Sourdough Pretzels with Cinnamon Sugar Option Recipe

Introduction

Sourdough pretzels combine the tangy flavor of natural fermentation with the classic chewy texture of soft pretzels. This recipe yields perfect golden-brown pretzels with a crisp crust, ideal for snacking or sharing at gatherings.

Ingredients

• 150 grams active sourdough starter (3/4 cup)
• 250 grams warm water (1 cup + 1 Tablespoon, about 110°F)
• 500 grams bread flour (3 1/2 cups)
• 40 grams sugar (2 Tablespoons + 2 teaspoons)
• 11 grams salt (2 teaspoons)
• 2400 grams water (10 cups, for boiling)
• 200 grams baking soda (2/3 cup)
• 15 grams brown sugar (1 Tablespoon)
• Coarse salt, if desired
• 57 grams salted butter, melted (4 Tablespoons)
• 100 grams sugar (1/2 cup, for cinnamon sugar)
• 4 grams ground cinnamon (2 teaspoons, for cinnamon sugar)

Instructions

1. Step 1: In a stand mixer bowl fitted with a dough hook, combine the active sourdough starter, warm water, bread flour, sugar, and salt. Mix on medium-low speed for 5-6 minutes until the dough is smooth and tacky. Alternatively, knead by hand until smooth.
2. Step 2: Remove the dough, knead it by folding and pressing with the heel of your hand about 20 times, then place it in a lightly greased bowl. Cover and let it rise until doubled in size, about 12 hours at 70°F.
3. Step 3: Once risen, punch down the dough to release air bubbles. On a clean surface, divide the dough into 12 equal pieces (about 75 grams each) using a bench scraper.
4. Step 4: Roll each piece into 20-22 inch long ropes. Shape each rope into a pretzel by forming a large “U”, crossing the ends over twice, then folding them down to the bottom of the “U”. Place shaped pretzels on parchment-lined, lightly greased baking sheets.
5. Step 5: Cover the pretzels and let them rest for their second rise for 30-60 minutes until puffed and grown in size.
6. Step 6: Prepare the boiling bath by bringing 10 cups of water to a boil. Add baking soda and brown sugar, stirring until dissolved.
7. Step 7: Boil 2-3 pretzels at a time for 30 seconds each. Ensure they float and are fully submerged. Remove with a slotted spoon and place on a wire rack.
8. Step 8: While still damp from boiling, sprinkle pretzels with coarse salt if desired. Skip salt if making cinnamon sugar pretzels.
9. Step 9: Preheat oven to 425°F. Arrange boiled pretzels on parchment-lined baking sheets.
10. Step 10: Bake pretzels for 12-15 minutes until dark brown and an internal temperature of at least 195°F is reached.
11. Step 11: Brush warm pretzels with melted butter. For cinnamon sugar pretzels, combine sugar and cinnamon, then sprinkle over buttered pretzels and toss until evenly coated.
12. Step 12: Enjoy your sourdough pretzels plain or with your favorite dipping sauce!

Tips & Variations

• Use warm water at about 110°F to avoid killing the sourdough starter during mixing.
• Let the pretzels rise fully in the second proof to avoid dense and gummy texture.
• For cinnamon sugar variation, skip coarse salt and sprinkle the cinnamon sugar immediately after brushing with melted butter.
• If you don’t have a stand mixer, kneading by hand until smooth works just as well.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze pretzels wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use inactive sourdough starter for this recipe?

It’s best to use an active, bubbly sourdough starter to ensure proper fermentation and flavor development. Inactive starter may not ferment the dough well, resulting in dense pretzels.

Why do I have to boil pretzels in baking soda water?

Boiling pretzels in a baking soda bath creates their characteristic chewy crust and deep brown color during baking. It also adds flavor and helps retain moisture inside the pretzel.

Sourdough Pretzels with Cinnamon Sugar Option Recipe

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4.6 from 147 reviews

This Sourdough Pretzels Recipe yields soft, chewy pretzels with a rich tang from natural sourdough starter. The dough is slow fermented for 12 hours, boiled in a baking soda and brown sugar bath for that iconic pretzel texture and golden crust, then baked to perfection. Optional coarse salt or cinnamon sugar toppings add savory or sweet finishes. Perfect for snack time or serving with dips.

• Author: lina
• Prep Time: 15 minutes (active mixing and shaping), plus 12 hours bulk fermentation and 30-60 minutes second rise
• Cook Time: 15 minutes baking, plus 10 minutes boiling batches
• Total Time: Approximately 12 hours 45 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American (with German-inspired pretzel tradition)

Ingredients

Scale 1x2x3x

Dough Ingredients

• 150 grams active sourdough starter (3/4 cup)
• 250 grams warm water (1 cup + 1 tablespoon), 110°F
• 500 grams bread flour (3 1/2 cups)
• 40 grams sugar (2 tablespoons + 2 teaspoons)
• 11 grams salt (2 teaspoons)

Boil Bath

• 2400 grams water (10 cups)
• 200 grams baking soda (2/3 cup)
• 15 grams brown sugar (1 tablespoon)

Toppings and Finishes

• Coarse salt, if desired
• 57 grams salted butter, melted (4 tablespoons)
• 100 grams sugar (1/2 cup) — for cinnamon sugar
• 4 grams ground cinnamon (2 teaspoons) — for cinnamon sugar

Instructions

1. Make Dough & Bulk Rise: In the bowl of a stand mixer fitted with a dough hook, combine the sourdough starter, warm water (110°F), bread flour, sugar, and salt. Mix on medium-low speed for 5-6 minutes until the dough feels smooth and tacky. Alternatively, knead by hand. Then knead the dough on a lightly floured surface until very smooth, about 20 folds. Transfer to a lightly greased bowl, cover, and let rise at room temperature (around 70°F) until doubled, approximately 12 hours.
2. Shape Pretzels: Once risen, punch down the dough to release air. Place on a clean surface and divide into 12 equal pieces (~75 grams each) using a bench scraper. Roll each piece into a 20-22 inch long rope. Form a large “U,” twist the ends together twice, then fold them down to the bottom of the “U” to create the classic pretzel shape. Place shaped pretzels on parchment-lined and lightly greased baking sheets.
3. Second Rise: Cover the pretzels with plastic wrap and let them proof for 30-60 minutes until puffy and visibly larger. This step is essential for a soft and tender crumb.
4. Prepare Boil Bath: Near the end of the second rise, bring 10 cups of water to a boil. Add the baking soda and brown sugar, stirring until dissolved. Working in batches of 2-3, boil each pretzel for 30 seconds, ensuring they float and are fully submerged.
5. Salt Pretzels: Use a slotted spoon to remove pretzels and place them on a wire rack briefly. While damp, sprinkle with coarse salt if making savory pretzels. For cinnamon sugar pretzels, skip this salt step.
6. Bake Pretzels: Preheat the oven to 425°F (220°C). Transfer the boiled pretzels to a parchment-lined baking sheet. Bake for 12-15 minutes, or until deep golden brown and the internal temperature reaches at least 195°F.
7. Finish & Serve: When warm, brush pretzels with melted salted butter. For sweet cinnamon sugar pretzels, sprinkle the buttered pretzels evenly with a mixture of sugar and cinnamon and toss gently to coat before serving. Enjoy with your choice of dips or solo!

Notes

• The warm water temperature should be about 110°F to avoid killing the sourdough starter.
• Proofing times vary depending on ambient temperature; a warmer environment will speed up the rise.
• Boiling in baking soda bath gives pretzels their distinctive chewy crust and deep brown color.
• Do not rush the second rise; underproofed pretzels may be dense and gummy.
• For best results, use bread flour as it provides better gluten structure for chewy pretzels.
• Salt topping can be omitted for a sweet cinnamon sugar version.

Keywords: sourdough pretzels, soft pretzels, homemade pretzels, sourdough bread, baking soda bath pretzels, cinnamon sugar pretzels