Easy Sourdough Pretzels (Soft, Chewy & Perfect for Pretzel Bites Too)

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Soft and chewy sourdough pretzels made with real ingredients. Includes full pretzels and pretzel bites, cinnamon sugar option, and overnight rise.

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There is just something about warm, soft pretzels that feels nostalgic. Growing up, whenever my mom and I went to the mall together, we would almost always stop for pretzels (because honestly, who doesn’t love a mall pretzel?).

Now that I’m older and more mindful about the ingredients I use and what I put into my body, I wanted to skip the long ingredient lists found in those pretzels and create a version I can make at home — using sourdough so they’re even better for us.

These sourdough pretzels are one of my favorite things to make when we have people coming over. They’re a little unexpected, pair well with just about anything (my favorite is serving them with my homemade parmesan meatballs), and they are always a hit. They’re salty, chewy, slightly sweet, and basically impossible to resist. You get that classic soft pretzel flavor, but completely from scratch with real ingredients and no commercial yeast.

This recipe uses a long fermentation, which not only develops incredible flavor but also makes the pretzels easier to digest. You can shape them into classic full-size pretzels or cut them into sourdough pretzel bites for an easy snack or party food. Either way, they bake up soft on the inside with that signature chewy crust on the outside.

And yes… they’re absolutely incredible rolled in cinnamon sugar.

New to Sourdough? I will show you how to get started quickly here!

Why You’ll Love These Sourdough Pretzels

• Soft, fluffy interior with a chewy golden crust
• Made with real, simple ingredients
• No commercial yeast required
• Works with active or discard sourdough starter
• Perfect for snacks, parties, or lunchboxes
• Can be made as full pretzels or pretzel bites
• Freezer-friendly for easy grab-and-go snacks

Ingredients You’ll Need

Dough

• 4 cups all purpose flour
• 1 cup water
• 3/4 cup sourdough starter (active or discard, active works best)
• 1/4 cup sugar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 1/2 tsp salt

For the Baking Soda Bath

• 6 cups water
• 2 Tbsp baking soda

Optional Toppings

• Maldon salt flakes
• Melted butter (for brushing)
• Cinnamon sugar (1/2 cup sugar + 2 tsp cinnamon)

Don’t miss my homemade cheese sauce — it’s absolutely perfect for dipping these pretzels in.

How to Make Sourdough Pretzels

Step 1: Make the Dough

In the bowl of a stand mixer with the dough hook attachment, add the flour, water, sourdough starter, sugar, honey, olive oil, and salt. Mix until a dough forms, then knead for about 8 minutes until smooth and elastic.

The dough should be soft and slightly tacky but not sticky.

Step 2: First Rise (Overnight Fermentation)

Cover the bowl (I love these silicone bowl covers for this) and let the dough rise at room temperature for 8–12 hours or overnight. The dough should double in size and look puffy and relaxed.

This long rise is what gives sourdough pretzels their incredible flavor.

Step 3: Shape the Pretzels

Turn the dough out onto a clean surface (you don’t need to flour your surface) and using a bench scraper divide into 8 equal pieces.

To shape classic pretzels:

1. Roll each piece into a rope about 20–24 inches long.
2. Form a large U shape.
3. Cross the ends over each other twice.
4. Fold the twisted ends down toward the bottom of the U.
5. Press lightly to seal.

Check out my Youtube video below for a visual on how to do this.

For Pretzel Bites:

Roll the dough into ropes and cut into 1-inch pieces. The pieces will puff up so you don’t want them too big.

Step 4: Second Rise

Place shaped pretzels or bites onto a parchment-lined baking sheet. Cover lightly and let rise for 2–4 hours, until visibly puffy.

Step 5: Baking Soda Bath (The Secret to That Classic Crust)

This step gives sourdough pretzels their chewy texture and deep golden color.

Bring 6 cups water and 2 tablespoons baking soda to a boil in a large pot.

Working in batches, gently place pretzels into the water and boil for 1–2 minutes per side. Remove with a slotted spoon/stainer (or this fish turner works great, too) and place back onto the baking sheet.

If using salt, sprinkle with Maldon salt flakes while still wet.

Step 6: Bake Until Golden

Bake at 450°F for 15–20 minutes.

You actually want the tops to be slightly dark — that means the inside is fully cooked and the crust is perfectly chewy.

Step 7: Finishing Touches

As soon as they come out of the oven:

• Brush with melted butter. I love to use a silicone brush to do this.
• For sweet pretzels, roll in cinnamon sugar while warm. A MUST try – they are SO good!

You can also sprinkle with parmesan cheese for a savory version, but cinnamon sugar and salted are my favorites.

Tips for Perfect Soft Sourdough Pretzels

• Don’t skip the second rise — it makes a huge difference in texture.
• Active starter gives the best rise, but discard works great too.
• Darker tops = better chew and flavor.
• If dough feels sticky, lightly oil your hands instead of adding flour.

Storage & Freezing

• Store at room temperature for 2 days
• Refrigerate up to 5 days
• Freeze baked pretzels up to 2 months

To reheat: Bake at 350°F for 5–8 minutes until warm and soft.

These sourdough pretzels are one of those recipes that feel special but are secretly simple. Real ingredients, long fermentation, and a process that’s actually fun — exactly the kind of everyday from-scratch cooking I love sharing.

If you make them, tag me on instagram @my.colorado.kitchen or leave a comment below so other families can find this recipe too. 💛