Little Walnut Cottage

This post contains affiliate links. Please read our disclosure policy. Sourdough pretzels are a nourishing twist on everyone’s summertime favorite soft pretzels. Warm, chewy, and perfect for dipping, these sourdough pretzels are so easy to make and will delight your friends and family. If you enjoy this recipe, be sure to try our sourdough pretzel bites recipe next!

New to sourdough? Check out our guide, How to Make Sourdough Starter.

If you’re anything like me, soft pretzels are filed under “’90s summer core memories” in your mind, along with the smell of chlorine, sunscreen, and hot pockets.

If that’s not you, allow me to explain.

The swimming pool we went to growing up had a concession stand full of all the junk kids love: red dye snow cones, science experiment hot pockets, and soft pretzels with “is that even cheese?” cheese sauce. Back then, I had no qualms with fake science experiment foods. I would die on the hill that soft pretzels could only be dipped in “cheese sauce.”

Now, the thought of that so-called cheese sauce makes my skin crawl, but I’ve learned I can make anything clean and healthy, so let me talk to you about this recipe for sourdough pretzels.

Sourdough pretzels have the same golden, chewy outside, soft, fluffy middle, and sprinkle of salt, plus all the tangy goodness of sourdough starter. The long fermentation brings out all the nutrients in the flour and makes it easier for sensitive stomachs to digest. Plus, you can dip it in whatever you please (except fake cheese. I won’t allow it).

Sourdough pretzels are simple to make, and a perfect beginner recipe for those of you who are new to sourdough. Let me walk you through it!

Why You’ll Love This Recipe

There’s something so satisfying about transforming childhood favorites into real, nourishing foods with wholesome ingredients. Here’s why this recipe will become a staple in your kitchen:

• Real sourdough flavor: The long fermentation adds depth — slightly tangy, rich, and perfectly balanced.
• Soft inside, chewy outside: The long ferment and baking soda bath give these pretzels that bakery-style texture.
• Simple, hands-off fermentation: Mix the dough at night and shape it in the morning — your sourdough does the work while you rest.
• Versatile and family-friendly: Enjoy them fresh with butter, dipped in mustard, or with cheese sauce.
• A perfect use for your starter: Works beautifully with active starter or even fed discard for less waste and more flavor.
• Kid-friendly: Remember how much you loved soft pretzels as a kid? It’s universal! Your kids will love them too.

Ingredients You’ll Need for sourdough Pretzels

You only need a few kitchen staples to make your sourdough pretzels dream a reality!

• Sourdough starter: This recipe requires active sourdough discard for proper texture and rise.
• Water: Lukewarm to help everything come together smoothly.
• Flour: All-purpose or bread flour both work well; bread flour gives a bit more chew.
• Sugar: A touch of sweetness to balance the tang.
• Salt: Enhances flavor and strengthens the dough.
• Baking soda & brown sugar: For the boiling bath — they create that golden color and pretzel texture.
• Egg yolk + water: For the glossy egg wash finish.
• Coarse salt: For sprinkling before baking — the classic pretzel touch.

Optional: A pat of butter for brushing after baking makes them extra soft and flavorful.

Step-by-Step Instructions

Step 1: Mix the dough. In a large bowl, whisk together your sourdough starter and water until smooth. Add the flour, sugar, and salt, stirring until a shaggy dough forms.

• If using a stand mixer: Knead on medium speed for 6–8 minutes, until smooth and elastic.
• If kneading by hand: Knead on a lightly floured surface for 8–10 minutes, until the dough feels supple and stretchy.

Step 2: Bulk ferment (first rise). Transfer the dough to a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise at room temperature for 8–12 hours, or until puffy and airy.

Step 3: Shape the pretzels. Punch down the dough to release air. Divide into 16 pieces. Roll each piece into a 16–18-inch rope. Shape each rope into a U, bring the ends down like a heart, twist the ends together twice, and press them under the bottom to form a pretzel shape.

Step 4: Second rise. Place pretzels on a parchment-lined baking sheet, cover lightly, and let rise for about 1 hour, until slightly puffy.

Step 5: Prepare the boiling bath. Bring 6–8 cups of water to a boil in a large pot. Stir in 1 tablespoon of baking soda and 1 tablespoon of brown sugar.

Step 6: Boil. Drop pretzels in, 3-4 at a time. Boil for 30 seconds per side, then transfer to a parchment-lined baking sheet.

Step 7: Egg wash & bake. Whisk 1 egg yolk with 1 tablespoon water and brush over each pretzel. Sprinkle with coarse salt. Bake at 425°F (220°C) for 15 minutes, or until golden and glossy.

Step 8: Cool & enjoy. Let cool slightly on a wire rack, though they’re best warm from the oven.

Tips for Success

• Go by feel, not just time: Your dough should feel soft and elastic, and the rise will depend on your room temperature.
• Don’t skip the boiling step: This is what gives pretzels their chewy crust and rich color.
• Use fresh baking soda: Old baking soda won’t give you that deep brown color.
• Watch your bake time: Every oven is a little different — pull them when they’re a deep golden brown.
• Add butter (optional but amazing): Brush warm pretzels with melted butter for a soft, glossy finish and a little extra richness.

Variations & Serving Ideas

• Cinnamon Sugar Pretzels: After baking, brush with butter and toss in cinnamon sugar for a sweet treat.
• Pretzel Bites: Roll dough into smaller ropes and cut into bite-sized pieces for snacking or game day.
• Stuffed Pretzels: Wrap dough around cheese cubes or little sausages before boiling.
• Garlic Butter Pretzels: Brush with garlic butter after baking and sprinkle with parmesan.
• Serve with: Mustard, beer cheese, or warm marinara — all delicious pairings for cozy nights in.

Storing & Reheating

• To store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
• To reheat: Warm in the oven at 350°F for 5–8 minutes until soft again.
• To freeze: Freeze baked pretzels in an airtight bag for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.

They’re best enjoyed fresh from the oven — but even a day later, a quick warm-up brings back that soft, chewy magic.

FAQ: Sourdough Pretzels

Are sourdough pretzels healthier than regular pretzels?

Yes, because sourdough pretzels are gentler on digestion, and the natural fermentation process in sourdough helps break down gluten and phytic acid, which may make nutrients more available and the pretzels easier to digest.

How do sourdough pretzels differ from regular pretzels?

The biggest difference is in the flavor and texture. Sourdough pretzels have a subtle tang from the fermentation and a slightly deeper, more complex taste compared to pretzels made with commercial yeast. The crumb is soft and chewy, while the crust bakes up golden and flavorful thanks to the long ferment. Regular pretzels, on the other hand, rise faster and have a more neutral flavor.

How to store sourdough pretzels?

Once completely cooled, store your sourdough pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep them soft, you can add a small piece of parchment or paper towel inside the container to absorb extra moisture. For longer storage, freeze baked pretzels in a zip-top bag for up to 2 months — just reheat at 350°F for 10–12 minutes to revive that freshly baked texture.

Why boil pretzels before baking?

Boiling pretzels before baking is what gives them their signature chewy crust and rich golden color. The hot water sets the outer layer of the dough, so the pretzels keep their shape in the oven instead of puffing up like bread rolls. Adding baking soda to the water raises the pH, which helps the crust brown deeply and develop that classic pretzel flavor.

Sourdough Pretzels

Soft, chewy, and deeply delicious, these sourdough pretzels are made with active starter, a touch of sweetness, and that signature golden crust from a baking soda bath. Perfect for snacking, dipping, or sharing fresh from the oven.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Bulk Ferment 12 hours hrs

Course Snack

Cuisine german

Servings 16

Ingredients

  

For the pretzel dough

• 230 grams sourdough starter, active and bubbly (about 1 cup)
• 170 grams warm water (about 3/4 cup)
• 445 grams all-purpose flour (about 2 3/4 cups)
• 1 tbs sugar
• 1 1/2 tsp salt

For the water bath:

• Large pot of boiling water
• 1 tbs baking soda
• 1 tbs brown sugar

For the egg wash:

• 1 egg yolk
• 1 tbs water
• coarse sea salt

Instructions

 

• Mix the dough: In a large mixing bowl, whisk together your sourdough starter and water until smooth and milky. Add the flour, sugar, and salt, stirring until a rough dough forms.

  If using a stand mixer: Knead on medium speed for about 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.

  If kneading by hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and supple.
• First rise (bulk ferment): Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 8–12 hours, or until puffy and well expanded.
• Shape the pretzels: Gently punch down the dough to release air. Divide into 16 equal pieces. Roll each piece into a 16–18-inch rope.

  Shape each rope into a U, bring the ends down toward the bottom like a heart, twist the ends together twice, and gently press them under the bottom of the U to form a pretzel shape.
• Second rise: Arrange the shaped pretzels on a parchment-lined baking sheet. Cover lightly and let rise for about 1 hour, or until slightly puffy.
• Prepare the water bath: In a large pot, bring 6–8 cups of water to a boil. Add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
• Boil the pretzels: Working in batches of 3-4, gently drop each pretzel into the boiling water. Boil for 30 seconds per side, then use a slotted spoon to remove them and transfer them back to the baking sheet.
• Egg wash & topping: In a small bowl, whisk together 1 egg yolk and 1 tablespoon water. Brush each pretzel with the egg wash and sprinkle with coarse salt (or your favorite toppings).
• Bake: Bake at 425°F (220°C) for about 15 minutes, or until golden brown and glossy.
• Cool & enjoy: Transfer to a wire rack and let cool slightly before serving warm. Perfect with mustard or cheese sauce.

Keyword sourdough pretzels

Sourdough Pretzels Didn’t Turn out Quite Right? Try:

• Why is My Sourdough Not Rising?
• Why is My Sourdough Bread Gummy? (And how to Fix it)
• Why is My Sourdough Starter Not Rising?
• Why is My Sourdough So Sticky? (And How to Fix it!)

you’re Going to Love this recipe!

Whether you’re scratching a nostalgic soft pretzel itch or simply making a nourishing treat for your family, you’re going to absolutely love these sourdough pretzels! Once you see how easy it is to make homemade sourdough pretzels, you’ll never dream of buying one from a concession stand (or dipping it in fake cheese!). Happy baking!

For More Sourdough Recipes, Check out:

Sourdough Pretzel Bites

Sourdough Discard Recipes

Cinnamon Sourdough Bread (simple Homemade Recipe)

Sourdough Pizza Dough Recipe (Simple & Homemade)

Sourdough Discard Chocolate Chip Cookies

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!