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Sourdough Everything Pretzels

  • Author: Joy the Baker and King Arthur Flour
  • Prep Time: 60
  • Cook Time: 25
  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x



For the Pretzels

  • 3/4 cup lukewarm water
  • 1 cup unfed sourdough starter, straight from the refrigerator
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
  • 1 tablespoon sugar
  • 1 tablespoon melted unsalted butter
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant or active dry yeast

For the Topping

  • 1 tablespoon granulated sugar
  • 2 tablespoons water
  • pretzel salt
  • everything bagel topping
  • 4 tablespoons melted unsalted butter


  1. In the bowl of an electric stand mixer fitted with a dough hook, combine water, sourdough starter, flour, dry milk, sugar, melted butter, salt, and yeast. Mix on low speed until dough comes together and forms a cohesive dough ball around the dough hook, about 8 minutes. The dough should be slightly sticky. Add a tablespoon more water if the dough seems dry.
  2. Dust the dough with flour, cover with plastic wrap and let rest in a warm place for 45 minutes.
  3. The dough may not double in size, but it will rise.
  4. Towards the end of the rising time, preheat the oven to 350°F.
  5. Turn the dough out onto a very lightly floured work surface, fold it over a few times to gently deflate it, and knead about 5 times.
  6. Divide the dough into 12 pieces, eye-balling it or weighing each piece to a 2.5 ounce piece.
  7. Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel using the photographic instructions above.
  8. Dissolve the sugar in the water. Brush the pretzels and sprinkle generously with everything bagel topping and pretzel salt.
  9. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown.
  10. Remove the pretzels from the oven, and generously brush with melted butter, if desired.