Easy Sourdough Pretzels Without Yeast Recipe
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.
- 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
