Soft, chewy, and golden brown, these Potato Flake Sourdough Pretzels are the perfect snack for any occasion. Whether you enjoy them with mustard, nacho cheese, or cinnamon sugar, this sourdough pretzel recipe is beginner-friendly, delicious, and a great way to use your potato flake starter.
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Tools You’ll Need
- Stand mixer with dough hook
- Measuring cups and spoons or kitchen scale
- Large mixing bowl (greased)
- Bench scraper or sharp knife
- Pastry brush
- Large baking sheet
- Parchment paper or silicone baking mat
- Slotted spoon or spatula
- Shallow dish for pretzel bath
- Plastic wrap
Ingredients
Pretzel Dough:
- ½ cup potato flake sourdough starter (185 grams)
- ½ cup warm water (59 grams)
- ½ teaspoon salt (3 grams)
- ½ tablespoon brown sugar (8 grams)
- ½ tablespoon softened butter (8 grams)
- 1¾–2 cups all-purpose flour (plus extra for shaping) (about 280 grams)
Pretzel Bath:
- ¼ cup baking soda
- 3 cups boiling water
Topping:
- 3 tablespoons melted butter (for brushing)
- Coarse pretzel salt
How to Make Potato Flake Soft Sourdough Pretzels
Make the Pretzel Dough
In the bowl of a stand mixer, combine the sourdough starter, warm water, softened butter, salt, brown sugar, and all-purpose flour. Start mixing on low speed until the dough forms a sticky ball.
Once combined, knead the dough on high speed for 5 to 10 minutes. The dough should be slightly sticky but manageable. You’ll use more flour later during shaping, so resist the urge to over-flour the dough now.
Bulk Fermentation
Grease your hands, remove the dough from the mixer, and shape it into a ball. Place it in a large greased bowl and cover with plastic wrap (using a clean towel is recommended by some, but I don’t suggest this because the dough can dry out with this method.) Let it rise for 8 to 10 hours, or until doubled in size.
Shape the Pretzels
After the dough has doubled in size, turn the risen dough out onto a lightly floured surface. Press it gently to remove air bubbles. Divide the dough into 6 equal pieces using a bench scraper or knife. I find it easiest to divide it into strips, this makes it easier when rolling into a rope.
Roll each piece into a rope about 30 to 35 inches long, roughly the thickness of your finger.
When rolling it can help to pick the dough up and allow gravity to help stretch the dough. You can also hold both ends and stretch the dough while gently hitting it against the work surface
To shape into pretzels:
- Form a U shape with the dough.
- Twist the ends together twice.
- Fold the twisted ends down and press into the bottom of the U to form the classic pretzel shape.
If you prefer, skip the twisting and cut the dough into bite-sized pieces to make pretzel bites instead.
Prepare the Pretzel Bath
The baking soda bath is a crucial boiling step that creates the shiny crust and helps develop the chewy texture.
In a shallow dish, mix ¼ cup baking soda with 3 cups of boiling water. Mix until most of the baking soda is dissolved. It’s okay if it doesn’t all dissolve.
Dip each shaped pretzel or pretzel bite into the solution for 10 seconds using a slotted spoon. They will become very soft and puffy after the baking soda bath. Handle carefully, they can tear easily at this point.
Place pretzels on a parchment-lined baking tray and immediately sprinkle with sea salt, kosher salt, or coarse pretzel salt.
Bake the Soft Pretzels
Preheat your oven to 450°F. Bake for 12 to 15 minutes, or until pretzels are a deep golden brown.
Finish and Serve
Remove from the oven and brush the tops generously with melted butter using a pastry brush. Serve warm with mustard, cheese dip, or your favorite pretzel accompaniments.
Sweet Option
For a sweet variation, skip the coarse salt before baking. Once the pretzels come out of the oven, brush them with melted butter and sprinkle with cinnamon sugar. This creates a soft, sweet snack that tastes just like a bakery-style treat. A great tool to help evenly sprinkle cinnamon and sugar is a shaker like one of these.
How to Serve Potato Flake Sourdough Pretzels
There are many great ways to enjoy these pretzels:
- Serve warm with mustard or nacho cheese
- Slice and use as sandwich buns
- Make mini pretzel bites for snack trays
- Try the sweet cinnamon sugar version for a dessert-style snack
- Add them to a game day spread with various dips and toppings
Storage and Freezing Instructions
- At Room Temperature: Store in an airtight container for up to 2 days.
- To Reheat: Wrap in foil and warm in a 300°F oven for 5 to 10 minutes.
- To Freeze: Let pretzels cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Reheat straight from frozen in a 300°F oven until warmed through.
Frequently Asked Questions
Can I use a different type of sourdough starter?
This recipe is developed specifically for a potato flake sourdough starter. Using a different type may affect the texture and rise.
Why is my dough so sticky?
The dough is meant to be slightly sticky. Additional flour will be added during shaping, so avoid adding too much in the mixing stage.
Is the baking soda bath necessary?
Yes. The baking soda bath is key to achieving the classic pretzel texture and rich brown crust. Skipping this step will result in a bread-like finish instead of a traditional pretzel.
Can I make these gluten-free?
This recipe uses all-purpose flour for its stretch and structure. For a gluten-free version, a separate recipe would be more appropriate.
Why didn’t my pretzels brown?
The baking soda bath is essential for browning. Also, ensure your oven is fully preheated. For richer color, you can also add a pinch of dark brown sugar to the boiling bath.
Tips for First-Time Pretzel Makers
- Don’t skip the boiling step – it’s the key to the chewy pretzel crust.
- Sticky dough is normal – use a lightly floured surface and avoid adding too much flour.
- If the dough keeps shrinking when rolling – let the dough rest for 10–15 minutes covered with plastic wrap, before trying again.
- Use a cooling rack – let pretzels cool on a rack slightly so steam doesn’t make them soggy.
- Try different toppings – sea salt, sesame seeds, poppy seeds, even shredded cheese.
More Sourdough Recipe Ideas
If you’re loving your potato flakes and looking for more sourdough discard recipes or tasty treats, be sure to check out:
- Potato Flake Sourdough Multigrain
- Potato Flake Sourdough Muffins
- Potato flake sourdough waffles
- Cinnamon sugar sourdough focaccia
- Potato Flake Sourdough Orange Scones
Pin for later and share with a friend
These Potato Flake Sourdough Pretzels are a great way to bake something impressive and delicious at home. With a little time and a few simple ingredients, you can enjoy fresh, homemade pretzels that are soft on the inside and golden on the outside. Whether you prefer them savory or sweet, they’re sure to be a favorite in your kitchen.
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Potato Flake Sourdough Pretzels
Equipment
- Stand mixer with dough hook
- Measuring cups and spoons (or kitchen scale)
- Large mixing bowl (greased)
- Bench scraper or sharp knife
- Pastry brush
- Large baking sheet
- Parchment Paper or Silicone Baking Mat
- Slotted spoon or spatula
- Shallow dish for pretzel bath
- Plastic wrap
Ingredients
Pretzel Dough:
- ½ cup potato flake sourdough starter 185 grams
- ½ cup warm water 59 grams
- ½ teaspoon salt 3 grams
- ½ tablespoon brown sugar 8 grams
- ½ tablespoon softened butter 8 grams
- 1¾ – 2 cups all-purpose flour about 280 grams (plus extra for shaping)
Pretzel Bath:
- ¼ cup baking soda
- 3 cups boiling water
Topping:
- 3 tablespoons melted butter for brushing
- Coarse pretzel salt
Instructions
- In the bowl of a stand mixer, combine the sourdough starter, warm water, softened butter, salt, brown sugar, and all-purpose flour. Start mixing on low speed until the dough forms a sticky ball.
- Once combined, knead the dough on high speed for 5 to 10 minutes. The dough should be slightly sticky but manageable. You’ll use more flour later during shaping, so resist the urge to over-flour the dough now.
- Grease your hands, remove the dough from the mixer, and shape it into a ball. Place it in a large greased bowl and cover with plastic wrap (using a clean towel is recommended by some, but I don’t suggest this because the dough can dry out with this method.) Let it rise for 8 to 10 hours, or until doubled in size.
- After the dough has doubled in size, turn the risen dough out onto a lightly floured surface. Press it gently to remove air bubbles. Divide the dough into 6 equal pieces using a bench scraper or knife. I find it easiest to divide it into strips, this makes it easier when rolling into a rope.
- Roll each piece into a rope about 30 to 35 inches long, roughly the thickness of your finger.
- When rolling, it can be helpful to pick the dough up and allow gravity to help stretch the dough. You can also hold both ends and stretch the dough while gently hitting it against the work surface
- To shape into pretzels: Form a U shape with the dough. Twist the ends together twice. Fold the twisted ends down and press into the bottom of the U to form the classic pretzel shape. If you prefer, skip the twisting and cut the dough into bite-sized pieces to make pretzel bites instead.
- In a shallow dish, mix ¼ cup baking soda with 3 cups of boiling water. Mix until most of the baking soda is dissolved. It’s okay if it doesn’t all dissolve.
- Dip each shaped pretzel or pretzel bite into the solution for 10 seconds using a slotted spoon. They will become very soft and puffy after the baking soda bath. Handle carefully, they can tear easily at this point.
- Place pretzels on a parchment-lined baking tray and immediately sprinkle with sea salt, kosher salt, or coarse pretzel salt.
- Preheat your oven to 450°F. Bake for 12 to 15 minutes, or until pretzels are a deep golden brown.
- Remove from the oven and brush the tops generously with melted butter using a pastry brush. Serve warm with mustard, cheese dip, or your favorite pretzel accompaniments.
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