Sourdough soft pretzels
A chewy sourdough soft pretzel recipe with discard or active starter, baking soda bath, shaping tips, and freezer notes.
Sourdough soft pretzels are one of the most forgiving ways to use starter. You get chew, tang, salt, and a dough that does not require perfect open crumb.
Why this works
Pretzel dough wants strength and low hydration. Starter adds flavor, but the baking soda bath creates the color and pretzel bite.
Ingredients
Pick your state and product — instant verdict before market day.
- Bread flour
- 500 g
- Water
- 275 g
- Starter or discard
- 100 g
- Brown sugar
- 20 g
- Salt
- 10 g
- Butter
- 30 g melted
- Baking soda bath
- 8 cups water + 1/2 cup baking soda
Method
- Mix dough until smooth and firm. Knead 5-7 minutes.
- Ferment 3-4 hours at room temperature, then chill 30 minutes for easier shaping.
- Divide into 8 pieces. Roll each to a long rope and twist into pretzel shape.
- Boil each pretzel 20-30 seconds in baking soda bath.
- Brush with egg wash, salt generously, and bake at 425°F for 14-16 minutes.
Baker notes
- For discard pretzels, add 1 tsp instant yeast if the discard is old.
- Freeze after baking, then refresh at 350°F for 8 minutes.
- Use coarse pretzel salt after the bath, not before.
Where to go next
If you like low-waste baking, keep going with sourdough discard recipes.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
