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There’s something about making snacks from complete scratch – and using things like sourdough discard – that makes you feel like a million bucks.

These pretzels that I’ve been making right now are everything I love about slow living: simple ingredients, a little patience, and a reward that fills the whole house with warmth. If you’ve ever wanted a recipe that feels both old-school and doable on a real weekday, and that needs only things you have laying around the house, this one is for you!

(but if you want to feel like a real chef, here are your home kitchen essentials) 

They’re soft, chewy, slightly sweet, and perfect for dipping into mustard, queso, cinnamon sugar, or whatever your inner niña is craving.

Before they bake, you’ll give them a quick soak in an alkaline bath — a trick that gives pretzels their classic golden color without needing anything fancy. Just baking soda, a touch of brown sugar, and a big pot of simmering water.

 Soft Sourdough Pretzels (Señora Era Baking)

Makes: about 16 pretzels
Active time: 20 minutes
Rise time: 10–16 hours

INGREDIENTS

For the dough

• ½ cup (100 g) active sourdough starter
• 1 cup (236 g) water
• 2 tablespoons (42 g) honey
• 3 cups (420 g) all-purpose flour
• 1½ teaspoons (9 g) salt

For the water bath

• 9 cups (2,124 g) water
• 2 tablespoons (28 g) baking soda
• 2 tablespoons (24 g) brown sugar

For the topping

• 1 egg yolk
• 1 tablespoon (15 g) water
• 1 tablespoon coarse sea salt

How to Make Them

1. Mix the dough

In the bowl of a stand mixer (dough hook attached), combine your sourdough starter, water, and honey. Add flour and salt. Let it knead on low for about 10 minutes, or until the dough becomes smooth, soft, and pulls away from the sides.

Cover the bowl tightly and let it rest at room temperature overnight — about 8 to 12 hours, or until the dough doubles.

This is your built-in señora era slow moment. Let time do the work.

2. Shape your pretzels

The next day, divide the dough into 15–16 pieces. Roll each one into a long rope, then form that classic pretzel twist: curve it into a U, cross the ends twice, and tuck them down.

Place the shaped pretzels on a parchment-lined baking sheet and let them rise again for 2–4 hours. They should look slightly puffy — like they woke up from a good nap.

3. Heat your oven

Preheat to 425°F.

4. Prepare the alkaline bath

Bring the water, baking soda, and brown sugar to a boil in a wide pot.
Working one or two at a time, lower each pretzel into the simmering mixture for 30 seconds per side. Gently lift them out with a slotted spoon and place them back on the baking sheet.

This step is what gives them that beautiful, burnished señora bakery look.

5. Brush + sprinkle

Whisk together the egg yolk and water. Brush each pretzel with the mixture, then sprinkle with coarse sea salt (or cinnamon sugar if you’re feeling like the cozy fall señora of your dreams).

6. Bake

Bake for 15 minutes, or until the pretzels turn a gorgeous amber-brown. Let them cool for about 10 minutes before serving.

Store any leftovers in an airtight container at room temperature for up to 3 days — though honestly, they rarely last that long.

Why This Recipe Is Perfect for Your Señora Life

• It makes your home smell like a bakery.
• It slows you down and forces you to be present.
• It’s fun to make with kids or your partner.
• It feels old-world, comforting, and familiar
• And it’s just impressive — in that quiet señora way.