The Best Sourdough Soft Pretzels Recipe (2024)

Do you love sourdough soft pretzels? Check out our other magnificent Bread Recipes! And don’t forget, you can make your own sourdough starter from scratch!

Today I’m sharing The Best Sourdough Soft Pretzels Recipe with you and I am thrilled about it. Chewy and tender, these golden brown sourdough soft pretzels have classic crunchy pretzel salt on them, but they also have toasty sesame seeds.

The sesame adds a super subtle nuttiness that plays beautifully with the butter lavished on the fresh-from-the-oven pretzels. Just see if you can resist!

The Best Sourdough Soft Pretzels Recipe (1)

Sourdough pretzels are far less labour intensive than sourdough bread, and require less baby sitting of your sourdough starter. You use unfed sourdough starter directly from your refrigerator or crock.

Because you don’t have to judge when to feed your starter in respect to when you want to bake, this makes sourdough pretzels them an ideal foray into sourdough baking. Besides all that, they’re just plain divine and I honestly prefer them to sourdough bread in many circumstances.

They make the ultimate snack, of course, but don’t stop there. Serve the best sourdough soft pretzels with soups, stews, chilis, salads, and more.

Sourdough Soft Pretzels

As I mentioned above, I use unfed sourdough starter for this soft pretzel recipe. That means you can use discarded starter when you FEED your starter OR the sourdough starter you neglected and shoved to the back of your fridge!

Simply stir it, measure out half a cup for a standard batch or one cup for a double batch of soft pretzels, and proceed with the recipe. You can also feed your starter and then promptly forget about it again.

I’m all about minimizing work. Need a sourdough starter? Ask a friend for their excess when they feed their starter or buy one from King Arthur Flour or amazon.com.

Speaking of unfed starter, I’m sure someone wants to know whether they can use freshly fed starter. The short answer is yes, but it won’t have as pronounced a sourdough flavour and you’ll need to watch it because it will rise faster.

If your dough is dry and crumbly, please keep adding water 1 tablespoon at a time until it is more workable.Because sourdough starters can have different levels of viscosity and liquidity based on a a whole host of variables, it is important to remember to pay attention to the feel of the dough.

I prefer to use whole milk as the milk component in these pretzels. It provides a little richness in an otherwise lean dough. If all you have is skim milk, 1%, or 2%, though, it’ll work!

As you mix and knead the dough, if you find it to have trouble becoming smooth -for instance, if it has a lot of crumbly bits that won’t incorporate easily- knead in a tablespoon or two of water.

Most recipes call for turning the dough out onto a lightly floured surface. Hold off on the flour for this until you’ve turned your dough out.

If it is still slightly sticky, you can lightly flour the surface. You may find the dough doesn’t stick, though, in which case extra flour is totally unnecessary!

Despite it being called a “pretzel boil”, you’re really looking for more of a simmer with your water. This is one occasion where more is not better.

I love the look of using black and white sesame seeds on the pretzels. It’s not strictly necessary, it’s just fun. If all you can find is white sesame seeds, go with it!

Regarding salt. You can certainly use kosher salt, but I prefer to use the slower-melting, coarser pretzel salt for the job. That can be found in bulk foods stores, King Arthur Flour’s online catalogue, and amazon.com.

The Best Sourdough Soft Pretzels Recipe (2)

Use these to make the Best Sourdough Soft Pretzels:

The Best Sourdough Soft Pretzels Recipe (3)

The Best Sourdough Soft Pretzels

Rate Recipe

Rebecca Lindamood

Buttery, salty, and topped with delicious sesame seeds, these chewy yet tender, golden brown sourdough soft pretzels are truly the best.

Ingredients

Ingredients for dough:

  • 4 cups bread flour 1 pound 1 ounce by weight
  • 1 tablespoon granulated sugar 1/2 ounce or 14 grams by weight
  • 2 teaspoons SAF or instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 cup whole milk
  • 1/2 cup unfed sourdough starter 4 ounces or 113 grams by weight

Ingredients for pretzel boil:

  • 2 quarts water
  • 2 tablespoons baking soda

Ingredients for toppings:

  • 3 tablespoons sesame seeds
  • pretzel salt

Instructions

To Make the Dough by Hand:

  • In a large mixing bowl, whisk together the flour, salt, sugar and yeast. Set the whisk aside and switch to a sturdy wooden spoon. Stir in the milk and sourdough starter until a soft dough forms. Turn onto a generously floured surface and knead, for 15 minutes adding small amounts of flour as needed to keep the dough from adhering to the counter. You do not want a firm dough… it should be fairly slack, a little tacky and soft, yet smooth. Place dough in a clean bowl, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To Make the Dough by Stand Mixer:

  • In the work-bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast. Mix on low about 30 seconds, or just to combine dry ingredients. With mixer still on low, carefully pour in the milk and sourdough starter. Continue mixing on low until you have a smooth, soft, slightly tacky dough. Remove bowl from the mixer, cover with a damp tea towel and set aside to rise in a warm, draft-free place until nearly doubled in bulk and puffy, about an hour or so.

To Make the Dough by Bread Machine:

  • Add the milk, sourdough starter, flour, sugar, and yeast to the pan of your bread machine in the order recommended by the manufacturer. Select the “Dough” or “Dough Only” cycle and hit start. Allow the cycle to complete.

To Form the Pretzels:

  • Line three half sheet pans with silpats. Set next to your work area.

  • Turn the dough out onto a very lightly floured surface.

For Traditional Pretzel Shaped Pretzels:

  • Use a bench knife to cut the dough into 8 equal pieces. Roll each piece like play-dough until you have a snake of dough about the circumference of a Kindergarten pencil (or your index finger.) Lay the snake of dough in a u-shape. Twist the two ends together twice, keeping the base of the “u” open, then fold the twisted ends down onto the base of the “u” and gently press in place. Transfer the pretzels onto the lined baking sheets, being sure to leave generous amounts of room between them. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pans with tea towels and let them rise in a warm, draft-free place until puffy looking, about 20 minutes.

To Form Easier Pretzel Rods:

  • Use a bench knife to cut the dough into 12 equal pieces. Roll each piece like play-dough until you have a snake of dough about the circumference of a Kindergarten pencil (or your index finger.) Transfer the pretzels onto the lined baking sheets, being sure to leave generous amounts of room between them. They will expand both as they rise and again as they boil and bake. When you have dealt with all the dough, cover the pans with tea towels and let them rise in a warm, draft-free place until puffy looking, about 20 minutes.

To Cook the Pretzels:

  • Preheat oven to 400°F.

  • Bring 2 quarts of water to a boil in a stainless steel or other non-reactive pan (enameled cast-iron, tempered glass, etc…) When water simmers, add the baking soda. Gently lift the pretzels or pretzel rods one at a time into the boiling water. (You can boil more than one at a time, but be sure not to crowd the the pan as they will expand as they boil. Let simmer for about 45 seconds, flip the pieces and simmer for another 45 seconds-1 minute. Use a slotted spatula or spoon to drain and return each piece to its place on the pan. Continue until all pieces have been boiled and returned to the pan.

  • Sprinkle each pretzel with about a teaspoon of sesame seeds and pretzel salt to taste. Place pans in oven and bake the pretzels at least until golden brown (at least 18 minutes), but you can bake until they are deep brown which is my preference (closer to 22-24 minutes in my oven.)

  • Let stand for at least 5 minutes before eating. These are best enjoyed warm, but can be stored in non-airtight container such as a bowl covered with a clean tea towel or a paper bag that is cinched or clipped shut at room temperature for a couple of days. They can be quickly reheated prior to serving.

Notes

You may find you need to add additional water to the recipe. So many factors contribute to how much water is needed: hydration of the starter, whether you measure your starter ingredients by weight or by volume, relative humidity of your room/the outdoors, your elevation.

Use your own judgement guided by the descriptions here of what the dough should look and feel like. You can add small amounts of water to your hands and work it into the dough until it feels right.

Nutrition

Calories: 291kcalCarbohydrates: 53gProtein: 10gFat: 3gCholesterol: 3mgSodium: 1212mgPotassium: 145mgFiber: 2gSugar: 3gVitamin A: 50IUCalcium: 80mgIron: 1.1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

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Are you a big fan of sourdough soft pretzels? Try these sourdough and pretzel recipes:

The Best Sourdough Soft Pretzels Recipe (4)
The Best Sourdough Soft Pretzels Recipe (2024)

FAQs

Are sourdough pretzels better than regular pretzels? ›

Sourdough pretzels also have a richer taste than regular pretzels. Plus, they include less gluten than regular pretzels. Sourdough is a healthy carb you can feel good about enjoying!

Why do you soak pretzels in baking soda? ›

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

What makes pretzel dough unique? ›

Lye. The dough is simple; take a basic yeast-risen dough that can be readied in an afternoon. But the trick to great pretzels is dipping the pretzels in a liquid wash before baking — and not just any wash, but a combination of water and lye. That's what gives pretzels their terrific color, texture and flavor.

Are sourdough pretzels good for your gut? ›

Sourdough starter contains lactobacillic bacteria which is a gut friendly bacteria that is used in food fermentation and this will not cause problems.

Do sourdough pretzels raise blood sugar? ›

Irrespective of the variety of pretzels, they have basic simple carbs as ingredients, making diabetics and people with underlying conditions vulnerable to blood sugar rise.

Why are my soft pretzels dense? ›

Baking Tips

Let the dough rest before you shape it. If you don't let the dough rest, you run the risk of over working it, which would result in tough, dense pretzels. Don't omit the sugar from the recipe. This gives the yeast something to feed on so you can tell if it's good.

Can pretzel dough sit overnight? ›

Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.

What happens if you don't boil pretzels before baking? ›

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions).

What is the purpose of putting an egg wash on the pretzel? ›

Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking.

Is lye or baking soda better for pretzels? ›

Lye has a pH of around 13 whereas baking soda has a pH of around 8. This extra alkalinity accelerates the Maillard reaction, allowing that caramelization to develop on the exterior of the pretzels. That ultra-deep color and slightly crispy, crunchy exterior crust is only made possible with lye.

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

What is the secret ingredient in pretzels? ›

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains. It can even dissolve glass.

What is the best flour for pretzels? ›

Bread flour is best used for, you guessed it, breads. This is fine for pretzels, but if you don't plan to make that much bread, buying bread flour for just one thing can seem like a waste. All-purpose flour can be used for a wide variety of baked goods, including cookies, muffins, pie crusts, and breads.

What is a healthy version of pretzels? ›

To make pretzels healthier, try low-salt brands made with whole grains. You can also opt for gluten-free pretzels and those made with flour alternatives, such as potato, cassava or cauliflower flours.

What kind of pretzels are good for you? ›

Opting for whole-grain pretzels is a wise choice as they offer more fiber and nutrients than those made with refined flour. Additionally, considering the sodium content in pretzels and selecting low-sodium varieties is beneficial for maintaining a balanced salt intake.

References

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