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homemade overnight sourdough pretzels on a plate

Easy Sourdough Pretzels Without Yeast

These easy homemade sourdough pretzels are made with active starter ( no yeast needed!). Soft, chewy, and delicious, these are the best overnight pretzels! Measurements in cups and grams.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Bulk Fermenation 8 hours
Total Time 8 hours 32 minutes
Course Appetizer
Cuisine American
Servings 10 pretzels
Calories 200 kcal

Equipment

Ingredients
  

For the dough

  • 100 grams active starter 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
 

Pretzel Dough

  • Melt butter and let cool. Add the water and sourdough starter to a large bowl and mix. Add the flour, salt, butter, and honey to the dough.
    Knead the dough by hand for 8-10 minutes, or by stand mixer for 6-7 minutes. Cover the dough and let rest in a warm location (72 degrees F) for 8-10 hours, or until doubled in size.
    This is a very stiff, dry dough- like bagel dough!
    100 grams active starter, 255 grams water, 40 grams honey, 12 grams sea salt, 500 grams bread flour, 28 grams melted butter

Shaping Pretzels

  • Divide the dough into 10 equal portions. I like to weigh the dough ball on a kitchen scale and divide by 10. Each portion should be 85-90 grams.
  • Line a large baking sheet with parchment paper, and butter the surface of the parchment to prevent the dough from sticking.
    Working one piece at a time, shape the dough ball into a rectangle, then gently flatten it with the palm of your hand.
    From here, put the palm of your hand on the dough and apply gentle but firm, even pressure. Roll the dough until it is long enough to roll with both palms, then keep rolling from the middle of the dough outwards, always using even pressure.
    Roll the dough into a long rope, around 20-22 inches in length.
  • Set the dough on a clean surface and make a "U" shape with the pretzel dough.
    Bring the two ends over each other, twist once, then fold them down to touch the bottom of the U shape. Use your fingers to adjust the shape of the pretzel as needed.
    Shaping can take some practice, but it's fun!
  • Cover the pretzels with a tea towel and let rest for 30-45 minutes or until puffy.

Baking

  • Preheat oven to 425 degrees F.
    Add 2 tablespoons of baking soda and 1 tablespoon of brown sugar to a pot of water and bring to a boil. Use a slotted spoon and carefully lower 3-4 pretzels into the water.
    Boil for 30-60 seconds on both sides, then use a wire mesh or slotted metal spoon to transfer back to the baking sheet.
    5 cups water, 2 Tbsp baking soda, 2 Tbsp brown sugar, 1 egg, 1 tbsp water
  • Make the egg wash by mixing together the water and egg in a small bowl. Brush the tops of the pretzels with the egg wash, then sprinkle with pretzel salt. Bake for 12-14 minutes or until pretzels are golden brown.

Nutrition

Calories: 200kcalCarbohydrates: 40gProtein: 7gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 16mgSodium: 535mgPotassium: 59mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 0.02mgCalcium: 15mgIron: 1mg
Keyword bread, sourdough,
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