In The Kitchen

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Sourdough homemade soft pretzels are a delicious and satisfying treat that can be made with just a few simple ingredients. The key to achieving the perfect texture and flavor in these pretzels is to use a sourdough starter to help leaven and flavor the dough. Using sourdough not only adds a delightful tanginess to the pretzels, but it also improves the digestibility and nutritional value of the final product.

What is Sourdough Starter?

Sourdough starter is a natural leavening agent used in the baking of sourdough bread. It is made from a mixture of flour and water, which is then allowed to ferment over a period of several days. During the fermentation process, wild yeast and lactobacilli bacteria from the environment colonize the mixture, leading to the creation of a stable culture of microorganisms.


The sourdough starter plays a crucial role in the production of sourdough bread, as it is responsible for leavening the dough and lending it a distinct tangy flavor. The wild yeast in the starter produces carbon dioxide gas, causing the dough to rise, while the lactobacilli bacteria produce lactic acid, which contributes to the bread’s characteristic sour taste.


Sourdough starter is a living organism, and in order to maintain its viability, it must be regularly fed with fresh flour and water. This allows the microorganisms to continue thriving and producing the gases and acids necessary for leavening and flavor development.


Sourdough starter has been used for centuries as a method of bread leavening, and its rich history and cultural significance have made it a beloved tradition in many culinary traditions around the world. Its unique flavor, as well as its natural and preservative-free nature, have contributed to its enduring popularity among bread enthusiasts and bakers.


If you would like to start your own Sourdough Starter you can order the kit here:


How easy are they to make?

To begin, the sourdough starter is used to create a preferment, which is then combined with flour, water, salt, and a small amount of sweetener to create the dough. After the dough has been prepared, it is allowed to rise before being shaped into classic pretzel twists. The shaped pretzels are then briefly boiled in a water and baking soda solution, which gives them their signature chewy crust, before being baked to golden perfection.


The result is a soft, chewy pretzel with a subtle tanginess and depth of flavor that sets it apart from traditional pretzels made with commercial yeast. The process of making sourdough homemade soft pretzels may take a bit longer than using commercial yeast, but the end result is well worth the effort. Whether enjoyed on their own or served with your favorite mustard or cheese sauce, these sourdough pretzels are sure to be a hit with family and friends.

Sourdough Homemade Soft Pretzels

These are chewy and full of flavor and really fun to make with the whole family.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes


  • 1/2 Cup Sourdough Starter
  • 1 Cup Warm Water
  • 1 Tbs butter melted
  • 1 tsp Sugar
  • 1 tsp Salt
  • 3 Cups All-Purpose Flour

Baking Soda Bath

  • 2 Cups Water
  • 2 Tbs Baking Soda


  • 1 Tbs Coarse Sea Salt
  • 6 Tbs Butter melted


  • Preheat oven to 475˚ and line a large baking sheet or two with parchment paper.
  • Combine starter with the water and mix well till smooth. Stir in salt and 1 Tbs of melted butter. Add 1 cup of flour at a time and knead on lowest setting until dough forms and is no longer very sticky. You may need more or less depending on the temperature difference. Knead dough for 5 minutes or until smooth and pliable.
  • Form a dough into a ball by hand. Lightly grease a bowl and let dough rest for 15 minutes. Cover with a damp towel.
  • In a medium sized pot, boil 2 cups of water with 2 Tbs of baking soda. Once the baking soda is mostly dissolved, take the mixture off of the heat and pour into a shallow dish.
  • After 15 minutes, take dough out of the bowl and flatten slightly with the palm of your hand. Cut dough into 8 equal sections. Roll each piece into a long rope, about 19-20 inches long. Shape dough into a pretzel shape and place in baking soda bath for 2 minutes. Once the 2 minutes is up, carefully pick up pretzel and place on prepared baking sheet.
  • Sprinkle the pretzels with the coarse sea salt while still wet. Repeat these steps until all 8 pretzels are prepared and on the baking sheets.
  • Bake pretzels for 8-9 minute or until golden brown. Immediately from the oven, brush heavily with the melted butter.


These are best served hot and fresh out of the oven, but will keep for about 2 days stored at room temperature in an airtight container. 

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