Introduction

These easy homemade sourdough pretzels are soft, chewy, and delicious, made with active starter and no added yeast. Perfect for an overnight dough, they deliver authentic flavor without much fuss. Get ready to enjoy warm, golden pretzels fresh from your oven!

Easy Sourdough Pretzels Without Yeast Recipe - Recipe Image

Ingredients

100 grams (1/2 cup) active sourdough starter
255 grams (1 cup) water
40 grams (2 tbsp) honey
12 grams (2 tsp) sea salt
500 grams (about 3.5 cups) bread flour
28 grams (2 tbsp) melted butter
5 cups water (for the water bath)
2 tbsp baking soda (for the water bath)
2 tbsp brown sugar (for the water bath)
1 egg (for egg wash)
1 tbsp water (for egg wash)
Pretzel salt, for sprinkling

Instructions

Step 1: Melt the butter and let it cool. In a large bowl, mix the water and active sourdough starter together. Add the flour, sea salt, melted butter, and honey, stirring until a stiff dough forms.
Step 2: Knead the dough by hand for 8–10 minutes or with a stand mixer for 6–7 minutes until smooth. Cover and let rest in a warm place (around 72°F) for 8–10 hours, or until the dough doubles in size.
Step 3: After fermentation, divide the dough into 10 equal portions, each weighing about 85–90 grams. Lightly butter a parchment-lined baking sheet to prevent sticking.
Step 4: Shape each dough piece into a long rope about 20–22 inches long by gently flattening and rolling with your palms. Form a “U” shape, cross the ends once, then fold them down to the bottom of the “U” to shape the pretzel.
Step 5: Cover the shaped pretzels with a tea towel and let them rest for 30–45 minutes until slightly puffy.
Step 6: Preheat the oven to 425°F. In a pot, bring 5 cups of water, baking soda, and brown sugar to a boil. Using a slotted spoon, boil 3–4 pretzels at a time for 30–60 seconds per side, then transfer back to the baking sheet.
Step 7: Whisk together the egg and 1 tablespoon water to make an egg wash. Brush the tops of the pretzels and sprinkle with pretzel salt.
Step 8: Bake the pretzels for 12–14 minutes or until golden brown. Allow to cool slightly before serving.

Tips & Variations

Use a kitchen scale for even dough portions to ensure uniform baking.
Butter the parchment paper before placing dough to prevent sticking and add flavor.
Try sprinkling coarse sea salt or everything bagel seasoning instead of pretzel salt for different flavors.
If you don’t have an active sourdough starter, you can substitute with 2 tsp instant yeast, but flavor will differ.

Storage

Store pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them in a preheated oven at 350°F for 5-7 minutes. You can also freeze baked pretzels, wrapped tightly, for up to 1 month. Thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

Yes, you can substitute with yeast, but sourdough starter adds a unique tangy flavor and texture that yeast alone won’t replicate.

Why do I need to boil pretzels before baking?

Boiling pretzels in a baking soda and sugar water bath creates their signature chewy crust and helps them brown beautifully in the oven.

Easy Sourdough Pretzels Without Yeast Recipe

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4.5 from 130 reviews

These easy homemade sourdough pretzels require no yeast, relying instead on an active sourdough starter. Soft, chewy, and flavorful, these pretzels develop their unique taste through an overnight fermentation. Perfect as an appetizer or snack, they have a delightful crust formed by boiling in a baking soda bath before baking to golden perfection.

Author: Marco
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 8 hours 32 minutes
Yield: 10 pretzels 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

For the Dough

100 grams active sourdough starter (about 1/2 cup)
255 grams water (1 cup)
40 grams honey (2 tbsp)
12 grams sea salt (2 tsp)
500 grams bread flour (about 3.5 cups)
28 grams melted butter (2 tbsp)

For the Water Bath

5 cups water
2 tbsp baking soda
2 tbsp brown sugar

For the Egg Wash

1 egg
1 tbsp water

Instructions

Prepare the Pretzel Dough: Melt the butter and allow it to cool. In a large bowl, mix together the water and active sourdough starter. Add the bread flour, sea salt, melted butter, and honey to the bowl. Combine all ingredients until a stiff, dry dough forms, similar to bagel dough. Knead the dough by hand for 8-10 minutes or use a stand mixer with a dough hook attachment for 6-7 minutes.
Bulk Fermentation: Cover the dough and place it in a warm environment around 72°F. Let it rest and ferment for 8-10 hours or until the dough has doubled in size. This long fermentation helps develop flavor and texture.
Shape the Pretzels: Divide the dough into 10 equal portions, approximately 85-90 grams each, using a kitchen scale for accuracy. Lightly butter a parchment-lined baking sheet. Take one dough piece at a time, shape it into a rectangle, then gently press and roll it using your palms into a long rope about 20-22 inches in length. Form a “U” shape, cross the ends over once, then fold them down to meet the bottom of the U, shaping the pretzel. Repeat with remaining dough pieces. Cover the shaped pretzels with a tea towel and allow them to rest for 30-45 minutes until puffed.
Preheat Oven: While the pretzels are resting, preheat your oven to 425°F (220°C).
Prepare the Water Bath: In a large pot, bring 5 cups of water to a boil. Add 2 tablespoons baking soda and 2 tablespoons brown sugar, stirring to dissolve. Using a slotted spoon, carefully lower 3-4 pretzels at a time into the boiling water. Boil each side for 30-60 seconds, then remove and place them back onto the parchment-lined baking sheet.
Apply Egg Wash and Bake: Whisk together 1 egg with 1 tablespoon of water to make an egg wash. Brush the tops of each pretzel evenly with the egg wash and sprinkle with pretzel salt to taste. Bake in the preheated oven for 12-14 minutes or until golden brown and cooked through.

Notes

The dough is intentionally stiff and dry, similar to bagel dough, which helps achieve the classic chewy pretzel texture.
Use a kitchen scale to divide dough precisely for uniform pretzels.
Boiling pretzels in a baking soda bath before baking gives them their characteristic chewy crust and deep color.
Letting pretzels rest after shaping helps them puff and develop better texture during baking.
If you don’t have pretzel salt, coarse sea salt or kosher salt can be used as substitutes.
Ensure your sourdough starter is active and bubbly before starting for best results.

Keywords: Sourdough pretzels, no yeast pretzels, homemade pretzels, sourdough baking, easy pretzels, soft pretzels, overnight fermentation, pretzel recipe