Sourdough Soft Pretzels (Warm, Chewy, and Made From Scratch)

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Golden, chewy, and brushed with melted butter, sourdough soft pretzels bring the cozy comfort of an old-fashioned bakery right into your farmhouse kitchen. The gentle tang of sourdough paired with a soft, pillowy interior and a deep brown crust makes these pretzels a favorite for family nights, soup suppers, and slow afternoons when the smell of baking bread fills the house.

Using sourdough starter not only adds flavor, but also makes these pretzels easier to digest and richer in tradition. This recipe is perfect for homesteaders who love simple ingredients, hands-on baking, and food that gathers everyone around the table.

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My sourdough was flat and business was slow

After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...

I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.

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Why Make Pretzels with Sourdough?

Sourdough soft pretzels offer:

• Better flavor and texture
• Natural fermentation
• A soft interior with a classic chewy crust
• A wonderful way to use active sourdough starter or discard

They’re rustic comfort food at its finest.

Ingredients

• 1 cup active sourdough starter
• 1 cup warm milk or water
• 2 tablespoon honey or maple syrup
• 2 tablespoon melted butter
• 1 ½ teaspoon sea salt
• 3–4 cups all-purpose or fresh milled hard white wheat flour
• 1 tablespoon baking soda (for water bath)
• Coarse salt for topping

Optional: cinnamon sugar, cheese, or everything bagel seasoning

How to Make Sourdough Soft Pretzels

1. Mix the Dough
   In a large bowl, stir together starter, milk, honey, butter, and salt. Add flour until a soft dough forms.
2. Rest & Ferment
   Cover and let rest 4–6 hours (or overnight in the refrigerator) until slightly puffy.
3. Shape
   Divide dough into 8 pieces. Roll each into a rope and twist into pretzel shapes.
4. Baking Soda Bath
   Bring 6 cups water to a boil and add baking soda. Dip each pretzel for 20–30 seconds.
5. Bake
   Place on parchment-lined sheet, sprinkle with salt, and bake at 425°F (220°C) for 12–15 minutes until deep golden.
6. Finish
   Brush with melted butter and serve warm.

Tips for Perfect Sourdough Pretzels

• Use active, bubbly starter for best rise
• Let the dough rest for softer texture
• Don’t skip the baking soda bath; it creates that classic pretzel crust
• Fresh milled hard white wheat gives wonderful flavor and chew

Frequently Asked Questions: Sourdough Soft Pretzels

Can I use sourdough discard instead of active starter?
Yes. You can use discard, but the pretzels will be slightly less fluffy. If using discard, allow a longer rest time or add a small pinch of yeast if needed.

Do I have to let the dough ferment overnight?
No. A 4–6 hour fermentation at room temperature works well, but an overnight rest in the refrigerator develops deeper flavor.

What flour works best for sourdough pretzels?
All-purpose flour works great, but fresh milled hard white wheat adds a beautiful flavor and chewy texture.

Why do pretzels need a baking soda bath?
The baking soda bath creates the classic deep brown color and chewy pretzel crust during baking.

Can I freeze sourdough pretzels?
Yes. Baked pretzels freeze well for up to 3 months. Reheat in the oven until warmed through.

How do I keep pretzels soft after baking?
Brush with melted butter while warm and store in an airtight container once cooled.

What toppings work best on sourdough pretzels?
Coarse salt is classic, but cinnamon sugar, shredded cheese, or everything bagel seasoning are also delicious options.

A Cozy Treat for Any Season

From fall soup nights to summer picnics, sourdough soft pretzels are one of those recipes that feels like home. Warm from the oven, torn open and dipped in mustard or cheese, they remind us why slow, from-scratch baking is worth every minute.

Join Our Sourdough & Homestead Baking Community

If you’re ready to master sourdough, bake confidently with fresh milled flour, and learn traditional kitchen skills alongside a warm group of like-minded homesteaders, I’d love to invite you into my Skool community. Inside you’ll find step-by-step sourdough lessons, troubleshooting help, printable recipes, and encouragement every step of the way. Come join us and grow your skills: one beautifully baked loaf (and pretzel) at a time.

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!

Bake Your First Loaf in 7 Days

This free, simple sourdough starter guide walks you step-by-step through creating, feeding, and baking with your very own sourdough starter without overwhelm. Simple, everyday sourdough recipes included.

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