Ever looked at your sourdough starter and wondered what else you could make besides bread? This sourdough pretzel recipe is exactly what you need! I’ve tested and tweaked this recipe over and over using my active sourdough starter until the pretzels come out soft, golden brown, and perfectly chewy every single time.
These soft sourdough pretzels taste like they came straight from a bakery, but they’re made completely from scratch in your own kitchen. No commercial yeast needed! If you want a sourdough recipe that actually works and delivers consistent results, this is the one you’ll keep coming back to.
My family absolutely loses it when I make these. The kids hover around the counter asking when they can help twist the dough, and honestly, I love when they help me in the kitchen! Whether I make full-sized pretzels or turn the dough into sourdough pretzel bites, they disappear fast. They’re the kind of perfect snack that works for after school, game day, or a cozy weekend at home.
And my husband? He begs me to make them. No exaggeration. The moment he smells the pretzel dough baking in the oven, he’s standing in the kitchen asking if they’re ready yet. I’ve made sourdough bagels, sourdough English muffins, and everything in between, but these baked pretzels are hands-down his favorite!
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Why You'll Love This Recipe
- It's a great use for your homemade sourdough starter. This recipe uses a lot of starter, so if you've got an abundance of sourdough starter in your fridge, make these pretzels!
- They have a super soft inside with that classic chewy pretzel exterior! The boiling helps make the outside chewy just like you classic bagel.
- No commercial yeast required! Since we will be using your sourdough starter, you don't need yeast!
- Perfect for kids to help with! I love getting in the kitchen with my kids, and they love rolling the dough into long logs and then shaping them into pretzels. They might not come out perfectly, but they taste delicious!
- A delicious snack that works sweet or savory! When you are wondering what to dip pretzels in, you can dip them in a sweet dip like a fruit dip or you can keep it savory and dip it in a creamy buffalo sauce or a creamy blue cheese dip, or both!
Ingredients to Gather
- Sourdough starter. Make sure your sourdough starter is nice and bubbly so it will do the hard work of making the dough rise.
- Warm water. You don't want it too hot though. It should be just lukewarm.
- Butter, melted. If you don't want to use butter, you can use avocado oil. It just helps make the dough a little more tender and fluffy on the inside.
- Sugar. This helps feed the yeast. You can use honey or maple syrup if you don't have sugar.
- Salt. For added flavor and to control the yeast.
- All-purpose flour. Bread flour can be used too. I always have unbleached all purpose flour in my pantry for recipes like this.
- Baking soda. This is for the boiling water, not to be added to the dough. This helps give the outer crust of the pretzels that chewy texture.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Make them sweet pretzels! Instead of coarse salt, after your brush the pretzels with a little bit of melted butter, then sprinkle with cinnamon sugar or drizzle with honey or maple syrup.
- Make them pretzel bites! I love making classic sourdough pretzel bites, and this recipe can easily be translated to bites! Cut the dough into equal pieces and skip twisting.
- Change the flour! Swap up to 25% of the all purpose flour with whole wheat flour. You can also use bread flour instead of all purpose flour. If you are ever wondering the difference between bread flour and all purpose flour, its just the protein content.
Step by Step Instructions
Step 1
In a large bowl, mix the sourdough starter, warm water, melted butter, sugar, and salt until well combined. Add the flour gradually, mixing until a soft dough forms.
Step 2
Knead by hand or with a stand mixer for about 5 minutes, until the dough is smooth and elastic. It should be soft but not sticky. Add more flour a little at a time if needed.
Step 3
Cover the dough and let it rest for 6-8 hours or until it doubles in size.
Step 4
After the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into 10-12 equal pieces. Roll each piece into a rope about 45–50 cm long, then twist into a classic pretzel shape. If you want bigger pretzels, cut the dough into 8 pieces, and smaller 12 pieces.
Step 5
To twist the dough into a classic pretzel shape, roll one piece of dough into a long rope. Lay it flat on the counter and form a large “U” shape. Cross the two ends over each other once, then cross them a second time to create a twist. Lift the twisted ends and fold them down toward the bottom of the “U,” pressing them gently into the dough to seal. You should end up with that classic pretzel shape.
Step 6
Preheat the oven to 425°F .
Bring the water and baking soda to a gentle boil. Carefully place each pretzel into the bath for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
Step 7
Sprinkle with coarse pretzel salt (or your preferred topping).
Bake for 12–15 minutes, or until deeply golden brown.
Tips and Tricks
- Use an active sourdough starter for best rise. This isn't the place for your sourdough discard, you want active sourdough starter.
- Don’t skip the soda bath, it’s what creates that classic pretzel flavor and texture.
- Line your baking sheet with parchment paper to prevent sticking.
- For extra shine, use an egg wash before baking and right before you add the sea salt to the pretzels.
Storage Info
This sourdough pretzel recipe is perfect for making ahead, whether you want to prep the dough early or save baked pretzels for later.
Making the dough ahead, you can prepare the pretzel dough up to 24 hours in advance. After kneading, place the dough in a lightly greased bowl, cover tightly, and refrigerate. The cold slows the ferment but actually adds more flavor. When you’re ready to bake, let the dough sit on the counter for about 30–60 minutes to take the chill off before dividing and shaping.
Once baked pretzels have completely cooled, store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for a few minutes or warm them briefly in the microwave. Brushing with a little melted butter after reheating brings them right back to life.
These pretzels freeze beautifully too! Let them cool completely, then place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. To reheat frozen pretzels, bake directly from frozen at 350°F until warmed through, or microwave in short intervals for a quick snack.
Frequently Asked Questions
Yes! You can mix everything by hand, just knead well. This dough does get pretty stiff so it can be a little hard to mix, but just keep at it and you'll get it to mix together.
The baking soda changes the surface pH, creating that signature pretzel flavor and golden brown crust.
Yes! Just cut the dough into small pieces and boil and bake as directed.
Did you make this recipe and love it?
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📖 Recipe
Sourdough Pretzel Recipe
Equipment
Ingredients
- 200 g Sourdough Starter Active and Bubbly
- 240 g Water Lukewarm
- 30 g Butter Melted
- 25 g Sugar or honey
- 6 g Sea Salt
- 450 g All purpose flour More if needed
For the baking soda bath
- 120 g Baking soda
Instructions
- In a large bowl or stand mixer, combine sourdough starter, warm water, melted butter, sugar, and salt. Add the flour gradually until a dough forms.
- Knead until smooth, then place the dough on the counter and cover. Let the dough ferment for 6–8 hours (or overnight), or until slightly puffy.
- Divide the dough into equal pieces. Roll each piece into a long rope, twist into pretzel shapes, and pinch the ends of the rope to secure. Place shaped pretzels on parchment paper.
- Bring a large pot of water to a boil and carefully add baking soda.
- Using a slotted spoon, boil each pretzel for 30 seconds. Remove and place on a parchment-lined baking sheet.
- Brush with melted butter or egg wash, sprinkle with coarse salt, and bake in a 425°F oven until golden brown, about 15-20 minutes.
Notes
- Use an active, bubbly sourdough starter for the best rise and flavor. Feed your sourdough starter the night before so you have an active, bubbly starter when you are ready to make the pretzels.
- Don’t skip the baking soda bath, it’s what gives pretzels their classic chewy texture and golden brown color.
- You can make the dough ahead of time and keep it in the refrigerator, covered with plastic wrap until you are ready to shape them and bake them.
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