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The Best Soft Sourdough Pretzels

Make delicious sourdough pretzels at home. Learn to create that iconic and distinctive shape, the signature dark glossy crust, and a perfectly tender interior.
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 12 hours
Total Time 13 hours 15 minutes
Servings: 8 pretzels
Course: Appetizer, Side Dish, Snack
Calories: 198
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup sourdough starter - make sure your starter has been fed prior, and is nice and bubbly.
  • 3 cups all-purpose flour - I like to use organic flour.
  • 2 tbsp pure maple syrup
  • 1 tsp sea salt - or kosher salt.
  • 2 tbsp baking soda
  • 1 cup filtered water
  • coarse salt (optional) - for the top of the pretzel.
  • vegan butter (optional) - melted for the top of the pretzel.

Equipment

Method
 

  1. In the stand mixer bowl, add the flour, salt, maple syrup, sourdough starter, and water.
  2. Attach the bowl to the stand mixer and begin blending using the bread attachment. Start low and go slow.
  3. Continue to blend, periodically scraping down the sides of the bowl, until the pretzel dough is very smooth and pliable.
    Use the windowpane test (See Recipe Notes below).
    NOTE: All together, the blending took me about 8-10 minutes.
    steps-to-make-soft-pretzels-ingredients-in-a-mixing-bowl
  4. Place the dough in your food storage container, put the lid on securely, and set it aside to rest for 10-12 hours in a warm area of your home.
    steps-to-make-pretzels-dough-rising-stored-in-container
  5. After the dough has rested, take the pretzel dough out of the storage container and place it on a lightly floured surface.
    Using a bread cutter, divide the dough equally into 8 pieces.
  6. Roll each piece of dough into approximately 12-15-inch ropes.
    sourdough-pretzel-instruction-steps-dough-cut-into-eight-balls-rolled-into-ropes
  7. Twist each rope into a pretzel shape and place them onto a baking sheet that is lined with either a silicone baking sheet or parchment paper.
  8. Cover the baking sheet with a damp towel and let the pretzels rest for 1 hour.
  9. While the dough is resting, bring a large pot of water to a rolling boil.
  10. Preheat oven to 425 degrees Fahrenheit when there is about 15 minutes left of resting time.
  11. After the pretzel dough has rested, add 2 tablespoons of baking soda to the boiling water.
  12. Dip each pretzel into the boiling water for approximately 30 seconds on each side - or until the pretzels begin to float.
    Gently lift each pretzel out of the water and place them back onto the baking sheet.
    pretzel-making-instruction-steps-boiling-soft-pretzels-laying-on-baking-sheet
  13. If using, lightly brush the tops of each pretzel with vegan butter and a sprinkle of salt.
    unbaked-soft-pretzels-on-a-baking-pan
  14. Place the pretzels in a preheated oven for approximately 15-20 minutes, or until the pretzels are a dark golden brown.
  15. Take the pretzels out of the oven and place on a cooling rack to cool to room temperature.
    ENJOY!

Nutrition

Serving: 1pretzelCalories: 198kcalCarbohydrates: 42gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 1115mgPotassium: 61mgFiber: 1gSugar: 3gVitamin A: 1IUCalcium: 14mgIron: 2mg

Notes

Recipe Tips
  • Active starter. Make sure to use a very fresh and active sourdough starter.
  • Windowpane Test. Stretch the dough out with your fingers and if you can see light shining through, then you are good to go.
  • A warm place to rest. The pretzel dough should rest in a warm area of your home either overnight or for 10-12 hours.
  • Rolling. To keep the dough from shrinking back too quickly, roll all of the dough into ropes first before shaping. This allows the gluten to rest before you start twisting the dough into pretzels.
  • Blanching. Although it is not completely necessary to blanch the pretzels in boiling water before baking, I highly recommend you do not skip this step. It is what gives the pretzels that beautiful golden color.
How To Shape A Soft Pretzel
  1. Make a large U-shape with your rope.
  2. Take each end and twist them together twice.
  3. Bring those ends down to the bottom part of your U-shape and press the ends lightly onto the bottom part of the dough.
  4. Repeat for each pretzel round.
How To Store
  • These pretzels are best when stored in an airtight container. They will last 3-4 days on your kitchen counter.
  • You can also freeze them, and they will last in your freezer for 4-6 months.

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