Sourdough Pretzels are homemade pretzels made with your sourdough starter and sprinkled with your choice of sweet or savory toppings. For another delicious recipe using your starter, try my  Sourdough Cinnamon Rolls!


Sourdough Pretzels in a Basket Sprinkled with Salt

Sourdough Pretzels

Soft pretzels are one of my favorite snacks to order at a ballgame. Well, there are no ballgames going on right now, so of course, I am craving what I can’t have. Then, I noticed the sourdough starter I had finally mastered and had an idea to make a sourdough pretzel.

They took a little time because you have to let the dough rise for a couple of hours, but they were so worth it, especially with the many toppings you can add to the pretzels.

Garlic Parmesan Sourdough Pretzels

How to Make a Sourdough Starter

For these pretzels, you just need to make it to the day when you begin removing half the starter (around day 3). Then, you can add it to your recipe. But, make sure you have enough discard (if using that) when you make these–it takes 1 1/2 cups of the starter.

To begin, add 1/2 cup flour and 1/3-1/4 cup water to a jar and stir well. Then, gently cover the jar (do not seal it closed) and let it sit in a warm place (70°F is best) for 24 hours. The best option for a cover is a paper towel and rubber band. Or, just remember to keep the jar lid loosely sealed. Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter. Wait 24 hours before checking the mixture.

Day 2: After 24 hours, check the mixture for bubbles. If you see bubbles, add the flour and the water, mixing it well, and let it sit for the next 24 hours. If you don’t see bubbles, do not get discouraged! It sometimes takes a couple of days for the science of it all to work. Just wait another day (or even two) until the first feeding (adding flour and water).

Day 3: After another 24 hours, check for bubbles. If you do see bubbles, remove half of the starter, add the 1⁄2 cup flour and 1⁄4-1/3 cup water and stir thoroughly. Let sit 24 hours. Oh, and don’t get rid of the starter you removed! You can use this for these pretzels (if you have enough)! And, now that you have been successful in feeding the starter, don’t stop now!

On days 4, 5, 6 you can feed it 2 times a day with the flour and water. Continue this routine (from Day 3; discard then feed) until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.

Cinnamon Sugar Sourdough Pretzels Stacked on Counter

Sourdough Pretzel Dough

Begin by warming up the milk until it’s warm to the touch. Then, mix the milk in with the butter, sugar, and the sourdough starter. Add in the flour and mix it on low for about 5 minutes. Gently scrape the dough out of the bowl and place it into a separate bowl that has been coated with oil. Let the dough rise for about 2 hours.

After the 2 hours, turn the dough out onto a floured surface and knead it for a couple of minutes. Then, separate the dough into 12 sections. Roll each section out into a long rope (about 30 inches). You are shooting for about 1 inch in thickness. Shape each rope into a pretzel and put them on a parchment-lined baking sheet. Place them in the freezer for 20-30 minutes before you boil them. Now would also be a good time to preheat the oven to 450°F.

Sourdough Pretzels Being Dipped in Water and Sprinkles with Sea Salt

Boiling and Baking the Pretzel Dough

After the pretzels have cooled in the freezer, you will drop the pieces into a boiling combination of water and baking soda.  Drop a few in at a time, and only for about 30 seconds, or until they float to the top.  Have a slotted spoon handy for easy removal.  Place the boiled dough back onto the baking sheets lined with parchment. Brush the tops with the egg wash and your choice of topping combinations. Bake them for about 15 minutes, or until golden brown. Let them cool before eating them. They will also soften a bit as they cool. Enjoy!

Basket of Sourdough Pretzels with Cheese Sauce in Background

What Other Dips Work with Pretzels?

Besides the cheese dip I provided, you could also serve the pretzels with other kinds of dips. Try spinach dip, crab and artichoke dip, mustard, or skillet queso dip. Of course, don’t forget about favorite dips like French onion, ranch, or roasted garlic hummus!

Overhead Image of Sourdough Homemade Pretzels with Cheese Dipping Sauce

How to Store Homemade Pretzels

Homemade Pretzels will last a few days when stored at room temperature in a sealed container. Or, for longer shelf life, freeze the pretzels. Reheat them in the microwave when ready to enjoy.

Dipping Homemade Sourdough Pretzel into Cheese Sauce
4.85 from 13 votes

Sourdough Pretzels

Prep Time 10 minutes
Cook Time 15 minutes
Resting/Chilling 2 hours 30 minutes
Total Time 2 hours 55 minutes
Use your sourdough starter to make these soft Sourdough Pretzels that go perfectly with sweet or savory toppings and dips.



  • 1 cup (245 g) milk, warmed
  • 2 tablespoons butter, room temperature
  • 1 tablespoon granulated sugar
  • cups (339 g) sourdough starter, discard or fed
  • 4 cups (500 g) all-purpose flour


  • 12 cups (839 g) water
  • 1 tablespoon baking soda


  • 1 large egg, beaten for egg wash
  • 2 teaspoons sea salt


  • 1 large egg, beaten for egg wash
  • 1 teaspoon garlic salt (can start with 1/2 teaspoon)
  • 1 teaspoon onion powder (can start with 1/2 teaspoon)
  • 1 teaspoon grated parmesan


  • 1 large egg, beaten for egg wash
  • 1 teaspoons cinnamon
  • 1 teaspoon granulated sugar


  • 1 cup whole milk, divided
  • 4 teaspoons all-purpose flour
  • ½ teaspoon salt
  • cup sharp shredded cheese, shredded
  • ¼ teaspoon freshly ground black pepper



  • In the microwave, warm up the milk.
  • In the bowl of a stand mixer with a dough hook attachment, combine the warm milk with the butter, sugar, and sourdough starter.
  • Add the flour and turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes.
  • Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 2 hours while the dough rises.
  • After 2 hours, turn the dough out onto a floured surface. Gently knead the dough for a couple of minutes.
  • Separate dough into 12 pieces. Roll the pieces into 30 inch ropes (about 1 inch thickness).
  • Shape each rope into a pretzel and place them on parchment-lined baking sheets. Put them in the freezer for 20-30 minutes before the water bath.
  • Preheat the oven to 450°F while the pretzels are in the freezer.


  • In a large stockpot, add water and baking soda. Cook over high heat. Once water is boiling, place 4 of the pretzels into the water. Remove with a slotted spoon after about 30 seconds (or after they have floated to the top) and place the pretzels back onto the lined baking sheets to add your choice of topping.


  • Brush dough lightly with egg wash and sprinkle your choice of topping on top of each pretzel.
  • Bake for 15 minutes, or until golden brown. Let them cool before serving.


  • In a medium saucepan, whisk together ¼ cup of milk and the flour.
  • Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
  • Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
  • Remove from heat, and stir in the cheese and pepper until the cheese melts.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The pretzel flavor is great and they aren’t dry like some recipes ive tried. However they stuck badly to the parchment paper when they were baked. I had to peel the back of off them to save anything edible. Im not sure what I did wrong.

  2. Hello, can u please help me with the starter quantity in grams please? I make a 100% hydration levain with my starter and use that for my sourdough boules

    1. Hi, Ridhi! I work with iambaker and am happy to help with questions. You would need about 339 grams of sourdough starter for this recipe. Have a great day!

  3. Hello! We have made these pretzels twice and they turned out fantastic both times. Would it work to make them (not boil or bake them) ahead of time, and then boil and bake them the day of serving? Thank you!

  4. I have NEVER been successful with getting a sourdough starter to start. I finally did and made these! Good lord!
    I did have to knead the dough longer because I didn’t knead it long enough. I froze the pretzels overnight night and boiled and baked the next day. I wish I could post a pic. They are amazing!

  5. I made the sour dough starter and made the sour dough bread, the sour dough banana bread and NOW the pretzels. Getting ready for 10 inches of snow here in Wisconsin. These recipes are terrific. No problems with any of them. Thank you!

  6. Thank you for a wonderful recipe!! Will be my go to pretzel recipe! It was recommended on a FB Sourdough Group I follow and I am glad I tried it. I did use almond milk as that is what I had in the house and it worked out well. 🙂

  7. These were fantastic! We tried all three toppings. I made exactly as written and the dough is beautiful to work with. The second batch I brushed melted butter on the pretzels hot out of the oven. Sinfully delicious! Thank you!

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