Sourdough Soft Pretzels Recipe

Introduction

These sourdough soft pretzels are delightfully chewy with a deep golden crust and a subtle tang from the starter. Perfect as a snack or party treat, they require some fermentation time but the process is simple and rewarding. Enjoy a classic pretzel experience made from scratch!

Ingredients

• ⅔ cup active, bubbly sourdough starter
• ⅔ cup warm water (90-100°F / 32-38°C)
• 3 Tablespoons honey (or 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)
• 8 cups water
• ¼ cup lye (see note for baking soda substitution)
• Pretzel salt (for sprinkling)

Instructions

1. Step 1: Note that this dough requires 5-7 hours of resting at room temperature followed by a 12+ hour fermentation in the refrigerator. Prepare the dough in the morning or early afternoon and bake the next day.
2. Step 2: In a stand mixer bowl, combine sourdough starter, warm water, honey, melted butter, salt, and about half the flour. Stir until well combined.
3. Step 3: Attach the dough hook and stir on low speed. Gradually add remaining flour until dough clings to itself and pulls away from bowl sides. Dough will be sticky but should not stick to your finger.
4. Step 4: Knead on medium/low speed for 5-10 minutes until dough is smooth and elastic.
5. Step 5: Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place until nearly doubled in size (5-7 hours).
6. Step 6: Refrigerate dough for 12-18 hours (overnight) before proceeding.
7. Step 7: Preheat oven to 400°F (205°C) and line three baking sheets with parchment paper.
8. Step 8: Prepare lye bath: In a wide, deep glass dish on a lined baking sheet, combine 8 cups water and ¼ cup lye. Stir with a stainless steel spoon until dissolved. Handle lye safely with gloves and goggles in a well-ventilated area.
9. Step 9: Remove dough from fridge and divide into 10 equal pieces. Roll each into a 20-24” (50-60cm) rope and shape into pretzels. Use flour sparingly if dough sticks.
10. Step 10: Using a slotted spatula, dip each pretzel into the lye bath for 30 seconds, then remove and drain excess water carefully.
11. Step 11: Place pretzels on prepared baking sheets about 2” apart. Sprinkle with pretzel salt.
12. Step 12: Bake one sheet at a time on the center oven rack for 12 minutes, rotating halfway, until deep golden brown.
13. Step 13: Cool slightly before serving. If pretzels stick to parchment, peel them off gently.

Tips & Variations

• If you prefer not to use lye, substitute with a baking soda bath (dissolve ⅔ cup baking soda in 8 cups hot water) and proceed similarly, though the color and flavor will be less intense.
• Use lightly dusted flour on your work surface if dough is sticky, but avoid adding too much to keep pretzels tender.
• For a sweeter twist, brush pretzels with melted butter and cinnamon sugar after baking.
• Make smaller pretzel bites for party snacks by dividing dough into more pieces.

Storage

Store baked pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled pretzels wrapped well for up to 1 month. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of lye for the bath?

Yes, baking soda provides a safer alternative, though it yields a milder pretzel crust color and flavor. Use about ⅔ cup baking soda dissolved in 8 cups hot water as a substitute.

How important is the sourdough starter in this recipe?

The sourdough starter adds a unique tangy flavor and improves texture. Using an active, bubbly starter is recommended for the best results, but you can use a preferment or substitute with commercial yeast if needed, adjusting rising times accordingly.

Sourdough Soft Pretzels Recipe

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★★★★★

4.9 from 105 reviews

These Sourdough Soft Pretzels offer a delightful twist on the classic pretzel by incorporating a bubbly sourdough starter that adds depth of flavor and a tender chew. With a mildly sweet dough enriched by honey and butter, these pretzels undergo a long ferment for optimal texture and taste before being dipped in a traditional lye bath to achieve their distinctive dark, glossy crust and sprinkled with coarse pretzel salt. Perfect as a snack or accompaniment to mustard or cheese dips, these homemade pretzels combine artisan baking techniques with accessible ingredients for an irresistible treat.

• Author: Leo
• Prep Time: 15 minutes active plus 5-7 hours initial rise and 12-18 hours refrigeration
• Cook Time: 12 minutes per baking sheet (total approx 36 minutes for 3 sheets)
• Total Time: Approximately 18-26 hours including fermentation and baking
• Yield: 10 soft pretzels 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• ⅔ cup active, bubbly sourdough starter
• ⅔ cup warm water (90-100°F / 32-38°C)
• 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)

Boiling Bath

• 8 cups water
• ¼ cup lye (sodium hydroxide) or substitute baking soda (see notes)

Finishing

• Pretzel salt (for sprinkling)

Instructions

1. Prepare Dough: In the bowl of a stand mixer, combine the sourdough starter, warm water, honey, melted butter, salt, and half the bread flour. Stir until well combined.
2. Knead Dough: Attach the dough hook and mix on low speed, gradually adding the remaining flour until the dough clings to itself and pulls away from the bowl sides. Continue kneading on medium-low speed for 5-10 more minutes until the dough is smooth and elastic.
3. Initial Rise: Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Let it rise in a warm, draft-free place until nearly doubled in size—about 5 to 7 hours.
4. Cold Fermentation: Place the risen dough in the refrigerator and let it ferment for 12 to 18 hours (overnight) to develop flavor and texture.
5. Preheat Oven and Prepare Baking Sheets: The next day, preheat the oven to 400°F (205°C) and line three baking sheets with parchment paper. Set aside.
6. Prepare Lye Bath: In a well-ventilated area, wearing gloves and goggles, carefully dissolve ¼ cup lye in 8 cups water inside a wide, deep glass dish placed on one of the baking sheets. Stir gently with a stainless steel spoon until fully dissolved. (If you choose, use baking soda as a safer alternative—see notes.)
7. Shape Pretzels: Remove dough from refrigerator, divide into 10 equal pieces. Roll each piece into a long rope about 20-24 inches (50-60 cm) long, then twist into a pretzel shape. Use minimal flour if dough is sticky.
8. Dip in Lye Bath: Using a slotted spatula, lower each pretzel into the lye bath for 30 seconds, then carefully lift out and allow excess liquid to drain. This step creates the signature chewy crust.
9. Arrange and Salt: Place pretzels on prepared parchment-lined baking sheets, spacing at least 2 inches apart. Sprinkle each with pretzel salt.
10. Bake Pretzels: Bake one baking sheet at a time on the middle oven rack for 12 minutes, rotating the pan halfway through baking, until pretzels turn deep golden brown.
11. Cool and Serve: Remove pretzels from oven and let cool slightly. If any pretzels stick to parchment, gently peel them off. Serve warm, optionally with mustard or desired dips.

Notes

• Handling lye requires safety precautions: use gloves, goggles, and work in a well-ventilated area. Never touch lye or lye solution directly.
• If you prefer a safer alternative, use a baking soda bath instead: dissolve ½ cup baking soda in 8 cups boiling water, then dip pretzels.
• Store leftovers in an airtight container for 1-2 days or freeze for longer keeping.
• Resting and fermenting times vary depending on room temperature; dough should nearly double in size during initial rise for best results.
• Use bread flour for best chewiness; all-purpose flour can be used but may alter texture slightly.

Keywords: sourdough pretzels, soft pretzels, artisan bread, homemade pretzels, lye pretzels