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.
- Granulated Sugar
- Cinnamon
- Brown Sugar
- Course Salt
- Sesame Seeds
- Everything Bagel Seasoning
- Garlic
- Parmesan Cheese
- Melted Butter
- Poppy Seeds
- 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.
- On a baking sheet with a silicone mat or parchment paper
- Spread 1 1/3 Cups Baking soda in an even layer
- Bake at 250 degrees F. for 60 minutes
- Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.
- Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.
- Turn pretzel over in bath for another minute or two.
- Remove to bath of plain water to rinse.
- Lay back on baking sheet and sprinkle with pretzel salt.
- 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:
Soft Sourdough Pretzels Recipe
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:
- In a large mixing bowl (or stand mixer) Add all of the pretzel dough ingredients.
- Mix them all together to make the dough. The dough should stick together.
- Knead until smooth (about 10 minutes by hand). You may need to add a few extra Tablespoons of water to make a cohesive dough.
- Cover the dough and let it rest about 45 minutes.
Baking Prep:
- Preheat your oven to 350 degrees F.
- 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:
- Roll the dough out about 1/2 inch. (OR form the dough into a log and cut from the end.)
- Cut the dough into 12 equal pieces.
- Roll each piece of dough into a rope about 18 inches long (Think making playdough snakes).
- Form each dough rope into a pretzel
- Lay each raw pretzel on your baking sheet. (If using an immersion bath method do it now).
- Brush the baking soda wash over each pretzel evenly. (if using)
- Sprinkle salt on the wet pretzels.
Baking Instructions:
- Bake at 350 degrees F. For 20 minutes or until golden brown.
- Remove to cooling rack.
- 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.
- On a baking sheet with a silicone mat or parchment paper
- Spread 1 1/3 Cups Baking soda in an even layer
- Bake at 250 degrees F. for 60 minutes
- Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.
- Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.
- Turn pretzel over in bath for another minute or two.
- Remove to bath of plain water to rinse.
- Lay back on baking sheet and sprinkle with pretzel salt.
- 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
12Serving Size
1Amount Per Serving Calories 193Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 702mgCarbohydrates 35gFiber 2gSugar 1gProtein 6g
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ava
Saturday 3rd of August 2024
these are seriously so good! I uses active dry yeast and it worked great go make them!!
Mel
Saturday 13th of January 2024
I mixed wet together, dry together and mixed with dough hook low speed about six minutes. I let it rise 1 hour in a proofing box (it's very, very cold here now) and used the baking soda wash and salt. Came out perfect! Thanks
Diane
Saturday 13th of January 2024
Hi Mel, We're glad the recipe worked well for you. And Thanks so much for sharing how you made them! It's a great help to other bakers to know this method. Happy Baking!
Corey
Thursday 2nd of February 2023
What can I use instead of milk? Is that possible
Diane
Thursday 2nd of February 2023
Ho Corey, Here are some Ideas for substitutions for milk in this recipe. Yogurt: Yogurt is thicker than milk so water it down a bit. Sour cream: Use as yogurt. Heavy cream: Cream has more milk fat than milk so use 50/50 cream and milk for this substitution Half and half: Also has more fat than milk but not as much. You can dilute the half and half with water as well. Water: If the recipe calls for a small amount of milk like ΒΌ cup or less, water could work. Water will make a tougher pretzel but it will still be good. Nut milks: can work as a substitute but use unsweetened. I hope something here helps you. Happy Baking!
Heather
Monday 21st of November 2022
Do you usually refrigerate your discard for later use?
Diane
Monday 21st of November 2022
Hi Heather, I do use up all my sourdough discard. I HATE throwing it away. Flour is too expensive to waste. However, I don't refrigerate discard. I use it every week when I feed my starter in discard recipes. You can refrigerate discard if you like. It just takes up some room. I hope this helps. If you need ideas for discard recipes our sourdough section is full of them. Happy Holidays!
Mackenzie
Friday 10th of June 2022
Have you tried making these bite sized? I'm tempted to make them but I am assuming the baking time would be completely different and I am not good at guessing bake times.
Diane
Friday 10th of June 2022
Hi Mackenzie, Since I am guessing what you mean by bite size, I'm going to recommend dropping the baking time to 10 minutes. They should not need more than that. If your first batch seems overdone try going down further to 6 to 8 minutes. I hope this helps. Your oven may be cooler than mine (mine runs pretty hot) so you will more than likely need all of the 10 minutes to completely bake them. I hope this helps!