Sourdough Soft Pretzels

Not only do sourdough pretzels taste incredible, but they’re also a great way to use up extra sourdough starter. The natural fermentation process gives them more character than traditional pretzels, and the process of shaping, boiling, and baking them is a fun baking project you can enjoy at home.

A Brief History of Pretzels

Pretzels have been around for centuries, with origins dating back to medieval Europe. Legend has it that monks created the first pretzels as a reward for children who learned their prayers, shaping the dough into folded arms resembling prayer poses. Over time, pretzels became popular street food across Germany and eventually found their way around the world.

By introducing sourdough starter into the dough, you’re combining two ancient traditions: pretzel-making and natural fermentation. The result? A pretzel that carries the tang of sourdough, the chew of classic pretzels, and a depth of flavor that’s hard to resist.

Ingredients for Sourdough Soft Pretzels

You’ll need a handful of simple ingredients, most of which are pantry staples:

• 1 cup active sourdough starter (fed or discard, but not overly sour)
• 1 cup warm water
• 1 tablespoon sugar or honey
• 3 cups all-purpose flour (or bread flour for extra chew)
• 1 teaspoon salt
• 2 tablespoons butter, melted

For boiling:

• 8 cups water
• 2 tablespoons baking soda

For topping:

• Coarse sea salt
• Optional: melted butter for brushing

Step-by-Step Recipe

1. Prepare the dough
   In a large bowl, mix the sourdough starter, warm water, sugar, and melted butter. Add flour and salt, stirring until a shaggy dough forms. Knead by hand (8–10 minutes) or with a mixer (5 minutes) until smooth and elastic.
2. Let it rise
   Place the dough in a greased bowl, cover, and let it rise at room temperature for 2–3 hours, or until doubled in size.
3. Shape the pretzels
   Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 18–20 inches long. Shape into the classic pretzel twist by forming a U-shape, crossing the ends, and pressing them onto the bottom curve.
4. Boil the pretzels
   In a large pot, bring 8 cups of water to a boil and stir in the baking soda. Carefully lower pretzels into the boiling water, one or two at a time, and boil for 20–30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
5. Bake
   Sprinkle with coarse salt and bake in a preheated oven at 400°F (200°C) for 12–15 minutes, or until deep golden brown.
6. Finish and serve
   For extra flavor, brush with melted butter as soon as they come out of the oven. Serve warm with mustard, cheese dip, or your favorite sauce.

Tips for Success

• Baking soda bath is key: Don’t skip this step it gives pretzels their signature chewy crust and deep color.
• Shaping trick: If your ropes keep shrinking back, let them rest for 5 minutes before shaping. This relaxes the gluten.
• Starter balance: Use a starter that’s not overly acidic to avoid overpowering sourness.
• Topping variety: Beyond salt, try sesame seeds, everything bagel seasoning, or cinnamon sugar for sweet pretzels.
• Storage: Pretzels are best fresh, but you can reheat them in the oven at 350°F (175°C) for 5–7 minutes to restore texture.

Final Thoughts

Sourdough soft pretzels are the perfect combination of tradition and creativity. With their golden-brown crust, chewy interior, and tangy flavor, they’re a step above the average pretzel stand snack. Plus, they give your sourdough starter a new purpose no more guilt about discard.

Whether you make them for a weekend baking project, a party appetizer, or a comforting movie-night snack, these pretzels are guaranteed to impress. Once you master the shaping and boiling steps, you’ll find yourself baking them again and again, experimenting with sweet and savory variations along the way.

So grab your starter, roll up your sleeves, and get ready to twist your way to the most delicious pretzels you’ve ever had.