Sourdough pretzels can’t be beaten by any other snack: they can be dipped into mustard and cheese, they are perfectly chewy, and they can be served sweet or salty! I used to make a lot of pretzels before life got crazy with wedding planning and moving. I recently remembered this delicious pretzel bites recipe I developed last year and was inspired to reinvigorate my love for pretzels this summer! These beautiful large sourdough soft pretzels are a healthy and nourishing snack with a bubbly sourdough starter and a long ferment time to aid in digestion. 

Do I need lye for sourdough pretzels?

Not for this recipe, no. Some recipes do use lye and the results are excellent, but I wanted a sourdough pretzel recipe that didn’t require any special ingredients.

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A note on sourdough starter: be sure you have an active, bubbly starter before you bake! You can read more about how to achieve this below

Sourdough Starter Tips

Sourdough Pretzels

Print Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings 8 pretzels

Ingredients

Pretzel Dough

• 230g of all purpose or bread flour
• 120 g of water
• 115 g starter
• 25 g raw honey
• 12 g salt

Water Bath

• ½ TBSP of baking soda
• ½ TBSP bown sugar or turbinado sugar

Egg Wash

• 1 egg yolk
• 1 teaspoon water

Instructions

• Mix all ingredients well and knead until smooth, elastic, and passes the window pane test
• Place in a covered bowl and allow to rest overnight or for 8-12 hours at room temperature
• Turn dough out onto a clean work surface and divide into about 8 equal pieces
• Using your hands, gently roll out each piece of dough to create a long rope shape about as thick as your thumb
• Form the snake of dough into a pretzel by following the above images or by watching the linked video.
• Cover dough and allow to rise for about an hour or until very puffy.
• When your dough is almost done rising, bring a heavy bottomed pot to boil adding the baking soda and brown sugar.
• Preheat the oven to 425 degrees F
• Boil all of the pretzels for about 30 seconds and place on a lined baking sheet
• Mix the egg wash and brush on each pretzel.
• Add kosher salt, or your own topping of choice
• Bake for 15 minutes or until golden

Notes

Sourdough soft pretzels can be stored for a few days in a sealed container at room temperature. Or a week or so in the refrigerator. They also last in the freezer for a few months and can be easily reheated in the toaster.