The Best Sourdough Soft Pretzels

These are the Best Sourdough Soft Pretzels. From their fun signature traditional shape, to their soft delicious interior, these golden sourdough pretzels will be a fun addition to your sourdough recipes.

Growing up nearly every Sunday night my Mom would make soft pretzels that we would dip into my dads favorite spicy cheese dip and watch Americas Funniest Home Videos.

The soft pretzels were always a highlight for me. First my Mom bought frozen boxed pretzels and would warm them into the oven.

Then as a family we got into making our own “homemade” version from an Auntie Anne’s Pretzel kit.

We got to make and shape the dough and I got to be the one to always shape the pretzels because no one else’s pretzels turned out as pretty 🙂

I have done my best to try and duplicate that famous Auntie Anne’s classic pretzel. What makes them stand out is that they are drenched in BUTTER! Oh yeah! Anything drenched in butter you know is going to be drool worthy.

But if you don’t want to go the butter route, you can glaze the pretzels with an egg wash and give them a nice golden sheen. This route is best if you would like to freeze the pretzels and reheat later.

It’s nice to have options and I give you a few to choose from so you can customize these sourdough pretzels to your family’s liking.

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Secret Ingredient…

I believe the depth of a classic, delicious soft pretzel flavor lies in the molasses content. This is why brown sugar is used when making soft pretzels. The sugar adds so much flavor to the pretzel but what balances out the traditional flavor I believe is Molasses.

Now this is not a necessary ingredient for these pretzels, in fact it’s totally optional. I also understand this is not a common kitchen pantry item.

However, if I can give my two cents, I highly recommend adding molasses to even your regular sourdough loaves. Because it gives your bread an added burst of both flavor and nutrients.

I actually never make a sourdough loaf anymore without adding molasses to my bread. It’s become a staple in my sourdough and we absolutely love the addition.

My apologies on the tangent. The moral of my story is that I highly recommend adding molasses to your pantry. Fun fact: It never goes bad if you don’t use it right away!

But I promise you will find so many uses for it if you decide to occasionally add it to your sourdough recipes to add in a new vibrant flavor. You can thank me later 🙂

Okay, let’s get onto the Soft Pretzel recipe!

Still Need a Sourdough Starter?

Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“

I offer you TWO Delicious Options Before baking your Pretzels:

Before Baking your delicious pretzels I want to offer and explain two delicious options for you. Since this recipe makes 12 pretzels, a lot of times I make both options and make 6 pretzels with the first option and 6 with the second option.

Option 1: Brush your pretzel with an egg wash then sprinkle over flakey sea salt before baking. This option gives your pretzels a golden sheen and a nice firm outside, like your typical soft pretzel. I recommend this option if you don’t plan to eat them right away or you want to store them in the freezer for later. They are more durable because the egg wash gives them that classic golden outer shell thats firm to the touch but oh so soft and fluffy in the center.

Option 2: This option is actually my favorite! It tastes like an Auntie Anne’s Pretzel which is so nostalgic for me, and is probably why it’s my favorite. Brush your pretzel with melted butter then sprinkle over flakey sea salt before baking. This option leaves your pretzels tasting HEAVENLY and they are so soft and fluffy. However, with this option I recommend eating immediately because the butter does soak in which causes the salt to also soak in making them hard to save for later. This option is best enjoyed fresh out of the oven and let me tell you it’s so good!

Ingredients to make The Best Sourdough Soft Pretzels

1. Sourdough Starter
2. Bread Flour
3. Water
4. Brown Sugar
5. Molasses (optional)
6. Unrefined Salt

How to make The Best Sourdough Soft Pretzels

• Mix starter, flour, water, sugar, molasses and salt in mixer for 5 minutes. Add the dough ball to a greased bowl, cover bowl with a shower cap and ferment 6-12 hours until doubled in size. *Warm the oven for a few seconds or leave the light on in the oven to ferment in there if you can. The little bit of warmth helps with the fermentation.

• Divide the dough into 12 even pieces. *I prefer to use a scale for this but it’s not necessary.

• Roll out each ball into a skinny 2 foot line. Grab and lift both dough ends and flip the dough around in a forward circle in the air several times to help stretch it out. Then REST for 5 minutes. *This rest is vital so the pretzels hold their shape!

• Shaping pretzels: Take the 2 dough ends and make a wide horseshoe shape on your counter so the “U” shape is face up. Twist the two ends two times to resemble a “Jesus fish” leaving a 2 inch tail at the ends after the twist. Then take the two ends and fold them down onto the bottom of the “U”. It should look like a pretzel. *Refer to the pictures in this post for reference.

• Place shaped pretzels on parchment lined cookie sheets. *I am able to fit 6 on each cookie sheet.

• Proof pretzels for 1 hour in a slightly warmed oven until they’re nice and puffy.

• Boil 2 quarts of water in a large pot on stovetop. Once water is at a rolling boil, add in 2 tablespoons of brown sugar and 1 tablespoon of baking soda.

• Carefully lift each pretzel so as not to deflate and drop pretzels 2-3 at a time into boiling water. Boil them on each side for 30 seconds. They will get nice and puffy so don’t overcrowd them in the water, 2 or 3 at a time, max!
• Remove pretzels with a spider strainer and blot on a towel to remove excess water. Add back to the parchment lined cookie sheet. Continue this process until all pretzels have been boiled.
• Two Options: Brush pretzels with egg wash and sprinkle with coarse sea salt. OR (my favorite) brush pretzels with melted butter and sprinkle with coarse sea salt.

• Bake pretzels at 425 degrees F for 10 minutes or until golden brown.

How to Freeze The Best Soft Sourdough Pretzels for later

If you would like to freeze these pretzels I would recommend NOT salting when you bake them. The salt tends to soak in and make them a little soggy then if not eaten right away. (You will add the salt later before reheating 😉

I recommend the Egg wash option without adding the flakey sea salt to freeze. Bake according to recipe instructions and cool completely.

Place into a freezer bag or container with parchment paper lined between pretzels to keep them from sticking together.

Here is the best part! You can reheat from frozen! Remove them from the freezer and run them under water. Now is when you add the flakey sea salt 😉 add the salt to the wet pretzel and bake at 350 degrees for 8-10 minutes until heated through.

This is a great option to have pretzels ready on demand. And they’re just as tasty and delicious as when they’re fresh.

Make These Sourdough Pretzel Bites Instead!

Here is a great option if you aren’t interested in twisting a bunch of pretzels. Or if you have a party and you want to bring a cheese dip to go with your pretzel bites.

I actually made Pretzel bites for one of our family’s Christmas appetizers and it was a BIG hit! I highly recommend making these with a queso or spicy cheese dip. They pair so well together and you won’t be able to stop eating them!

To make, divide your dough into 12 pieces. Then roll your dough into a long log about 1 inch in diameter. Cut into 1 inch segments (bite size pieces) and place onto a parchment or silicone lined baking mat.

You can keep them in close quarters on the baking sheet. But give at least an inch space between them so they don’t proof together.

Follow the rest of the recipes instructions by boiling first and then baking them.

Make These Sourdough Pretzels into Sticks Instead!

This is another great appetizer option if you want a large soft pretzel stick to dip into a bowl of melted cheese. YUM!

Roll your dough balls into an 8 inch long log that is 1 inch thick. Place onto your baking sheet at least 3 inches apart while they proof.

Continue with recipe instructions for boiling and baking.

Our Favorite Simple Pretzel Dips:

Honey Mustard Dipping Sauce:

• 1/4 cup Mayo
• 2 Tbsp Mustard
• 3 Tbsp Honey
• 1/2 tsp Red Wine Vinegar
• 1/8 tsp Garlic Powder
• 1/2 tsp Unrefined Salt

Mix everything all together and chill for an hour in fridge. Enjoy!

Pub Cheese Dip:

• 8 oz of Your favorite pub spreadable cheese
• 1- 4oz can of green chilis

Warm cheese and green chilis in small pan on stovetop until warmed through and soft. Serve warm.

Let’s make The Best Sourdough Soft Pretzels.

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Molasses

Silicone Baking Mat

Shower Caps

Kitchen Scale

Spider Strainer

Basting Brush