Recipe

Sourdough Soft Pretzels

Chewy, golden soft pretzels with that classic baking soda crust and a little sourdough tang. Make them with active starter or discard, then dip into beer cheese or honey mustard.

By Matt Campbell

•

4.8

A tray of freshly baked sourdough soft pretzels with deep golden crust and coarse salt on a parchment-lined baking sheet

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There are two kinds of pretzel nights: the ones where you calmly follow a plan, and the ones where you are elbow-deep in flour, twisting dough like it is a craft project you definitely did not sign up for. I vote for the second. Because when sourdough gets involved, the flavor shows up with confidence, and the payoff is huge: chewy insides, shiny brown crust, salty crunch, and that unmistakable pretzel bite.

This recipe gives you the real deal baking soda bath, which is what makes a soft pretzel taste like a soft pretzel. Sourdough starter or discard adds tang and depth without making the method complicated. If your starter is active, you will get more lift. If it is discard, you still get great flavor and a super satisfying chew.

Why It Works

Sourdough flavor, not sourdough stress: This dough is forgiving and works with active starter or discard.
Proper pretzel crust: A quick baking soda bath gives you that deep color and signature chew.
Chewy center, crisp edges: High heat bakes them fast so they stay soft inside.
Clear shaping: Simple rope-and-twist method with a few tricks to keep your pretzels looking legit.

Pairs Well With

Storage Tips

Keep Them Soft

Pretzels are best the day they are baked, but you can absolutely keep leftovers soft and happy with the right move.

Room temperature

Cool completely, then store in an airtight bag or container for up to 2 days.
If they feel a little firm the next day, warm them in a 300°F oven for 6 to 8 minutes. This brings back the chew.

Refrigerator

I usually skip the fridge because it stales bread faster, but if you need to, wrap tightly and refrigerate up to 4 days.
Reheat at 300°F for 8 to 10 minutes.

Freezer

Freeze baked pretzels once fully cooled. Wrap individually and store up to 2 months.
Reheat from frozen at 325°F for 12 to 15 minutes.

Pro tip for reheating

If you want that just-baked softness, lightly mist the pretzel with water before reheating. Not a soak, just a quick spritz.

Common Questions

Can I use sourdough discard for pretzels?

Yes. Discard works great here. You will get less natural rise, so this recipe uses a little yeast for reliable lift. The discard still brings tang and depth.

Do I have to do the baking soda bath?

If you want the classic pretzel flavor and crust, yes. The alkaline bath helps the surface set and encourages fast browning in the oven, which is what gives pretzels their signature chew and color.

Can I boil them too long?

Yes. Keep the bath short. Aim for 20 to 30 seconds total per pretzel (flip once if you want). Try not to go over 1 minute total or the crust can get too thick and the flavor can turn a little soapy.

Why did my pretzels unravel in the bath?

Usually the dough is too warm or the ends were not pressed down firmly. Chill the shaped pretzels for 15 to 30 minutes before bathing (or freeze 10 minutes), and make sure you pinch the ends to the dough.

Do I need the egg wash?

No. Traditional pretzels get their shine and color from the alkaline bath alone. The egg wash is optional and gives you a glossy, snack-bar finish and helps salt stick.

How do I keep pretzels soft after baking?

Do not overbake, and cool them uncovered so steam does not make them soggy. Once cool, seal them in an airtight bag. For extra softness, brush with melted butter right after baking.

Can I make the dough ahead?

Yes. After the first rise, cover and refrigerate up to 24 hours. Let it sit at room temp for about 30 to 45 minutes before shaping.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (or stand mixer with dough hook)
Bench scraper (helpful, not required)
Sheet pan and parchment paper
Large pot or wide saucepan for the baking soda bath
Slotted spoon or spider strainer
Pastry brush (for egg wash and butter)

The first time I made sourdough pretzels, I thought I was being smart by skipping the bath. I was not. They came out looking like polite bread knots, not pretzels with attitude. Once I committed to the baking soda dip, everything clicked: that shiny crust, the deep brown color, the smell that makes people wander into the kitchen like cartoon characters floating toward a window.

Now I make these when I want something cozy that still feels like a project. The shaping is a little chaotic, but in a fun way. Plus, there is no better excuse to keep a jar of honey mustard in the fridge at all times.

Sourdough Soft Pretzels

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 16 minutes

Total Time 2 hours 15 minutes

Servings 8 pretzels

Ingredients

For the dough

3 1/2 cups (420 g) all-purpose flour, plus more for dusting
1 cup (240 g) sourdough starter or discard (100% hydration)
3/4 cup (180 g) warm water (about 95°F to 105°F)
2 tablespoons (25 g) brown sugar (or granulated sugar)
2 tablespoons (28 g) unsalted butter, melted, plus more for finishing
1 1/4 teaspoons fine sea salt
2 1/4 teaspoons (1 packet) active dry yeast

For the baking soda bath

10 cups water
1/2 cup baking soda

To finish

1 large egg whisked with 1 tablespoon water (optional egg wash)
Pretzel salt or coarse kosher salt

Optional dipping sauces

Beer cheese
Honey mustard
Yellow mustard or spicy brown mustard

Instructions

Make the dough

Bloom the yeast. In a large bowl, whisk warm water, yeast, and brown sugar. Let sit 5 minutes until foamy. (If you are using instant yeast, you can skip blooming and mix it right in with the dry ingredients.)
Mix. Add sourdough starter or discard, melted butter, salt, and 3 cups of the flour. Stir until a shaggy dough forms.
Adjust the feel. You are aiming for a dough that is soft and tacky, not sticky. If it is sticking to everything, add flour 1 tablespoon at a time. If it feels dry or stiff, add water 1 teaspoon at a time.
Knead. Knead by hand 8 to 10 minutes or in a stand mixer 5 to 6 minutes until smooth and elastic.
First rise. Place dough in a lightly oiled bowl, cover, and let rise 60 to 75 minutes, until puffy and close to doubled.

A smooth ball of sourdough pretzel dough rising in a covered bowl on a kitchen counter

Shape

Prep pans. Line 1 to 2 sheet pans with parchment. Lightly grease the parchment (keep it minimal) so the pretzels do not glue themselves down.
Divide. Turn dough onto a clean counter and divide into 8 equal pieces.
Roll ropes. Roll each piece into a 20 to 24 inch rope, with a slightly thicker middle and tapered ends. If the dough fights you and keeps shrinking back, let it rest 5 minutes, then try again.
Twist into pretzels. Make a U-shape, cross the ends twice, then press the ends onto the bottom curve to stick.
Chill for stability. Place shaped pretzels on the pan and refrigerate 15 to 30 minutes. Or freeze 10 minutes if your kitchen is warm. This helps them keep their shape in the bath.

Baking soda bath and bake

Heat oven. Preheat to 450°F.
Make the bath. Bring 10 cups water to a boil in a wide pot. Carefully add 1/2 cup baking soda a little at a time (it will foam). Reduce heat to a gentle simmer before dipping.
Dip. Working 1 to 2 at a time, lower pretzels into the bath. Cook for 20 to 30 seconds total per pretzel (flip once if you want). Lift out with a slotted spoon, let drip briefly, and return to the parchment.
Egg wash and salt (optional). For a glossy, snack-bar finish, brush each pretzel with egg wash. Skip it if you want a more traditional look. Sprinkle generously with pretzel salt either way.
Bake. Bake 14 to 16 minutes until deeply golden brown. They should feel set and light when you lift one. (If you like numbers: about 190°F to 200°F inside.)
Butter finish. Brush with melted butter right after baking for maximum softness and that classic mall-pretzel vibe.

Quick dipping sauce ideas

Easy honey mustard

Whisk 1/4 cup mayo, 2 tablespoons mustard, 1 1/2 tablespoons honey, a pinch of salt, and a splash of vinegar or lemon juice.

Fast beer cheese

Warm 1 tablespoon butter with 1 tablespoon flour for 1 minute. Whisk in 3/4 cup beer and 3/4 cup milk. Simmer until thick, then melt in 2 cups shredded cheddar with a pinch of garlic powder and paprika.

A warm sourdough soft pretzel being dipped into a bowl of creamy beer cheese

Nutrition information is estimated.

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