Easy Sourdough Pretzels Without Yeast Recipe

Introduction

These easy homemade sourdough pretzels require no added yeast, relying instead on an active sourdough starter. Soft, chewy, and full of flavor, they make a perfect appetizer or snack after an overnight fermentation. Let’s dive into making the best overnight sourdough pretzels!

Ingredients

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

Instructions

1. Step 1: Melt the butter and let it cool. In a large bowl, combine the water and active sourdough starter, mixing well.
2. Step 2: Add the bread flour, sea salt, melted butter, and honey to the bowl. Mix to form a stiff dough.
3. Step 3: Knead the dough by hand for 8-10 minutes, or with a stand mixer for 6-7 minutes, until smooth. Cover and let it rest in a warm spot (around 72°F) for 8-10 hours, until doubled in size.
4. Step 4: Divide the dough into 10 equal pieces, each weighing about 85-90 grams. Lightly butter a large baking sheet lined with parchment paper to prevent sticking.
5. Step 5: Shape each piece by flattening it into a rectangle, then roll it into a long rope about 20-22 inches long. Form a “U” shape, twist the ends once, and fold them down to meet the bottom of the “U” to create the classic pretzel shape. Adjust with your fingers as needed.
6. Step 6: Cover the shaped pretzels with a tea towel and let them rest for 30-45 minutes until puffy.
7. Step 7: Preheat your oven to 425°F. Prepare the water bath by bringing 5 cups of water, baking soda, and brown sugar to a boil.
8. Step 8: Using a slotted spoon, carefully boil 3-4 pretzels at a time for 30-60 seconds on each side. Remove and place them back on the baking sheet.
9. Step 9: Mix the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the pretzels with the wash and sprinkle with pretzel salt.
10. Step 10: Bake the pretzels for 12-14 minutes or until they turn a deep golden brown. Cool slightly before serving.

Tips & Variations

• Use a kitchen scale for dividing dough evenly to ensure consistent pretzel sizes.
• Brush the parchment paper with butter to prevent sticking and add subtle flavor.
• For a softer pretzel, add an extra tablespoon of melted butter to the dough.
• Try sprinkling coarse sea salt, sesame seeds, or poppy seeds on top instead of pretzel salt for different flavors.
• If you don’t have brown sugar for the water bath, white sugar works as a substitute.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To maintain softness, reheat briefly in the oven at 300°F for 5-7 minutes or microwave for 15-20 seconds wrapped in a damp paper towel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pretzels without a sourdough starter?

This recipe specifically relies on an active sourdough starter for leavening, so it won’t work with just flour and water. However, you can substitute for yeast in a different pretzel recipe if desired.

Why do I boil pretzels before baking?

Boiling pretzels in a baking soda and sugar solution creates their characteristic chewy crust and deep brown color when baked. It also sets the shape before baking.

Easy Sourdough Pretzels Without Yeast Recipe

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★★★★★

4.5 from 137 reviews

These easy homemade sourdough pretzels are made with an active sourdough starter, requiring no yeast. They are soft, chewy, and perfect for an overnight fermentation, resulting in delicious, classic American-style pretzels. With simple ingredients and a baking soda water bath, these pretzels have a beautiful golden crust and great flavor.

• Author: Lila
• 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 1x2x3x

For the Dough

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

For the Water Bath

• 5 cups water
• 2 tablespoons baking soda
• 2 tablespoons brown sugar

For the Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

1. Prepare the Dough: Melt the butter and allow it to cool. In a large bowl, combine the water and the active sourdough starter, mixing well. Add in the bread flour, sea salt, melted butter, and honey. Mix until the ingredients are incorporated.
2. Knead the Dough: Knead by hand for 8-10 minutes or with a stand mixer for 6-7 minutes until a stiff and dry dough forms, similar to bagel dough. Cover the dough and let it rest in a warm location at about 72°F (22°C) for 8-10 hours, or until doubled in size.
3. Divide and Shape: Once the dough has rested, divide it into 10 equal portions, each weighing about 85-90 grams. Line a large baking sheet with parchment paper and butter the surface to prevent sticking.
4. Form Pretzels: Take one dough portion at a time, shape it into a rectangle, and flatten it gently with your palm. Roll the dough into a rope about 20-22 inches long by applying even pressure and rolling from the center outward. Shape the rope into a “U,” cross the ends, twist once, and then fold the ends down to touch the bottom of the “U” to form a pretzel shape. Repeat for all pieces and cover with a tea towel. Let rest 30-45 minutes until puffy.
5. Preheat Oven and Prepare Water Bath: Preheat your oven to 425°F (220°C). In a large pot, bring 5 cups of water to a boil with 2 tablespoons baking soda and 2 tablespoons brown sugar.
6. Bake-Ready Prep: Using a slotted spoon, carefully boil 3-4 pretzels at a time for 30-60 seconds on each side in the baking soda bath. Remove and place them back onto the prepared baking sheet.
7. Egg Wash and Bake: Mix the egg and 1 tablespoon water to create an egg wash. Brush the tops of the pretzels with this mixture and sprinkle with pretzel salt. Bake the pretzels for 12-14 minutes or until they turn golden brown.

Notes

• The dough is very stiff and dry, similar to bagel dough, so kneading requires effort or a stand mixer.
• Resting the dough overnight allows good fermentation and flavor development.
• Carefully boiling the pretzels in the baking soda bath is essential for that classic pretzel crust.
• Use parchment paper and butter it to prevent sticking during proving and baking.
• Adjust the length of the dough rope as needed to get the classic pretzel shape.

Keywords: sourdough pretzels, no yeast pretzels, soft pretzels, homemade pretzels, sourdough baking, overnight fermentation