Ingredients

Dough

• 150g active sourdough starter (about 3/4 cup)

• 250g warm water (1 cup + 1 tbsp)

• 500g bread flour (3 1/2 cups)

• 40g sugar (2 tbsp)

• 10g salt (2 tsp)

Boil bath

• 10 cups water

• 2/3 cup baking soda

• 1 tbsp brown sugar

Toppings (optional)

• Coarse salt

• 4 tbsp melted butter

Instructions

1. Make the dough

Add everything to a bowl (or stand mixer with dough hook) and mix for about 5–6 minutes until smooth and slightly tacky.

If you’re doing it by hand, knead until it comes together and feels smooth.

Quick note: warm water should be around 110°F — too hot and it’ll kill your starter.

2. Let it rise

Place dough in a lightly greased bowl, cover, and let it rise until doubled.

For me, this usually takes about 12 hours but it depends on your house. Will take longer if you refrigerate! 

3. Shape

Punch the dough down and divide into 12 pieces.

Roll each piece into a long rope (about 20 inches), then shape into a pretzel.

(Don’t overthink this — they don’t have to be perfect.)

Place on parchment-lined baking sheets.

4. Second rise

Let them rest for 30–60 minutes until slightly puffy.

Don’t skip this — it makes a big difference in texture.

5. Boil (this is what makes them pretzels)

Add baking soda + brown sugar to water. Bring water to a boil 

Boil 2–3 pretzels at a time for about 30 seconds.

They should float — if not, your dough needs more (or less) proofing.

6. Bake

Bake at 425°F for 10–12 minutes until deep golden brown.

7. Finish

Brush with melted butter while warm.

A few notes (real-life version)

• Bread flour is best, but all-purpose works

• Don’t over-boil or they can taste weird

If you’re here from Instagram

This is everything I used — tools, ingredients, all of it is linked here 👇