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These sourdough soft pretzels are chewy and golden with a hint of tang. They’re easy to make and perfect for topping with coarse salt, dusting with cinnamon sugar, or dipping into mustard or warm cheese sauce.
Table of Contents
Almost two years ago, I published my very first YouTube video. Yes, it’s a little cringe to watch now, but in that video, I made sourdough soft pretzels.
Every year since, I celebrate the anniversary of Moon and Magnolia with a fresh batch of homemade sourdough pretzels.
Over time, I’ve tried different techniques and tweaks, and this version is hands-down my favorite.
If you’ve made my sourdough bagels, the process will feel familiar: mix the dough, let it rise, shape, give it a quick baking soda bath, and bake until golden.
What I love most about these homemade pretzels is how easy they are. Sure, shaping them takes a few minutes. But the dough is incredibly forgiving and doesn’t require an intense mix.
They are delicious on their own (which is how my four-year-old daughter eats them) or smothered in sourdough discard cheese sauce.
Why You’ll Love This Recipe
Sourdough: Not only do you get the benefits of fermented grains, but these pretzels have a subtle tangy flavor that is delicious.
Easy Dough: This dough is extremely forgiving and easy to make. It doesn’t even need to pass the windowpane test.
Crowd Pleaser: Soft pretzels are always a hit with kids and guests. And they are great for parties and gatherings.
Simple Ingredients: These sourdough soft pretzels are made with simple ingredients you likely have on hand.
Ingredients
Flour: I recommend bread flour for this recipe because the high gluten content creates a classic soft pretzel texture. All-purpose will also work.
Sourdough Starter: Use active or inactive sourdough starter. You can also make this recipe with a fresh-milled sourdough starter if you prefer.
Oil: I prefer avocado oil, but any neutral oil will work.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: A stand mixer brings the dough together quickly. I love my KitchenAid bowl-lift mixer. If you don’t have a stand mixer, you can definitely knead the dough by hand.
Stock Pot: I prefer a wide Dutch oven for the water bath. But any stock pot will do. Just make sure it can hold 2-3 pretzels at a time.
Slotted Spoon: Use a slotted spoon to transfer the pretzels in and out of the water bath.
Baking Sheet: You will need a large baking sheet for baking the pretzels after the water bath.
Step-by-Step Instructions
Step 1: In the bowl of a stand mixer, add all of the dough ingredients. Mix on low speed until the dough is smooth, malleable, and elastic, about 5-7 minutes. The dough does not need to pass the windowpane test.
This dough has low hydration, so it will feel somewhat stiff. If it seems too dry and isn’t coming together, add one tablespoon of water at a time until it forms a cohesive dough.
Step 2: Transfer the dough into an oiled bowl, cover with a damp towel, and let it bulk ferment 8-12 hours or until it has doubled and is domed on top.
Step 3: Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 16 equal portions.
Step 4: Roll the dough piece by piece into a thin rope, about 20″-22″ long (once the dough is about 15″ long, I find it helpful to hold the ends and swing it like a jump rope a few times). It will be thinner in diameter than you may anticipate.
Shape the rope into a “U.” Twist the ends twice. Fold the twists over the curve into a pretzel shape and press the ends down.
Cover the pretzels with a clean towel and allow them to proof until they are puffy, about 30 minutes to 1 hour.
Step 5: Preheat the oven to 425°F, and line a baking sheet with parchment paper.
Mix the water bath ingredients in a large stock pot, and bring to a boil.
Step 6: One at a time, transfer the pretzels to a slotted spoon and place them in the water bath. Add 2-3 pretzels to the water. Boil for 30 seconds.
Step 7: Transfer each pretzel to the parchment-lined baking sheet. Sprinkle with coarse kosher salt.
When all of the pretzels are on the baking sheet, bake for 10-15 minutes or until golden brown.
Step 8: Transfer the pretzels to a wire rack to cool. Serve while still warm or room temperature with cheese sauce, mustard, or your favorite dip.
Tips for Success
- This recipe makes 16 pretzels. But if you want larger pretzels, divide the dough into fewer pieces.
- If the dough stretches back while shaping it, let it rest for 10 minutes so the gluten can relax.
- For the most consistent result, use a kitchen scale to weigh the ingredients.
- Technically, the baking soda bath is optional, but for a classic pretzel flavor, don’t skip it. If you prefer to skip it, brush the pretzels with an egg wash (1 egg mixed with 1 tablespoon of water or milk).
Storing & Freezing
Room Temperature: Store in an airtight container for 2-3 days.
Reheat: Warm in a 300°F oven for 5–7 minutes or in the microwave for 15–20 seconds.
Freeze (Baked): Hold off on salting the pretzels. Once they are cool, freeze them in an airtight container. To reheat, brush the frozen pretzels with water, sprinkle them with salt, and reheat at 350°F until warmed through.
Freeze (Unbaked): Freeze the shaped, unbaked pretzels on a tray. Then, transfer them to a freezer-safe container and put them back into the freezer. Boil and bake them from frozen, following the recipe instructions (add a few minutes to the bake time).
How To Serve
Mustard: Serve with yellow, spicy brown, or honey mustard for a tangy bite.
Cheese Dip: Make a quick batch of sourdough discard cheese sauce for dipping.
Chocolate Dip: For a sweet twist, serve with melted chocolate or Nutella for dessert-style pretzels.
Caramel Sauce: Drizzle with salted caramel sauce or serve with a small bowl for dipping.
Seasoned Butters: Brush them with melted herb butter or a cinnamon-sugar butter.
Variations
Cinnamon Sugar Pretzels: Brush baked pretzels with butter, then coat them in a cinnamon-sugar mixture after baking.
Cheesy Pretzels: Add shredded cheese on top before baking.
Pretzel Bites: Cut the dough into small pieces for bite-sized snacks.
Everything Bagel Pretzels: Swap out the kosher salt for everything bagel seasoning (this is one of my favorites).
FAQs
Yes! Discard (aka inactive starter) will work great. But keep in mind it will take the dough longer to ferment because inactive starter doesn’t have as much active yeast and bacteria.
Yes. Mix the dough, let it bulk ferment, and then refrigerate the dough overnight. The next day, bring it to room temperature, shape, and continue with the recipe. This also deepens the sourdough flavor.
That’s actually how I made the pretzels for the pictures in this post!
Not necessarily. If you put the pretzels in the water bath, you don’t need an egg wash. But if you skipped the water bath, an egg wash will help the salt adhere and create a golden color.
Yes, use a hard white wheat or a combination of hard white and kamut. Make sure to let the dough autolyze for 30 minutes to 1 hour before mixing.
If you are new to milling flour, check out my grain milling beginner’s guide.
Let’s Connect!
If you tried this recipe and loved it, leave a comment or review below.
Also, don’t forget to pin this post and follow Moon + Magnolia on Pinterest. You can save all my recipes on your boards and keep up with the latest happenings!
Share your creations on Instagram and tag @moon_and_magnolia!
Sourdough Soft Pretzels
Equipment
- Stock Pot
Ingredients
Pretzel Dough
- 245 g water
- 100 g sourdough starter, active or inactive
- 550 g bread flour
- 25 g granulated sugar
- 14 g avocado oil
- 9 g salt
Water Bath
- 2160 g water
- 110 g baking soda
Topping
- Coarse kosher salt, (or pretzel salt or other toppings of your choice)
Instructions
- Knead the Dough. In the bowl of a stand mixer, add all of the dough ingredients. Mix on low speed until the dough is smooth, malleable, and elastic, about 5-7 minutes. The dough does not need to pass the windowpane test.This dough has low hydration, so it will feel somewhat stiff. If it seems too dry and isn’t coming together, add water one tablespoon at a time until it forms a cohesive dough.245 g (1 cup + 1 tbsp) water, 100 g (1/2 cup) sourdough starter, 550 g (4 1/2 cups) bread flour, 25 g (2 tablespoons) granulated sugar, 9 g (1 1/2 teaspoons) salt, 14 g avocado oil
- Bulk Ferment. Transfer the dough into an oiled bowl, cover with a damp towel, and let it bulk ferment 8-12 hours or until it has doubled and is domed on top.
- Divide the Dough. Turn the dough out onto a clean, non-floured counter. Use a bench scraper to divide the dough into 16 equal portions.
- Shape the Pretzels. Once piece at a time, roll the dough into a thin rope, about 20"-22" long (once the dough is about 15" long, I find it helpful to hold the ends and swing it like a jump rope a few times). It will be thinner in diameter than you may anticipate. Shape the rope into a "U." Twist the ends twice. Fold the twists over the curve into a pretzel shape and press the ends down.
- Proof the Pretzels. Cover the pretzels with a clean towel and allow them to proof until they are puffy, about 30 minutes to 1 hour.
- Prep the Oven. Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- Prepare the Water Bath. Mix the water bath ingredients in a large stock pot, and bring to a boil.2160 g (9 cups) water, 110 g (1/2 cup) baking soda
- Boil the Pretzels. One at a time, transfer the pretzels to a slotted spoon and place them in the water bath. Add 2-3 pretzels to the water. Boil for 30 seconds.
- Season and Bake. Transfer each pretzel to the parchment-lined baking sheet. Sprinkle with coarse kosher salt. I like to let them cool for a minute or so before adding the salt. That way, the salt doesn't dissolve, but it still sticks. When all of the pretzels are on the baking sheet, bake for 10-15 minutes or until golden brown.Coarse kosher salt
- Cool and Enjoy! Transfer the pretzels to a wire rack to cool. Serve while still warm or room temperature with sourdough discard cheese sauce, mustard, or your favorite dip.
Notes
- This recipe makes 16 pretzels. But if you want larger pretzels, divide the dough into fewer pieces.
- If the dough stretches back while shaping it, let it rest for 10 minutes so the gluten can relax.
- For the most consistent result, use a kitchen scale to weigh the ingredients.
- Technically, the baking soda bath is optional, but for a classic pretzel flavor, don’t skip it. If you prefer to skip it, brush the pretzels with an egg wash (1 egg mixed with 1 tablespoon of water or milk).
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
These are so fun to make! It’s always fun to make these with my daughter. And everyone has fun eating them!