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Sourdough Pretzels Recipe

Sourdough Pretzels Recipe

Learn how to make authentic homemade sourdough pretzels with a tangy flavor and perfect chewy texture. This best sourdough pretzel recipe uses active starter for an extra dimension of flavor and features the traditional baking soda bath that gives these German-inspired treats their signature mahogany crust. Easy baking recipe for impressive results!
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
15 mins
Serves:
8 pretzels
An overhead shot of rustic sourdough pretzels arranged on a weathered wooden board, their deep mahogany surfaces glistening under soft window light. The pretzels showcase perfect classic knots with dramatically expanded slashes revealing pale interiors beneath the shiny, dark exterior. Flakes of sea salt catch the light against the caramelized crust, while a small bowl of whole grain mustard sits nearby. In the background, a cooling rack holds additional pretzels at different angles, demonstrating their perfect rise and structure. A linen towel with flour dusting and scattered pretzel salt complete the artisanal bakery aesthetic.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">250g bread flour</li><li class="ingredients-single-item">50g whole wheat flour</li><li class="ingredients-single-item">180ml lukewarm water</li><li class="ingredients-single-item">25g unsalted butter, melted</li><li class="ingredients-single-item">12g honey (or maple syrup)</li><li class="ingredients-single-item">8g fine sea salt</li><li class="ingredients-single-item">For the baking soda bath:</li><li class="ingredients-single-item">1.5 liters water</li><li class="ingredients-single-item">60g baking soda</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">15g coarse sea salt or pretzel salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large wide pot for baking soda bath</li><li class="equipment-single-item">Slotted spoon or spider strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl or stand mixer, combine the sourdough starter, lukewarm water, melted butter and honey. Stir to combine into a slurry. The liquid ingredients help distribute the sourdough starter evenly throughout the dough, ensuring consistent fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both flours and salt to the bowl. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes (or 5-6 minutes with a stand mixer on medium-low speed) until the dough becomes smooth, elastic, and slightly tacky but not sticky. The gluten development is crucial for those characteristic chewy pretzels.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature (about 21-24°C) for 2-3 hours, or until noticeably puffy but not necessarily doubled in size. The sourdough fermentation will develop both structure and flavor during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line two baking sheets with parchment paper and lightly oil or spray with cooking spray. Turn the dough out onto a clean, unfloured surface and divide into 8 equal pieces (about 80-85g each). Cover the pieces you're not working with to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll each piece into a rope about 50-60cm long, with the middle slightly thicker than the ends. To shape the pretzel, form a U-shape, then cross the ends over each other twice to create a twist, and fold down to attach to the bottom curve. Press gently to seal. Place shaped pretzels onto the prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once all pretzels are shaped, cover them loosely with oiled plastic wrap and let rest for 30-45 minutes until slightly puffy. Meanwhile, preheat your oven to 230°C and position racks in the upper and lower thirds of the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the baking soda bath by bringing 1.5 liters of water to a boil in a large pot. Carefully add the baking soda (it will bubble vigorously). Reduce heat to maintain a gentle simmer. The alkaline bath is what gives pretzels their distinctive mahogany color and characteristic flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a slotted spoon or spider strainer, gently lower each pretzel into the simmering solution for 20-30 seconds, flipping halfway through. Remove, allowing excess water to drip off, and return to the baking sheet. The pretzels will look wrinkled and dull after the bath - this is perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Immediately sprinkle the wet pretzels with coarse salt before the surface dries. Using a sharp knife or razor, score a slash along the bottom thick part of each pretzel about 0.5cm deep. This helps the pretzel expand evenly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 14-16 minutes, rotating the trays halfway through, until the pretzels are deep mahogany brown. For even browning, swap the position of the baking sheets halfway through baking. You want a dark color - don't be tempted to remove them too early as proper coloration develops the distinctive pretzel flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pretzels to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature. These pretzels are best on the day they're made but can be frozen for up to 1 month and reheated in a 180°C oven for 5 minutes to restore their texture.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Pretzels Recipe?

Sourdough Pretzels require active sourdough starter, bread flour, whole wheat flour, water, butter, honey, sea salt, and baking soda for the alkaline bath. The distinctive topping comes from coarse sea salt or specialised pretzel salt sprinkled on before baking.

How to cook Sourdough Pretzels Recipe at home?

Learn how to cook Sourdough Pretzels Recipe by first developing the tangy dough with your sourdough starter, shaping into classic pretzel knots, dipping in a baking soda bath (which creates that signature mahogany crust), sprinkling with coarse salt, and baking until deep brown. The baking soda bath is crucial for achieving that authentic pretzel flavour and chewy texture that distinguishes them from regular bread.

Why is the baking soda bath important when making pretzels?

The baking soda bath creates an alkaline environment that gelatinises the outside of the dough, allowing it to brown more quickly and deeply in the oven. This process is what gives pretzels their distinctive mahogany colour, glossy appearance, chewy texture, and that characteristic tangy pretzel flavour.

What's the best way to shape a traditional pretzel knot?

Roll your dough into a 50-60cm rope with slightly thicker middle. Form a U-shape, cross the ends over each other twice to create a twist, then fold down and press the ends onto the bottom curve. Ensure the ends are sealed well so the shape holds during the baking soda bath and baking process.

How can I store homemade pretzels to maintain their texture?

Homemade pretzels are best enjoyed fresh on the day they're made. For longer storage, cool completely, wrap individually in cling film, and freeze for up to one month. Reheat frozen pretzels in a 180°C oven for about 5 minutes to restore their crisp exterior and chewy interior texture.

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Stir to combine into a slurry. The liquid ingredients help distribute the sourdough starter evenly throughout the dough, ensuring consistent fermentation." }, { "@type": "HowToStep", "name": "Develop the dough", "text": "Add both flours and salt to the bowl. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes (or 5-6 minutes with a stand mixer on medium-low speed) until the dough becomes smooth, elastic, and slightly tacky but not sticky. The gluten development is crucial for those characteristic chewy pretzels." }, { "@type": "HowToStep", "name": "First rise", "text": "Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature (about 21-24°C) for 2-3 hours, or until noticeably puffy but not necessarily doubled in size. The sourdough fermentation will develop both structure and flavor during this time." }, { "@type": "HowToStep", "name": "Divide the dough", "text": "Line two baking sheets with parchment paper and lightly oil or spray with cooking spray. Turn the dough out onto a clean, unfloured surface and divide into 8 equal pieces (about 80-85g each). Cover the pieces you're not working with to prevent them from drying out." }, { "@type": "HowToStep", "name": "Shape the pretzels", "text": "Roll each piece into a rope about 50-60cm long, with the middle slightly thicker than the ends. To shape the pretzel, form a U-shape, then cross the ends over each other twice to create a twist, and fold down to attach to the bottom curve. Press gently to seal. Place shaped pretzels onto the prepared baking sheets." }, { "@type": "HowToStep", "name": "Second rise", "text": "Once all pretzels are shaped, cover them loosely with oiled plastic wrap and let rest for 30-45 minutes until slightly puffy. Meanwhile, preheat your oven to 230°C and position racks in the upper and lower thirds of the oven." }, { "@type": "HowToStep", "name": "Prepare baking soda bath", "text": "Prepare the baking soda bath by bringing 1.5 liters of water to a boil in a large pot. Carefully add the baking soda (it will bubble vigorously). Reduce heat to maintain a gentle simmer. The alkaline bath is what gives pretzels their distinctive mahogany color and characteristic flavor." }, { "@type": "HowToStep", "name": "Dip pretzels", "text": "Using a slotted spoon or spider strainer, gently lower each pretzel into the simmering solution for 20-30 seconds, flipping halfway through. Remove, allowing excess water to drip off, and return to the baking sheet. The pretzels will look wrinkled and dull after the bath - this is perfectly normal." }, { "@type": "HowToStep", "name": "Add toppings and score", "text": "Immediately sprinkle the wet pretzels with coarse salt before the surface dries. Using a sharp knife or razor, score a slash along the bottom thick part of each pretzel about 0.5cm deep. This helps the pretzel expand evenly during baking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 14-16 minutes, rotating the trays halfway through, until the pretzels are deep mahogany brown. For even browning, swap the position of the baking sheets halfway through baking. You want a dark color - don't be tempted to remove them too early as proper coloration develops the distinctive pretzel flavor." }, { "@type": "HowToStep", "name": "Cool and enjoy", "text": "Allow the pretzels to cool on the baking sheets for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature. These pretzels are best on the day they're made but can be frozen for up to 1 month and reheated in a 180°C oven for 5 minutes to restore their texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-05-15", "reviewBody": "Perfect tang, authentic pretzel chew! These remind me of the pretzels I had in Munich last summer. The sourdough starter really adds that extra dimension of flavor you can't get with regular yeast.", "name": "Authentically Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-05-20", "reviewBody": "Better than German bakery version! I've tried many pretzel recipes but this one stands out. The baking soda bath is key - don't skip it if you want that beautiful mahogany color and traditional flavor.", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-05-25", "reviewBody": "Worth the sourdough process! I was intimidated at first but the instructions were clear and the results were amazing. My kids demolished these in minutes! Will definitely make again.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Magnus Eriksson", "datePublished": "2024-05-30", "reviewBody": "Finally mastered bakery-style pretzels! After many failed attempts with other recipes, this one gave me perfect results. The sea salt complements the tang perfectly! Great weekend project with stunning results.", "name": "Pretzel Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-06-01", "reviewBody": "Baking soda bath makes all the difference! I've tried shortcuts before but this recipe convinced me to do it properly. The contrast between the chewy interior and crisp crust is exactly what a pretzel should be. Absolutely delicious!", "name": "No Shortcuts Needed", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Sourdough Pretzels Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "Sourdough Pretzels require active sourdough starter, bread flour, whole wheat flour, water, butter, honey, sea salt, and baking soda for the alkaline bath. The distinctive topping comes from coarse sea salt or specialised pretzel salt sprinkled on before baking." } }, { "@type": "Question", "name": "How to cook Sourdough Pretzels Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Sourdough Pretzels Recipe by first developing the tangy dough with your sourdough starter, shaping into classic pretzel knots, dipping in a baking soda bath (which creates that signature mahogany crust), sprinkling with coarse salt, and baking until deep brown. The baking soda bath is crucial for achieving that authentic pretzel flavour and chewy texture that distinguishes them from regular bread." } }, { "@type": "Question", "name": "Why is the baking soda bath important when making pretzels?", "acceptedAnswer": { "@type": "Answer", "text": "The baking soda bath creates an alkaline environment that gelatinises the outside of the dough, allowing it to brown more quickly and deeply in the oven. This process is what gives pretzels their distinctive mahogany colour, glossy appearance, chewy texture, and that characteristic tangy pretzel flavour." } }, { "@type": "Question", "name": "What's the best way to shape a traditional pretzel knot?", "acceptedAnswer": { "@type": "Answer", "text": "Roll your dough into a 50-60cm rope with slightly thicker middle. Form a U-shape, cross the ends over each other twice to create a twist, then fold down and press the ends onto the bottom curve. Ensure the ends are sealed well so the shape holds during the baking soda bath and baking process." } }, { "@type": "Question", "name": "How can I store homemade pretzels to maintain their texture?", "acceptedAnswer": { "@type": "Answer", "text": "Homemade pretzels are best enjoyed fresh on the day they're made. For longer storage, cool completely, wrap individually in cling film, and freeze for up to one month. Reheat frozen pretzels in a 180°C oven for about 5 minutes to restore their crisp exterior and chewy interior texture." } } ] }