Easy Sourdough Pretzels Without Yeast Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
