Sourdough Soft Pretzels


Use sourdough starter and this pretzel recipe for buttery soft pretzels with the telltale tang of sourdough.

Prep Time:
35 mins
Cook Time:
20 mins
Additional Time:
1 hr 5 mins
Total Time:
2 hrs
12 large pretzels


Pretzel Dough:

  • 3 cups all-purpose flour

  • 1 cup unfed sourdough starter

  • ¾ cup lukewarm water, or more as needed

  • ¼ cup powdered milk

  • 2 tablespoons butter, melted

  • 2 tablespoons brown sugar

  • 1 tablespoon instant yeast

  • 1 teaspoon salt

  • 1 tablespoon water, or more as needed (Optional)

Water Bath:

  • 3 tablespoons baking soda


  • 1 large egg

  • 1 tablespoon water

  • 1 tablespoon coarse sea salt

  • 4 tablespoons butter, melted


  1. Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.

  2. Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.

  3. Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.

  4. Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.

  5. Preheat the oven to 450 degrees F (230 degrees C).

  6. Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.

  7. Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.

  8. Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of sodium in baking soda. The actual amount consumed will vary.

Nutrition Facts (per serving)

225 Calories
7g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 225
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 22%
Cholesterol 34mg 11%
Sodium 1716mg 75%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 5%
Total Sugars 4g
Protein 6g
Vitamin C 0mg 2%
Calcium 49mg 4%
Iron 2mg 12%
Potassium 144mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love