There’s something deeply comforting about homemade pretzels.
The warmth. The smell. The way the kitchen feels quieter while dough rests under a towel.
These soft sourdough pretzels are one of those recipes that feels a little nostalgic and a little magical all at once. They’re tender on the inside, beautifully chewy on the outside, and finished with that classic pretzel shine and flaky salt that makes you reach for “just one more.”
And the best part?
They’re made with active sourdough starter, which means better flavor, a softer chew, and pretzels that stay tender long after they cool.
This is a recipe you make once… and then keep coming back to.
Jump to:
Why You’ll Love These Sourdough Pretzels
- Soft and pillowy inside with a classic chewy crust
- Naturally flavored thanks to active sourdough starter
- Flexible timing — same-day or overnight fermentation
- Beginner-friendly (no complicated shaping required)
- Perfect for snacking, game day, or cozy weekends
These pretzels are rustic, forgiving, and incredibly satisfying to make.
Ingredient Breakdown (And Why Each One Matters)
Active Sourdough Starter
Using a bubbly, recently fed starter gives these pretzels gentle lift and a subtle tang. This isn’t a discard recipe — the starter is doing real work here.
Whole Milk
Milk keeps the dough soft and rich, creating that bakery-style interior. Warm it gently — hot milk can slow fermentation
Brown Sugar
Just enough sweetness to balance the salt and deepen browning. Honey works beautifully if you prefer a softer sweetness.
Unsalted Butter
Butter adds flavor and tenderness. Melt it, but let it cool slightly before mixing.
Bread Flour (or AP)
Bread flour gives a softer chew and better structure, but all-purpose flour works just fine. Start with less and add slowly.
Fine Sea Salt
Salt strengthens the dough and balances flavor. Fine salt distributes evenly.
Baking Soda Bath (The Pretzel Secret)
This quick bath is what gives pretzels their deep golden color, chewy crust, and unmistakable flavor. It’s fast, simple, and absolutely worth it.
Instructions
- Step 1: After mixing up the dough and allowing to bulk ferment, separate the dough into 8 even pieces and roll into long ropes shaping them into a pretzel shape.
- Step 2: Allow newly formed pretzels to rest for 20-30 minutes. I like to loosely cover the can with some foil as they sit.
- Step 3: Boil pretzels in the baking soda bath for 20-30 seconds, flipping once during that time.
- Step 4: Place back on baking sheet and brush with yoke and milk mixture. Top with salt. Bake for 12 minutes at 425 degrees, until golden brown. Brush with butter and enjoy.
Step-by-Step: Soft Pretzel Magic
1. Make the Dough
In a large mixing bowl, combine:
- 1 cup active sourdough starter
- 1 cup warm whole milk
- 2 tablespoons brown sugar (or honey)
- 4 tablespoons melted butter
Stir until smooth and well combined.
Add:
- 2½ cups flour
- 1½ teaspoons fine sea salt
Mix until a soft dough forms. If the dough feels sticky, add flour 1–2 tablespoons at a time until it’s tacky but manageable.
Knead:
- By hand or mixer for 5–7 minutes, until smooth and elastic.
The dough should feel pillowy, not stiff. Soft dough = soft pretzels.
2. Bulk Ferment (This Is the Flavor Builder)
Cover the bowl and let the dough rise until about 50% larger, not doubled.
Choose your timeline:
- Room temperature: 3–4 hours
- Overnight: Refrigerate 8–12 hours for deeper flavor
The slow fermentation improves texture and gives the pretzels that subtle sourdough complexity.
3. Shape the Pretzels
Turn the dough out onto a lightly floured surface.
Divide into 8 equal pieces.
Roll each piece into a 20–22 inch rope. If the dough resists stretching, let it rest for 5 minutes and try again.
Shape into classic pretzels or simple twists.
Place on parchment-lined baking sheets.
4. Quick Rest
Let the shaped pretzels rest 20–30 minutes.
They’ll puff slightly and relax — this helps with oven spring.
5. Baking Soda Bath (Don’t Skip)
Preheat oven to 425°F (220°C).
Bring:
- 8 cups water
- ½ cup baking soda
to a gentle boil.
Carefully lower each pretzel into the bath for 20–30 seconds, flipping once.
Remove with a slotted spatula and return to the baking sheet.
This step sets the crust and creates that signature pretzel look.
6. Finish and Bake
Whisk together:
- 1 egg yolk
- 1 tablespoon milk
Brush generously over each pretzel.
Sprinkle with flaky salt (pretzel salt if you have it).
Bake for 12–15 minutes, until deeply golden brown.
The Soft Pretzel Upgrade (Highly Recommended)
As soon as the pretzels come out of the oven:
- Brush generously with melted butter
- Let cool for 5 minutes
This locks in moisture and gives you that classic soft pretzel finish.
Variations You’ll Love
- Cinnamon Sugar Pretzels: Skip salt, brush with butter, and toss in cinnamon sugar
- Cheese Pretzels: Sprinkle shredded cheddar or parmesan before baking
- Everything Pretzels: Use everything bagel seasoning instead of salt
- Pretzel Bites: Cut ropes into pieces before boiling for snackable bites
Serving Suggestions
These pretzels are perfect on their own, but also shine with:
- Warm cheese sauce
- Honey mustard
- Garlic butter
- Creamy dips or spreads
They’re equally at home on a snack board or straight from the pan.
Storage and Reheating
Storage:
Keep cooled pretzels in an airtight container at room temperature for up to 2 days.
Freezing:
Freeze baked pretzels for up to 2 months. Thaw at room temperature.
Reheating:
Warm in a 300°F oven for 5–7 minutes to refresh softness.
FAQs
Can I use sourdough discard?
This recipe works best with active starter. Discard will produce denser pretzels.
Do I have to refrigerate overnight?
No — same-day works beautifully. Overnight just deepens flavor.
Why are my pretzels pale?
They may need a longer baking soda bath or a slightly longer bake.
Can I make these dairy-free?
Yes — use plant milk and dairy-free butter.
Why This Recipe Works
- Milk + butter create a tender crumb
- Active sourdough starter improves texture and flavor
- Partial fermentation prevents overly sour pretzels
- Baking soda bath gives classic color and chew
- High heat ensures fast rise and soft interiors
It’s a balance of old-fashioned technique and modern sourdough ease.
Final Thoughts
These soft sourdough pretzels are one of those recipes that feels grounding.
Simple ingredients. A little patience. A big reward.
They’re cozy. Familiar. And deeply satisfying to make from scratch. Once you try them, you’ll understand why homemade pretzels just hit differently. And yes — brushing them with butter is non-negotiable.
Love Sourdough Discard Recipes? Check out my favorite recipes:
Old Fashioned Sourdough Cinnamon Rolls
Soft & Fluffy Sourdough Cinnamon Roll Focaccia Bread
Double Chocolate Sourdough Pancakes
Easy Sourdough Discard Soft Pretzels
Ingredients
Equipment
Method
- In a stand mixer mix: Starter, warm milk, brown sugar and melted butter
- Add: Flour (start with 2 ½ cups), Salt
- Mix until a soft, slightly tacky dough forms.
- Knead by hand or mixer 5–7 minutes until smooth and elastic.
- It should feel pillowy, not stiff. Add flour sparingly.
- Bulk ferment : Cover and let rise- 3–4 hours at room temp until ~50% bigger
- OR Overnight in the fridge (8–12 hours) for deeper flavor
- Divide into 8 equal pieces.
- Roll each into a 20–22 inch rope.
- Shape into classic pretzels or twists.
- Place on parchment-lined baking sheets.
- Let shaped pretzels rest 20–30 minutes (they’ll puff slightly).
- Preheat oven to 425°F .
- Baking soda bath (don’t skip!)
- Bring water + baking soda to a gentle boil.
- Dip each pretzel 20–30 seconds, flip once.
- Remove with slotted spatula and return to sheet.
- Brush with egg wash. Sprinkle with flaky salt.
- Bake 12–15 minutes until deep golden brown.
- Right out of the oven: Brush generously with melted butter, Let cool 5 minutes (this locks in softness)
Notes
- Starter: Use an active, bubbly sourdough starter for the best rise and flavor. Discard will work in a pinch, but the pretzels may be slightly denser.
- Milk temperature: Warm milk should be warm to the touch, not hot. Overheating can slow fermentation.
- Flour adjustments: Start with 2½ cups flour and add more as needed. The dough should be soft but not sticky.
- Baking soda bath: This step is essential for classic pretzel flavor and that deep golden crust. Don’t skip it.
- Shaping tip: If the dough resists stretching, let it rest for 5 minutes, then try again.
Related
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