Daniel's Den

Soft Sourdough Pretzels Recipe

This overnight recipe makes soft pretzels with a dark, chewy crust and a light, springy center.

  • Prep Time: 25 minutes
  • Fermentation Time: 12 hours
  • Cook Time: 14 minutes
  • Total Time: 12 hours 39 minutes
  • Servings: 16 pretzels

Ingredients

Active Sourdough Starter (To yield 1/2 cup / 100 g)

  • 1 tbsp (15 g) sourdough starter
  • 1/3 cup + 1 tbsp (50 g) all-purpose flour
  • 3 1/2 tbsp (50 g) water

Sourdough Pretzel Dough

  • 1/2 cup (100 g) active sourdough starter
  • 1 cup + 1 tbsp (255 g) water
  • 2 tbsp (40 g) honey or sugar
  • 2 tsp (10 g) fine sea salt
  • 4 cups + 2 tbsp (500 g) bread flour

Water Bath

  • 6 cups water
  • 2 tbsp baking soda
  • 1 tbsp dark brown sugar

Topping & Egg Wash

  • 1 large egg, lightly beaten
  • 1 tbsp coarse salt

Instructions

1. Prep the Sourdough Starter

  1. Mix the starter ingredients in a clean jar 12 hours before mixing the dough.
  2. Cover loosely and let rise at room temperature.
  3. The starter is ready when it has doubled in size with abundant surface bubbles.

2. Mix and Ferment the Dough

  1. Whisk the active starter, water, honey, and salt together in a stand mixer bowl.
  2. Add the bread flour and stir by hand until a stiff dough forms.
  3. Attach the dough hook and mix on the lowest speed for 6 to 7 minutes (or knead by hand for 10 minutes).
  4. Cover the bowl and let the dough rest at room temperature for 8 to 12 hours.

3. Shape the Pretzels

  1. Line a large baking sheet with parchment paper.
  2. Turn the dough onto a clean counter and divide it into 16 equal pieces.
  3. Roll each piece into a long rope, form a “U” shape, twist the ends twice, and flip them down to press into the bottom of the loop.
  4. Cover with a towel and let rise for 30 to 60 minutes until puffy.

4. The Water Bath and Toppings

  1. Preheat your oven to 425°F (218°C) with a rack in the center position.
  2. Bring 6 cups of water to a boil in a stockpot, then stir in the baking soda and dark brown sugar.
  3. Boil the pretzels in batches of 3 or 4 for 30 seconds per side.
  4. Remove with a mesh strainer and place back onto the parchment paper.
  5. Brush immediately with the beaten egg and sprinkle with coarse salt.

5. Bake

  1. Bake at 425°F (218°C) for 12 to 14 minutes until deep golden brown.
  2. Transfer to a wire rack to cool.

Chef’s Notes

  • All-Purpose Flour Alternative: You can use all-purpose flour instead of bread flour. Reduce the initial water by 25 grams. If the dough feels too dry after resting for an hour, work that water back in 5 grams at a time.
  • Flour Measurement Tip: If you do not have a digital scale, use the scoop-and-level method. Fluff the flour with a spoon, scoop it into the measuring cup, and level the top off with a butter knife.
  • Storage: Store covered at room temperature for up to 1 week. Do not refrigerate. To freeze, wrap individual cooled pretzels in plastic wrap and store in a container for up to 3 months.
  • Reheating: Warm in a 400°F (204°C) oven for 5 minutes or microwave at 50% power in 30-second bursts.

Nutrition Facts

  • Serving Size: 1 Pretzel
  • Calories: 243 kcal
  • Carbohydrates: 49 g
  • Protein: 8 g
  • Fat: 1 g
  • Fiber: 3 g