Sourdough Discard Pretzels

Who doesn’t love the chewy, golden goodness of a freshly baked pretzel? If you’re a sourdough baker, you’ll be thrilled to know that your sourdough discard can be transformed into these soft, flavorful sourdough discard pretzels — a fun and delicious way to reduce kitchen waste!

Using sourdough discard gives these pretzels an extra layer of flavor — slightly tangy, deeply satisfying, and perfectly chewy. The discard adds a subtle complexity that regular pretzel dough just can’t match, all while helping you make the most of every bit of your sourdough starter.

This recipe is easy to follow and doesn’t require advanced baking skills. Whether you like your pretzels sprinkled with coarse salt, brushed with butter, or topped with cinnamon sugar, these golden beauties will quickly become a household favorite.

Cooking Time and Serving

• Prep Time: 20 minutes

• Rest Time: 1 hour

• Boil + Bake Time: 20 minutes

• Total Time: 1 hour 40 minutes

• Servings: 8 soft pretzels

Ingredients

For the Dough:

• 1 cup (240g) sourdough discard (unfed starter)

• 2 ½ cups (315g) all-purpose flour

• 2 teaspoons sugar

• 1 teaspoon salt

• 2 teaspoons instant yeast (optional for faster rise)

• 2 tablespoons unsalted butter, melted (plus more for brushing)

• ½ cup (120ml) warm water

For the Baking Soda Bath:

• 6 cups water

• ¼ cup baking soda

For Topping:

• Coarse sea salt or pretzel salt

• Optional: melted butter, cinnamon sugar, or cheese for topping

How to Make Sourdough Discard Pretzels

Step 1: Make the Dough

In a large bowl, combine sourdough discard, warm water, melted butter, sugar, salt, and yeast (if using). Stir until well blended. Gradually add flour, one cup at a time, mixing until a soft dough forms.

Step 2: Knead and Rest

Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp towel or plastic wrap, and let rise for about 1 hour, or until slightly puffy.

Step 3: Shape the Pretzels

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope and shape it into a pretzel by forming a “U,” twisting the ends twice, and folding them back over the bottom.

Step 4: Prepare the Baking Soda Bath

Bring 6 cups of water to a gentle boil in a large pot. Add baking soda carefully (it will bubble up). Using a slotted spatula, lower each pretzel into the boiling water for about 20–30 seconds, then remove and place on the prepared baking sheet.

Step 5: Add Toppings and Bake

Sprinkle each pretzel with coarse salt or other toppings. Bake for 12–14 minutes, or until deep golden brown. Brush with melted butter immediately after removing from the oven for extra shine and flavor.

Step 6: Serve

Serve warm with mustard, cheese dip, or your favorite sauce. Enjoy the tangy, chewy goodness of homemade sourdough discard pretzels!

Notes

• No Yeast Option: Skip the yeast for a slower, all-sourdough rise — let the dough ferment for 3–4 hours instead.

• Flavor Twist: Try topping with sesame seeds, everything bagel seasoning, or cinnamon sugar for a sweet version.

• Storage: Keep pretzels in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat before serving.

• Soft vs. Crunchy: For a softer pretzel, bake 1–2 minutes less; for a crispier one, bake slightly longer.

FAQs

Q1: What is sourdough discard?
It’s the portion of sourdough starter that’s removed before feeding. Instead of tossing it, you can use it in recipes like these pretzels!

Q2: Do I need to use yeast?
No, but yeast speeds up the rising process. Without it, your dough will need a few extra hours to rise.

Q3: Why boil the pretzels before baking?
Boiling in a baking soda bath helps create that classic chewy texture and deep brown crust.

Q4: Can I make pretzel bites instead?
Yes! Just cut the dough into small pieces, boil, and bake for 8–10 minutes.

Nutrition Information

Values are approximate and depend on toppings and ingredients used.

Disclaimer

This recipe is provided for general information and enjoyment. Always check ingredient labels for potential allergens such as gluten, dairy, or yeast. Enjoy sourdough discard pretzels in moderation as part of a balanced diet.