Easy Soft Sourdough Pretzels

Anja
by Anja
14 pretzels
35 min

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These soft sourdough pretzels are not only easy to make but they are everything you want from an authentic German pretzel.Whether you are just looking for a good sourdough pretzel recipe or trying to change up your soft pretzels, you are in for a treat!

Growing up in Germany, we ate pretzels often. The idea of using sourdough instead of yeast to make pretzels might cause Germans to raise an eyebrow. However, I am here to tell you that they are just as good if not better than regular yeast-based soft pretzels.

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What you’ll love about this recipe:

  • Easy Recipe – While this recipe may have many (unfamiliar) steps, it is actually very easy, even for beginners
  • Full of Flavor – by adding sourdough to these pretzels you get a much better, more complex taste without an overwhelming sourdough flavor
  • Healthier – sourdough cultures convert the starches in flour and make the final product easier to digest, especially for people with gluten-sensitivities

What are the ingredientsYou actually only need 5 basic ingredients for these homemade pretzels (not including the lye but more about that below):

  • Flour: I just use regular all-purpose flour
  • Milk: this definitely adds moisture to the dough while adding color and flavor
  • Butter: another ingredient that adds good flavor, and homemade butter would be perfect
  • Salt: my favorite is using sea salt for the dough and pretzel salt for sprinkling the top
  • Sourdough starter: I recommend using an active sourdough starter; if you don’t already have one, check out my super easy method to make a sourdough starter from scratch

Helpful tools and equipment

There are a few tools that will definitely help get the best results:

  • Kitchen scale
  • Stand mixer
  • Slotted spoon
  • Baking sheet
  • P archment Paper
  • Sharp knife or bread lame


Substitutions and variations

  • Flour: you can try different flours such as spelt flour, or add some rye flour or whole-grain flour to this soft pretzel recipe
  • Milk: if you’d like to make your vegan, you can use plant-based milk instead
  • Butter: instead of butter you can use lard or a neutral oil (such as avocado oil)
  • Sourdough starter: if you’d rather use your sourdough discard, I recommend adding 1 tsp of commercial yeast to your dough to ensure a good rise
  • Pretzel salt: instead of pretzel salt you can use flaky salt or any other coarse salt
  • Other flavors: there are many other flavors or ingredients you can add to your homemade sourdough pretzels such as sprinkling them with cinnamon, brown sugar, sunflower seeds, pumpkin seeds, or your favorite toppings
  • Lye bath: if you are not using a lye bath, you can make another alkaline solution by making a baking soda bath; simply add ¼ cup of baking soda to 1 quart of boiling water
  • Stand mixer: if you don’t own a stand mixer you can absolutely mix this dough by hand, it will just take a little longer

How to Use Lye Safely

  • What gives pretzels their distinct flavor and color is the lye bath. I know that using lye can sound scary but I will show you how to use it safely. Once you do, I am sure you will agree that it’s well worth the effort!
  • ALWAYS add the lye to the water, not the other way around!
  • ALWAYS use gloves and goggles since lye is caustic!
  • Keep small children and pets away from your stove while you’re working with lye
  • NOTE: once you have dipped your pretzels in the lye bath, you can safely touch them with your hands.


Other shapes:

This sourdough pretzel recipe is very flexible and it’s so fun playing with other pretzel shapes.

  • Pretzel sticks: simply roll the dough into long shapes and cut them diagonally 3 times
  • Pretzel knot: roll about 45g of dough into a long rope and tie it into a knot, then fold the ends under and in
  • Pretzel buns: roll a piece of dough into a round ball and cut an “X” into the top
  • Pretzel bites: divide 90g of dough into 3 pieces, roll them into small balls, and cut a small “x” into the top
sourdough pretzel shapes in basket with sourdough starter in background

How to serve

Traditionally, Germans eat pretzels with butter (not mustard … ) or alongside a Weisswurst.

However, you can serve them any way you like. Americans like to eat them with mustard. While I am partial to butter, I think that a honey mustard or mustard dip is a great way to enjoy these sourdough pretzels.

You can also serve them with a beer cheese dip or cheese fondue.


Make ahead of time?

Homemade sourdough pretzels are always best fresh!

If you’d like to save them for later or make a double-batch to save some time, I recommend you transfer the pretzels to a freezer bag or airtight container while they are still slightly warm and freeze them right away.

Then you can crisp them up in a hot oven for a few minutes. That way they will almost be as good as just baked.


How to make

1. Prepare the pretzel dough:

Add the flour, salt, soft butter, milk, and sourdough starter to the bowl of a stand mixer with the dough hook attachment. Mix on low speed for 5-10 minutes. The dough should be soft and coming off the sides of the bowl.

Cover the bowl and let the dough rise for 8 hours or overnight. If your house is cool, you can keep the dough on your kitchen counter. Otherwise, place the bowl in your refrigerator.

The next day, transfer the sourdough pretzel dough to your clean work surface and knead it into a round ball.

2. Divide the pretzel dough:

Using a sharp knife and your kitchen scale, divide the dough into equal pieces of about 90 grams. This recipe should make 14 pretzels. Roll each piece into an oblong shape and pinch any seams.

3. Create the pretzel shape:

Working one piece at a time, use both hands and roll it into a long rope. Many Germans love their pretzels to have a bit of a “belly” (thicker piece right in the middle) while most Bavarians prefer their pretzels to have a more uniform thickness. Now create a “U” with the ends of the dough. Twist these ends twice and then press them into the sides of the pretzel. Transfer the pretzels onto your baking sheet with the parchment paper. Freeze the pretzels for about 15 mins to stiffen them. Alternatively, you can place them in the refrigerator for about one hour.

4. Prepare the lye bath:

Add 1 quart (or 1 liter) to a large pot, add 1 oz (30g) of lye, carefully stir, and bring to a soft boil. Turn off the heat.

5. Dip the pretzels:

Once the pretzels have firmed up, use the slotted spoon to dip them in the lye bath or baking soda bath for up to 20 seconds. Remove them and return them to the baking sheet.

Next, cut the “belly” of the pretzels with a sharp knife or bread lame. Sprinkle them with pretzel salt or your favorite toppings.

6. Bake the pretzels:

Bake the pretzels in a preheated oven at 430˚F for about 20 minutes or until golden brown. Enjoy while they are fresh!

soft sourdough pretzels in basket

Other recipes you might like

Authentic German pretzels

Cheese Fondue

Easy No-Knead Sourdough Bread


Let me know if you have any questions or comments!

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How to Make Soft Sourdough Pretzels
Easy Soft Sourdough Pretzels
Recipe details
  • 14  pretzels
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

  • 700 g flour / 4 7/8 cups all-purpose flour
  • 350 ml milk / 1 2/3 cups milk
  • 15 g sea salt / 1 1/2 tablespoons sea salt
  • 40 g butter, soft / 3 tablespoons softened butter
  • 100 g active sourdough starter / 6 1/4 teaspoons active sourdough starter
Instructions

Add the flour, salt, soft butter, milk, and sourdough starter to the bowl of a stand mixer with the dough hook attachment. Mix on low speed for 5-10 minutes. The dough should be soft and coming off the sides of the bowl.
Cover the bowl and let the dough rise for 8 hours or overnight. If your house is cool, you can keep the dough on your kitchen counter. Otherwise, place the bowl in your refrigerator.
The next day, transfer the sourdough pretzel dough to your clean work surface and knead it into a round ball.
Using a sharp knife and your kitchen scale, divide the dough into equal pieces of about 90 grams. This recipe should make 14 pretzels. Roll each piece into an oblong shape and pinch any seams.
Working one piece at a time, use both hands and roll it into a long rope. Many Germans love their pretzels to have a bit of a “belly” (thicker piece right in the middle) while most Bavarians prefer their pretzels to have a more uniform thickness. Now create a “U” with the ends of the dough. Twist these ends twice and then press them into the sides of the pretzel. Transfer the pretzels onto your baking sheet with the parchment paper. Freeze the pretzels for about 15 mins to stiffen them. Alternatively, you can place them in the refrigerator for about one hour.
Add 1 quart (or 1 liter) to a large pot, add 1 oz (30g) of lye, carefully stir, and bring to a soft boil. Turn off the heat.
Once the pretzels have firmed up, use the slotted spoon to dip them in the lye bath or baking soda bath for up to 20 seconds. Remove them and return them to the baking sheet.
Next, cut the “belly” of the pretzels with a sharp knife or bread lame. Sprinkle them with pretzel salt or your favorite toppings.
Bake the pretzels in a preheated oven at 430˚F for about 20 minutes or until golden brown. Enjoy while they are fresh!
Anja
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