I used to find sourdough baking intimidating, especially with a busy schedule. But once I discovered this soft sourdough pretzel recipe, it became a weekend favorite that’s actually fun to make. The magic of fermentation fills the kitchen with wonderful smells while the dough rests, all leading to irresistibly soft, tangy pretzels that feel like a warm hug after a long day.
Table of Contents
Why You’ll Love These Soft Sourdough Pretzels
- Perfect balance of tangy flavor and chewy texture thanks to the active sourdough starter.
- Irresistible softness that sets these pretzels apart from the typical crunchy kind.
- Easy overnight fermentation method that fits well with busy lifestyles.
- Benefits of natural sourdough fermentation, including improved digestibility and flavor complexity.
- Foolproof recipe suitable for both beginners and more experienced bakers looking for comforting snacks.
The Science Behind Perfect Sourdough Pretzels
The active sourdough starter not only adds that distinctive tang but also improves the dough’s texture by encouraging natural fermentation. Using bread flour gives the pretzels their chewy bite due to its higher protein content compared to all-purpose flour. Fine sea salt enhances flavor without overpowering, while the baking soda bath is essential for creating the classic pretzel crust and that deep golden-brown color. This alkaline bath also gives pretzels their unique flavor and helps develop their signature shiny crust.
What You’ll Need: Ingredients for Soft Sourdough Pretzels
- 1 tablespoon sourdough starter
- 1/3 cup + 1 tablespoon all-purpose flour
- 3 1/2 tablespoons water
- 1/2 cup active sourdough starter
- 1 cup plus 1 tablespoon water
- 2 tablespoons honey (or sugar)
- 2 teaspoons fine sea salt
- 4 cups + 2 tablespoons bread flour
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
- 1 large egg (lightly beaten in a small bowl)
- 1 tablespoon coarse salt
Starter and Flour Notes
An active sourdough starter should be bubbly and doubled in size before using. You can perform a float test by dropping a small spoonful of starter in water—if it floats, it’s ready. Bread flour contributes chewiness, but you can substitute some or all of it with all-purpose flour for a softer bite.
| Ingredient | Purpose | Substitution Notes |
|---|---|---|
| Bread Flour | Provides chewiness | Substitute with all-purpose flour for softer texture |
| All-purpose Flour | Lower protein, soft dough | Fine for some of the flour, but less chewy structure |
| Active Sourdough Starter | Fermentation & flavor | Must be well-fed and bubbly |
Essential Equipment for Sourdough Pretzel Success
- Stand mixer with dough hook attachment: Saves time and effort kneading stiff dough.
- Large mixing bowl: For combining ingredients and dough rise.
- Baking sheets: For baking pretzels evenly.
- Parchment paper: Prevents sticking and makes cleanup easier. Use quality parchment for best results.
- Large stockpot: Needed to boil the pretzels in the baking soda bath.
- Mesh strainer: To safely lift pretzels from boiling water without damage.
- Pastry brush: For applying egg wash to give pretzels their golden finish.
Your Flexible Sourdough Pretzel Baking Schedule
- Overnight Method: Prepare your active starter 12 hours before mixing the dough. Mix and ferment the dough for 8-12 hours at room temperature. Shape and rise for 30-60 minutes, then proceed to boiling and baking.
- Same-Day Option: Use a ripe active starter prepared earlier. Mix dough and use a shorter fermentation period in a warmer environment. Shape and rise, then boil and bake.
- Adjust fermentation times based on your kitchen temperature; warmer climates speed up fermentation, cooler ones slow it down.
Step-by-Step: How to Make Soft Sourdough Pretzels
Prepare Your Active Sourdough Starter
- Mix starter ingredients 12 hours before: Add ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir well, loosely cover, and let rise at room temperature until doubled with lots of bubbles, preparing it for these pretzels and many other sourdough creations.
Mix the Dough & Ferment
- Combine ingredients: In a stand mixer bowl, stir active starter, water, honey, and salt with a spatula. Add bread flour and mix by hand to combine. It will be stiff.
- Knead: Attach the dough hook and mix on the lowest speed for 6-7 minutes, or knead by hand for 10 minutes.
- Rest dough: Cover the bowl and let rest at room temperature for 8-12 hours for fermentation.
Shape Your Pretzels
- Prepare workspace: Line a baking sheet with parchment paper. Turn the dough out and divide into 16 equal portions.
- Roll and shape: Roll one piece at a time into a long rope. Form a “U” shape, twist the ends twice, then fold the twisted section over and press ends together firmly.
- Rise: Cover shaped pretzels with a towel and let them rise for 30-60 minutes until puffy.
Window-pane test tip: Stretch a small dough piece gently between fingers. If it stretches thin without tearing and lets light through, your gluten development is good. For sticky dough, lightly dust with flour and use a bench scraper to handle cleanly.
Prepare the Water Bath
- Preheat oven: Set to 425°F (218°C) with oven rack in the center.
- Prepare boiling solution: Boil 6 cups water in a large stockpot; add 2 tablespoons baking soda and 1 tablespoon dark brown sugar.
Boil & Bake Your Golden Pretzels
- Boil pretzels: Boil 3-4 pretzels at a time, flipping each side after 30 seconds. Avoid crowding for best results.
- Remove and finish: Use a mesh strainer to lift pretzels out gently; place on parchment-lined baking sheets. Brush with beaten egg and sprinkle with coarse salt.
- Bake: Bake at 425°F (218°C) for 12-14 minutes or until pretzels turn golden brown.
Sourdough Pretzel Troubleshooting & Common Mistakes
- Dense or tough pretzels: Ensure proper fermentation time; under-proofed dough leads to dense texture. Also, knead well to develop gluten.
- Not browning enough: Baking soda bath is key, don’t skip this step. Also, brush with egg wash for that perfect crust.
- Dough too sticky/dry: Adjust flour quantity slightly; dough should be stiff but manageable. Dust hands and surface lightly with flour.
- Starter not rising properly: Starter must be bubbly and double in size; if not, feed it again and wait longer before use. If you have discard, consider making delicious sourdough discard bread instead.
Serving Suggestions & Creative Topping Ideas
Classic toppings like coarse salt are delicious, but try these for a fresh twist:
- Dips: homemade beer cheese, honey mustard, or a sweet cream cheese dip.
- Beyond dipping: Use pretzel pieces as crunchy croutons, sandwich bread substitutes, or coat with cinnamon sugar for an indulgent sourdough dessert treat.
Storage, Freezing & Reheating Your Soft Sourdough Pretzels
Store cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked pretzels wrapped tightly or freeze shaped dough before boiling. To reheat, warm pretzels in a 350°F oven for 5-7 minutes to restore softness and warmth.
Frequently Asked Questions (FAQs)
Can I make this recipe with sourdough discard?
It’s best to use active starter for proper fermentation.
What’s the difference between baking soda and lye bath?
Baking soda is safer and easier at home, giving a similar crust effect; lye produces a shinier, more traditional crust but requires safety precautions.
Can the dough be cold-proofed longer?
Yes, cold-proofing deepens flavor but extend times accordingly.
How to adjust for different starter hydration levels?
Adjust water in dough to maintain stiff texture as described.
Why is the baking soda bath important?
It creates the distinctive pretzel crust and flavor through alkaline reaction.
More Sourdough Recipes You’ll Love
Conclusion
Making these Soft Sourdough Pretzels at home brings comfort and joy to the kitchen, even on busy days. I hope this recipe fills your home with warm aromas and your table with smiles. Ready to try? Share your favorite topping or any questions in the comments, or post your baking success on social media tagging Aisha Recipes—I’d love to see your beautiful pretzels!
Soft Sourdough Pretzels
Ingredients
Equipment
Method
- Twelve hours before mixing the dough, combine sourdough starter, flour, and water in a jar, then loosely cover and let it rise at room temperature until doubled and bubbly.
- In a stand mixer bowl, combine active sourdough starter, water, honey, and salt; then add bread flour and mix on low speed for 6-7 minutes until a stiff dough forms, then cover and let rest for 8-12 hours.
- After the first rest, turn the dough onto a clean surface, divide it into 16 equal pieces, and line a baking sheet with parchment paper.
- Working with one piece at a time, roll the dough into a long rope, shape it into a “U”, twist the ends twice, and fold them over to press onto the dough; cover and let rise for 30-60 minutes until puffy.
- Preheat the oven to 425°F (218°C) with the rack in the center, then bring 6 cups of water to a boil in a large stockpot and add baking soda and dark brown sugar.
- Boil 3-4 pretzels at a time for 30 seconds per side, remove with a mesh strainer, place back on parchment paper, then brush each with egg wash and sprinkle with coarse salt.
- Bake the pretzels at 425°F (218°C) for 12-14 minutes, or until they turn golden brown.
