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CLassic soft sourdough pretzels

Soft Pretzels are the perfect and super easy weekend treat. Or lets be real, anytime treat. These sourdough pretzels are soft, buttery, flavorful, salty, with a sourdough flavor. Perfect for dipping in cheese, mustard, or eating them plain.

This recipe is for the classic salty, buttery pretzel but can easily be adapted to make a sweet cinnamon sugar pretzel. Or, if you’re like Michael Scott on pretzel day, you can get everything if you want. The choice is up to you.

Picture this – you’re walking through the mall on a saturday afternoon. You’re starving and you smell the Auntie Anne’s pretzels. Your mouth is watering and now you have a plan for the rest of the afternoon. Eating all the pretzels. I have some really great news for you – you can experience this every weekend AND you can avoid going to the mall with all the people. (Unless you love going to a crowded mall then you can still do this too).

Classic Soft Sourdough Pretzels

Buttery, chewy on the outside and soft in the middle, and oh so flavorful! My classic sourdough pretzel recipe is easy to make, perfect for the whole family, and absolutely delicious! This will be your new favorite party treat, sure to impress all your family and friends! Enjoy!

  • Prep Time 25 Minutes
  • Cook Time 15 Minutes
  • Fermentation Time 12 Hours
  • Serves 16 Pretzels

Ingredients

  • ½ cup of sourdough starter (100 grams)
  • 1 cup warm water (255 grams)
  • 3 tbsp honey (60 grams)
  • 2 tsp salt (11 grams)
  • 4 cups all purpose flour (500 grams)
  • Water bath: 2 tbsp baking soda and 2 tbsp brown sugar
  • Egg wash: one large egg, lightly beaten
  • Optional: Butter, flaky salt, and mustard/cheese sauce

Instructions

  1. Mix together the sourdough starter, warm water, and honey until well combined. Let sit for 10 minutes. After 10 minutes combine with flour and salt. Mix until combined in a stand mixer (or knead by hand for 12-15 minutes). Cover the bowl and let it rest overnight.
  2. 8am the following morning turn the dough out onto a well floured surface. Divide the dough into 16 equal pieces.
  3. Roll each dough ball into a long rope. Shape it into a U like shape and then fold and twist it into the classic pretzel shape. If you prefer to do another shape or just make pretzel sticks this is the time to do it.
  4. Once you have shaped all the dough, cover them with a towel and let them rize in a warm space for 1 hour or until they are very puffy. This could take longer if your space is cooler.
  5. Preheat your oven to 425 degrees. Bring a large pot of water to a boil, once boiling add in the sugar and baking soda. Get a parchment lined baking sheet ready.
  6. Boil each pretzel for about 30 seconds on each side, and then set on the parchment lined baking sheet. Brush each pretzel with the egg wash and then (I highly recommend) covering them with flaky salt. YUM.
  7. Bake pretzels (425 degrees) for 11- 14 minutes or until golden brown. I recommend (not necessary) brushing pretzels with melted butter once they come out of the oven. You wont regret doing that. Enjoy!!

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