Sourdough Pretzels with Cinnamon Sugar Option Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
