If you’ve ever dreamed of baking chewy, golden sourdough soft pretzels at home using your sourdough starter, you’re in the right place.
Making homemade sourdough pretzels is a rewarding process, especially when you follow a solid recipe. These artisan soft pretzels have a chewy sourdough texture that pairs beautifully with dips. You can also try using sourdough discard for pretzel bites– an easy way to minimize waste. Whether you’re shaping dough balls or rolling them into ropes, this soft sourdough pretzel recipe is a fun way to showcase natural leavening pretzels in your kitchen.
Step-by-Step Instructions
Step One: 8 hours before you plan to make the dough, feed your starter. I typically do 1/2 cup starter, 1/2 cup bread flour, and 1/2 cup water. Stir well, then lightly place a lid on the jar holding the starter so a little air can flow in and out.
Step Two: When your sourdough starter is nice and bubbly, stir it well again and measure out 1/2 cup.
Step Three: Add 1/2 cup bubbly starter and 1 1/4 cup water to your standing mixer with the dough hook. Start the mixer on slow and allow it to mix. While the mixer is still running, pour in the remaining ingredients: 1/2 tbsp fine sea salt, 1 tbsp granulated sugar, 4 tbsp olive oil, and 4 cups of bread flour. Once a dough ball has formed, start a timer for 5 minutes and knead the dough for the full 5 minutes. Once done, the dough should no longer stick to your finger when you poke it.
Step Four: Remove the dough and place it in a large bowl with a lid. Cover the dough and leave it on the counter at room temperature for a bulk rise of 12-14 hours. I typically make my dough around 8 pm and come back at 8 am.
Step Five: After a bulk rise, prepare a light-colored metal cookie sheet by lining it with parchment paper.
Step Six: Separate the dough into 6 equal pieces, then shape each into a pretzel. Place the dough in the prepared cookie sheet and cover with plastic wrap; let it rise for a second time for 2 hours.
Step Seven: After the second rise, preheat your oven to 400°F. While preheating, place a pot of water+ 1 tbsp baking soda on the stovetop over high heat. Once boiling, place each pretzel in and boil for 1-2 minutes on each side. Place back on the pan and sprinkle with coarse sea salt.
Step Eight: Place the pretzel pan in the oven and bake for 20 minutes. Remove, let cool for 15-20 minutes, and enjoy!
Serving Suggestions
Serve your soft sourdough pretzels warm with a bowl of cheese dip, delicious bean dip, honey mustard dipping sauce, a creamy jalapeño dip, or even just classic yellow mustard. They pair beautifully with a cold German lager or your favorite craft beer. For presentation, stack them on a wooden board with ramekins of dip or hang them on a metal pretzel stand for a party showstopper. Sprinkle with everything bagel seasoning, cinnamon sugar, or coarse salt before baking. Slice leftovers into pretzel bites and serve with tangy flavors like sour cream and chives, or use them as mini smash burgers– yes, really. Pair with a potato salad, hot dogs, or bratwurst if you’re going for the full Oktoberfest vibe. You can even pair them with pigs in a blanket, homemade mac and cheese, or a fruit platter for more fun appetizers!
The Chemistry of Sourdough Pretzels
The magic of soft sourdough pretzels begins with fermentation. Using an active sourdough starter means natural leavening is at play- this boosts flavor complexity while developing chewy texture through gluten development. Bread flour, high in protein, supports a strong dough structure that holds up during shaping and boiling. The baking soda bath alters the pH of the dough’s surface, promoting the golden-brown hue and traditional pretzel flavor. The olive oil adds richness and a soft texture while the dough rests during bulk fermentation, allowing the gluten to relax and deepen the tangy flavor.
Recipe Troubleshooting
Dough too sticky or dry? This often comes down to flour measurement and humidity.
Too dense or chewy? This could be due to over-kneading or an underactive starter.
Sourdough flavor too subtle? Feeding your starter longer or adding a small amount of brown sugar can help boost the tang.
Crust too hard? This is usually due to overbaking or skipping the final butter-brush step.
Does the dough tear easily, or is it hard to handle? It might not have had enough time to rest, which allows the gluten to relax.
What flour is best? Bread flour is ideal for structure.
Why didn’t your pretzels rise? It’s likely a cold kitchen or an underfed starter.
Seasonal Serving Suggestions
These soft sourdough pretzels are perfect for your Oktoberfest soft pretzel recipe lineup, but they’re also ideal as sourdough Super Bowl snacks. Hosting a backyard tailgate? Try this tailgate pretzel recipe alongside homemade dips. Planning for holiday parties? These homemade holiday party pretzels are always a hit. If you’re just getting into the hobby, sourdough baking for beginners is the perfect path to land on this warm, savory snack.
Baking Tips
These sourdough soft pretzels are everything a pretzel should be: crispy on the outside, pillowy soft on the inside, and full of that signature tangy flavor we love in sourdough recipes. Whether you’re planning an Oktoberfest party, craving a savory snack, or looking for a unique way to use your active sourdough starter, this soft sourdough pretzel recipe delivers big-time. Plus, the long rope twist and golden-brown crust give them the classic pretzel shape we all know and love.
Storage Tips
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. For the best texture, reheat in a 350°F oven for 5-8 minutes to restore softness and that chewy crust. Avoid microwaving as it can make the pretzels rubbery.
Freezer- Let baked pretzels cool completely, then wrap individually in plastic wrap and store in a freezer bag or airtight container. Freeze for up to 2 months. Reheat frozen pretzels in the oven at 350°F for 10-12 minutes for best results.
Make Ahead- You can prep the dough the night before and do the bulk fermentation overnight. After shaping the pretzels, refrigerate them before the second rise. Just let them sit at room temperature for an hour before boiling and baking. Perfect for planning ahead for events or next morning brunches,
Recommended Products
Bubbly Sourdough Starter Pretzels at Home
Making your own sourdough soft pretzels from scratch may sound like a long time, but trust me- it’s 100% worth it. From the tangy flavor of the active sourdough starter to the soft texture and chewy crust, this recipe is a perfect snack, appetizer, or party treat. If it’s your first time working with sourdough pretzel dough, don’t worry. These simple steps and helpful tips will guide you to pretzel bliss. Whether you enjoy them plain, salted, or dipped in honey mustard or cheese dip, you’ll be hooked. I can’t wait to hear how yours turn out – don’t forget to tag me if you share!
Golden Baked Sourdough Soft Pretzels Recipe
Ingredients
- 4 cups bread flour
- 4 tbsp olive oil
- 1 tbsp granulated sugar
- 1/2 tbsp fine sea salt
- 1/2 cup bubbly sourdough start
- 1 1/4 cup water
Instructions
- 8 hours before you plan to make the dough, feed your starter. I typically do 1/2 cup starter, 1/2 cup bread flour, and 1/2 cup water. Stir well and then lightly place a lid on top of the jar holding the starter so a little air can flow in and out.
- When your sourdough starter is nice and bubbly, stir it well again and measure out 1/2 cup.
- Add 1/2 cup bubbly starter and 1 1/4 cup water to your standing mixer with the dough hook. Start the mixer on slow and allow it to mix. While the mixer is still running, pour in all of the other ingredients: 1/2 tbsp fine sea salt, 1 tbsp granulated sugar, 4 tbsp olive oil and 4 cups of bread flour. Once a dough ball has formed, start a timer for 5 minutes and allow the dough to knead a full 5 minutes. Once done the dough should not longer stick to your finger when you poke it.
- Remove the dough and place it in a large bowl with a lid. Cover the dough and leave it on the counter at room temperature for a bulk rise of 12-14 hours. I typically make my dough around 8 pm and come back at 8 am.
- After a bulk rise, prepare a light-metal colored cookie sheet pan by lining it with parchment paper.
- Separate the dough into 6 even pieces and shape the dough into pretzel shapes. Place the dough in the prepared cookie sheet pan and cover it with plastic wrap to rise for a second time of 2 hours.
- After the second rise, preheat your oven to 400°F. While preheating, place a pot of water+ 1 tbsp baking soda on the stovetop over high heat. Once boiling, place each pretzel in and boil each side for 1-2 minutes. Place back on the pan and sprinkle with course sea salt.
- Place the pan of pretzels in the oven and bake for 20 minutes. Remove, let cool for 15-20 minutes and enjoy!
Nutrition
Have you tried this recipe?
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