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Sourdough Soft Pretzels

Warm, chewy sourdough soft pretzels made from scratch with simple ingredients and natural fermentation: perfect for cozy homestead baking.
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Course: bread, Snack
Keyword: fresh milled flour pretzels, homemade sourdough pretzels, homestead bread recipes, rustic sourdough baking, sourdough discard pretzels, sourdough soft pretzels
Prep Time: 20 minutes
Cook Time: 15 minutes
Fermentation Time: 6 hours
Total Time: 6 hours 35 minutes
Servings: 8 pretzels
Pin Recipe
Author: Victoria Herbert

Equipment

Ingredients

  • 1 cup active sourdough starter or discard*
  • 1 cup warm milk or water
  • 2 tablespoon honey or maple syrup
  • 2 tablespoon melted butter plus more for brushing
  • 1 ½ teaspoon sea salt
  • 3-4 cups all-purpose flour or fresh milled hard white wheat flour
  • 6 cups water for water bath
  • 1 tablespoon baking soda
  • Coarse salt for topping
  • Optional toppings: cinnamon sugar shredded cheese, everything bagel seasoning

Instructions

  • In a large bowl, mix sourdough starter, milk, honey, melted butter, and salt.
  • Add flour gradually until a soft, slightly tacky dough forms.
  • Cover and let ferment at room temperature for 4–6 hours, or refrigerate overnight.
  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Divide dough into 8 equal pieces. Roll each into a rope and shape into pretzels.
  • Bring water to a boil and carefully add baking soda.
  • Dip each pretzel into the water bath for 20–30 seconds, then transfer to baking sheet.
  • Sprinkle with coarse salt or desired toppings.
  • Bake for 12–15 minutes until deep golden brown.
  • Brush warm pretzels with melted butter and serve.

Notes

For softer pretzels, avoid adding too much flour.
Fresh milled flour may need slightly more liquid.
Pretzels are best enjoyed fresh but reheat beautifully in the oven.
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