These Sourdough Soft Pretzels bring back all the nostalgia of your favorite mall pretzels, with their soft, tearable texture, buttery flavor, and deeply golden, salted crust. Shape them into classic pretzel twists or adorable pretzel bites for an easy homemade snack!
The first time I made homemade soft pretzels was several years ago in a food science class in college. I loved them so much that I started making them at home, and they've been one of my favorite snacks ever since.
Recently, I found myself craving soft pretzels and realized it had been way too long since I'd made a batch. And since I've been baking with sourdough so much lately, I thought it would be fun to give my favorite pretzel recipe a sourdough makeover.
These sourdough soft pretzels have a soft, tearable texture, buttery flavor, and deeply golden, salty crust with just a hint of sourdough tang. You can shape them into classic pretzel twists or adorable little pretzel bites, then top them with coarse salt or get creative with cinnamon sugar and everything bagel seasoning. You really can't go wrong!
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Starter- Use bubbly, active starter that's at or near its peak. You can also use fresh sourdough discard (less than 24 hours old), but the dough may take longer to rise.
- All-Purpose Flour- Creates soft, tearable pretzels that are easy to shape. I recommend sticking with all-purpose flour rather than bread flour.
- Butter- Adds richness, flavor, and tenderness to the dough.
- Granulated Sugar- Adds a little sweetness. You can substitute an equal amount of brown sugar or honey if desired.
- Kosher Salt- Enhances the flavor of the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s kosher salt or table salt, use half as much by volume or weigh it for best results.
- Baking Soda- Used in the water bath to give the pretzels their signature deep brown color, chewy crust, and classic pretzel flavor.
- Egg Yolk- Whisked with water to make an egg wash, it gives the pretzels a glossy, golden finish and helps the salt stick to the surface.
Topping Ideas
Classic salted pretzels are always delicious, but there are plenty of ways to switch things up! Here are a few fun topping ideas to try:
- Everything Bagel Seasoning: Sprinkle over the egg wash before baking.
- Cinnamon Sugar: Brush with melted butter instead of egg wash, then sprinkle with cinnamon sugar after baking.
- Garlic Butter: Brush with melted garlic butter after baking and sprinkle with fresh parsley.
- Parmesan Herb: Sprinkle with grated Parmesan and dried herbs before baking. Serve with basil pesto for dipping.
- Jalapeño Cheddar: Top with sliced jalapeños and shredded cheddar before baking.
- Pepperoni Pizza: Sprinkle with shredded mozzarella and mini pepperoni before baking. Serve with marinara sauce for dipping.
Tips for Success
- Use an active starter. Your starter should be bubbly and at or near its peak before mixing. You can also use fresh discard (less than 24 hours old), but the dough may take longer to rise.
- Don't rush bulk fermentation. Let the dough rise until nearly doubled, puffy, and bubbly throughout. Timing will vary with your kitchen temperature and starter activity.
- Roll even ropes. Aim for about 24 inches per pretzel, keeping the thickness consistent so they bake evenly and hold their shape.
- Secure the ends. Press the twisted ends firmly onto the bottom of each pretzel to keep them from coming undone during proofing and boiling.
- Handle gently. Avoid excessive handling once the pretzels are shaped to help them hold their shape through boiling and baking.
How to Make Sourdough Soft Pretzels
Here’s a quick look at the process for making sourdough soft pretzels. For the full measurements and detailed instructions, see the recipe card below!
Step 1: Feed your starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.
Step 2: Mix the dough. Whisk together the warm water, starter, and sugar. Add the flour, melted butter, and salt, then mix until a cohesive dough forms. Rest for 20 minutes.
Step 3: Stretch and fold. Complete 2–3 sets of stretch and folds, resting the dough for 30 minutes between each set.
Step 4: Bulk ferment. Cover and let the dough rise until nearly doubled, puffy, and bubbly throughout.
Step 5: Shape the pretzels. Divide the dough into 8 equal pieces. Roll each into a 24-inch rope and twist into a pretzel shape.
Step 6: Proof. Cover and let the pretzels rise for 1–2 hours, or until noticeably puffy.
Step 7: Boil. Boil each pretzel for about 30 seconds in baking soda.
Step 8: Add your toppings. Brush with egg wash and sprinkle generously with pretzel salt or coarse kosher salt.
Step 9: Bake. Bake at 450°F for 12–15 minutes, until deeply golden brown.
Baker's Timeline
Here’s a sample timeline to help you plan your same day sourdough soft pretzels.
- 8:00 PM (Night Before): Feed your starter.
- 6:00-6:30 AM: Mix the dough.
- 6:30–8:00 AM: Perform stretch and folds.
- 8:00 AM–3:00 PM (varies): Bulk fermentation (until nearly doubled in size).
- 3:00-3:30 PM: Divide and shape into pretzels.
- 3:30-5:30 PM: Proof.
- 5:30-5:45 PM: Boil and add toppings.
- 5:45-6:00 PM: Bake the pretzels.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.
How to Store
Store leftover sourdough soft pretzels in an airtight container at room temperature for up to 3 days. Or freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature and rewarm in the oven before serving.
A quick note: The salt topping can absorb moisture from the air, causing it to dissolve and the pretzels to become soggy over time. For the best texture, enjoy them fresh or freeze any leftovers.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Soft Pretzels
Equipment
- Straight-sided container (optional)
Ingredients
Pretzel Dough Ingredients
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (113 grams) active sourdough starter or "fresh" discard less than 24 hours old
- 1 tablespoon (12 grams) granulated sugar
- 4 ¾ cups (570 grams) all-purpose flour
- 4 tablespoons (57 grams) unsalted butter melted
- 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure in grams or reduce to 2 ⅛ teaspoons if using Morton's brand or table salt
Other Ingredients
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk + 1 tablespoon water for egg wash
- Pretzel salt or coarse kosher salt for sprinkling on top
Instructions
- Feed your starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large mixing bowl, whisk together the warm water, sourdough starter, and sugar until combined. Add the flour, melted butter, and kosher salt. Mix until a cohesive dough forms and no dry flour remains. Cover and let rest for 20 minutes.1 ¼ cups (300 grams) warm water, ½ cup (113 grams) active sourdough starter, 1 tablespoon (12 grams) granulated sugar, 4 ¾ cups (570 grams) all-purpose flour, 4 tablespoons (57 grams) unsalted butter, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Gather the dough into a ball, place it seam-side down, and cover. Rest for 30 minutes, then repeat the stretch-and-fold process 1–2 more times, resting the dough for another 30 minutes between each round.
- Cover the dough and let it rise at room temperature until nearly doubled in size, noticeably puffy, and bubbly throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and starter activity.
- Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 130 grams each). Roll each piece into a rope about 24 inches long. Form a U-shape, cross the ends over each other twice, then fold them down and press firmly onto the bottom of the U to create a pretzel shape.
- Arrange the pretzels on a parchment-lined baking sheet, leaving a little space between each one. Cover and let them proof at room temperature for 1–2 hours, or until noticeably puffy.
- Preheat the oven to 450°F. In a large, shallow saucepan, bring 10 cups of water and the baking soda to a boil.10 cups water, ⅔ cup baking soda
- Working one at a time, carefully lower each pretzel into the boiling water and boil for about 30 seconds. Use a large spatula to lift it out, allowing excess water to drain before transferring it back to the baking sheet.
- In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush each pretzel with the egg wash, then sprinkle generously with pretzel salt or coarse kosher salt.1 large egg yolk + 1 tablespoon water, Pretzel salt or coarse kosher salt
- Bake for 12–15 minutes, or until the pretzels develop a deep golden-brown crust.
- Let the pretzels cool for about 10 minutes before serving warm.
Notes
- For Pretzel Bites: Divide the dough into 4 equal pieces and roll each into a 24-inch rope. Cut each rope into 12 pieces, about 2 inches long and 22 grams each, for a total of 48 pretzel bites. Bake at 400°F for 12–15 minutes, or until golden brown.
- Topping Variations: Try everything bagel seasoning, cinnamon sugar, garlic parmesan, or shredded cheddar and jalapeños for a fun twist. For cinnamon sugar pretzels, brush with melted butter instead of egg wash.
- Storage: Store leftover pretzels in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. The salt topping can absorb moisture from the air and make the pretzels soggy over time, so they're best enjoyed fresh or from frozen.
JB says
This recipe is great! Made a double batch and froze them, so we just take out a serving at a time. I made pretzel bites and used type OO flour. They were soft and fluffy with the right amount of chew. This is now my go-to recipe.
Ashley Petrie, RDN, LDN says
Hi JB - so glad you enjoyed them! Great idea to freeze a double batch to have whenever you're in the mood!
Lisa says
Making a double batch next time they were awesome!
Ashley Petrie, RDN, LDN says
Hi Lisa! So happy you enjoyed them 🙂
Tabitha says
Can you freeze the dough before you boil and bake ?
Ashley Petrie, RDN, LDN says
Hi Tabitha! I have not tried freezing the dough before boiling/baking. I imagine that you could as long as you let it come back up to room temperature once you're ready to cook the pretzels. If you do try it, I'd love to hear how it turns out for you! I'll probably experiment with this myself next time I make them.
laura says
can you use rye sourdough starter?
Ashley Petrie, RDN, LDN says
Hi Laura! Yes, you can use rye sourdough starter.
Arlene Naples says
Turned out great! I’m just starting my sourdough journey. Made the pretzel bites, first thing I’ve made with my first sourdough starter discard. Easy to follow instructions. Thanks for sharing your recipe😋
Ashley Petrie, RDN, LDN says
Hi Arlene! I'm so glad you found the instructions easy to follow - it makes me so happy one of my recipes was your first sourdough discard recipe. Happy you enjoyed them, too! 🙂
Trista says
These turned out amazing!!!!
Ashley Petrie, RDN, LDN says
Hi Trista! So happy you enjoyed them!! 🙂
Theresa says
Can I use honey to substitute the granulated sugar and if so how much?
Ashley Petrie, RDN, LDN says
Hi Theresa! I haven’t tested it myself, so I can’t say for sure how it will turn out, but you can usually substitute honey for granulated sugar in small amounts. Since honey is about twice as sweet as sugar, I’d start with 1/2 tablespoon in place of the 1 tablespoon of sugar in the dough. Keep in mind that honey adds moisture, so the dough might be slightly softer. Let me know if you give it a try!
Beth says
They came out perfect! Delicious!
Ashley Petrie, RDN, LDN says
Hi Beth! I’m so happy to hear that - thank you for the great review! Enjoy your pretzels! 🥨😊
Sarah says
If I made a double batch and frozen them, how do you thaw/prepare the frozen pretzels?
Ashley Petrie, RDN, LDN says
Hi Sarah! I haven’t tested freezing the dough to thaw and bake, but you could try shaping the pretzels, freezing them on a baking sheet until solid, then storing them in a freezer-safe container. When you're ready to bake, let them thaw at room temperature until puffy before boiling and baking as usual. Let me know if you try it! 🙂
Colleen says
These are amazing! I am a month into my sourdough journey and this recipe was easy enough to follow for a novice like me. I can’t wait to make them again.
Ashley Petrie, RDN, LDN says
That’s awesome, Colleen! I’m so glad the recipe was easy to follow and that you loved the pretzels. Thanks so much for sharing! 🙂
Vero says
Can I use selfrise flour?
Ashley Petrie, RDN, LDN says
I haven’t tested this recipe with self-rising flour, so I can’t say for sure how it would turn out. Self-rising flour contains baking soda and salt, which could affect the texture and flavor of the pretzels. Since this recipe relies on sourdough discard for leavening, swapping in self-rising flour might not give the same results. If you do give it a try, I’d love to hear how it works for you!
Olivia says
These are so soft and delicious!!!
Ashley Petrie, RDN, LDN says
Hi Olivia! So glad you enjoyed them!! 🙂
Nicole says
What should their ideal internal temperature be?
Ashley Petrie, RDN, LDN says
Hi Nicole - great question! The ideal internal temp of soft pretzels is the same as a loaf of bread so about 190-210 degrees Fahrenheit. Hope this helps! 🙂
Danielle Harrison says
Hi! I have 2 questions:
1) can you freeze them once you've made them if your not going to eat them all?
2) can I make at night and put in fridge until I need to make the next day?
Thanks! My whole family LOVES this recipe 😋
Ashley Petrie, RDN, LDN says
Hi Danielle! I’m so glad your family loves the recipe! 😊
Yes, you can absolutely freeze the cooked pretzels—just let them cool completely first. To reheat, pop them in a 350°F oven for about 10 minutes.
And yes, you can refrigerate the shaped dough overnight! Just make sure to let them come back to room temp and finish proofing before boiling and baking the next day.
Let me know how it goes!
Lorine says
Do you omit the water bath for the pretzel bites?
Ashley Petrie, RDN, LDN says
Hi Lorine! Nope, you’ll still want to do the water bath for the pretzel bites — it’s what gives them that classic chewy crust and pretzel flavor. Let me know how they turn out! 🙂
Gail says
Oh my goodness these are delicious!
Ashley Petrie, RDN, LDN says
Hi Gail! I'm so glad you enjoyed them - thanks for sharing! 🙂
Autumn says
Can you omit sugar with this recipe?
Ashley Petrie, RDN, LDN says
Hi Autumn! Yes, you can omit the sugar - the flavor may be slightly less sweet and they may not brown as nicely but should still turn out. Hope this helps!
Molly McDonald says
If I want to wrap these around hot dogs, would you proof them as ropes before wrapping or wrap the hot dogs and then do the final proof? I've tried two other sourdough pretzel recipes and all have failed on me. I'm determined to find a good pretzel recipe for this! Thank you!
Ashley Petrie, RDN, LDN says
Hi Molly! I've never tried this but if I were going to, I'd probably try wrapping them around the hot dogs before the final proof. That way the dough can rise and relax in its wrapped shape. And I’m so glad you’re giving this recipe a try — I hope this one is the winner for you! Let me know how it goes! 🙂
Grace says
I tried this recipe. It was a whole day thing 😅 but worth it! Thank you! I love pretzels but never can find a delicious one. I will make it again and again 🤤
Ashley Petrie, RDN, LDN says
Aw thank you so much, Grace! I’m so glad you loved them 😄 Fresh homemade pretzels are definitely a labor of love, but so worth it!
Joyce says
I absolutely love these, as did my family. I made another recipe in the past which was similar, but I loved this one more. The bites which I made were light inside with a nice crust. Don't skimp on the egg-wash to get that nice pretzel crust.Thank-you for sharing.
Ashley Petrie, RDN, LDN says
Hi Joyce! This makes me so happy to hear — I’m thrilled you and your family loved them! And yes, that egg wash really does make such a difference for that classic pretzel crust. Thanks so much for trying the recipe and sharing how it went! 🙂
Lauren says
This is our first time making pretzels and first time using our sourdough discard. Simple instructors that were easy to follow. Texture and taste is amazing!
Ashley Petrie, RDN, LDN says
Hi Lauren, this makes me so happy to hear! I’m so glad the instructions felt easy to follow and that you loved the texture and flavor. Thanks so much for giving them a try! 🙂
Christine Hale says
Do I freeze after the boil or complete the cook without the salt? I want to make a ton for superbowl party!
Ashley Petrie, RDN, LDN says
Hi Christine! I have not tried freezing the dough after boiling/before baking. I would recommend baking them, letting them cool completely, then freezing immediately. You can then rewarm them in the oven on the day of the Super Bowl party! Hope this helps 🙂
Chrussy Hske says
I was referring to the bites as well. But after review of the recipe again, it appears I do t have to boil the bites before baking? I’ll let you know how they turn out! Thanks
Ashley Petrie, RDN, LDN says
Hi! Yes, you'll want to boil both the bites and whole pretzels before baking. 🙂
Sophia says
My dough is getting really dried out and not rising during the 4 hrs time frame, should I be covering it (with a warm damp towel?)? Thank you!
Ashley Petrie, RDN, LDN says
I always cover mine with plastic wrap!
Lindsay says
I am looking to make these pretzels but can’t knead by hand for as long as the recipe says. Could I use a Kitchenaide to do the kneading? If so for how long? Really looking forward to making these.
Ashley Petrie, RDN, LDN says
Yes, you can! I haven't done it with this specific recipe but I'd say about 7-10 minutes on low to medium-low speed. You're looking for it to no longer cling to the sides of the bowl and go from sticky and rough to tacky and smooth. Hope this helps! 🙂
Rhonda H says
These were fantastic & husband approved! I’ll definitely make them again! I’m so glad I found your recipe since most of the other recipes use yeast! Thanks!
Ashley Petrie, RDN, LDN says
Hi Rhonda! I'm so glad you and your husband enjoyed them! Thank you so much for being here and sharing 🙂
Abbie says
Double batches of these, freezing one batch and serving the other fresh, this is the way *happy dance*
Ashley Petrie, RDN, LDN says
Oooh good idea! 🙂
H.Brooks says
I made these yesterday baked today. All I can say is OMG great recipe. My family lives them. They took a good long time to rise. Then I got tired so I stuck em the fridge to cook today. And they are spectacular. The only thing I did different was add a 1/3c brown sugar to the soda water (something my grandma use to do) and they are perfect.
Ashley Petrie, RDN, LDN says
Hi! I'm so glad you and your family enjoyed these! I'll have to try adding brown sugar to the soda water next time I make them. Thank you for sharing! 🙂