Soft Sourdough Pretzels

These homemade sourdough pretzels strike the perfect balance between soft and chewy, with a deep golden crust and that classic pretzel flavor – thanks to a slow, cold fermentation and an optional lye bath for bakery-style results. Made with active sourdough starter, a touch of honey, and simple pantry staples, this recipe transforms basic ingredients into something truly special. Whether you go the traditional route with pretzel salt or try a cinnamon sugar variation, these are endlessly snackable, freezer-friendly, and well worth the wait.

This recipe is perfect for sourdough bakers looking to go beyond bread and try something a little different — and a lot more fun. I’ll walk you through each step, including shaping, dipping, baking, and storing — plus tips for using a baking soda bath if lye isn’t your thing. Let’s get pretzeling!

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Prep Time 30

Cook Time 12

Resting Time 18

Total Time 18 42

Servings: 10 Pretzels

Ingredients Method Notes

Ingredients

For the Pretzel Dough
⅔ cup 150 g active, bubbly sourdough starter
⅔ cup 160 ml warm water (90–100°F / 32–38°C)
3 tablespoons 63 g honey — or swap with 3 tablespoons (40 g) packed light brown sugar if you prefer
2 tablespoons unsalted butter melted
1 teaspoon table salt
2½ cups 312 g bread flour — plus a little extra, if needed for kneading
For Boiling & Topping
8 cups 1.9 L water
¼ cup 55 g food-grade lye (see notes below for a baking soda alternative)
Pretzel salt for sprinkling on top

Plan Ahead:

This recipe involves two resting periods:
First the dough rests at room temperature for 5–7 hours.
Then it goes through a cold fermentation in the fridge for at least 12 hours (or overnight).
For best results mix the dough in the morning or early afternoon, then shape and bake the next day.

Method

Instructions

Make the Dough
In the bowl of a stand mixer, combine:
Sourdough starter
Warm water
Honey (or brown sugar)
Melted butter
Salt
About half the flour
Mix until you get a cohesive, sticky batter.
Tip: A stand mixer is strongly recommended for this recipe. The dough is soft and sticky — using a mixer allows for better gluten development without needing to over-flour, which can toughen the pretzels.
Knead Until Smooth
Attach the dough hook and start kneading on low speed. Slowly add more flour, a bit at a time, until the dough starts pulling away from the sides of the bowl. It should still be soft and slightly tacky, but not stick to your fingers.
Continue kneading for another 5–10 minutes, or until the dough is smooth and elastic.
First Rise (Bulk Ferment)
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place until nearly doubled — about 5 to 7 hours.
Cold Fermentation
Once it has risen, move the covered bowl to the fridge and let it rest overnight (12–18 hours). This improves flavor and texture.
The Next Day
Prep for Baking
Preheat your oven to 400°F (205°C). Line 2–3 baking sheets with parchment paper and set aside.
If using a lye bath, prepare it now in a well-ventilated space, wearing gloves and eye protection (see below for safety tips and alternatives).
Lye Bath (Traditional Method)
If you’re comfortable working with lye, it creates that deep golden crust and authentic flavor.
Place a wide, deep glass or ceramic baking dish (about 2.75 qt) on one of your parchment-lined baking trays. Pour in 8 cups (1.9 L) of water, then slowly and carefully add ¼ cup (55 g) food-grade lye. Stir gently with a stainless steel spoon until dissolved. Set aside.
Safety First: Always wear gloves and eye protection when working with lye. Avoid contact with skin and surfaces. Work near an open window or fan if possible. See notes below for proper disposal.
Baking Soda Bath (Alternative Option)
Prefer not to use lye? You can still get delicious results using baking soda.
Bring 8 cups of water and ¼ cup (66 g) baking soda to a boil in a large pot. Gently lower each pretzel into the boiling bath for 30 seconds per side. Remove and drain well.
For a darker crust, you can brush each pretzel with a beaten egg mixed with 1 tablespoon water before baking.
Shape the Pretzels
Take the chilled dough out of the fridge and divide it into 10 equal pieces. Work quickly, while the dough is still cold — if it warms up too much, it may become too soft to handle.
Roll each piece into a rope about 20–24 inches (50–60 cm) long. Twist into classic pretzel shapes. Use a bit of flour on your work surface if needed, but keep it minimal.
Dip & Top
Using a slotted spatula or spider, carefully lower each pretzel into the lye (or baking soda) bath for about 30 seconds. Remove, drain off excess liquid, and place on your prepared baking sheets. Leave at least 2 inches of space between pretzels.
Sprinkle generously with pretzel salt.
Bake
Place trays on the center rack and bake one tray at a time for 12 minutes, rotating halfway through. Pretzels are done when they’re a deep, even golden brown.
Let cool slightly before serving. If any stick to the parchment, gently peel them off once cooled.

Notes

Optional Variations & Notes

⚠️ Working with Lye:
Use only food-grade lye. Always wear gloves and goggles when handling. Work in a ventilated space and avoid splashing.
To dispose of lye water: Carefully dump & flush it down the toilet. Or, neutralize it with 2½ cups of vinegar, then pour down the drain with cold water running.

🥨 Cinnamon-Sugar Pretzels:
Skip the salt. Once baked, brush warm pretzels with melted salted butter (about ¼ cup/57g), then dip or sprinkle with cinnamon sugar.

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