How to Make Classic Sourdough Pretzels (Easy and Authentic)

If you've ever enjoyed the chewy, deeply flavorful bite of a perfect pretzel, imagine making them even better with the magic of sourdough. Sourdough pretzels blend centuries of tradition with the rich, tangy depth only natural fermentation can provide. In this guide, we'll learn how to make sourdough pretzels at home, why sourdough elevates them, and how you can master the perfect twist.

Learn more: Discover the incredible benefits of sourdough fermentation and why it makes your baking healthier and tastier.

Why Sourdough Pretzels?

While pretzels have a rich European history, especially in Germany, today's sourdough versions bring a special character that's hard to beat. Using a natural sourdough starter rather than commercial yeast not only improves flavor but also supports better digestion and creates a more satisfying texture.

Homemade sourdough pretzels are healthier, more flavorful, and uniquely yours. Plus, you control the ingredients - no preservatives, no additives, just pure goodness.

If you don't have a sourdough starter yet, check out How to Make a Sourdough Starter from Scratch: A Foolproof Guide to begin your journey!

Looks so goood!

Tools You'll Need

• Mixing bowl

• Large pot (for boiling)

• Dough cutter or sharp knife

Ingredients

For the dough:

• 420g (3 1/3 cups) all-purpose flour, plus extra for shaping

• 215g (scant 1 cup) water

• 200g (about 1 cup) active sourdough starter

• 85g (1/4 cup) honey (adjust to taste)

• 3 tablespoons melted butter

• 18g (1 tablespoon) salt (adjust to taste)

For the water bath:

• 2 liters (8 1/2 cups) water

• 50g (3 tablespoons) baking soda

• 20-40g (1-2 tablespoons) honey (optional, for slight sweetness)

For topping:

• 1 egg (for egg wash)

• Flaky salt (or you can use seeds as well, f.e.: Pumpkin or sunflower)

Step-by-Step Instructions

Prepare Your Starter

The night before baking, feed your sourdough starter to make sure it's active and bubbly. If you're not sure how, visit How to Feed Your Sourdough Starter for Perfect Baking Results for a detailed guide.

Make the Dough

In a large mixing bowl, combine all the dough ingredients. Knead thoroughly until the dough is smooth and elastic. It may feel slightly sticky at first - don't worry, fermentation will improve the texture.

Let the dough rest for 45 minutes.

Stretch and Fold

Perform 2-3 rounds of stretch-and-fold every 40 minutes. This strengthens the dough without heavy kneading. Learn more about this technique in Folding Dough: Why It Matters and How to Do It Right.

Pre-Shaping and Shaping

Once the dough has started to rise slightly, divide it into portions weighing 120-160g each, depending on the size of pretzels you want.

Dust lightly with flour to prevent sticking. Gently roll each piece into a long rope, around 60-80cm (24-32 inches) long, being careful not to deflate the bubbles.

Form the pretzel shape:

• Make a "U" shape.

• Cross the ends over each other.

• Twist once more.

• Bring the ends down to the bottom of the "U" and press to seal.

Make sure to press the ends firmly so they stay in place during boiling.

Final Proof

Place shaped pretzels on a greased or parchment-lined baking sheet. Cover with plastic wrap.

• Cold proof (preferred): Refrigerate overnight.

• Warm proof: Let rise at room temperature (21-23°C / 70-74°F) for 5-6 hours or even longer if you like a stronger sourdough taste.

Prepare the Water Bath

Bring the water to a boil. Add baking soda carefully (it will bubble vigorously) and optionally honey for a touch of sweetness, like we did with the bagels: How to Make Sourdough Bagels.

Preheat your oven to 180-200°C (355-390°F).

Boil the Pretzels

Gently lower each pretzel into the boiling solution for about 30-45 seconds. Remove with a slotted spoon and place back on the baking sheet.

Egg Wash and Topping

Brush each pretzel with beaten egg and sprinkle generously with flaky salt or your chosen topping.

Bake

Bake for 15-20 minutes until golden brown. Every oven is different, so keep an eye on them - adjust the temperature slightly if needed.

Let cool slightly before enjoying!

Chewy and tasty!

Tips for Success

• Use an active starter for the best rise and flavor.

• Handle the dough gently to preserve fermentation bubbles.

• Chill pretzels before boiling if they seem too soft.

• Make sure to press the pretzel "arms" down firmly.

FAQs About Sourdough Pretzels

Are pretzels sourdough?

Traditionally, no - but sourdough pretzels are a modern, delicious twist that offers deeper flavor and better digestion.

Can I use sourdough discard for pretzels?

Yes! You can adapt this recipe for sourdough discard, but the best results come from a strong and fresh sourdough!  For a specific guide, check out How to Feed, Maintain, and Strengthen Your Sourdough Starter!

What makes pretzels brown and shiny?

The baking soda bath gelatinizes the surface, giving that characteristic chewy crust and deep golden color.

How are sourdough pretzels different from regular pretzels?

Sourdough pretzels are chewier, have more complex flavor notes, and are easier on digestion compared to yeasted versions.

Can I freeze sourdough pretzels?

Yes! Freeze baked pretzels in an airtight bag for up to 3 months. Reheat in the oven at 175°C (350°F) for 5-10 minutes.

Final Thoughts

Making sourdough pretzels at home is a fun, rewarding project that yields incredibly tasty results. With just a little practice, you'll be twisting up beautiful pretzels that rival any bakery - full of rich, complex flavors only sourdough can deliver.

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