The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Pretzels

Sourdough Pretzels

TwoBreadedBoy's picture


This recipe for pretzels was Adapted from a recipe on Good Eats. However, I used sourdough in mine. I made these on my last day of high school for my math teacher who missed Pennsylvania and often complained that there were no good pretzels and no good sandwiches where she lived now. I shaped mine into trefoil knots and attempted a pentagram (which came out ugly). I ended up regarding these in the fridge overnight after the second rise, but that's optional.


SourceAdapted from a recipe by Alton Brown
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes


350 g
AP flour
625 g
12 g
2 oz
Butter, melted
12 g


In addition to these ingredients, you'll also want some pretzel salt or course sea salt, an egg white mixed with a tablespoon of water and 2/3 a cup of baking soda dissolved in 10 cups of water.

The Starter

For this recipe, you'll need a ripe, 100% hydration starter. 105 grams of the flour and 105 grams of the water will be in the starter. So, you'll need a total of 210 grams of starter.

The First Rise

Add the rest of the flour and water, as well as the salt, butter and sugar. Knead for 10ish minutes. Proof until doubled in size (the time is always a bit different, especially with sourdough).

The Second Rise

Shape the dough into 8 pretzel shapes. I made mine into trefoil knots. You could also try shaping them into rolls for pretzel rolls. Again, proof until doubled in size.


Preheat an oven to 450 degrees F. Bring the water and baking soda to a boil. Then, transfer each pretzel into the boiling mixture for 30 seconds on each side. Once all the pretzls have been boiled, brush them with the egg wash, sprinkle them with salt and place them into the oven on a baking sheet. Bake 12-14 minutes, turning the sheet pans mid-bake to ensure even browning.


This recipe was Adapted from Alton Brown's from an episode of Good Eats.


dabrownman's picture

and it they taste as good as they look - you are the winner.  I hope you are graduating and not quitting school because it doesn't fit you, but if you you want to make pretzels for a a living....then.....  Well done, welcome and

Happy baking 

vstyn's picture

Am I reading this recipe right:  350 gram flour and 625 grams of water. Seem like a a lot of water. I want to make this recipe this week.


TwoBreadedBoy's picture

Switch the amounts water and flour amounts around

vstyn's picture

Thank you!

I want to try this recipe on Thurs. I will use 625 grams of flour and 350 grams of water to this recipe. I like sourdough bread and like pretzels.