Name: Sourdough Pretzels Made with Fresh Milled Flour
Prep time: 30 min
Cook time: 25 min
Total time: 12 h 55 min
Yield: 12
Cuisine: American
Ingredients: 100g (½ cup) active sourdough starter (100% hydration, bubbly); 240g (1 cup) lukewarm water; 30g (2 tbsp) honey or maple syrup; 30g (2 tbsp) olive oil or melted butter; 10g (1½-2 tsp) fine sea salt; 500-550g (about 4-4½ cups) fresh milled hard white wheat flour (mill fine; start with 480g and add as needed); 2 liters (8 cups) water; 60g (¼ cup) baking soda; For topping:; 1 egg (beaten with 1 tbsp water) for wash; Coarse pretzel salt or sea salt flakes

These homemade sourdough pretzels use fresh milled hard white wheat flour for nutty flavor and better nutrition, naturally leavened with active sourdough starter. Long fermentation develops tangy depth while creating soft, chewy interiors with that signature dark, glossy crust from a baking soda bath—perfect for snacking, dipping, or sharing.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms simple ingredients into bakery-quality soft pretzels with unbeatable homemade taste. The fresh milled flour brings a wholesome, slightly sweet nuttiness and superior nutrition compared to store-bought refined versions—think more vitamins, minerals, and fiber without sacrificing texture.

Sourdough fermentation not only adds that signature tangy complexity but also makes the pretzels easier to digest and longer-lasting. Shaping the twists is surprisingly fun and therapeutic (great for involving kids!), and the boiling step creates that iconic chewy crust with deep golden color.

They’re soft inside, crisp outside, and miles better than mall pretzels—plus, you control the ingredients for a feel-good snack or appetizer.

Yield: 12 large soft pretzels

Sourdough Pretzels Made with Fresh Milled Flour

Nutty, tangy sourdough pretzels with fresh milled flour—soft, chewy, golden, and wholesome homemade perfection.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 12 hours

Total Time 12 hours 55 minutes

Ingredients

100g (½ cup) active sourdough starter (100% hydration, bubbly)
240g (1 cup) lukewarm water
30g (2 tbsp) honey or maple syrup
30g (2 tbsp) olive oil or melted butter
10g (1½-2 tsp) fine sea salt
500-550g (about 4-4½ cups) fresh milled hard white wheat flour (mill fine; start with 480g and add as needed)

For the bath:

2 liters (8 cups) water
60g (¼ cup) baking soda
For topping:
1 egg (beaten with 1 tbsp water) for wash
Coarse pretzel salt or sea salt flakes

Instructions

Mix the dough — In a large bowl or stand mixer, combine your bubbly sourdough starter, lukewarm water, honey, and olive oil. Stir until everything looks happy and mostly dissolved—it's like giving your starter a sweet hug!
Add flour and salt — Toss in about 480g of your fresh milled flour and the salt. Mix on low (or by hand) until a shaggy dough forms. It’ll feel soft and slightly tacky—perfect!
Knead for strength — Knead 8-10 minutes by hand or 5-7 minutes in mixer until smooth and elastic. The dough should pass the windowpane test (stretch a piece thin without tearing). If sticky, add flour 1 tbsp at a time.
Bulk ferment — Cover and let rise at room temperature 8-12 hours (or overnight) until doubled, puffy, and full of bubbles. The long ferment builds amazing tangy flavor!
Divide and rest — Gently deflate dough on a lightly floured surface. Divide into 10-12 equal pieces (about 90-100g each). Roll each into a ball, cover, and rest 10 minutes—this relaxes gluten for easier shaping.
Shape the pretzels — Roll each ball into a long rope (18-24 inches). Make a U-shape, cross ends twice, then fold over the top and press ends onto the bottom curve. Place on parchment-lined trays.
Final rise — Cover shaped pretzels and let rise 30-60 minutes until puffy but not doubled—don't overproof or they'll deflate in the bath.
Boil for magic — Preheat oven to 425°F (220°C). Bring water + baking soda to a gentle boil. Boil 2-3 pretzels at a time, 20-30 seconds per side, then drain on a wire rack. This gives the chewy crust!
Egg wash and salt — Brush boiled pretzels with egg wash for shine, then sprinkle generously with coarse salt.
Bake to golden perfection — Bake 18-25 minutes until deep golden brown and fragrant. Rotate tray halfway. Cool slightly on rack—then enjoy warm with mustard, cheese dip, or just as is!

Notes

Fresh milled flour absorbs more liquid; adjust flour as needed for soft (not stiff) dough.
No lye here—baking soda bath is safe and effective.
For extra chew, use high-protein hard wheat berries.
These are naturally leavened, so times vary with kitchen temperature and starter strength.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 57Total Fat 3gSaturated Fat 1gUnsaturated Fat 3gCholesterol 15mgSodium 1762mgCarbohydrates 6gFiber 0gSugar 2gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Mill your flour fresh right before mixing for maximum flavor and nutrition; hard white wheat gives a milder taste than red varieties while keeping 100% whole grain benefits.
Use an active, bubbly sourdough starter fed 4-8 hours prior—too weak, and rise will be slow.
Dough should be soft but not sticky; add flour gradually during kneading to avoid dense pretzels.
For shiny crust, use a proper baking soda bath (not lye unless experienced); brush with egg wash for extra gloss.
Shape on unfloured surface for better tension in ropes—roll longer (18-24 inches) for classic thin twists.
Boil only 20-30 seconds per side to prevent sogginess.
Bake on parchment or silicone mat to avoid sticking; rotate tray halfway for even browning.
If dough resists rolling, rest 5-10 minutes to relax gluten.

Ingredients Notes

Fresh milled flour is the star—use hard white wheat berries milled fine for a lighter color and milder flavor than hard red; it provides whole grain goodness with natural sweetness and chew. Active sourdough starter (100% hydration, bubbly) leavens naturally without commercial yeast for tang and digestibility.

Honey or maple syrup feeds the starter and adds subtle sweetness to balance sourdough acidity. Olive oil or melted butter enriches dough for softness. Sea salt enhances flavor without overpowering.

Baking soda in the bath creates the Maillard reaction for that classic pretzel crust and color. Coarse pretzel salt tops for crunch and authentic taste—regular salt works but lacks texture.

Variations and Substitutions

For a heartier version, mill a mix of hard white and hard red wheat or add 20-30% spelt/einkorn for earthier notes. Swap honey for barley malt syrup to mimic traditional pretzel sweetness and deeper color.

Use melted butter instead of oil for richer flavor. For vegan, skip egg wash or use plant milk wash. Add cheese (cheddar/jalapeño) inside before shaping for stuffed pretzels, or sprinkle everything bagel seasoning/cinnamon sugar post-bake for sweet twists.

Make bites by cutting ropes into 1-2 inch pieces—perfect for parties. For quicker rise, add 1 tsp instant yeast (hybrid method) if starter is sluggish. Gluten-sensitive? Try ancient grains like Kamut, but expect denser texture.

Storage Options

Best enjoyed fresh and warm the day of baking. Store cooled pretzels in an airtight container at room temperature for 1-2 days; refresh in 350°F oven 3-5 minutes to revive crispness.

Freeze baked pretzels (unglazed) up to 2 months in freezer bags—thaw and reheat in oven. Freeze shaped, unbaked pretzels on a tray then bag; boil from frozen adding 10-15 seconds. Reheat frozen baked ones directly from freezer in oven.