Homemade Sourdough Pretzels

March 2, 2021

There’s nothing better than soft, chewy, warm pretzels from the mall — except possibly making them yourself, using this easy recipe. You can make these pretzels on a moment’s notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first.

This recipe is written by PJ Hamel from https://www.kingarthurbaking.com

PREP: 20 mins

BAKE: 25 to 30 mins

TOTAL: 2 hrs 35 mins

YIELD: 12 pretzels


  • 1 cup (227g) sourdough starter, unfed/discard
  • 1 tablespoon vegan yogurt
  • 3/4 cup soy milk
  • 3 cups (361g) Unbleached All Purpose Flour
  • 1 tablespoon (14g) sugar, for yeast
  • 1/4 soy milk, warmed to 85* F, to activate yeast
  • 2 teaspoons of instant yeast
  • 1 tablespoon vegan butter
  • 1 1/2 teaspoons (9g) salt, optional


  • 1 tablespoon (14g) sugar, for yeast
  • 1/4 soy milk, warmed to 85* F, to activate yeast
  • 2 teaspoons of instant yeast
  • Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.


  • 1 tablespoon sugar or non-diastatic malt powder
  • 2 tablespoons (28g) water. I used vegan milk
  • pretzel salt, optional
  • 2 tablespoons (28g) melted butter, optional


  • Prepare a baking sheet by rubbing it with vegan butter (or oil), or lining it with parchment paper.

Prepare the yeast started by combining: warm milk, yeast, and sugar. Stir until well incorporated. Set aside to proof for 15 minutes. It will bubble, get frothy, and double in size.

Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.

Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.

Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it. I kneaded it for about five minutes. Then, divide the dough into 12 equal pieces.

Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.

Form a U-shape with the dough and twist the ends. On the floured surface, form the length of dough into the shape of the letter U.

Once you’ve done that, attach the twisted section to the bottom of the U. Take the twisted section of the pretzel & fold it over until the ends meet the bottom of the U (as seen in the image, where the green dots are).

Dip your finger tip in water and apply it to each end of the pretzel U. This will help it stick together. Then, use a skewer and poke a hole into each end to ensure that the ends stick together (as seen in image).

Transfer your pretzel onto your pre-treated baking sheet. Once on the baking sheet, brush each dough ball with soy milk.

Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the dough rise before baking.

  • Remove the baked Sourdough Pretzels from the oven, and brush with melted vegan butter, while hot.
  • Place on a towel, or rack to cool. You may not be able to wait the 10 minutes cooling time, and may choose to eat them pippin hot! They will actually get BETTER tasting as they cool. ENJOY!


  • Don’t have any starter? See the recipe for the Homemade Sourdough Starter (in an earlier blog). This is different from the YEAST STARTER listed (above) in this recipe. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking. (follow the step by step instructions at http://www.kingarthur.baking.com).

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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