Sourdough Soft Pretzels

5 from 15 votes

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!

Course Snack

Cuisine German

Prep Time 21 30

Cook Time 30

Total Time 22

Servings pretzels

Calories 343kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

A straight-sided container can make it easier to track how much the dough has risen.

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.

Overnight option: After shaping, cover the pretzels and refrigerate overnight. The next day, let them sit at room temperature for 2–4 hours, or until noticeably puffy, before baking.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.