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There’s nothing quite like biting into soft sourdough pretzels fresh from the oven. With their chewy texture, golden-brown crust, and signature salty flavor, these homemade pretzels are the ultimate comfort bake.
This recipe for soft sourdough pretzels is a family favorite we make on repeat. My husband and I both spent part of our childhoods in Germany, where traditional Laugenbrezel (German soft pretzels) and Laugenbrot (pretzel rolls) were part of daily life. Baking these sourdough pretzels at home brings back those memories and fills our kitchen with the smell of a German bakery.
Perfect for snacking, lunch, or serving at a party, these sourdough pretzels can be enjoyed plain, topped with melty cheese, or dipped in spicy mustard. The recipe takes almost 24 hours start to finish (with lots of hands-off time), so they’re ideal for planning ahead. If you need something faster, try my Pretzel Bites with Sourdough Discard for a quicker option.
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Why You’ll Love Soft Sourdough Pretzels
- Traditional Pretzels – This recipe includes two methods for achieving that classic pretzel flavor. For the most authentic German-style soft pretzels, use food-grade lye. For an easier option, follow my step-by-step baking soda wash instructions (the same method I use in my popular Sourdough Pretzel Rolls).
- Sourdough Recipe – These pretzels are made with 100% naturally leavened sourdough, which gives them a subtle tang and that perfectly chewy texture. Looking for a quicker option? Try my Pretzel Bites With Sourdough Discard instead.
- European-Style – These sourdough pretzels taste just like the big, soft German pretzels we love. If you want more German-inspired recipes, you’ll also enjoy my Sourdough Spaetzle.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain.
- Diastatic Malt Powder – This ingredient helps pretzels rise better, brown evenly, and develop a chewy crust. It works by breaking down starches into sugars, giving the yeast extra “food.” A small amount (about ½ teaspoon per cup of flour) is all you need—too much can cause the dough to overproof. You can find it online or at some grocery stores.
- Bread Flour: The higher protein content gives these pretzels their signature chewy texture.
- Butter: I prefer unsalted butter, softened, and added during kneading for a richer flavor and softer crumb.
- Flaky Salt: A must for topping pretzels! Sprinkle on coarse salt before baking for that classic pretzel look and salty bite.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Levain: This recipe uses a 100% hydration levain, which ensures your natural yeast is active and strong. You can also use ripe, bubbly sourdough starter directly in place of the levain with no issues.
- Bread Flour: For the best chewy texture, use bread flour. If you need a substitute, mix 810 grams of all-purpose flour with 40 grams of vital wheat gluten.
- Food Grade Lye: The most authentic way to achieve traditional pretzel flavor is with a lye bath. If you’d prefer not to use lye, follow the recipe instructions for a baking soda wash instead. (Note: lye is caustic, so handle with care and follow safety precautions.)
- Diastatic Malt Powder: Helps create an evenly browned crust, good rise, and great texture. If you don’t have it, you can substitute 1 teaspoon of brown sugar in the dough.
- No Sugar – This dough has no added sugar; the flavor comes from the lye or baking soda wash and other ingredients. If you prefer a touch of sweetness, you can add 1-2 teaspoons of granulated sugar to the dough.
Sourdough Baker’s Timeline
Working with sourdough takes time, and having a sample schedule can make the process feel much more approachable. When I make soft sourdough pretzels, this is the timeline I typically follow. Your own schedule may vary depending on the warmth of your kitchen and how quickly your starter is rising.
The example below assumes a dough temperature of about 78–80℉.
| Day 1 | |
| 8:00 PM-8:00 AM | Mix Levain the night before baking, 1:10:10 ratio |
| Day 2 | |
| 8:00 AM | Mix the Dough |
| 8:15 AM – 1:00 PM | Bulk Rise at 78-80ºF |
| 1:00 PM – 1:20 PM | Shape into Balls and Rest |
| 1:20 PM – 1:30 PM | Shape Pretzels |
| 1:30 PM – 3:30 PM | Cover and Rise at 78-80ºF |
| 3:30 PM-4:30 PM | Refrigerated Rest |
| 4:30-5:00 PM | Score and Bake |
How to Make Soft Sourdough Pretzels
Mix the Levain
Step 1: Mix the Levain. In a bowl, combine ripe sourdough starter with flour and water (Image 1). Cover and let rest in a warm spot (around 78ºF) for 10–12 hours, or overnight, until the levain is bubbly, doubled in size, and active (Image 2). By morning it should be ready to use. For best results, make sure both your starter and levain are at their peak height before mixing the dough.
Note: This recipe uses a levain, but you can substitute the same amount of ripe, bubbly active sourdough starter in its place. Just be sure it’s at peak activity before mixing the dough.
Mix the Dough
Step 2: Mix Dough. Once your levain is ready, add all of the dough ingredients to the bowl of a stand mixer fitted with a dough hook attachment, except for the butter (Image 3). Knead for about 5 minutes. The dough will initially look and feel a little stiff, but don’t worry. As you add in the softened butter, the dough will change into a smooth and silky dough.
After kneading for 5-6 minutes, add in the softened butter a few chunks at a time (Image 4). Knead for about 10 minutes until completely incorporated and smooth (Image 5 & 6).
No Stand Mixer? – You can knead this dough by hand—it just takes a little extra effort. If you’re using a stand mixer, keep in mind that not all models are built for extended kneading, so check your mixer’s guidelines. You can read more about my recommended stand mixers.
Bulk Fermentation (First Rise)
Step 3: Bulk Fermentation. Cover the dough with a plastic shower cap, plastic wrap or a kitchen towel and let rest for 4-5 hours at 78º to 80º F. If your temperature is warmer, it may be closer to 4 hours. If your dough temperature is colder, it will be 5 or 6 hours (Images 7 & 8).
Proofing Tip: The dough may not fully double in size, but it should dome at the top and fill out the container. Use a proofing box or mat to help maintain the right temperature.
Shape the Dough
Step 4: Shape Pretzels. In the past I’ve struggled with shaping pretzels, but this dough has the perfect consistency to work with. No extra flour is needed, just a clean countertop. After the dough has risen, use a bench knife to divide it into 12 equal pieces (Image 9). Roll each piece into a ball (Image 10), cover with a towel, and let rest for 20 minutes to relax before shaping (Image 11).
Take one ball of dough and pat it into a rectangle (Images 12 & 13). Using both hands, start in the middle and roll outward toward the ends to form a rope, leaving the center slightly thicker and tapering the ends (Image 14). Once the rope is the length you want, about 18 inches long, lift the ends up and cross them over each other to form a twist, then bring them back down toward the bottom of the dough (Images 15 & 16). Pinch the ends firmly into place (Images 17 & 18) and transfer the pretzel to a parchment-lined baking sheet. Repeat with the remaining dough balls until you have 12 pretzels. For a visual, check out this video.
Alternative Shaping: You can also shape the dough into “logs” for German-style Laugenbrot (pretzel rolls). Because of their thicker shape, these rolls may need a few extra minutes in the oven. Or, if you prefer, use my Pretzel Rolls recipe for a classic version.
Proofing the Pretzels
Step 5: Proof. After shaping, cover the pretzel dough with plastic wrap or a baking sheet cover and let the pretzel dough rise at 78–80°F for about 2 hours until puffed (Images 19 & 20). To help them keep their shape during the boiling/lye bath, you can then place the shaped pretzels on a baking sheet in the refrigerator for about 1 hour. I haven’t tested longer refrigeration, but they could likely be left overnight and baked the next day—just not longer than 24 hours.
Boiling and Baking
To achieve that classic pretzel taste, you have two options before baking: boil the shaped dough in a baking soda bath (similar to my recipe for sourdough bagels) or dip it in a lye solution. I usually opt for the baking soda bath since lye isn’t something I always keep on hand.
Step 6: Baking Soda Boil. Bring a pot of water to a rolling boil, then add the baking soda. The water should be vigorously boiling, not just simmering. Working with a few pretzels at a time, carefully lower them into the water and boil for about 90 seconds each (Images 21 & 22). Remove with a slotted spoon, let any excess water drip off on a wire rack, then transfer to a parchment-lined baking sheet (Images 23–25).
Using Lye (for Authentic Pretzel Flavor): I buy food-grade lye here. It comes in a large jar, and just a small amount diluted in water makes it safe to consume once baked. Always start by putting on protective gear—goggles, rubber gloves, and long sleeves are recommended. In a large bowl, combine water with food-grade lye and stir with a spatula until dissolved. Right before baking, dip each pretzel into the solution for 15–20 seconds, then return to the baking sheet lined with parchment paper.
Disclaimer: Lye is caustic and must be handled with care. Always wear safety glasses, rubber gloves, long sleeves, pants, and closed-toed shoes. Wipe up any spills with paper towels and discard them immediately. Rinse anything that comes in contact with lye with plenty of water. Wash your hands and arms thoroughly, and if you feel any burning, re-wash the affected area with soap and water, then rinse and dry. Keep lye away from children and pets.
Once the pretzels have been soaked or boiled, set them on a parchment-lined baking sheet (Image 26). Sprinkle the top of the pretzel with some flaky sea salt or pretzel salt for the perfect flavor (Image 27). Use a bread lame and score the bottom, thicker part of the pretzel (Image 28). A bread lame will help give you the perfect score but a sharp knife will work in a pinch. Bake the pretzels at 475ºF for 15 minutes (Image 29) until golden brown and reaches an internal temperature of 195ºF.
How to Store Leftovers
Once cooled, pretzels can be stored in an airtight container or zip-top bag at room temperature for 1–2 days, though they’re best the day they’re baked. To refresh, warm them in a 350°F oven for 5–10 minutes until soft again. For longer storage, or to lock in maximum freshness, freeze the pretzels right away in a freezer-safe bag for up to 2 months. Thaw at room temperature, then reheat in the microwave or oven before serving.
Amy’s Recipe Tip
Trying to decide between lye or baking soda?
Lye is traditional and gives pretzels their deep mahogany color, glossy sheen, and chewy crust—but it requires careful handling. Baking soda is safer and more accessible, though the process is a bit more involved. Both make delicious pretzels, so pick the method that works best for you!
Frequently Asked Questions
These sourdough pretzels evoke all the best memories and are just delicious. We love them dipped in mustard, covered in melty cheese or just eaten hot and plain. The crisp, chewy crust with the flaky sea salt means that these are basically devoured once they come out of the oven, though they do freeze well after they cool to enjoy a few days later.
Truthfully, they are both good. The baking soda method is what most people will feel comfortable using. If you are really looking for the best pretzel flavor and coloring, it’s worth trying out the lye method.
One ingredient you may not recognize is diastatic malt powder. It’s available online and sometimes in grocery stores. Diastatic malt contains the enzyme amylase, which breaks down starches in the dough into sugars. This not only feeds the yeast for a better rise but also promotes even browning and a crisp crust. A little goes a long way—about ½ teaspoon per cup of flour is plenty. This recipe only calls for a small amount; too much can cause the dough to overproof. If you don’t have it, simply substitute a teaspoon of brown sugar in the dough.
Yes! After mixing, let the dough go through its first rise, then cover and refrigerate for up to 24 hours. Chilling slows fermentation and gives you flexibility to shape and bake when you’re ready.
Yes! Make the recipe as directed, but instead of shaping into full pretzels, cut the dough into 1–2 inch pieces. Let them rise, then boil (or dip in a lye bath) before baking. For a quicker option, you can also try my Sourdough Discard Pretzel Bites.
Sourdough Snacks
If you tried this Soft Sourdough Pretzel Recipe or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Soft Sourdough Pretzel Recipe
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Equipment
- container for dough to rise in
- food grade lye optional
Ingredients
Levain (1:10:10, overnight/ready in 10-12 hours at 78ºF)
- 13 grams ripe sourdough starter, about 1 Tablespoon
- 130 grams all purpose flour, about 1 cup
- 130 grams water, about 1/2 cup
Soft Sourdough Pretzel Dough
- 250 grams levain, about 1 cup
- 430 grams water, about 1 3/4 cup
- 20 grams salt, about 1 Tablespoon
- 3 grams diastatic malt powder, about 1 teaspoon
- 850 grams bread flour, see recipe note, about 6 cups
- 70 grams unsalted butter, softened, about 5 Tablespoons
Baking Soda Method
- 80 grams baking soda, 6 Tablespoons
- 1920 grams water, 8 cups
Lye Method (Optional for more traditional pretzels)
- 50 grams food grade lye , 3 Tablespoons, see recipe notes
- 1200 grams cold water, 5 cups
Topping
- flaky sea salt for topping
Instructions
Levain (1:10:10, overnight/ready in 10-12 hours at 78 degrees F)
- The night before making the pretzels, mix together 13 grams of ripe sourdough starter with 130 grams of flour and 130 grams of water. Cover and let rest overnight until bubbly, active, and ready to use.Note: You can substitute ripe, bubbly, active sourdough starter for the levain in this recipe if desired.
Soft Sourdough Pretzel Dough
- Mix Dough: The next morning, to the bowl of a stand mixer, mix together the risen levain, water, salt, malt powder, and bread flour using a dough hook. The dough will be on the thicker side, and you may think you've added too much flour, but it will come together as you add the butter.
- Knead Dough: Knead for about 5 minutes until a strong dough forms. Then add the softened butter, a chunk at a time. Knead for 8-10 minutes until the butter is completely incorporated and the dough is smooth and strong.Note: If you are kneading by hand, knead for about 10–12 minutes, working the butter in a little at a time. The dough will feel sticky at first, but will come together into a smooth, elastic ball.
- First Rise: Let the dough rise in a warm spot (78–80ºF) for about 5–6 hours, until it looks puffed, domed, and has filled out the container. It may not quite double in size. The exact rise time will depend on the warmth of your kitchen and the activity of your starter.
- Pre-Shape Dough: After 5–6 hours, the dough should be risen, smooth, and airy. If it hasn’t reached that point, move it to a warmer spot and give it another 30 minutes before checking again. Once ready, divide the dough into 12 equal pieces and pre-shape: roll each piece into a rough round, pinch the corners up toward the center, then drag the seam side down against the countertop to create a smooth ball. Cover with a kitchen towel and let rest for 20 minutes at room temperature to relax the gluten before shaping.
- Shape Pretzels: Roll each dough ball into a long rope, about 18 inches long, starting from the center and working outward. Keep the middle slightly thicker than the ends. To form a pretzel, lift the thinner ends, cross them over each other, twist once, then press them down onto the thicker middle section. Watch the video for a visual guide. (See recipe note if you’d like to make pretzel rolls instead.)
- Second Rise: Arrange the shaped pretzels on a parchment-lined baking sheet, about 6 pretzels per baking sheet. Cover the dough again with plastic wrap or a baking sheet cover. Let rise in a warm place (78–80ºF) for about 2 hours, until puffed, soft, and airy. Then transfer the trays to the refrigerator for 1 hour—this helps the pretzels hold their shape, makes them easier to handle when dipping, and improves oven spring during baking.Note: You can skip this refrigerated step, if it works better for your schedule.
- Preheat Oven: Preheat the oven to 475ºF. Remove the pretzels from the refrigerator and dip each one using your chosen method, either the baking soda method or the traditional lye bath.
- Baking Soda Method: Bring a large pot of water to a boil, then carefully stir in the baking soda. Boil each pretzel in the baking soda bath for about 90 seconds. Use a slotted spoon to transfer them to a wire rack, let drip dry briefly, then place on a parchment-lined baking sheet.
- Lye Method: Always wear protective goggles and rubber gloves when working with lye, as it can burn skin or eyes. Keep children and pets away from the area. In a large bowl, stir together water and food-grade lye using a spatula. Dip each pretzel in the solution for 15–20 seconds, then place on a parchment-lined baking sheet. Do this step immediately before baking. If making a double batch, wait to dip the second tray until just before it goes into the oven.
- Score and Bake: Using a sharp knife or bread lame, score the thick bottom half of each pretzel. Sprinkle with pretzel salt or flaky sea salt. Bake at 475ºF for 15–20 minutes, until the pretzels are deeply golden and reach an internal temperature of at least 195ºF in the thickest part. If they are browning too quickly, tent loosely with foil or lower your oven temperature slightly.
- Let cool or enjoy warm. For longer-term storage, freeze pretzels in a ziplock bag and reheat when ready to eat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love all your recipes! Can I make the dough, do the first rise for 5-6 hrs and then place the dough in the fridge and make the pretzels the next morning?
You can do that!
Next time you do this – can you provide the weight of each ball/pretzel, please? I like to divide by weight
Thanks for the feedback!
Can the formed pretzels take an over night rest in the fridge? I would assume you would need to let them rise on the counter the next day before the bath and baking.
They can. I would probably let them rise before sticking in the fridge and then water bath and bake them straight from the fridge. If you use the diastatic malt powder they will ferment a little bit faster and can sometimes tend to overproof in the fridge if you leave them to rise too long, so that is something to watch for. But you can do it how you suggested and it will work too.
Absolutely fantastic!! Made them yesterday for the first time.
So glad you loved this recipe! Thanks for sharing.
Can this recipe be used to make pretzel bagels instead? Thanks!
I think you could! I haven’t tried it – but that’s a fun idea 🙂
hi Amy! I have made these a couple times now and they always turned out amazing except this time – they turned out still yummy, but flat. Have I potentially overprooved them?
Awesome flavour and texture. I used the baking soda method! Will definitely make again!
Glad you enjoyed these Liz! Thanks for sharing.
Was really wanting to try this recipe but don’t have (never have used) malt powder. Is there a substitute for this? Is there a reason you want to use this since the sourdough already rises the dough so much? Thanks 🙂
The malt powder improves the color, flavor and gives them a better oven spring. It makes the crust evenly brown and I like the taste with it. With that said if you don’t have it and don’t want to purchase it, you can just leave it out.
I made these with the baking soda method. They are deliciously salty, moreish and chewy! Yum!!
Glad you enjoyed them!
Beautiful soft pretzels!! Thanks for sharing both the lye and baking soda methods. And, enough can’t be said of the chewiness of this recipe! Delicious!! 🥨🥨🥨😋