Homemade Soft Sourdough Pretzel Recipe | Homemade Food Junkie (2024)

Our soft Sourdough Pretzel recipe comes with a video demonstration and several suggestions for how to finish them. Make these easy sourdough pretzels in just one day with little effort.

Sourdough pretzels are a popular option to make with unfed sourdough discard. These soft pretzels are simple to make, and a great option for breakfast or lunch. Sourdough pretzels use up discard and present a great opportunity for healthy snacks.

Keeping your sourdough starter maintained is important and there is always the discard. Rather than throwing it out, it’s best to use it in other baking recipes like this one. Sourdough discard provides a wonderful texture and flavor. Some of our most popular sourdough discard recipes include our discard sourdough pizza crust, discard sourdough pancakes, and peanut butter oatmeal sourdough cookies.

From bagels to cookies, sourdough isn’t limited to just bread loaves.

Are Sourdough Pretzels healthy?

Homemade pretzels are healthier than store bought or white enriched bread pretzels. These pretzels can be made with 6 ingredients and no added preservatives or fillers. Sourdough pretzels are better for gut health and digest easier than the white enriched bread counterparts. Sourdough bread has gained popularity over the years because it tastes better than store bought bread. The secret behind its superior flavor lies in using natural yeasts instead of chemical additives. In addition, sourdough bread is easier to digest than other types of bread.

Are Pretzels made from sourdough bread?

Not all pretzels are made from sourdough bread. Most store bought pretzels are made from white enriched flour and instant yeast. Pretzels can also be made at home using instant yeast and flour rather than sourdough starter. Pretzels that are not marked as sourdough pretzels are more than likely yeast and flour based.

What is the difference between pretzel dough and regular dough?

Pretzel dough and regular dough are very similar. The biggest difference is how they are prepared and baked. Regular dough is usually baked straight in the oven. Pretzel dough is often boiled in a baking soda and water bath before being placed on a baking sheet and baked in the oven.

What is unfed sourdough discard?

Unfed sourdough discard is discard that is not active. Active sourdough starter will float in a float test when it is ready for baking. After preparing sourdough starter for baking, you will be left with discard (this is sourdough starter that is leftover). An unfed sourdough discard is usually pulled from the starter while the starter is still not active. This often means that you pull the starter from the refrigerator, give it one feeding, and then use it while it is still not yet active.

How can you serve soft pretzels?

Soft pretzels are usually known to be topped with large salt flakes and dipped in a cheese sauce, but there are so many ways you can finish these delicious braided breads. Here are some of our favorite ideas.

1. Granulated Sugar
2. Cinnamon
3. Brown Sugar
4. Course Salt
5. Sesame Seeds
6. Everything Bagel Seasoning
7. Garlic
8. Parmesan Cheese
9. Melted Butter
10. Poppy Seeds
11. Honey

With only a few adaptations you can turn this recipe into a recipe for sourdough pretzel hamburger buns. Kyleigh from Barley and Sage did that and had huge success.

Homemade Soft Pretzel Recipe

This recipe is very simple taking only about 15 minutes of prep. Rest the dough and make your pretzels. This visual guide will help you see all the steps.

Please also watch our video demonstration of this sourdough discard recipe.

• Use instant yeast if you have it. Active dry yeast is not the same, however, they will both work. Instant yeast will just be easier to work with.
• Use avocado oil for a healthy flavorless oil.
• If the dough is too dry when you mix it to hold together add a few tablespoons of water until you can work with it before kneading.
• Knead with wet hands to further hydrate the dough if hand kneading.

Making Sourdough Pretzel Dough

• Pour the flour into a large stand mixture fixed with the dough hook attachment
• Add milk, sugar, salt, instant yeast, and butter or oil (whichever you choose)
• Add the sourdough discard
• Mix until the dough begins to hang together and form a shaggy ball, adding small amounts of water if necessary
• Knead the dough in your stand mixer, or by hand for 10 minutes
• The dough is finished when smooth and soft
• Cover and rest the dough for 45 minutes

• Preheat your oven to 350 degrees F
• Line baking sheets with parchment paper. Lightly spray cooking oil on the parchment to prevent sticking, or use a silicone mat
• Turn the rested dough out onto a work surface
• Follow the guide below for instructions on forming the pretzels

Here is a visual guide for forming the pretzels

We used the baking soda wash in our video demonstration. There are more ideas for washes and baths for this pretzel dough if you’re interested. Each idea will change the flavor and crust a bit. There is also a sweet variation for you.

Baking Soda Wash

The method demonstrated in our video is a very simple wash of 1/2 tablespoon baking soda dissolved in two tablespoons of water. Brush is over the raw pretzels

Whole Egg Wash

Instead of baking soda brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We did this method and the pretzels did brown nicely.

Egg White Wash

If you want your pretzels shiny and not browned this one will do the trick. Beat 1 egg white with 1 Tablespoon of water, brush over the raw pretzels before baking.

Non Diastatic Malt Wash

Non diastatic malt is currently out of stock so I can’t say how this works but it’s often used for pretzel wash with good results. Mix 1 Tablespoon non diastatic malt with 2 Tablespoons water, brush over pretzels before baking.

Sugar Wash for Sweet Bagels

If you want a sweet pretzel and plan to sprinkle the pretzels with a cinnamon sugar topping rather than salt use this wash. 1 Tablespoon sugar to 2 Tablespoons water. Dissolve the sugar in the water and brush it on your raw bagels

The pretzels pictured above were washed with baking soda before baking. The soda tang is more pronounced with this wash.

We found some pretzel wash ideas in this LA Times article by Noelle Carter. She describes several ways you can finish a pretzel.

Baked Baking Soda Bath

• The baking of the soda tempers the flavor and gave the pretzels more of the authentic Pretzel crust and flavor.
  1. On a baking sheet with a silicone mat or parchment paper
  2. Spread 1 1/3 Cups Baking soda in an even layer
  3. Bake at 250 degrees F. for 60 minutes
  4. Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.
  5. Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.
  6. Turn pretzel over in bath for another minute or two.
  7. Remove to bath of plain water to rinse.
  8. Lay back on baking sheet and sprinkle with pretzel salt.
  9. Bake as directed.

Lye Bath

Traditionally, lye is the tried and true pretzel wash. The different washes produce different crusts and subtle changes in the flavor as well.

In the printable recipe card I’ve put all the variation ideas in the notes section for you.

Baking and Finishing:

Your Printable Recipe:

Yield: 12 pretzels

Soft Sourdough Pretzels Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 45 minutes

Total Time: 1 hour 20 minutes

Soft and chewy sourdough pretzels are simple to make. This delicious homemade pretzel recipe uses sourdough discard. The sourdough adds flavor and softness. They are ready to eat in under two hours!

Ingredients

Pretzel Dough:

• 198 grams milk-3/4 Cup
• 227 grams sourdough starter- unfed (1 Cup)
• 1 Tablespoon softened butter or oil
• 361 grams bread flour- 3 cups
• 14 grams sugar- 1 Tablespoon
• 1 1/2 teaspoons salt
• 2 teaspoons INSTANT yeast (active dry yeast will work in a pinch but not as well)

Baking Soda Brush On Wash: -More wash choices in NOTES

• 1 Tablespoon baking soda
• 2 Tablespoons water

Finishing touches:

• Pretzel Salt-to taste
• 2 Tablespoons butter-melted

Instructions

Make the Pretzel Dough:

1. In a large mixing bowl (or stand mixer) Add all of the pretzel dough ingredients.
2. Mix them all together to make the dough. The dough should stick together.
3. Knead until smooth (about 10 minutes by hand). You may need to add a few extra Tablespoons of water to make a cohesive dough.
4. Cover the dough and let it rest about 45 minutes.

Baking Prep:

1. Preheat your oven to 350 degrees F.
2. Prepare a baking sheet by covering it with a silicone mat or parchment paper. spray oil lightly over parchment paper to prevent sticking.

Making the Pretzels:

1. Roll the dough out about 1/2 inch. (OR form the dough into a log and cut from the end.)
2. Cut the dough into 12 equal pieces.
3. Roll each piece of dough into a rope about 18 inches long (Think making playdough snakes).
4. Form each dough rope into a pretzel
5. Lay each raw pretzel on your baking sheet. (If using an immersion bath method do it now).
6. Brush the baking soda wash over each pretzel evenly. (if using)
7. Sprinkle salt on the wet pretzels.

Baking Instructions:

1. Bake at 350 degrees F. For 20 minutes or until golden brown.
2. Remove to cooling rack.
3. Brush the warm pretzels with melted butter to add shine and flavor.

Notes

The Final Wash- Several choices:

You will taste the baking soda somewhat on the pretzels if you use our simple brush on wash. So I'm including other ideas on washing the pretzels if you prefer.

Baked Baking Soda Bath:

I'm impressed with this method. The baking of the soda tempers the soda flavor and gives the pretzels more of the authentic Pretzel crust and flavor. Downside is it uses a lot of baking soda and it takes time.

1. On a baking sheet with a silicone mat or parchment paper
2. Spread 1 1/3 Cups Baking soda in an even layer
3. Bake at 250 degrees F. for 60 minutes
4. Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.
5. Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.
6. Turn pretzel over in bath for another minute or two.
7. Remove to bath of plain water to rinse.
8. Lay back on baking sheet and sprinkle with pretzel salt.
9. Bake as directed.

Whole Egg Wash:

Instead of baking soda brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We did this method and the pretzels did brown nicely.

Egg White Wash:

If you want your pretzels shiny and not browned this one will do the trick. Beat an egg white with a Tablespoon of water. Brush on the raw bagels.

Non Diastatic Malt Wash:

Non diastatic malt is currently out of stock so I can't say how this works but it's often used for pretzel wash with good results I understand. If you have some...

Mix 1 Tablespoon non diastatic malt with 2 Tablespoons water. Dissolve and brush on raw bagels. Bake.

Sugar Wash for Sweet Bagels:

I did use a sugar wash on a batch of pretzels. If you want a sweet pretzel and plan to sprinkle your pretzels with a cinnamon sugar topping rather than salt use this wash.

• 1 Tablespoon sugar to 2 Tablespoons water.
• Dissolve the sugar in the water and brush it on your raw bagels.
• sprinkle with your sweet toppings and bake.

Lye Bath:

We did NOT try this. But traditionally lye is the tried and true pretzel wash. Go to This Article for more instructions on how to do this bath. I'm not getting into personal protective gear.

Nutrition Information

Yield

12

Serving Size

1
Amount Per ServingCalories 193Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 702mgCarbohydrates 35gFiber 2gSugar 1gProtein 6g

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