Soft Sourdough Pretzels
If you have extra sourdough discard, these soft and chewy pretzels are a delicious way to put it to good use. They are a tasty treat that’s surprisingly fun and easy to make, making them perfect for beginner bakers, whether you’re baking with kids or spending time with family members. The dough comes together quickly, and the process of shaping and twisting each pretzel is both rewarding and enjoyable.
One of the best parts about these pretzels is that they freeze well, so you can reheat them whenever you crave a warm, homemade snack. They’re great to eat anytime, whether as a quick bite or a satisfying treat. If you’re looking for a crowd-pleaser, these pretzels make an incredible game day snack or a party appetizer that will have everyone reaching for seconds. They’re always a show-stopper, with their golden, salty crust and soft, flavorful inside.
Why You’ll Love These Sourdough Pretzels!
No-Fuss Sourdough Recipe : If you love simple baking, this is one of the best and easiest ways to enjoy fresh, warm pretzels at home.
Easy Overnight Recipe : Just like sourdough bagels and sourdough English muffins, these soft sourdough pretzels require minimal effort. The dough rises overnight and is ready to bake in no time.
Versatile & Customizable: Shape them into traditional-style pretzels or bite-sized pretzel bites. Add savory or sweet toppings to match your cravings.
Freezer-Friendly : Make a batch ahead of time! These homemade pretzels stay frozen for up to 3 months, making them a perfect quick snack or appetizer.
Ingredients & Substitutions
Brown sugar: Helps with browning during the baking process, adding a slight caramelized flavor.
Active sourdough starter: Make sure to feed your starter at least 12 hours before using it. This helps the dough develop better flavor and structure.
Bread flour: For the best texture, use bread flour, but all-purpose flour works too and still delivers great results.
Honey: Adds a touch of natural sweetness. You can swap it with any liquid sweetener like agave or maple syrup.
Salt: Essential for balancing the flavors.
Baking soda: When added to boiling water, it gives the pretzels that classic, deep brown crust and chewy texture.
How to Make Soft Sourdough Pretzels
Arrange on baking sheets lined with parchment paper, placing 8 pretzels per sheet for even spacing.
Feed your starter ahead of time so it’s active and bubbly when you start mixing. Aim to feed it about 12 hours before you plan to use it.
Mix the dough using a stand mixer with a dough hook if you have one. This is a stiff dough, so mixing on the lowest speed for 6-7 minutes works best. If kneading by hand, work on a clean surface for about 10 minutes until smooth.
Let it rest by covering the bowl and leaving it on the counter at room temperature for 10-12 hours to ferment.
Shape the pretzels by turning the dough out onto a work surface and dividing it into 16 equal pieces. Roll each into a rope and form the classic pretzel shape.
How to Make Sourdough Discard Pretzels in 10 Steps
Making Sourdough Discard Pretzels is easier than you think! Follow these simple steps to achieve that classic soft, chewy texture with a golden brown crust.
1. Activate the Yeast
In a stand mixer bowl, combine warm water, brown sugar, and yeast. Let it sit for about 5 minutes until the yeast turns foamy. If it doesn’t, the yeast is dead start over with fresh yeast.
2. Mix the Dough
Add sourdough discard, flour, salt, butter, and water to the bowl. Mix on low until combined, then increase to medium speed and knead for 4-5 minutes until the dough is smooth. If kneading by hand, work the dough for about 10 minutes.
3. Let the Dough Rise
Transfer the dough to a large oiled bowl and cover it with plastic wrap. Let it rise for 60-90 minutes until it doubles in size.
4. Divide and Shape
Turn the dough onto an ungreased work surface. Divide it into 8 equal pieces—you can measure them for precision or eyeball it.
5. Roll the Dough
Take each piece and roll it into a rope about 18-24 inches long. The work surface should provide a little traction to help with rolling.
6. Shape into Pretzels
Form a U shape with the rope. Fold the ends over to make a heart-like shape, twist once, and press the ends into the bottom of the pretzel.
7. Prepare for Boiling
Place the shaped pretzels on a parchment paper-lined baking sheet. Cover them while you preheat the oven and bring a pot of boiling water to a rolling boil.
8. Boil the Pretzels
Using a slotted spoon or spatula, drop each pretzel into the boiling water for 20-30 seconds per side. Shake off excess water before transferring them back to the baking sheet. This step is crucial for developing the signature pretzel crust. A longer boil creates a thicker crust.
9. Add Egg Wash and Toppings
Lightly brush each pretzel with egg wash to help it bake to a beautiful golden color. Sprinkle with flaky sea salt or any other toppings you like.
10. Bake Until Golden Brown
Pop them into the preheated oven and bake until they turn a deep golden brown. Enjoy warm or store for later!
How to Store and Freeze
Soft pretzels stay fresh for days if stored properly. Keep them in a plastic bag at room temperature or in the fridge for up to 7 days. To freeze, allow them to cool completely, then wrap individually in plastic wrap. Place the wrapped pretzels in a freezer-safe container and store them for up to 3 months. When ready to eat, simply reheat in the oven for a crispy exterior and soft center.
How to Reheat Pretzels
If your pretzels are frozen, let them thaw at room temperature for about 30 minutes before reheating. Meanwhile, preheat your oven to 400°F (204°C). Place the pretzels on a baking sheet and let them bake for 4-5 minutes, or until they are heated through.
For a quicker method, you can use a microwave to reheat your pretzels. Set the power to 50% to prevent them from becoming tough and dry. Heat in short intervals to maintain their soft texture.
More Easy Recipes
Brioche Donut with Vanilla Cream Filling
Sourdough Pretzels
Ingredients
- 1 cup active sourdough starter fed and bubbly
- 3 ½ cups bread flour or all-purpose flour
- 1 cup warm water
- 2 tablespoons honey or brown sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted
For the boiling step:
- 6 cups water
- ½ cup baking soda
For topping:
- 1 egg beaten (for egg wash)
- Flaky sea salt or coarse salt
Instructions
Feed Your Sourdough Starter
- To ensure a strong sourdough starter, mix ½ cup (100 g) of active starter in a clean jar about 12 hours before making the dough. Stir until well combined, loosely cover, and let it rise at room temperature. The mixture will total 115 g, but since some will stick to the sides of the jar, this extra ensures you have enough. When the starter has doubled in size with visible bubbles on the surface, it’s ready to use.
Make the Dough
- In a bowl of a stand mixer, combine the active sourdough starter, water, honey, and salt using a spatula. Add bread flour and use your hands to mix until the dough becomes stiff. Attach the dough hook and mix on the lowest speed for 6-7 minutes (or knead by hand for 10 minutes). Cover the dough and let it rest at room temperature for 8-12 hours to develop flavor and texture.
Shape the Pretzels
- Prepare a baking sheet lined with parchment paper. Transfer the dough to a clean work surface and divide it into 16 equal pieces. Roll each piece into a long rope and shape it into a U. Lift the ends, twist twice, then fold and press the tips onto the base. Cover with a towel and allow the pretzels to rise for 30-60 minutes until they become puffy.
Boiling and Baking
- Preheat the oven to 425°F (218°C) and position the oven rack in the center. In a large stockpot, boil water and add 2 tablespoons of baking soda along with 1 tablespoon of dark brown sugar. Boil 3-4 pretzels at a time, flipping after 30 seconds per side. Use a mesh strainer to remove them and place them back on the parchment paper. Brush with egg wash and sprinkle with salt. Bake for 12-14 minutes until golden brown and crispy on the outside.
Sourdough Pretzels Frequently Asked Questions (FAQ)
Why do I need to boil the pretzels before baking?
Boiling the pretzels in baking soda water gives them a classic chewy texture and deep brown color when baked.
How long does it take to make sourdough pretzels?
It takes about 12-24 hours, including fermentation, shaping, boiling, and baking time. Most of this is hands-off.
How do I store homemade sourdough pretzels?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Why is my sourdough pretzel dough too stiff?
This dough is meant to be stiff, but if it’s too dry, add a little more water until it comes together smoothly.
What toppings can I use besides salt?
Try everything bagel seasoning, garlic butter, cinnamon sugar, or even cheese for a unique twist.
