Introduction

These easy sourdough pretzels are soft, chewy, and flavorful, made without any added yeast—just your active sourdough starter. Perfect for an overnight project, they come out beautifully golden and delicious every time.

Easy Sourdough Pretzels Without Yeast Recipe - Recipe Image

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 ½ 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
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 until combined. Add the bread flour, sea salt, melted butter, and honey, then mix to form a dough.
Step 2: Knead the dough by hand for 8-10 minutes, or using a stand mixer for 6-7 minutes, until smooth. Cover and let it rest in a warm spot (about 72°F) for 8-10 hours, or until doubled in size. Note: This dough will be stiff and dry, similar to bagel dough.
Step 3: Once risen, divide the dough into 10 equal pieces, each weighing about 85-90 grams. Line a baking sheet with parchment paper and brush it with melted butter to prevent sticking.
Step 4: Shape each piece into a pretzel: flatten the dough into a rectangle, then roll it with your palms into a long rope about 20-22 inches long. Form a “U” shape, cross the ends over each other once, and fold them down to touch the bottom of the “U,” adjusting the shape as needed.
Step 5: Cover the shaped pretzels with a tea towel and let them rest for 30-45 minutes, until puffy.
Step 6: Preheat your oven to 425°F.
Step 7: In a large pot, bring 5 cups of water, baking soda, and brown sugar to a boil. Using a slotted spoon, lower 3-4 pretzels into the boiling water and boil for 30-60 seconds on each side. Remove with the slotted spoon and place back on the prepared baking sheet.
Step 8: Prepare the egg wash by whisking the egg with water. Brush the tops of the pretzels with the egg wash and sprinkle with pretzel salt.
Step 9: Bake the pretzels in the preheated oven for 12-14 minutes, or until golden brown. Let cool slightly before serving.

Tips & Variations

Weighing your dough pieces ensures evenly sized pretzels and consistent baking.
If you don’t have pretzel salt, coarse sea salt or kosher salt works well as a substitute.
For a softer crust, brush melted butter on the pretzels immediately after baking.
You can add toppings like sesame seeds, poppy seeds, or everything bagel seasoning before baking for added flavor.

Storage

Store cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze pretzels in a sealed bag for up to 1 month; reheat in the oven at 350°F for 5-7 minutes to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pretzels without a sourdough starter?

This recipe relies on active sourdough starter for fermentation and flavor, so skipping it requires a different recipe that uses commercial yeast.

Why is the dough so stiff and dry?

The dough’s stiffness is intentional, similar to bagel dough. This helps create the chewy texture essential to pretzels. Kneading well and proper fermentation will ensure good results.

Easy Sourdough Pretzels Without Yeast Recipe

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★★★★★

4.5 from 122 reviews

These easy homemade sourdough pretzels are made using an active sourdough starter without any added yeast. They are soft, chewy, and perfect as an overnight treat with a slight sweetness from honey and a signature pretzel crust formed by boiling in a baking soda and brown sugar water bath. This recipe yields 10 delicious pretzels using simple ingredients and straightforward shaping and baking steps.

Author: Maya
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

Make the dough: Melt the butter and let it cool. In a large bowl, combine the water and active sourdough starter, mixing well. Then add the bread flour, sea salt, melted butter, and honey to the bowl to form a dough.
Knead the dough: Knead the dough by hand for about 8–10 minutes or use a stand mixer with a dough hook for 6–7 minutes. The dough will be very stiff and dry, similar to bagel dough. Cover the dough and let it ferment in a warm place (around 72°F) for 8–10 hours until it doubles in size.
Divide and shape: Once risen, divide the dough into 10 equal portions, each weighing about 85–90 grams. Lightly butter a baking sheet lined with parchment paper. For each portion, shape the dough into a rectangle, then gently flatten it. Roll and stretch the dough into a long rope about 20–22 inches long, then shape it into a classic pretzel form by making a ‘U’, crossing the ends over, twisting once, and folding down to the base of the U. Cover shaped pretzels with a tea towel and let rest for 30–45 minutes until puffy.
Prepare water bath: Preheat the oven to 425°F. In a large pot, bring 5 cups of water to boil with 2 tablespoons baking soda and 2 tablespoons brown sugar mixed in.
Boil the pretzels: Using a slotted spoon, carefully lower 3 to 4 pretzels at a time into the boiling water bath. Boil each side for 30–60 seconds, then transfer back to the prepared baking sheet.
Apply egg wash and bake: Whisk together 1 egg and 1 tablespoon water to make an egg wash. Brush the tops of the boiled pretzels with the egg wash, then optionally sprinkle with pretzel salt. Bake in the preheated oven for 12–14 minutes or until golden brown.

Notes

The dough is intentionally stiff and dry, resembling bagel dough, which helps achieve the characteristic chewy texture.
Using active sourdough starter negates the need for added yeast, relying on natural fermentation for flavor and rise.
Boiling pretzels in the baking soda and brown sugar water bath creates the classic pretzel crust and flavor.
Letting the shaped pretzels rest before boiling ensures they become puffy and soft inside.
Butter the parchment paper to prevent the sticky dough from adhering during baking.
Adjust boiling time to prevent soggy or overly crusty pretzels; 30–60 seconds per side is ideal.

Keywords: sourdough pretzels, no yeast pretzels, homemade pretzels, sourdough recipe, soft pretzels, overnight pretzels