The Best Sourdough Pretzels (Easy Overnight Recipe)
This easy overnight sourdough pretzels recipe is perfect for pretzel lovers! Its mouth watering deliciousness is due to the unique tangy flavor from the sourdough starter, crispy, golden crust from the baking soda bath, and chewy, soft interior from the overnight rise. The harmonious combination of the texture and flavors makes these soft sourdough pretzels delicious and satisfying.
Table of Contents
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About a year ago, the boys had a meet up at their 4H club to make homemade pretzels. It was the first time we had made them and we all found it so much fun to do! They tasted very good but were missing that beloved sourdough flavor! I have to be honest, pretzels are not my favorite bready treat. I guess because they are all pretty bland by themselves, which I am assuming is why they are usually served with a dipping sauce.
After that, I was on a mission to convert the soft pretzel recipe into a sourdough recipe. Surprisingly this resulted in chewy sourdough pretzels with an added depth of flavor from the sourdough that made them entirely enjoyable on their own! Of course a side of melted garlic butter, never hurt anybody.
Equipment Needed
Stand mixer with a dough hook attachment (OPTIONAL- Can knead by hand.)
Large bowl
Parchment paper
Airtight container (for storage)
Plastic wrap or tea towel
Kitchen Scale (optional)
Cookie sheet
Paper towel
Sharp Knife
Ingredients for Sourdough Soft Pretzels
- For the dough:
- 1/2 cup sourdough starter (100g)(active sourdough starter)
- 1 cup warm water (110°F) (240g)
- 1 tablespoon brown sugar or honey
- 4 cups all-purpose flour (480 grams) or bread flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- For the baking soda bath:
- 6 cups water
- 2 tablespoons baking soda
- For topping:
- 1 large egg (for egg wash)
- Coarse salt (kosher or pretzel salt)
Soft Sourdough Pretzel Recipe
1. Prepare the dough:
- In the bowl of the stand mixer, or large mixing bowl, combine the active starter, warm water, and sugar/honey. Stir to dissolve the sugar.
- Add the flour, salt, and melted butter. Stir until the dough comes together to form a shaggy dough.
- Knead the dough for about 5-7 minutes on a lightly floured surface until smooth and elastic. If using a stand mixer, knead with a dough hook or paddle attachment on low speed for about 5 minutes.
2. First rise:
- Place the dough in a lightly greased bowl, cover with a clean damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size. Alternatively, you can let it rise overnight in the refrigerator for a slower fermentation and more flavor. (I allow mine to rise for at least 12 hours.)
3. Shape the pretzels:
- Once the dough has risen, gently punch it down and divide it into 8 equal pieces (or more, if you prefer smaller pretzels).
- Roll each piece into a long rope (about 18-24 inches long), and allow to rest. I find this helps with shaping so that the dough doesn’t retract back.
- To shape the pretzels, make a “U” shape with the rope, then twist the ends over the top of the “U” to form the classic pretzel shape.
- Place the shaped pretzels on a parchment-lined baking sheet.
4. Prepare the baking soda bath:
- Preheat your oven to 425°F (220°C).
- In a large pot, bring the water to a boil, then add the baking soda carefully. Stir until the baking soda is dissolved.
- Carefully dip each pretzel, one at a time, into the boiling baking soda bath for about 30 seconds. This helps create the chewy, crispy crust.
- Place the dipped pretzels back on the prepared baking sheet.
5. Bake the pretzels:
- Mix the egg and brush the top of the pretzels with the egg wash.
- Sprinkle the pretzels with coarse salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.
6. Cool and serve:
- Let the pretzels cool on a wire rack for a few minutes before serving. Enjoy them warm!
Tips for the Overnight Pretzel Recipe
- Sourdough starter: Make sure your sourdough starter is well-fed and bubbly for the best rise and flavor.
- Boiling soda bath: The baking soda bath is key to achieving that characteristic pretzel crust. Be careful when adding the baking soda to the boiling water as it will bubble up!
- Toppings: You can add extra toppings like sesame seeds, poppy seeds, or grated cheese for variation.
Enjoy your homemade sourdough pretzels!
More Delicious Sourdough Recipes
Super Soft and Fluffy Sourdough Dinner Rolls Recipe
Buttery and Flaky Easy Sourdough Discard Biscuits
The Best Sourdough Hot Cross Buns Overnight Recipe
The Best Sourdough Pretzels (Easy Overnight Recipe)
Equipment
- Stand mixer with a dough hook attachment (OPTIONAL- Can knead by hand.)
- Large bowl
- Parchment paper
- Airtight container (for storage)
- Plastic wrap or tea towel
- Slotted spoon
- Kitchen scale (optional)
- Cookie sheet
- Paper towel
- Bench Scraper or bench knife
- Sharp knife
Ingredients
For the dough:
- 1/2 cup sourdough starter 100g(active sourdough starter)
- 1 cup warm water 110°F (240g)
- 1 tablespoon brown sugar or honey
- 4 cups all-purpose flour 480 grams or bread flour
- 2 teaspoons salt
- 2 tablespoons unsalted butter melted
For the baking soda bath:
- 6 cups water
- 2 tablespoons baking soda
For topping:
- 1 large egg for egg wash
- Coarse salt kosher or pretzel salt
Instructions
Prepare the dough:
- In the bowl of the stand mixer, or large mixing bowl, combine the active starter, warm water, and sugar/honey. Stir to dissolve the sugar.
- Add the flour, salt, and melted butter. Stir until the dough comes together to form a shaggy dough.
- Knead the dough for about 5-7 minutes on a lightly floured surface until smooth and elastic. If using a stand mixer, knead with a dough hook or paddle attachment on low speed for about 5 minutes.
First rise:
- Place the dough in a lightly greased bowl, cover with a clean damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size. Alternatively, you can let it rise overnight in the refrigerator overnight for a slower fermentation and more flavor. (I allow mine to rise for at least 12 hours.)
Shape the pretzels:
- Once the dough has risen, gently punch it down and divide it into 8 equal pieces (or more, if you prefer smaller pretzels).
- Roll each piece into a long rope (about 18-24 inches long), and allow to rest. I find this helps with shaping so that the dough doesn't retract back.
- To shape the pretzels, make a “U” shape with the rope, then twist the ends over the top of the “U” to form the classic pretzel shape.
- Place the shaped pretzels on a parchment-lined baking sheet.
- Prepare the baking soda bath:
- Preheat your oven to 425°F (220°C).
- In a large pot, bring the water to a boil, then add the baking soda carefully. Stir until the baking soda is dissolved.
- Carefully dip each pretzel, one at a time, into the boiling baking soda bath for about 30 seconds. This helps create the chewy, crispy crust.
- Place the dipped pretzels back on the prepared baking sheet.
Bake the pretzels:
- Mix the egg and brush the top of the pretzels with the egg wash.
- Sprinkle the pretzels with coarse salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown and crispy.
Cool and serve:
- Let the pretzels cool on a wire rack for a few minutes before serving. Enjoy them warm!
Notes
Tips for the Overnight Pretzel Recipe
- Sourdough starter: Make sure your sourdough starter is well-fed and bubbly for the best rise and flavor.
- Boiling soda bath: The baking soda bath is key to achieving that characteristic pretzel crust. Be careful when adding the baking soda to the boiling water as it will bubble up!
- Toppings: You can add extra toppings like sesame seeds, poppy seeds, or grated cheese for variation.
