Sourdough Pretzels recipe – Amazing and authentic awesome pretzels

Pretzels are magical. Soft on the inside, chewy and deeply caramelized crust, with that telltale tingling and slightly soapy taste. Evoking childhood memories of amusement parks, maybe Oktoberfest, or, in my case, visiting my Dad in Germany. I love an amazing pretzel, I am sure you do too. This is my recipe for sourdough pretzels.

There are soft pretzels and hard pretzels. This article and recipe is for soft pretzels, that are are big and soft on the inside, where the hard pretzels are small and crunchy. While they have similar taste characteristics, the soft pretzels are Ambrosia in my opinion. It’s simply the best baked snack that you can make.

If you are a regular reader of my blog you will probably have noticed that I already published recipes for both soft pretzels and pretzel buns before, but both are using yeast. So time has come for a sourdough version of this awesome snack.

If you are just here for the recipe, you can press the button underneath to be automagically transported to the recipe:

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The history of pretzels

An often told origin story of pretzels is that they were created by a monk in Italy around 610.

According to The History and Science and Technology the monk baked strips of dough that was folded into a shape looking like a child crossing its arms in prayer. He called these baked goods pretiolas meaning little rewards to children who remembered their prayers.

As most other origin stories, they are probably being told because they are just that. Good stories.

sourdough pretzel made with the recipe on this page

The earliest recorded evidence of pretzels comes from the logo used by the German baker’s guild in 1111.

Pretzels have been a part of the Christian faith for a long time. In Germany in the 16th century it became a tradition to eat pretzels on Good Friday.

These days pretzels are the most popular in Germany and the United States.

The mysterious alkaline bath

What gives the pretzels their distinctive taste and texture is a combination of a low hydration dough and the lye bath that the pretzel is dipped in before being baked.

The lye bath

The bath is a solution of 3-4% lye to water. Lye is highly corrosive in its pure form, but the concentration we use it here, it’s not super dangerous. If you get it on your skin, just wash it off.

That being said, still be careful around it. I wear some heavy duty plastic gloves, and protective glasses so that I don’t get hurt. Why risk it?

Perfect score on a sourdough pretzel

How does it work?

When anything is baked a process called the Maillard reaction happens. It’s a chemical reaction between amino acids and small sugars that gives browned food its distinctive flavor.

Dipping the pretzels in lye solution alters the ratio between sugar and protein, because lye breaks proteins present in the surface of the dough into smaller bits. Those small bits are amino acids that then combined with the sugars create the flavor compounds at the crust.

You can use a lot of baking soda to get an alkaline solution. It works somewhat, at least better than not using it, but it does not give you that perfect crust and taste that you want.

You can see the difference between a pretzel dipped in lye solution (top) and a pretzel dipped in a baking soda solution (bottom). The baking soda one is definitely darker than if it hadn’t been dipped, but it’s not quite right.

Difference between lye bath and baking soda bath on sourdough pretzels

The formula of this sourdough pretzels recipe


Total weight1200 grams
Prefermented flour10.7%
Yield12 x 100 grams pretzels


The levain used in this sourdough pretzels recipe is a tool to help you use your starter at its peak. If you are in a hurry you can absolutely just swap it out for 200 grams of mature starter.

WeightIngredientBaker's Percentage
66gbread flour100.0%
33gstarter (100% hydration)50.0%


The dough in the pretzels is an enriched dough. It doesn’t have a lot of butter, but just enough to make the crumb soft and have that wonderful butter aroma.

The hydration is really low. This is what is called a dry dough. It’s important to get the right texture. This is also why the dough is kneaded instead of folded. We develop gluten the of fashioned way where we agitate the dough by, quite violently, squeezing and pressing the dough down towards the table.

WeightIngredientBaker's Percentage
685gbread flour100.0%

If you want to change the formula for the pretzels (maybe make more in one go?), you can do so here in my bread calculator.

The conclusion of this sourdough pretzels recipe

These pretzels are just wonderful. They tick all the boxes for a perfect pretzel for me:

  • Dark and chewy crust
  • Dense but soft and well-fermented crumb
  • That special pretzel taste that you need
Sourdough pretzels on concrete in front of a brick wall

Also, if you want larger pretzels then just make less pretzels out of the same dough. If you just make two gigantic pretzels that’s also an option. The baking time will increase, but not a lot.

So start out with the 18-22 minutes and monitor them closely.

Get going. Start making these. They are totally awesome.

Please share this recipe for sourdough pretzels on social media

This is my recipe for sourdough pretzels. I hope you will try to make them because that are absolutely scrumptious. Please consider sharing this recipe on social media with other bakers.

If you do make them and you post them to Instagram, please tag me as so I can see it. That will make me very happy. Thank you.

Ad links! Links for equipmement and ingredients in this recipe are affiliate links, which means that I will a commission if you purchase the product!

Sourdough Pretzels

Course: Snack
Cuisine: American, German
Keyword: brezel, pretzel, sourdough
Prep: 1 hour
Cook: 44 minutes
Proofing: 6 hours
Total: 10 hours
Servings: 12 pretzels
Calories: 273kcal
Author: Sune Trudslev
Nutrition Facts
Sourdough Pretzels
Amount Per Serving (1 pretzel)
Calories 273 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 532mg23%
Carbohydrates 46g15%
Fiber 2g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Salted pretzels. They bring wonderful memories of amusement parks, and childhood. These delicious pretzels will bring all of that back to you.
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  • flaky salt

Lye Bath


Make levain

  • Mix 33g mature sourdough starter, 66g water and 66g bread flour until it's completely mixed in a tall glass container.
  • Put an elastic band around the container so you can monitor the growth. Let it grow to its peak.


  • Put 685g bread flour in a bowl. Add 15g salt on top. Mix it with your fingers.
  • Add 335g water and stick your index and middle finger in the dough and move in circles. For each revolution pick up a little more flour until the dough comes together.
  • Dump it on your kitchen counter and knead all the flour into the dough (4-5 minutes).
  • Form a boule and put the dough back in the bowl. Let it rest covered until the levain has grown.

Cube butter

  • About ½ hour before the levain is ready take 75g of butter out of the fridge and cube it. Leave it come up to temperature on the kitchen counter.

Mix dough

  • When the levain has grown to its peak put the boule on the kitchen counter and add the levain on top.
  • Knead it into the dough. About 5-6 minutes. Leave it to rest covered for about 30 minutes.

Knead butter into the dough

  • Take the dough out the bowl and add to your kitchen counter.
  • Push it into a disk shape and add a couple of cubes of butter along the edge.
  • Seal all the butter in but flipping the edge over the dough.
  • Then knead the dough until the butter is incorporated.
  • Then repeat by making a disk and kneading in more butter until all the butter has been incorporated into the dough (6-7 minutes).
  • Then form the dough into a boule, put it back in the bowl and let it rest covered for 30 minutes.

Divide and preshape

  • Divide the dough into 12 equally sized pieces about 100g each.
  • Put the dough under a wet cloth to prevent it from forming a skin.
  • Take each piece of dough and form a small ball this way:
  • Push the dough into the center at the bottom of the ball. Turn the ball about an ⅛ and repeat until you have a reasonably taut surface.
  • Then put the ball down on your counter and put your hand over top like a claw and move it in circles to make a perfect ball.
  • Put it back under the cloth and shape the other 11 pieces of dough the same way.
  • Leave them to rest for 30 minutes to relax the gluten.

Final shape

  • Take one ball and roll it out to a long stand of dough. About 1 meter/3 feet 4 inches. It should be thicker in the middle.
  • Lift the ends up and cross them and put them down on the table and cross the strands.
  • Lift the ends up and flip it down to the lower part and place the ends decoratively.
  • I recommend that you watch the video on the shaping. This is the hard part.
  • Put six pretzels on one baking sheet cover it with cling film and do the same with the other 6.

Final proof

  • Leave to proof on the counter for about 2 hours. They should have visibly grown.
  • Then move into the freezer for 30 minutes. If you don't have room in the freezer you can use the fridge. This step is to help keep the carefully shaped pretzels intact.
  • Heat your oven to 230°C/450°F using the fan assist. If you don't have fan assist go to 240°C/475°F.

The dipping and baking

  • Just before the 30 minutes are up, put on safety gear (gloves and glasses) and add 1 liter (about 4¼ cups) of water to a non reactive bowl and add 30g of food grade lye.
  • Mix it with a wooden spoon until all the lye granules have been dissolved.
  • Then grab the sheets of pretzels from the freezer.
  • I put two in at a time for about 30 seconds.
  • Put them back on the baking sheet on the parchment paper.
  • Once they've all been dipped you should drizzle them with flaky salt.
  • Score the pretzels in the thick part with a swift and relatively deep cut.
  • Put the first pan in the oven and bake for 10 minutes. Then turn your oven down to 220°C/425°F. Rotate the pan do you get even browning.
  • Bake for another 8 to 12 minutes until they are deeply caramelized and done.
  • While the first tray is baking prepare the other 6 pretzels by dipping them in lye and putting them back on the sheet.
  • Let all the pretzels cool on a wire rack.
  • Dispose of your lye solution by pouring it into the toilet and flushing.


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  1. Rina Jurceka Reply

    Sune, do you remember our FB convo on sourdough pretzel nuggets? We made them this weekend following your recipe almost exactly. They were amazing. People at the super bowl party loved them. They were about 2 bites a piece and took about 16 minutes to bake at 450. Longer than I thought they would but that’s when they got the lovely crust. There’s a pic on FB. The hardest part was kneading the low hydration dough – that was work. My husband learned to knead because it took 2 of us. So seriously amazing results – in a city that takes it’s pretzels seriously.

  2. GP Reply

    We made these pretzels and they were amazing. I didn’t have lye, but used the baking soda bath, brushed on egg whites then salted. The flavor and texture was so delicious and everyone loved them. Thanks!

  3. Greg Reply

    Thanks for your hard work sharing this recipe! About the baking soda, I agree the boiled baking soda bath is not very good. However, there is another baking soda method that actually works very well. You bake the baking soda in the oven at 250-300f for one hour. This process converts the baking soda to sodium carbonate which is much more alkaline than baking soda. I used this method and mixed 100g of baked baking soda with 2 cups of room temp water and soaked the pretzels for 3 minutes in the solution. They came out with a nice dark brown and crispy crust with a soft interior. The next day I tried again with my left over baked baking soda and had the same success mixing 43g with 1.5 cups room temp water.

    • Yes, I heard that after publishing the recipe. I’ve meant to try it myself, but I’ve been busy with many other projects 🙂

  4. Tony Nalagan, Esq. Reply

    Love your website and YouTube channel. Really enjoyed the live stream with The Bread Code guy, Hendrik. I will definitely try this recipe as soon as I acquire some food grade lye. I hate to be critical, but I sense you are a bit of a perfectionist. ROR programmers tend to be. Lastly in the subsection “Dough”, second paragraph, second sentence, it reads “This is what it called a dry dough.” I think you meant to say “This is WHY IT’S called a dry dough.” (emphasis mine)

    • Thanks for the praise.

      It was supposed to say “This is what is called a dry dough”, which it does not. Thanks for your bug report 😉