Chewy Homemade Sourdough Soft Pretzels Recipe

There’s nothing like a homemade pretzel. With a shiny, amber crust and a light but chewy texture, these Sourdough Soft Pretzels are delicious and just as satisfying as a pretzel you can buy at a store. These are naturally-leavened using sourdough starter and no commercial yeast which makes them even more flavorful than your average pretzel.

This recipe was originally published in Oct. 2022. It has since been republished with step-by-step photos and tips for success.

I usually make these pretzels at least once a year for our at-home Oktoberfest celebration. My boyfriend requests them all-year long and doesn’t stop until I bake our yearly batch. Each year, they’ve come out better and better and now, I’m finally ready to share my soft sourdough pretzel recipe with you! There are a few steps involved and you’ll have to invest some time when making these homemade pretzels but the effort is well worth it.

What makes pretzels special

Pretzels start out like most other sourdough bread, with bread flour, water, salt and a little bit of butter. What makes them unique is their iconic pretzel shape, golden brown, amber, shiny crust, chewy texture and a soft, tight crumb. To create a good pretzel, you’ll need to use a high-protein flour (12 to 14% protein content), develop a strong gluten network and dip your pretzel dough in an alkaline solution before baking.

Love this sourdough soft pretzel recipe? Check out my delicious recipes for sourdough bagels and sourdough bialy. 

Ingredients and Substitutions

Bread flour: High protein flour is essential for chewy pretzels, do not substitute all-purpose flour or your pretzels will turn out wrinkly.
Active Sourdough starter: Make sure your sourdough starter is healthy, mature and active before attempting this recipe or your dough won't rise and your pretzels will be dense and gummy.
Barley malt syrup: An unrefined sweetener made from barley, it adds a delicious malty flavor to these pretzels. Substitute molasses or brown sugar.
Pretzel salt: A special large-grain salt that won't melt during baking. You can substitute flaky sea salt in a pinch, but it will melt while the pretzels bake.

See recipe card for detailed ingredient information.

Equipment

Lye: Mixing lye with water creates a highly alkaline solution that gives pretzels their distinctive flavor, deep color, and chewy texture.
Chemical gloves: Allows you to handle dough safely, lye is extremely caustic and can cause severe skin irritation upon contact.
Safety goggles: Protects your eyes in case of splashing.

See recipe card for detailed equipment information.

Sourdough Soft Pretzels Variations

Cinnamon Sugar Pretzels: Instead of pretzel salt, sprinkle cinnamon sugar on the sourdough pretzel dough after the lye bath and before baking.
Jalapeno Cheddar Pretzels: Add diced jalapenos and cheddar cheese to the pretzel dough.
Buttered Soft Pretzels: Brush melted butter right after the pretzels are baked, this will soften the crust and add a rich buttery flavor.

How to Make Sourdough Pretzels

STEP 1: Make the dough

Activate your sourdough starter. Whisk the barley malt syrup and sourdough starter into the water. Add the flour and salt, knead until a shaggy dough forms. Knead the butter into the dough.

STEP 2: Knead the dough

Knead the dough until it looks smooth and passes windowpane test.

STEP 3: Bulk fermentation

Round the dough into a tight ball. Transfer the dough into a clean, lighty-oiled bowl and cover with plastic wrap. Let the dough rise in a warm place until doubled in volume. Deflate the dough, cover with plastic wrap and let the dough proof in the refrigerator overnight.

STEP 4: Pre-shape the dough

Divide the dough into 8 portions. Round each portion of dough into a tight ball. Gently roll each ball into a short log. Cover the logs with plastic wrap to prevent them from drying out. Let the dough rest for 15 mins.

STEP 5: Shape the dough

Roll the dough into a 24 to 28-inch rope that's thicker in the middle with tapered ends. Make a "U" shape with the dough. Twist the ends together. Flip the ends down and tack them to the sides.

Allow the dough to proof at room temperature for 1 ½ to 2 hours covered with plastic wrap. Then transfer the dough to the refrigerator and chill uncovered for at least 1 hour.

STEP 6: Lye bath

Whisk the lye into the cold water. Slowly dip the pretzel into the lye solution. Submerge the dough for 15 to 20 seconds. Carefully transfer the dipped pretzel onto a wire rack.

Looking for a quick pretzel recipe that doesn't use lye? Try my Sourdough Discard Soft Pretzels.

STEP 7: Bake the sourdough pretzels

Sprinkle pretzel salt (if using) and score the thick portion of the pretzel (the belly) with a bread lame fitted with a sharp blade. Bake the pretzels at 450 F for 20 to 25 minutes.

Recipe FAQs

More sourdough bread recipes you may like

Sourdough Pretzels Recipe

Hannah Dela Cruz

With a shiny, amber crust and a light but chewy texture, you'll love tearing into these delicious Soft Sourdough Pretzels. These are naturally-leavened using sourdough starter and no commercial yeast which makes them even more flavorful than your average pretzel. 

5 from 1 vote

Print Recipe

Cook ModePrevent your screen from going dark

Prep Time 1 hour hr

Cook Time 20 minutes mins

Rise Time 16 hours hrs

Total Time 16 hours hrs 50 minutes mins

Course Sides, Snack

Cuisine American, german

Servings 8 pretzels

Calories 351 kcal

Equipment

• ▢
  Kitchen scale
• ▢
  Safety Glasses
• ▢
  Face Mask
• ▢
  Chemical Resistant Gloves
• ▢
  Food-grade Lye
• ▢
  Silicone Baking Mat
• ▢
  Large Baking Sheet

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Ingredients

 

MetricUS Customary

 

1x2x3x

Dough

• ▢ 75 grams active sourdough starter
• ▢ 14 grams barley malt syrup substitute brown sugar
• ▢ 376 grams water
• ▢ 660 grams bread flour
• ▢ 12 grams salt
• ▢ 42 grams unsalted butter softened

Lye Bath

• ▢ 900 grams cold water
• ▢ 56 grams food grade lye

Topping

• ▢ pretzel salt for sprinkling

Click US Customary to view volume measurements

Instructions

 

Day 1

• Make the dough: Dissolve the sourdough starter and barley malt syrup in the water.
  376 grams water, 75 grams active sourdough starter, 14 grams barley malt syrup
• Stir the bread flour and salt into the water mixture. Knead the dough until a shaggy dough forms. The dough should feel dry and it may take some time for your dough to come together.
  660 grams bread flour, 12 grams salt
• Incorporate the butter into the shaggy dough and continue kneading until it is absorbed.
  42 grams unsalted butter
• Strengthen the dough: Turn the dough out on a clean work surface and knead for 15 to 20 minutes. Developing gluten is key for chewy pretzels so make sure your dough is smooth before you stop kneading.

  Your dough shouldn’t feel sticky, but if it does, coat your hands and work surface with a little bit of oil.
• Bulk fermentation: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl.
• Cover the bowl with plastic wrap and let the dough rise in a warm place, untouched until doubled in volume, about 4 to 6 hours.
• Cold proof: Deflate the dough, round it into a tight ball. Cover the bowl with plastic wrap and let the dough rest in the refrigerator overnight (8 to 16 hours).

Day 2

• Pre shape the dough: The next day, divide the dough into 8 equal portions.
• Working with one portion of dough at a time, flatten the dough into a rough rectangle. Fold the edges towards the center, turn the dough over and round it into a tight ball.
• Roll the dough tightly into a 6-inch log, place the dough on a baking sheet.
• Cover the baking sheet with plastic wrap to prevent the dough from drying out.
• Continue pre shaping the remaining portions. Let logs rest for 15 minutes.
• Shape pretzels: Working with one portion at a time, roll the dough into a 24 to 28-inch rope with tapered ends.
• To roll out the dough, place one of the logs at the top of your work surface. Apply downward pressure as you roll it toward your body, gradually extending it outward. Try not to roll back and forth and don't attempt to stretch the dough since this will cause it to weaken and tear.
• Grab the tips and form a U shape. Twist the ends, and flip them over. Tack the ends to the sides.
• Transfer the dough a baking sheet and cover with plastic wrap.
• Repeat with the remaining portions of dough.
• Final proof: Let the shaped dough rise covered at room temperature for 1½ to 2 hours or until the dough looks puffy, but not doubled.
• Transfer the shaped dough to the refrigerator and chill uncovered for 1 to 3 hours. This will allow the the dough to form a skin and help it keep its shape when dipped in the lye bath.
• Prep: Preheat your oven to 450 F. Line one 18 by 13 inch baking sheet with parchment paper. Brush a light layer of oil on the parchment, this will prevent the pretzels from getting stuck as they bake. Wipe off any excess, too much oil will fry the bottom of the pretzels.
• Lye bath: In a large glass or stainless steel bowl, dissolve the lye in water, using a stainless steel whisk to ensure it is fully dissolved. Lye is highly caustic, so handle it with great care and avoid splashing
  900 grams cold water, 56 grams food grade lye
• Using protective gear, carefully dip the cold pretzel dough in the lye solution and submerge for 15 to 20 seconds.
• Transfer the dough to a wire rack and let the pretzels drain for a few minutes.
• Place dough on the prepared baking sheet, make sure the pretzels are not touching. They won’t rise or spread much during baking, so you don’t need to worry too much about spacing.
• Top the pretzels: Sprinkle pretzel salt on pretzels while the surface of the dough is still wet. Score the dough using a lame or a sharp knife.
  pretzel salt
• Bake the pretzels for 20 to 25 minutes or until the pretzels are evenly browned and the crust is lightly crisp. Halfway through baking, lift the pretzels from the parchment paper using a frying spatula, this will prevent them from getting stuck to the parchment paper.
• Transfer the pretzels to a wire rack.
• Enjoy and store: Enjoy freshly baked pretzels warm with butter or sweet brown mustard. These are best eaten the day they are baked, store any leftover pretzels in an airtight container for up to 3 days.

Tips

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Notes

• Make sure your starter is mature, healthy and active before attempting this recipe.
• A whole wheat, rye or white starter will work for this recipe. 
• If the dough snaps back while rolling, let it rest for 10 to 15 minutes before continuing.
• Use safety gear and avoid splashing as much as possible when working with lye.
• Grasp the ends of the pretzel dough to ensure they stay attached and prevent the pretzels from unraveling while dipping them in the lye solution.
• Don't dip the pretzels in the lye for too long or your pretzels will end up gummy. 
• Lye makes the surface of the dough extremely sticky which can cause the pretzels to get stuck to the parchment paper while they bake. To avoid this, oil the parchment paper lightly with vegetable oil or another type with a high smoke point. 

Nutrition

Calories: 351kcal | Carbohydrates: 63g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 587mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 133IU | Calcium: 17mg | Iron: 1mg

I am not a nutritionist or dietitian, any nutrition information provided is an estimate.

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