Sourdough Discard Pretzel Recipe

Soft, chewy, and slightly tangy, sourdough discard pretzels are the perfect way to use up your leftover starter. Instead of tossing it out, transform it into golden-brown, bakery-style pretzels that are both satisfying and fun to make.

These pretzels are crisp on the outside with a pillowy interior and that signature sourdough flavor. They’re delicious on their own, with a sprinkle of coarse salt, or paired with dips like cheese sauce, mustard, or even chocolate for a sweet twist.

Best of all, this recipe is beginner-friendly. You don’t need to be a pretzel-making expert—just follow a few simple steps and you’ll have a batch of warm, homemade pretzels ready in under two hours.

Cooking Time and Serving

• Prep time: 20 minutes (plus 1 hour rise time)

• Cook time: 15 minutes

• Total time: 1 hour 35 minutes

• Serving size: Makes 8 pretzels

Ingredients

For the Pretzel Dough:

• 1 cup sourdough discard (unfed starter)

• 2 ½ cups all-purpose flour

• 2 tbsp granulated sugar

• 2 tsp instant yeast

• 1 tsp salt

• ¾ cup warm water (adjust as needed)

• 2 tbsp unsalted butter, melted

For the Baking Soda Bath:

• 8 cups water

• ⅓ cup baking soda

For Topping:

• 1 egg yolk + 1 tbsp water (egg wash)

• Coarse sea salt (or pretzel salt)

How to Make Sourdough Discard Pretzels

1. Prepare the dough: In a large bowl, combine the sourdough discard, flour, sugar, yeast, and salt. Add warm water and melted butter, then mix until a shaggy dough forms.

2. Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

3. First rise: Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.

4. Shape the pretzels: Punch down the dough and divide into 8 equal pieces. Roll each piece into a long rope (about 20 inches) and shape into a classic pretzel twist.

5. Prepare the baking soda bath: In a large pot, bring water and baking soda to a boil. Carefully drop each pretzel into the water for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

6. Egg wash & topping: Brush each pretzel with egg wash and sprinkle with coarse salt.

7. Bake: Bake at 425°F (220°C) for 12–15 minutes or until deep golden brown.

8. Cool slightly & serve: Let cool for 5 minutes before enjoying warm with your favorite dip.

Notes

• For a sweeter version, skip the salt and brush pretzels with melted butter, then sprinkle with cinnamon sugar.

• Don’t skip the baking soda bath—it’s what gives pretzels their distinct chewy texture and deep brown color.

• You can freeze baked pretzels for up to 2 months. Reheat in the oven before serving.

FAQs

1. Can I make these pretzels without yeast?
Yes, but they’ll take longer to rise and won’t be as fluffy. The yeast helps give them that soft, bakery-style texture.

2. Do I need an active sourdough starter?
No, this recipe is designed for discard (the unfed starter). It adds flavor without requiring extra fermentation time.

3. What can I serve with sourdough pretzels?
They pair wonderfully with cheese dip, mustard, marinara, or even Nutella for a sweet option.

4. Can I make pretzel bites instead?
Absolutely! Simply cut the dough ropes into 1-inch pieces before the baking soda bath and bake for about 10 minutes.

Nutrition (per serving – 1 pretzel)

(Values are approximate and can vary based on exact ingredients used.)

Disclaimer

Enjoy these sourdough discard pretzels in moderation as part of a balanced diet. This recipe contains gluten, yeast, and eggs, which may not be suitable for individuals with allergies or sensitivities. Always check ingredient labels if you have dietary restrictions.