Sourdough Pretzel Knots

Chewy, golden, and richly flavored with that signature pretzel tang — a playful twist on sourdough.

At a Glance

• Loaf Style: Individual shaped rolls

• Skill Level: Intermediate

• Total Time: ~24–30 hours

• Prep Time: ~40 minutes (plus shaping and boiling)

• Yield: 8–10 knots

• Hydration: ~62%

• Bake Temp: 425°F / 220°C

• Baking Vessel: Standard baking sheet

Ingredients

Dough

• 100g active sourdough starter

• 450g bread flour

• 260g water (room temp)

• 10g fine sea salt

• 20g unsalted butter, softened

• 10g brown sugar or malt powder

Boiling Solution

• 1.5 liters water

• 1 tbsp baking soda

• 1 tbsp barley malt syrup or brown sugar (optional)

Topping

• Coarse sea salt or pretzel salt

• Optional: melted butter for brushing after baking

Instructions

Mix the Dough
1. In a large bowl, mix the starter, flour, water, salt, brown sugar, and softened butter until a rough dough forms.
2. Knead for 8–10 minutes until the dough is smooth, supple, and slightly tacky.
3. Transfer to a clean bowl, cover, and bulk ferment for 4–6 hours at room temperature until just puffed.
4. Refrigerate overnight (12–24 hours) to enhance flavor and make shaping easier.

Shape the Knots
5. Remove the chilled dough and divide into 8–10 equal portions.
6. Roll each piece into a rope about 12–14” long.
7. Tie each rope into a simple knot: loop one end over the other, tuck one tail underneath, and pull snugly.
8. Place knots on a parchment-lined baking sheet and let rest at room temperature for 1–2 hours until slightly puffy.

Boil and Top
9. Preheat oven to 425°F / 220°C.
10. Bring the water, baking soda, and optional malt syrup to a gentle boil in a large saucepan.
11. Gently lower each knot into the boiling solution for about 20–30 seconds per side.
12. Remove with a slotted spoon, drain briefly, and return to the baking sheet.
13. Sprinkle generously with coarse salt.

Bake
14. Bake for 15–18 minutes until dark golden brown and firm.
15. Optional: brush with melted butter right out of the oven for extra richness and shine.

Visual Cues

• Pretzel knots should be deep golden brown with a glossy surface and firm exterior.

• Interior should be soft and chewy, with a tight, even crumb.

Why This Works

The baking soda boil sets the crust and gives pretzels their iconic color and chewy bite. Paired with sourdough fermentation, you get an extra depth of flavor that elevates this humble snack into something bakery-worthy.