, drizzle with melted chocolate or caramel sauce and sprinkle with crushed nuts. Don’t forget to experiment with flavored salts like garlic, rosemary, or smoked salt for extra depth.
Storage and Reheating Tips
Store your pretzels in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for 5-10 minutes until soft and fresh. For a quick fix, microwave for 10-15 seconds, but be careful not to overdo it!
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough the night before and let it ferment in the fridge for the full 12+ hours. You can also skip the lye bath and use a baking soda bath (mix ½ cup baking soda with 8 cups boiling water) for a simpler, safer alternative. Shape and bake the pretzels the next day for a streamlined process.
Equipment Essentials for Pretzel Success
A stand mixer with a dough hook makes kneading a breeze, but you can also knead by hand if needed. Use a slotted spatula for dipping pretzels in the lye or baking soda bath, and line your baking sheets with parchment paper to prevent sticking. Don’t forget rubber gloves and eye protection if using lye!
Common Questions Answered
Can I use all-purpose flour instead of bread flour? Yes, but the texture may be slightly less chewy. What if my dough is too sticky? Add flour 1 tablespoon at a time until it’s manageable. Can I skip the overnight fermentation? While possible, the long ferment enhances flavor and texture, so it’s worth the wait!
Sourdough Soft Pretzels
Ingredients
Pretzel dough
- ⅔ cup active, bubbly sourdough starter
- ⅔ cup warm water 90-100F/32-38C
- 3 Tablespoons honey may substitute 3 Tablespoons/40g light brown sugar, firmly packed
- 2 Tablespoons unsalted butter melted
- 1 teaspoon table salt
- 2 ½ cups bread flour plus more as needed
For finishing pretzels
- 8 cups water
- ¼ cup lye see note if you prefer to use baking soda
- Pretzel salt for sprinkling
Instructions
- BEFORE BEGINNING: Note that this dough requires 5-7 hours of resting at room temperature followed by a 12+ hour overnight fermentation in the refrigerator. I recommend preparing the dough in the morning or early afternoon and then baking the pretzels the next day.
- In the bowl of a stand mixer (see note), combine sourdough starter, water, honey, butter, salt, and approximately half of the flour and stir until well-combined.
- Attach the dough hook attachment to the mixer and begin to stir on low-speed. Add remaining flour as needed until the dough begins to cling to itself and pull away from the sides of the bowl (dough will still be quite sticky, but shouldn’t stick to your finger if you touch it).
- Continue to knead dough with dough hook (medium/low speed) until smooth and elastic (usually 5-10 minutes longer).
- Transfer dough to a lightly oiled bowl, cover the bowl with plastic wrap, and allow to rise in a warm, draft-free place until nearly doubled in size (usually 5-7 hours).
- Transfer to refrigerator and allow to rest for 12-18 hours (I let mine sit overnight) before proceeding.
- The next dayPreheat oven to 400F (205C) and line three baking sheets with parchment paper. Set aside and prepare the lye bath (alternatively, see note for using a baking soda bath instead).
- It is important to handle lye safely. Work in a well ventilated area and wear rubber gloves and eye goggles. Do not touch the lye or the lye/water solution and beware that if it splashes it may ruin surfaces. See notes for more information including instructions for disposing of the lye.
- Set up your lye bath (see note if using baking soda instead of lye): Place a wide, deep glass dish (I use a 2.75qt glass casserole dish or similar) on one of your parchment paper lined baking sheets. Pour water into the dish and then carefully add lye and use a stainless steel spoon to stir until lye is dissolved. Set aside while you prepare your pretzels.
- Remove pretzel dough from the fridge and divide into 10 equal pieces (handle the dough immediately, don’t let it sit or it will get too soft to use). Roll each into a long thin rope, about 20-24” (50-60cm) long, and twist into a pretzel shape (for assistance with shaping properly, see the how-to section in the post or watch the video tutorial).
- Use a slotted spatula to lower each pretzel, one at a time, into the lye bath for 30 seconds, then carefully remove. Drain as much water as you can from each pretzel (the wetter they are the more likely they are to stick to the parchment paper and you’ll have to peel them off) then place on prepared baking sheet, spacing pretzels at least 2” apart (I do 5 pretzels per baking sheet).
- Sprinkle with pretzel salt.
- Transfer to center rack of 400F (205C) oven and bake pans 1 at a time for 12 minutes per pan, rotating the pan halfway through and baking until deep golden brown.
- Remove from oven and cool slightly before serving. If they’ve stuck to the parchment, simply peel them off.