Soft Sourdough Pretzel Recipe [simple + delicious] (2024)

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Once you've tasted this soft sourdough pretzel recipe, you'll just have to go back for a second!

These easy sourdough pretzels will deliver soft, German style pretzels, perfect to share with friends and family alongside your favorite beverage.

Don't be intimidated by shaping these beauties - they really are much easier than they look! Plus I've included an easy step by step twisting tutorial!

Soft Sourdough Pretzel Recipe [simple + delicious] (1)

How To Make Soft Sourdough Pretzels

  1. Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
  2. Allow the dough to rest for around 15 minutes.
  3. Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple.This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.
  4. Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.You want the dough to double and be puffy and soft.
  5. Once the dough has risen, you'll need to shape the pretzels. It's quite simple, you just need a little patience.Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball and then roll out into a long, thin strip. Around 45cm is perfect.
  6. Twist each strip into a pretzel (see shaping notes below).
  7. Once they are puffy, place them into the freezer for around 30 minutes to set.
  8. While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/392F.
  9. When the water is boiling, carefully place 3-4 pretzels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
  10. Carefully remove the pretzels from the boiling water using a slotted spoon.Lay the pretzels onto a baking tray lined with baking paper.
  11. Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.
  12. Bake the pretzels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.
  13. Allow them to cool before you enjoy them!
Soft Sourdough Pretzel Recipe [simple + delicious] (2)

How To Shape Soft Sourdough Pretzels

Shaping soft sourdough pretzels might look complicated, but it's honestly easy once you break it down.

First, start by dividing your dough into 80g pieces (you'll get 12 from one batch of this recipe).

Then, you just need to roll each piece into a rope around 45cm long.

Then follow the diagram below:

  1. Pull the ends of the dough rope upwards, with the left end sitting under the right. It will look like a loose triangle.
  2. Now twist the end of the right rope under the left again.
  3. Pull the twist downwards so it sits at the base of the triangle and the ends hang down a little. You can tuck the tails under if you prefer a more rounded shape - but I quite like the little tails.

Simple!

Of course there are other ways you can shape them, this is just the easiest for a beginner.

Soft Sourdough Pretzel Recipe [simple + delicious] (3)

Why Do You Boil Soft Sourdough Pretzels Before Baking?

Boiling sourdough pretzels is essential to get the chewy crust, yet soft, squishy crumb inside.

Traditionally German pretzels are boiled in lye. To make this recipe accessible to the home sourdough baker, I have opted for baking soda (bicarbonate of soda) instead.

Baking soda helps to give the crust that distinct color and chew.

Boiling these soft sourdough pretzels gives them a puffiness, even before they hit the oven.

It means that when the pretzels are placed in the oven, the crust is "set" and as it bakes becomes chewy from the water still sitting on top.

The dough still expands inside the crust, making the pretzels soft inside.

Soft Sourdough Pretzel Recipe [simple + delicious] (4)

Is Pretzel Dough the Same As Bagel Dough?

Yes, sourdough pretzel dough is basically the same as sourdough bagel dough.

It is prepared in much the same way, given that the desired result is a chewy, golden crust.

Obviously soft sourdough pretzels are shaped and dressed a little differently, but they are inherently similar in texture.

Both have a chewy crust thanks to boiling in baking soda.

Why Are My Soft Pretzels So Dense?

A common question - you will find that your soft sourdough pretzels will be too dense if they are not proofed adequately or you've used flour that is too high in protein.

Before boiling, they should be lovely and puffy. They should look like little twisted pillows of dough.

If they aren't puffy before you boil them, they will come out quite dense when you bake them.

Soft pretzels are chewy, but they should still be light and airy inside, rather than dense.

The type of flour you use will also make a difference. All purpose or bread flour is a good choice for making pretzels. If your flour is higher than 13% however it may result in a denser crumb.

Soft Sourdough Pretzel Recipe [simple + delicious] (5)

Can You Use Sourdough Discard To Make Pretzels?

You can use sourdough discard in this recipe in place of sourdough starter, however you will need to add some commercial yeast.

Adding up to 7g of commercial yeast will allow you to use sourdough discard in this recipe. You can add less yeast - this will give you a longer rise and more flavor.

Add the commercial yeast (if using) at the same time you add the sourdough discard.

Want More Sourdough Recipes?

If you are loving this soft sourdough pretzel recipe, you might enjoy these too!

  • Easy Sourdough Bagels
  • Sourdough Hot Dog Rolls
  • Sourdough Pigs in Blankets
  • Baked Sourdough Donuts
Soft Sourdough Pretzel Recipe [simple + delicious] (7)

Soft Sourdough Pretzel Recipe [simple + delicious] (8)

Soft Sourdough Pretzel Recipe

These easy sourdough pretzels are soft and simple to make. They can be topped with salt or sesame seeds and are perfect for sharing with friends.

4.53 from 74 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Fermentation Time 12 hours hrs

Total Time 13 hours hrs

Course Bread, Breakfast

Cuisine American

Servings 12 pretzels

Calories 178 kcal

Equipment

  • Stand Mixer recommended

  • Baking Trays

  • Stock Pot for boiling pretzels

  • Slotted Spoon

Ingredients

  • 100 g Sourdough Starter fed and bubbly or discard (see notes)
  • 500 g Bread Flour
  • 260 g Water Warm
  • 30 g Sugar
  • 10 g Salt
  • 1 Egg plus 20g of water for egg wash

For Boiling

  • 2 Litres Water
  • 60 g Bicarbonate of Soda Baking Soda

Instructions

  • I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.

    Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.

  • Allow the dough to rest for around 15 minutes.

  • Knead the dough (you'll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple.

    This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky.

  • Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.

    You want the dough to double and be puffy and soft.

    Soft Sourdough Pretzel Recipe [simple + delicious] (9)

  • Once the dough has risen, you'll need to shape the pretzels. It's quite simple, you just need a little patience.

    Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball and then roll out into a long, thin strip. Around 45cm is perfect.

    Soft Sourdough Pretzel Recipe [simple + delicious] (10)

  • Twist each strip into a pretzel (see shaping notes above).

    Soft Sourdough Pretzel Recipe [simple + delicious] (11)

  • Cover the pretzels with a dish cloth and allow them become lovely and puffy.

  • Once they are puffy, place them into the freezer for around 30 minutes to set.

  • While they are setting in the freezer, bring a pot of water with 60g of baking soda added to the boil and preheat your oven to 200C/392F.

    Soft Sourdough Pretzel Recipe [simple + delicious] (12)

  • When the water is boiling, carefully place 3-4 pretzels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.

    Soft Sourdough Pretzel Recipe [simple + delicious] (13)

  • Carefully remove the pretzels from the boiling water using a slotted spoon.

    Lay the pretzels onto a baking tray lined with baking paper.

    Soft Sourdough Pretzel Recipe [simple + delicious] (14)

  • Using a pastry brush, brush on the egg wash mixture and then sprinkle with salt or seeds as desired.

    Soft Sourdough Pretzel Recipe [simple + delicious] (15)

  • Bake the pretzels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when they are golden brown.

  • Allow them to cool before you enjoy them!

Notes

Topping Ideas: Pretzels can be topped with a range of different things including - sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!

Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish.

Using Sourdough Discard - if you are using sourdough discard, you'll need to add up to 7g of yeast. This will mean that the dough will rise much faster than using sourdough starter alone. You will not need to leave them as long to rise in this case.

Nutrition

Calories: 178kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 44mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Keyword Sourdough Discard, Sourdough Rolls

Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!

Soft Sourdough Pretzel Recipe [simple + delicious] (16)
Soft Sourdough Pretzel Recipe [simple + delicious] (2024)

FAQs

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

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous. It will burn you if it gets on your skin and blind you if it gets in your eyes.

What makes a soft pretzel taste like a pretzel? ›

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

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!

What is the purpose of dipping the soft pretzel dough into baking soda water? ›

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 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 gives soft pretzels their flavor? ›

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

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's the difference between a pretzel and a soft pretzel? ›

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

What is the difference between a Bavarian pretzel and a soft pretzel? ›

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

Are Utz sourdough pretzels real sourdough? ›

With just the right amount of salt, these pretzels are made with aged sourdough, individually twisted and perfectly baked for a delicious, crunchy snack.

Are sourdough pretzels really sourdough? ›

These are naturally-leavened using sourdough starter and no commercial yeast which makes them even more flavorful than your average pretzel.

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 you use baking soda or powder for soft pretzels? ›

Baking Soda + Boiling Water Pretzel Bath

Slowly pour in your baking soda and whisk until completely dissolved. Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto your greased parchment lined baking sheets.

What state eats the most pretzels? ›

If you live in Pennsylvania, congratulations, you are part of the state that is home to 80% of the nation's pretzel production! And not only do we make them, but Pennsylvanians are also responsible for most of the consumption of pretzels!

Why do you boil pretzels before baking? ›

Boiling the dough causes it to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance. Don't skip it!

What is the Flavouring on pretzels? ›

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

Where does the pretzel taste come from? ›

In the state of Bavaria, pretzels are more evenly formed and soft all over, with arms just about as thick as their belly. Before baking, however, they are all dipped in lye, a sodium hydroxide solution that gives them their glossy, chestnut brown crust and unmistakable alkali flavor.

What is the secret solution for Auntie Anne's pretzels? ›

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

What is the chemical dip on pretzels? ›

The dipping stage normally takes just 10-15 seconds of exposure to the hot alkaline solution which is about 200°F. Traditionally the solution was a mixture of sodium hydroxide and water. Today, most production involves the use of sodium carbonate and bicarbonate solutions which are not as caustic as NaOH.

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