Name: Sourdough Soft Pretzels
Prep time: 15 min
Cook time: 15 min
Total time: 510 min
Ingredients: ½ cup active and bubbly sourdough starter; 1 cup water; 2 tablespoons sugar; 1 teaspoons salt; 3 cups flour; Course kosher salt; 2 quarts water; 1 tablespoon baking soda; 1 tablespoon brown sugar; 1 large egg yolk

These Soft Sourdough Pretzels are the perfect snack for any occasion. Made with a classic sourdough base, they are soft and chewy on the inside with a crispy crust on the outside.

five sourdough soft pretzels stacked on a plate.

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I am in my sourdough era, and I’ve found a love in making all kinds of sourdough treats. And, this has to be the favorite recipe that I’ve made so far! If you are a fan of soft pretzels and enjoy the tang from sourdough you will also enjoy these Sourdough Discard Cinnamon Rolls.

Ingredients

This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.

bowls of flour, coarse salt, brown sugar, egg yolk, salt, baking soda, sourdough starter, and sugar on a counter.

active and bubbly sourdough starter
water
sugar
salt
flour
Course kosher salt
baking soda
brown sugar
large egg yolk

Instructions

This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.

flour and other ingredients in a large mixing bowl.

In a stand mixer, mix the dough with a dough hook on the lowest speed for 5-10 minutes.

Add the dough to a bowl and allow it to rise for 8-12 hours or until it doubles in size.

raw pretzel dough being shaped on a cutting board.

After the rise time, divide the dough into 12 pieces. And then shape it into a pretzel.

In a large pot of boiling water with baking soda and brown sugar, add each pretzel and cook for 30 seconds on each side.

raw pretzels being brushed with egg wash and topped with salt.

Slice the boiled pretzels on a parchment-lined cookie sheet, and then brush the top with the eggwash and sprinkle with salt.

four sourdough soft pretzels cooling on a parchment lined baking sheets.

Bake in a preheated 350-degree f oven for 15 minutes or until golden brown. Allow them to cool slightly before serving with your favorite dipping sauce.

Hint: Only put one or two pretzels into the water bath at a time. You don’t want the pretzels to touch.

Storage

Storage – Store the leftover pretzels in the fridge for up to three days.

Freezing – You can also freeze the cooked pretzels for up to 3 months in a freezer bag.

Reheating – The best way to reheat these pretzels is to pop them in the air fryer or oven at 350 degrees until they are warm all through. 2-3 minutes in the air fryer, or 5-8 minutes in the oven.

Wendy’s Test Kitchen Tips

If you don’t have a stand mixer, you can knead these pretzels by hand for about 10 minutes.
Don’t skimp on the rise time, these pretzels need the full time to rise.
The eggwash is what allows these salt to stick and the pretzels to brown, so make sure that you coat the pretzels well.