baking

Sourdough Pretzels (Chewy, Salty, and Packed with Tangy Flavor)

Pam 2026
Sourdough Pretzels (Chewy, Salty, and Packed with Tangy Flavor)

Ingredients

For the Sourdough Pretzels (Makes 8 pretzels):

  • 150g active sourdough starter (fed and bubbly)
  • 350g warm water (about 90-95°F)
  • 500g bread flour
  • 10g salt
  • 25g unsalted butter, melted
  • 1 tablespoon brown sugar or honey

For the Baking Soda Bath:

  • 10 cups (2.4 liters) water
  • ⅔ cup (160g) baking soda

For Topping:

  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse pretzel salt or flaky sea salt

For Serving:

  • Cheese sauce, mustard, or both

Let’s talk about the perfect snack. Soft and chewy on the inside, golden and salty on the outside, with that unmistakable sourdough tang that takes them to another level. These sourdough pretzels are everything you want in a pretzel—and made with your sourdough starter.

They’re easier than you think, and the flavor is miles ahead of anything store-bought. Serve them warm with cheese sauce, spicy mustard, or just eat them plain. Once you make your own, you’ll never go back.

1

Mix the Dough

In a large bowl, combine the sourdough starter and warm water. Stir to dissolve. Add the bread flour, salt, melted butter, and brown sugar. Mix until a shaggy dough forms .

2

Knead

Knead with a dough hook or by hand for 8-10 minutes until the dough is smooth and elastic. It should pass the windowpane test (stretch a small piece thin enough to see light through without tearing) .

3

First Rise

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours until doubled in size and bubbly .

4

Divide and Rest

Punch down the dough and turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 120g each). Shape each piece into a ball, cover, and let rest for 15-20 minutes .

5

Shape the Pretzels

Roll each piece into a long rope, about 20-24 inches long. Shape into a U, cross the ends over each other, then fold them down to form the classic pretzel knot. Place on a parchment-lined baking sheet .

6

Cold Proof (Optional but Recommended)

Cover the shaped pretzels and refrigerate for 2-4 hours or overnight. This develops deeper flavor and makes them easier to handle .

7

Preheat and Prep

Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease the parchment .

8

Prepare the Baking Soda Bath

In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda (it will bubble up vigorously). Reduce to a simmer .

9

Boil the Pretzels

Gently lower 1-2 pretzels at a time into the simmering water. Boil for 20-30 seconds per side. Use a slotted spoon to remove and return to the baking sheet .

10

Egg Wash and Salt

Brush each boiled pretzel with egg wash and sprinkle generously with coarse salt .

11

Bake

Bake for 12-15 minutes until deep golden brown .

12

Cool Slightly

Let the pretzels cool on the baking sheet for 5-10 minutes before serving .

13

Serve

Serve warm with cheese sauce, mustard, or your favorite dip .

14

Store

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5 minutes to restore freshness .

Pro-Tips for Sourdough Pretzel Greatness

  • Use a Very Active Starter: Your starter should be at its peak—bubbly and doubled—for the best rise and flavor .
  • Don’t Skip the Baking Soda Bath: This is what gives pretzels their dark crust and chewy texture. It’s non-negotiable .
  • Work Carefully with Baking Soda: The water will bubble vigorously when you add the baking soda. Add it slowly and carefully .
  • Cold Proof for Better Flavor: An overnight rest in the fridge develops deeper sourdough tang .
  • Serve Warm: Pretzels are at their absolute best fresh and warm from the oven .

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