The Little Bagel House

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I’ll admit it – I’m a pretzel fanatic. And this is my absolute favorite pretzel recipe.

These pretzels are chewy, soft, and slightly tangy. They’re also incredibly versatile. You can sprinkle them with coarse salt and dip them in beer cheese, or you can add cinnamon and sugar for an amazing sweet treat.

I’m including my favorite pretzel variations in this post, so you can try out all the different flavors. (I think you’d also love mysourdough pretzel bagels.)

I’m giving you step by step directions on how to get the perfect texture and bite on your pretzels, every time, and how to avoid some common pitfalls.

Why Should You Use Sourdough in Your Pretzels?

Pretzels and sourdough are an ideal combination. The wild yeast changes the protein structure in the pretzel dough so you get adelicious chewy crust and a light, soft inner crumb. 

The sourdough also creates a nice tang, balancing the rich buttery flavor of the dough and creating a deep, complex flavor. The tanginess is subtle and tantalizing; it pairs really well with both sweet and savory flavors. Whether you’re making jalapeno cheddar or honey butter pretzels, using sourdough makes the flavors richer and more intense.

Sourdough also delivers some major health benefits. The wild yeast breaks down the starches and gluten in your dough,making the flour easier to digest and the nutrients more accessible. If you’re watching your blood sugar, or if you’re gluten intolerant, it’s always a good idea to choose sourdough instead of conventional yeast.

That said, you can also make this recipe using packaged yeast and sourdough discard. I’ll explain how, below. 

What Are the Ingredients in Sourdough Soft Pretzels?

I make these pretzels using active, bubbly sourdough starter. You can also use sourdough discard and packaged yeast.

You’ll need bread flour, water, salt, and melted butter. You’ll also need either brown sugar or honey to add a hint of sweetness.

You’ll need baking soda and water to create a baking soda bath, which is the secret to creating that classic pretzel exterior. You’ll also need coarse sea salt to sprinkle on top of your pretzels. And of course, you’ll also need other ingredients if you try one of my variations.

What Equipment Do You Need for Sourdough Soft Pretzels?

Making pretzels is a fun, straightforward process. You’ll just need a large mixing bowl or a stand mixer, a heavy-bottomed pot and spatula, and a baking sheet lined with parchment paper for rising and baking.

How to Make Sourdough Soft Pretzels

Plan ahead when you make these pretzels, because the sourdough needs a long, slow rise. And don’t leave out the baking soda bath!

Step One: Make the Dough

Stir together your sourdough starter, water, melted butter andsugar in a large mixing bowl. 

(Note: If you’re using packaged yeast, combine it with warm water and sugar, cover, and let it sit for five or ten minutes until it’s nice and frothy. Then add the melted butter.) 

Add flour and salt to your wet ingredients, and mix until a stiff dough forms. 

Step Two: Knead the Dough

You can knead the dough by hand, or you can use a stand mixer or bread machine. Whatever method you’re using, knead the dough until it’s smooth and elastic. That should typically take five to seven minutes.

Step Three: Bulk Fermentation

Cover your dough and leave it at room temperature, letting it ferment until it increases in size by about 50-60%. This can take anywhere from three to five hours; it really depends on how warm the room is, and how strong your sourdough starter is. 

If your kitchen is on the colder side, you can try fermenting the dough inside your turned-off oven with the pilot light on.

(Note: If you’re using yeast, the bulk fermentation stage should take about an hour.) 

Step Four: Shape the Dough

Divide your dough into 6 pieces, using a bench scraper or a knife. Roll each piece into rope about 20–22 inches long, andthen shape that rope into your favorite pretzel design. I like to shape mine into pretzel hearts.

Let your pretzels proof until they look puffy. This usually takes about 30 minutes. Make sure not to cover your pretzels during the proofing stage! Leaving them uncovered helps them develop a skin and hold their shape better. 

Step Five: Give Your Pretzels a Bath

This step gives your pretzels their classic chewy outer crust. It’s also a lot of fun.

Boil water and baking soda in a large pot. Working in batches, boil your pretzels for 20 to 30 seconds per side, turning them with a spatula. After the bath, place your pretzels on parchment paper and sprinkle them with coarse salt. 

Step Six: Bake

Bake your pretzels at 425°F for 14–16 minutes, until golden brown. Remove from the oven, brush with melted butter, and enjoy!

How to Store Sourdough Soft Pretzels

These pretzels are best when they’re freshly baked, but you can definitely store them for a few days. 

Always allow them to cool completely before putting them into a storage container. When you’re ready to eat them, brush them with a little water and warm them up in a 350°F oven for five or ten minutes. (If the pretzels are frozen, thaw them before warming them in the oven.)

To store at room temperature: Soft pretzels will keep for up to two days. Put them in an airtight container or a zip-top bag on the counter.

In the refrigerator: The pretzels will last for about five days, although they might get a little stiff. Again, store them in an airtight container. 

In the freezer: The pretzels will keep for up to three months. Wrap your pretzels individually, using plastic wrap or tin foil, and then place the wrapped pretzels in a freezer-safe bag.

Tips for Success 

• Use an active, bubbly starter. Feed it a few hours before using it, so that it’s at or near its peak. This helps your dough rise better.

• Don’t overdo the flour. It can be tempting to add extra flour at the kneading stage. It’s okay to add some, but the texture should still be soft and slightly tacky. Adding too much flour can make your pretzels dense and tough. 

• Don’t rush the rise. Sourdough fermentation can take a long time. Wait for your dough to be noticeably puffy and increased in size. Don’t worry if it takes longer than expected – the results will be worth it.

• Roll the dough evenly. Do your best to roll out each pieceof dough into a long, even rope, without bulges. This evenness helps you create that classic soft pretzel shape. It also ensures that the whole pretzel cooks at the same rate.

• Don’t skip the baking soda bath. The baking soda isalkaline, and that’s what gives pretzels their signature deep brown color, chewy exterior, and distinctive pretzel flavor. 

• Don’t linger in the bath. Your pretzels should just take a quick dip, not a long soak. If you leave them in the baking soda bath for too long, they can take on a slightly soapy flavor and a gummy texture. 

Variations on Soft Sourdough Pretzels

Cinnamon Sugar: Brush warm pretzels with melted butter and then roll them in cinnamon sugar. 

Garlic Parmesan: Brush the pretzels with garlic butter and sprinkle with grated Parmesan and parsley. 

Everything Pretzels: Sprinkle the pretzels with everything bagel seasoning instead of salt, immediately after the baking soda bath and before baking them. 

Jalapeño Cheddar: Add shredded cheddar and finely diced jalapeños to the dough. You can also sprinkle the cheeze and jalapeños over the pretzels just before baking. 

Pizza Pretzels: Top the pretzels with mozzarella, Parmesan, and Italian seasoning. Serve with warm marinara sauce for dipping. 

Honey Butter: Brush the warm pretzels with a mixture of melted butter and honey for a sweet-and-savory finish. 

Chocolate Chip: Fold mini chocolate chips into the dough and finish with a light sprinkle of flaky salt. 

Frequently Asked Questions

Why aren’t my pretzels browning? 

Your pretzels may not be getting enough overhead heat. Remember that all ovens are slightly different! If you want your pretzels to brown a little more, put them in your broiler for one minute. Just be careful – they can burn very quickly. 

Why do you boil the pretzels before baking? 

Boiling the pretzels in a baking soda bath is what gives them that classic pretzel chew, color, and flavor. This step cannot be skipped. 

Why do my pretzels taste bitter? 

You may have added too much baking soda to the water in the bath. Overdoing the baking soda can create a metallic, bitter taste. Measure out your baking soda carefully!

Why are my sourdough pretzels tough? 

There are a few possible causes. Over-kneading, adding too much flour, or overbaking can all result in tough pretzels. Make sure you stop kneading when the dough is soft and elastic, andadd only enough flour to keep it from being excessively sticky. 

Why didn’t my pretzels rise? 

If you’re using active sourdough starter, your starter needs to be bubbly, healthy and active before you start making the dough. It’s a good idea to feed it a few hours beforehand. The temperature in your home could also be an issue. If it’s too cool, the dough will take much longer to rise. 

Don’t rush things. If your dough hasn’t puffed up, give the dough some more time. You can also try putting the dough in a turned-off oven with the light on.

Fermentation Chart

The fermentation times in this chart are a general guideline based on this specific recipe and the dough temperature listed. Sourdough fermentation can vary quite a bit depending on factors like the temperature of your dough, the strength and maturity of your starter, the temperature of your kitchen, and the flour you use.

For the most accurate timing, take the temperature of your dough immediately after kneading/mixing and use that temperature to find the closest range on the chart. From there, use the dough itself as your guide rather than relying solely on the clock. Your dough may be ready sooner or may need more time than the chart suggests.

Tip: Dough temperature can change throughout fermentation, so if your kitchen is significantly warmer or cooler than the temperature used for this chart, expect your fermentation time to change as well.

Dough Temp	bulk ferment	final proof
65F (18C)	5 hr 40 mins	3 hr 20 mins
70F (21C)	4 hr 40 min	2 hr 40 min
75F (24C)	3 hr 50 min	2 hr 20 min
80F (27C)	3 hr	2 hr