Day 12: Stay at Home or In the Garden: Soft Sourdough Pretzels

These days we stay more at home and we make all meals with ingredients from scratch.

A few days ago, I began to think about pretzels, I really wanted some and I had a pretzels recipe which worked for me. My old recipe is now 5 year old and in the meantime, I switched for commercial yeast and to sourdough.

It was time to revise my recipe and to adapt it to my currently needs.

I changed also the glaze bath to baking soda to ash soda; I also decided to change the shape from 24 mini pretzels to 12 medium-small pretzels.

Proofing time had to be changed. I started with my work in the afternoon and as I realized that these would never be ready for dinner, we placed the dough overnight in the fridge and continued the next morning in order to have the pretzels for lunch.

The result was awesome; I will make these again soon!

For this recipe, we used soda ash (sodium carbonate) but with baking soda (sodium bicarbonate) it will work as well. The important this is respecting the boiling time!

Soft Sourdogh Pretzels

  • Servings: 12 small pieces
  • Difficulty: medium
  • Print



  • 1/2 cup active starter
  • 1 tablespoon sugar
  • 1 cup water
  • 2 3/4 cups flour
  • 2 tablespoons softened butter or margarine
  • 1 teaspoon salt


  • 1/2 cup soda ash
  • 5 cups water


  • Coarse salt or better fleur de sell


  1. Put starter, sugar, water and 1 cup of flour in bowl and stir well. Let sit covered for about 2 hours to proof.
  2. Add rest of flour as well as all the other ingredients and knead dough until smooth and not sticky.
  3. Place dough back in bowl, cover and let rise until doubled. Note: you can relent this process and place the bowl in the fridge overnight. Next day remove form the fridge and let finish to rise.
  4. When dough has risen, punch down.
  5. Divide dough into 12 portions and form rolls of about 60 cm or the size you like. Take care that the center of the roll should be thicker. Shape the logs into pretzels and place them on greased tray or over parchment foil.
  6. Allow pretzels to rest for about 30 minutes.
  7. In the meantime, prepare the glaze: boil water with soda ash. Reduce heat. Also, preheat the oven to 250°C/ 475°F.
  8. Remove pretzels gently from the trays (2 trays with each 6 pieces), place them one by one into the boiling baking soda solution (I could place max 2 of them in the solution at once). Boil for about 30 seconds on one side, then flip them over and boil 30 second on the other side. Remove them using a large slotted spoon and place on a baking sheet with parchment paper or simply greased.
  9. Score the thicker part of the pretzels and sprinkle with the salt.
  10. Let rest and rise for about 30 minutes.
  11. Bake at 250°C/ 475°F for about 15 minutes or until they are a medium to dark golden brown. Note: bake in two batches if your oven does not allow two trays simultaneously.


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