In the bowl of a stand mixer, add:

Sourdough starter

Brown sugar

Softened butter

Salt

Flour

Using the dough hook attachment, knead on medium to medium-high speed for 7–10 minutes, until the dough becomes smooth and elastic.

No mixer? Mix everything in a bowl, then knead by hand on a clean surface for about 10–12 minutes.

The dough should feel soft and slightly tacky, but not overly sticky

If it sticks heavily to your fingers, add flour 1 tablespoon at a time until manageable

Lightly grease a medium bowl with olive oil and place the dough inside. Cover with greased plastic wrap or a damp towel.

Let rise at room temperature for 3–6 hours, or until the dough has at least risen 50% or up to nearly doubled in size.

Transfer the covered dough to the refrigerator and let it ferment for 8–24 hours.

This step improves both flavor and texture

The next day:

Line a baking sheet with parchment paper

Cut 8 small parchment squares (one for each pretzel)

Remove dough from the fridge

Divide into 8 equal portions (about 100–110 g each, depending on total dough weight)

Using a kitchen scale ensures evenly sized pretzels

Working with one piece at a time:

Roll the dough into a rope about 20–24 inches long

Start in the center and roll outward

Form a “U” shape

Cross the ends over each other and twist twice

Fold the twisted ends down and gently press onto the base

Place each shaped pretzel onto its own parchment square.

Helpful tip:

If the dough becomes too warm or sticky, place it back in the fridge for 10–15 minutes. Cold dough is much easier to handle and shape.

Arrange all 8 pretzels (on their parchment squares) onto a baking sheet.

Cover loosely with greased plastic wrap and let rise for about 1 hour, or until slightly puffy.

Keeping them on parchment squares makes transferring to the water bath much easier

Preheat your oven to 220°C (425°F).

In a large pot, combine:

Baking soda

Brown sugar

Bring to a gentle boil over medium-high heat.

Carefully lift each pretzel by the parchment square and gently lower it into the water. After a few seconds, remove the parchment—it will slide off easily.

Boil each pretzel for:

30–40 seconds per side

Work in batches of 2–3 pretzels at a time.

Use a slotted spoon or spider strainer to flip and remove them

If they sink, gently nudge them—they will float back up

Place boiled pretzels onto a parchment-lined baking sheet.

In a small bowl, whisk the egg.

Brush each pretzel generously with egg wash, then sprinkle with coarse salt.

Bake at 220°C (425°F) for 15–20 minutes, or until deeply golden brown.

Bake all pretzels on one parchment-lined baking sheet

Rotate the pan halfway through for even browning

Let pretzels cool slightly before serving.

They’re best enjoyed warm with:

Beer cheese

Honey mustard

Or your favorite dipping sauce

Cold dough = easier shaping (don’t skip this tip!)

Don’t skip the baking soda bath—it gives that classic pretzel flavor and color

Weigh your dough for consistent sizing

Slightly under-proofed is better than over-proofed for pretzels