These tangy and chewy sourdough pretzels are quick and easy.
This pretzel recipe is one of our tried and true recipes that will have you making double batches and sharing with friends. Along with my sourdough bagel recipe, these are so simple any novice baker could make them. The flavor from the sourdough really enhances the pretzel flavor.
If you don’t have your own sourdough starter visit my post All Things Sourdough Starter for directions on how to start your own. Or if you are local you can visit my Shop and purchase some dehydrated sourdough starter.
Why Sourdough?
Sourdough is first, a mixture of fermented water and flour which contains helpful yeasts and bacteria. It is used as a leavening agent to make baked goods rise. It is regularly maintained with “feedings” to not only leaven but add flavor.
The benefits of sourdough are a bonus to that wonderful tangy flavor. Sourdough, being a long-fermented bread, is more nutritious and healthier than regular white or whole-wheat bread. It also is easier for your body to digest and contains less gluten.
Options
- You could easily add a cinnamon sugar topping to give the pretzels a sweet flavor.
- Adding parmesan and garlic powder to the top in place of salt gives the pretzels another great bold flavor.
- Try making a variety of dips for the pretzels. We always lean towards cheese dips. Mustard based dips or even melted butter would be other fantastic options.
Tools
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Mixing bowls
Measuring cups and spoons
Electric Mixer with Dough Hook (not required)
Large Pot
Bench scraper (not required)
Baking sheet
Parchment paper
Step-by-Step Instructions
1. Mix together the water and active sourdough starter.
2. Then add the salt, brown sugar, and melted butter.
3. Pour in flour one cup at a time stirring with a wooden spoon or kitchen aid mixer. Knead for 3 minutes.
4. Cover with a damp tea towel or beeswax wrap and allow to rise for 8-10 hours, or overnight.
5. Divide the dough into 12 equal pieces, weighing about 80 grams each.
6. Roll each piece out into a rope about 20 inches long. Make a “U” shape with the rope. Cross the ends two times, then fold down towards yourself to make a pretzel shape.
7. Line on parchment paper and allow to rise until puffy, about 30 minutes to an hour.
8. Preheat the oven to 400 degrees and bring a pot of water with baking soda to a boil.
9. Place 2 pretzels into the boiling water for 20-30 seconds.
10. Remove and place on parchment paper. Brush with a light egg wash (egg and water).
11. Bake for 20-25 minutes. Be sure to watch while they cook. Oven times and temperatures do vary.
Tips and Storage
Using an egg wash will add a wonderful depth of color to the soft pretzels.
After you have shaped the pretzels, cut around the pretzels on the parchment paper and lower into the boiling water. This will allow them to hold their shape as they get added to the water. Then simply scoop out the paper as they come off.
Using a coarse salt adds the perfect amount of saltiness to the pretzels.
Store pretzels in an air tight container for up to 3 days, and reheat in the microwave to enjoy. Ours never last that long!
Baker’s Schedule
8:00 am: Feed sourdough starter (allow 8-12 hours for starter to be ready and active),
8:00 pm: Mix all the ingredients together
8:00 am: Place dough in the fridge until ready to use, or divide into 12 equal pieces. Shape the pretzel dough and allow to rise 30 minute to an hour.
8:30 am: Preheat oven and bring water and baking soda to a boil.
9:00 am: Boil pretzels and then bake.
While this is just a sample schedule you can adjust the time to suit your schedule better. You will need to take into consideration the temperature of your kitchen which might vary the proofing/rising times. My kitchen is normally 70 degrees and my starter is ready sooner than the average time. In very warm environments your starter could be ready to use in as little as 4-6 hours.
I hope you enjoy making these homemade sourdough pretzels. The more I make these the better they get. Leave me a comment if you give it a try or have any questions. You can also follow along with our other baking and homemaking projects on all the socials listed below.
Check out these other sourdough recipes you might enjoy!
Recipe
These tangy and chewy sourdough pretzels are quick and easy.
Cook Time: 20 mins. Prep Time: 10 mins. Fermentation Time: 8-10 hours
Makes: 12 pretzels Author: Elizabeth Loveday
Ingredients
- 1 cup of water
- 1 tsp. salt
- 1 tbs. brown sugar
- 1 tbs. melted butter
- 1 cup active sourdough starter
- 3 – 3 1/2 cups all-purpose flour
Water Bath (see recipe)
- 1/4 cup baking soda
- 8 cups of water
Directions:
1. Mix together the water and active sourdough starter.
2. Then add the salt, brown sugar, and melted butter.
3. Pour in flour one cup at a time stirring with a wooden spoon or kitchen aid mixer. Knead for 3 minutes.
4. Cover with a damp tea towel or beeswax wrap and allow to rise for 8-10 hours, or overnight.
5. Divide the dough into 12 equal pieces, weighing about 80 grams each.
6. Roll each piece out into a rope about 20 inches long. Make a “U” shape with the rope. Cross the ends two times, then fold down towards yourself to make a pretzel shape.
7. Line on parchment paper and allow to rise until puffy, about 30 minutes to an hour.
8. Preheat the oven to 400 degrees and bring a pot of water with baking soda to a boil.
9. Place 2 pretzels into the boiling water for 20-30 seconds.
10. Remove and place on parchment paper. Brush with a light egg wash (egg and water).
11. Bake for 20-25 minutes. Be sure to watch while they cook. Oven times and temperatures do vary.
Over Easy Homestead 
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