Easy Sourdough Pretzels made with Fresh Milled Flour
These sourdough pretzels are made with fresh milled flour for incredible flavor! Soft pretzels with the signature tang of sourdough that make the perfect snack served along side honey mustard.
With their chewy texture and deeply golden brown crust, these sourdough pretzels will be a real crowd pleaser!
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Years ago, there was a restaurant nearby that make the best honey mustard and pretzels! I ate way too many of those:)
Since I crave them from time to time, I figured it was time to develop the perfect sourdough pretzel recipe!
Why I love this recipe
- Easy – This is a simple recipe that uses basic ingredients. Mix and let sit overnight, shape, rise, boil, and bake!
- Fun – Super fun to make with kids! Let them help shape the pretzel and sprinkle with salt!
- Healthy – Made with fresh milled flour and long fermented, this is a snack you can feel good about giving your family!
Looking for more sourdough recipes? Try my sourdough bagels by clicking here!
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To mill my wheat berries into flour, I use the Nutrimill Grain Mill. (Use my coupon code: rose20 for $20 off!)
The stand mixer I use is the Nutrimill Artiste. (Use my coupon code: rose20 for $20 off!)
When shaping my pretzels, I like to use a silicone mat.
My favorite baking sheet is the USA pan half sheet baking sheet.
Ingredients you will need to make Soft Sourdough Pretzels
- Fresh Milled Flour – I use fresh milled hard white wheat. You can use hard red wheat, as well. Of course, this recipe can be made with all purpose flour if that is what you have on hand. You may need to slightly adjust the amount as it absorbs liquids a bit differently than the whole wheat flour.
- Sourdough Starter – For best results, use active sourdough starter.
- Water – If your kitchen is fairly cool, consider starting with lukewarm water.
- Olive Oil
- Honey (optional)
- Salt
- 8 cups water (for water bath)
- Baking soda (for water bath)
- Flaky sea salt, pretzel salt, or coarse salt (to sprinkle on top of pretzels)
- Egg (for egg wash)
For complete ingredient amounts, see recipe card below
How to make these Homemade Pretzels
Mix the dough
In the bowl of a stand mixer with a dough hook attachment, add the water, sourdough starter, olive oil, and honey. Pulse to mix.
Add 3 cups of the flour and mix on low speed until combined.
Add the salt and on speed 2 continue to add flour 1/4 cup at a time until you get a cohesive ball of dough that is soft and a bit shaggy.
Cover and let the dough rest for 30 minutes before kneading to soften the bran and germ.
This prepares the dough for proper kneading if using fresh milled flour.
Continue to knead on speed 2 for 8-10 minutes or until it is stretchy and glossy.
Note: You can mix this in a large mixing bowl and knead by hand
Transfer the dough into a lightly oiled large bowl.
Bulk Fermentation
Cover with plastic wrap and let dough rise overnight at room temperature.
Shape the dough
The next day, turn the sourdough pretzel dough onto a lightly floured surface.
Divide the dough into 12 equal pieces.
Take each piece and roll it out into a log shape that is approximately 16 inches long. (Don’t over think it, just make a fairly long rope)
Take the log and pull each end up into a “U” shape.
Take each end and twist into each other. Twist again and press the ends of the dough into the bottom of the pretzel.
Second Rise
Place the shaped pretzels on a parchment-lined baking sheet.
Cover and let rise for 1-2 hours.
Boil the Pretzels
Preheat the oven to 425 degrees F.
Bring 8 cups of water to a boil in a large pot. Add the baking soda.
Gently lower the pretzels into the baking soda bath with a slotted spoon.
Let boil for 30 seconds to a minute. Turn the pretzels once while boiling.
Only boil 2-3 at a time to not over crowd the pot.
Place the boiled pretzels back on the baking sheet.
Brush with an egg wash and sprinkle with salt.
Bake in preheated oven for 15-18 minutes until golden brown.
Let the baked pretzels cool completely before storing.
Storage Tips
Store pretzels in a plastic bag or airtight container on the counter for 3-4 days.
Freeze in freezer safe container for up to 3 months.
Easy Sourdough Pretzels made with Fresh Milled Flour
Equipment
- Large Pot
- Stand Mixer optional
- Grain Mill
- Half Baking Sheet
Ingredients
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- 1/4 cup olive oil
- 1 tbsp honey
- 1 1/2 tsp salt
- 3 1/2-4 cups fresh milled flour I use hard white wheat
- 8 cups water for water bath
- 1 tbsp baking soda for water bath
- coarse salt for sprinkling on the pretzels before baking
- Egg for egg wash
Instructions
- In the bowl of a stand mixer, add the water, sourdough starter, oil, and honey. Pulse to mix.
- Add 3 cups of flour and mix until combined.
- Add the salt.
- With the mixer on speed 2, gradually add in the remaining flour 1/4 cup at a time until a soft cohesive ball of dough forms.
- Cover and let the dough rest for 30 minutes to soften the bran and germ for proper kneading.
- Knead on speed 2 for 8-10 minutes or until glossy and stretchy.
- Transfer the dough to a lightly greased large mixing bowl and cover with plastic wrap.
- Let the dough rise at room temperature overnight or for 8-24 hours.
- The next day, turn the dough onto a lightly floured surface.
- Divide into 12 equal pieces.
- Roll each piece into a long rope approximately 16 inches long.
- Take the ends and pull them up to make a "U" shape.
- Take the 2 ends and twist onto each other.
- Twist the ends again and press into the bottom of the pretzel.
- Place on a parchment lined baking sheet.
- Cover and let rise 1-2 hours.
- Preheat the oven to 425 degrees F.
- Bring 8 cups of water to a boil.
- Add 1 tablespoon of baking soda.
- Gently place each pretzel into the boiling water with a slotted spoon.
- Boil for 30 seconds to 1 minute. Turning once.
- Place back onto the baking sheet.
- Brush the pretzels with an egg wash and sprinkle with salt.
- Bake for 15-18 minutes until golden brown.
