Sourdough Discard Pretzels

Turn your leftover sourdough discard into something irresistibly delightful with this sourdough discard pretzels recipe! Imagine sinking your teeth into a warm, golden-brown pretzel with a soft, chewy interior and a hint of tangy sourdough flavor. These soft and chewy pretzels are perfect for snacking, combining the unique tang of sourdough with a satisfying golden crust.

What is Sourdough Discard?

Sourdough discard is the portion of your active sourdough starter that you remove before feeding it. Instead of throwing it away, you can use it in recipes like these pretzels. It adds a subtle tangy flavor and helps create a soft, tender dough.

👩🏽‍🍳Why You’ll Love This sourdough discard pretzels recipe

• No Waste: Perfect for using up sourdough discard.
• Easy to Make: Simple ingredients and straightforward steps.
• Delicious: Soft, chewy pretzels with a golden-brown crust.
• Versatile: Enjoy them plain, with salt, or dipped in cheese sauce

🧂Ingredient Notes

When it comes to making pretzels from sourdough discard, the ingredients are simple and flexible. Here’s everything you need to know about sourcing, substitutions, and making this recipe work for your pantry:

1.      All-Purpose Flour:

 This is the base of the dough and provides structure. If you don’t have all-purpose flour, you can substitute bread flour for a chewier texture or whole wheat flour for a nuttier flavor. Keep in mind that whole wheat flour may require a bit more water to achieve the right dough consistency.

2.      Sourdough Discard:

 This recipe is a great way to use up unfed sourdough starter. If you don’t have discard on hand, you can still make pretzels by increasing the yeast slightly (to about 1.5 tsp) and adding a bit more water to compensate for the missing starter.

3.      Active Dry Yeast: 

While the sourdough discard provides mostly flavor and some leavening, adding yeast ensures a lighter, fluffier texture. If you prefer to keep it purely sourdough, you can omit the yeast, but the pretzels may require longer fermentation period. Instant yeast can also be used as a 1:1 substitute for active dry yeast.

4.      Light Brown Sugar: 

This adds a touch of sweetness and helps with browning. If you don’t have light brown sugar, you can use granulated sugar, dark brown sugar, molasses, or even honey or maple syrup. Just note that liquid sweeteners may slightly alter the dough’s texture.

5.      Oil: 

A neutral oil like vegetable, canola, or avocado oil works best. If you prefer a richer flavor, melted butter is a great substitute. For a vegan option, stick with oil or use a plant-based butter alternative.

6.      Sea Salt: 

Sea salt enhances the flavor of the dough and is used for sprinkling on top. If you don’t have sea salt, kosher salt or regular table salt will work. Just adjust the amount to taste, as table salt is finer and saltier.

7.      Water:

Use lukewarm water to help activate the yeast and bring the dough together. If your tap water is heavily chlorinated, consider using filtered water for the best results.

8.      Baking Soda: 

This is essential for the boiling step, which gives pretzels their signature chewy crust. Make sure to use fresh baking soda for the best results. Alternatley, you can use food-grade lye (sodium hydroxide) for a more traditional pretzel flavor, but handle it with extreme care.

These ingredient notes should help you adapt the recipe to what you have on hand while still achieving delicious, bakery-quality sourdough discard soft pretzels!

🔪 Instructions to make sourdough discard Pretzels

1. Combining Ingredients

Start by adding warm water (about lukewarm) to the bowl of your stand mixer. The water should feel warm to the touch but not hot, as too much heat can kill the yeast. Next, add sourdough discard and mix it gently into the water using a whisk, or spatula. The discard needs to be at room temperature. It doesn’t do much fermentation as the yeast in the recipe will do most of the heavy lifting.

 Now, add light brown sugar, oil, and active dry yeast. The sugar feeds the yeast and adds a hint of sweetness, while the oil keeps the dough tender. Give it a quick stir to combine, then let the mixture sit for 5-10 minutes to allow the yeast to bloom. You’ll know it’s ready when the mixture becomes slightly frothy and smells yeasty.

2. Knead the pretzel Dough

Once the yeast is activated, add all-purpose flour and sea salt to the bowl. The salt not only enhances flavor but also strengthens the gluten structure. Attach the dough hook to your stand mixer and mix on low speed until the dough comes together.

Increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

Kneading with hands

If you don’t have a stand mixer, you can knead by hand: turn the dough out onto a lightly floured surface and use the heel of your hand to push and fold the dough for about 10-12 minutes until it reaches the same consistency. Proper kneading is key to developing the dough’s structure, so don’t rush this step.

3. Bulk Fermentation

Transfer the dough to a lightly greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage, where the dough develops flavor and structure. If your kitchen is cool, it may take a bit longer. You can also let the dough ferment in the fridge overnight for a slower rise, which will deepen the sourdough flavor.

4. Pre-Shaping Pretzels

Once the dough has risen, turn it out onto a clean, lightly floured surface. Using a kitchen scale, divide the dough into equal pieces for consistent pretzels. Roll each piece into a smooth ball, then flatten it slightly into a strip shape. Cover the strips with a damp towel and let them rest for 10 minutes to relax the gluten, making them easier to shape. This short rest prevents the dough from springing back when you roll it out.

5. Shape Pretzels

Take one strip of dough and roll it into a long, thin rope, keeping the center slightly thicker and tapering the ends to be thinner. This ensures the pretzel has an even texture after baking. Shape the rope into a U, then twist the ends twice near the top of the U. Bring the twisted ends down and press them onto the bottom curve of the U to form the classic pretzel shape.

If the ends don’t stick, dab a little water on them to help them adhere. Repeat with the remaining dough pieces.

6. Proof Shaped Pretzels

Place the shaped pretzels on a greased baking tray or parchment lined baking sheet, leaving some space between them to allow for expansion. Cover the tray tightly with plastic wrap or a damp towel and let the pretzels cold proof in the refrigerator overnight. This step enhances the flavor and texture, giving the pretzels a slight tang and a chewy crumb.

 If you’re short on time, you can proof them at room temperature for 1-2 hours until slightly puffed. But they will be difficult to transfer to water bath and fall apart halfway. Cold fermentation keeps them firm and they can be easily transferred into the baking soda bath.

7. Give Baking Soda Bath

Preheat your oven to 450⁰ F (232⁰ C) and bring 4 cups of water to a boil in a large pot. Carefully add baking soda to the boiling water (it will fizz, so be cautious). Carefully lift the pretzel with the help of a greased spatula and transfer to the boiling water.  Boil each pretzel for 20-30 seconds, flipping after 10-15 seconds to ensure even cooking on both sides.

This step is what gives pretzels their signature chewy crust and deep golden color. If you want a more traditional flavor, you can use food-grade lye instead of baking soda, but handle it with extreme care. Use a slotted spoon to transfer the pretzels back to the baking tray.

8. Bake

Give them an egg wash or milk wash and sprinkle the boiled pretzels with coarse sea salt (or any other toppings you like, such as sesame seeds, everything bagel seasoning, or cinnamon sugar). Bake in the preheated oven for 14-16 minutes, or until the pretzels are deep golden brown. Rotate the baking tray halfway through for even coloring.

Keep an eye on them toward the end to avoid over-baking. Once done, transfer the sourdough discard pretzel to a wire rack to cool slightly before serving. For an extra shine, you can brush the baked pretzels with melted butter. I don’t personally suggest that because butter makes the crust softer and less chewy.  Enjoy with your favorite honey mustard dipping sauce or any dip of your choice.

💭Pro Tips

1. Do Not Skip the Gluten Relaxation Step: After dividing and pre-shaping the dough, let it rest for 10 minutes before rolling it out. This allows the gluten to relax, making it easier to shape the pretzels without the dough springing back.
2. Avoid Uneven Rolling: It needs some practice to shape pretzels. When rolling the dough into ropes, make sure the center is slightly thicker, and the ends are tapered. This ensures the pretzels bake evenly and have the classic chewy texture.
3. Boil each pretzel for only 20-30 seconds. Not more than 15 seconds on one side. Over-boiling can make them gummy or cause them to lose their shape. Since instant yeast helps the dough rise quickly, over-boiling can also deflate the pretzels.
4. The baking soda bath is crucial for achieving the pretzels’ signature crust. Make sure to use the correct amount of baking soda and ensure it’s fully dissolved in the boiling water.
5. Do not Overcrowd the Baking Tray: Leave enough space between the pretzels on the baking tray to allow for expansion during baking. Overcrowding can lead to uneven baking and misshapen pretzels.
6. Over-Proofing the Dough: Since instant yeast works faster than active dry yeast. So, if you are using instant yeast, pretzels can Over-proof very easily and it can cause the pretzels to collapse during baking soda bath.
7. Coarse salt is a key topping for soft sourdough pretzels, but be mindful not to overdo it. Sprinkle lightly for a balanced flavor. If you prefer, you can also experiment with other toppings like sesame seeds, garlic powder, or cinnamon sugar.
8. Avoid Over-Baking: Keep a close eye on the pretzels during the final minutes of baking. They should be a deep golden brown, but not dark brown or burnt. Over-baking can make them dry and hard.
9. Parchment Paper Trick to avoid deflating the proofed pretzels: Cut small squares of parchment paper and place each proofed pretzel on its own square. When boiling, lift the pretzel with the parchment paper and gently lower it into the water. The paper will come off on its own in the water and can be removed with tongs.

❓Frequently Asked Questions

🫙Storage Suggestions

• Cool Completely First: After baking, let the discard sourdough pretzels cool fully on a wire rack. This prevents trapping moisture that might make them soggy.
• Short-Term Storage: Place cooled pretzels in an airtight container or resealable plastic bag. For extra softness, add a slice of bread into the container—the bread helps maintain moisture without making the pretzels wet.
• Long-Term Storage (Freezing): If you plan to enjoy them later, individually wrap each pretzel in plastic wrap (or aluminum foil) and store in a freezer-safe bag or container. They can be frozen for up to 3 months.
• Avoid the Fridge: Refrigeration can cause the pretzels to dry out faster, so stick to room temperature storage for short-term use.

🔥Reheating Pretzels

• Oven Reheat: The oven is your best bet to restore that fresh-baked texture. Follow these steps:
  1. Preheat your oven to 375°F (190°C).
  2. Place the pretzels directly on a baking sheet, optionally lined with parchment paper for easier cleaning.
  3. Heat sourdough discard pretzels in oven for 10-15 minutes. You’ll notice a crisp exterior form while the interior warms up nicely.
• Toaster Oven Alternative: If you're reheating just one or two pretzels, a toaster oven works well. Simply set it to a similar temperature and time.
• Air fryer: Heat in air fryer at 370⁰ F for 7-8 minutes.
• Microwave (Quick Fix): Although not ideal (since it might turn the pretzel chewy), you can wrap your pretzel in a damp paper towel and microwave on medium power for 15-20 seconds. This method moistens the interior, but you may lose some crispiness.

🔗More sourdough Discard Recipes

• Sourdough discard Rolls
• Sourdough discard bread
•  Sourdough Discard Rolls
• Classic Sourdough French Bread
• Blueberry sourdough
• Sourdough Croissants
• Sourdough Challah
• Sourdough Ciabatta

Put your sourdough discard to good use and whip up a batch of these delicious sourdough discard pretzels today! Have any tips or variations to share? Leave a comment below—I’d love to hear from you!

If you enjoyed this sourdough discard pretzels recipe, share it with your friends and family. Let’s inspire more bakers to create something amazing!

Print Pin

Sourdough Discard Pretzels

Transform your leftover sourdough discard into a mouthwatering masterpiece with this easy sourdough discard pretzel recipe! Imagine sinking your teeth into a warm, golden-brown pretzel with a soft, chewy interior and a hint of tangy sourdough flavor. These pretzels are the perfect snack for any occasion—whether you’re hosting a gathering, treating yourself, or simply looking for a fun baking project.

Course Bread, Sourdough

Cuisine global

Keyword easy sourdough discard pretzels, sourdough discard pretzel, sourdough discard pretzel recipe, sourdough discard pretzels, sourdough discard soft pretzels

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 12 hours hours

Total Time 12 hours hours 50 minutes minutes

Servings 8

Calories 327kcal

Author Meenakshi

Ingredients

• 500 g All purpose flour ≈ 4 cups
• 100 g sourdough discard ≈ ⅓ cup + 1 tbsp
• 1 teaspoon Active dry yeast
• 25 g light brown sugar ≈ 2 tbsp
• 25 g Oil 2 tbsp
• 12 g Sea salt ≈ 2 tsp retain some for sprinkling on pretzels
• 280 g Water ≈ 1 ⅙ cups (a little over 1 cup)
• 32 g Baking soda + 4 Cups of water

Instructions

Combining Ingredients

• Add warm water to the bowl of your stand mixer. The water should be comfortably warm—not hot—to keep the yeast active.
• Incorporate room-temperature sourdough discard and gently mix it in with a whisk or spatula.
• Add light brown sugar, oil, and active dry yeast into the mixture.
• Stir lightly to combine, then let the mixture rest briefly until it becomes slightly frothy and releases a yeasty aroma.

Knead the Dough

• Once the yeast is activated, mix in all-purpose flour and sea salt. The salt enhances flavor and strengthens gluten.
• If using a stand mixer, attach the dough hook and mix on low speed until the dough starts to form, then increase the speed and knead until the dough is smooth, elastic, and just tacky (but not sticky).
• For hand kneading, turn the dough onto a lightly floured surface and use the heel of your hand to push and fold the dough repeatedly until it reaches the same smooth, elastic consistency.
• Remember: thorough kneading is essential for developing the dough’s structure.

Bulk Fermentation

• Transfer the kneaded dough into a lightly greased bowl.
• Cover the bowl with a damp kitchen towel or plastic wrap, and let the dough rest at room temperature until it nearly doubles in size.
• For cooler kitchens, allow extra time, or refrigerate overnight for a slower rise that deepens the sourdough flavor.

Pre-Shaping Pretzels

• Turn the risen dough onto a clean, lightly floured surface.
• Divide the dough into equal pieces for consistent results, and roll each piece into a smooth ball.
• Gently flatten each ball into a strip shape.
• Cover the dough strips with a damp towel for a short rest to relax the gluten, which makes shaping easier and prevents the dough from springing back.

Shape Pretzels

• Roll each dough strip into a long, thin rope, keeping the center a bit thicker while tapering the ends.
• Form the rope into a U shape.
• Twist the ends twice near the top of the U.
• Bring the twisted ends down and press them onto the bottom curve to create the signature pretzel shape.
• If needed, wet the ends slightly to help them adhere.
• Repeat with all remaining pieces of dough.

Proof Shaped Pretzels

• Arrange the formed pretzels on a greased baking tray, ensuring there’s enough space between them for expansion.
• Cover the tray tightly with plastic wrap or a damp towel.
• Allow the pretzels to proof in the refrigerator overnight; this cold fermentation enhances the flavor, adds a slight tang, and yields a chewy crumb.
• Alternatively, if you’re short on time, proof them at room temperature until they puff slightly—but note that this may compromise their ability to hold up during the water bath.

Give Baking Soda Bath

• Preheat the oven to Preheat your oven to 450⁰ F (232⁰ C).
• Add 4 cups of water to a pot and bring it to a boil.
• Carefully add baking soda to the boiling water (expect some fizzing).
• With a greased spatula, gently transfer each pretzel into the boiling water.
• Boil the pretzels for 15-20 seconds on each side to ensure even cooking, which develops their signature chewy crust and deep coloration.
• Use a slotted spoon to move the pretzels back onto the baking tray.

Bake

• Sprinkle the boiled pretzels with coarse salt or your preferred toppings (such as sesame seeds, everything bagel seasoning, or cinnamon sugar).
• Place them in the preheated oven for 14-16 minutes, or until the pretzels are deep golden brown. Rotate the baking tray halfway through for even coloring. Watch them closely towards the end to avoid over-baking.
• Watch them closely towards the end to avoid over-baking.
• Once ready, transfer the pretzels to a wire rack to cool slightly before serving.

Notes

1.  Let the Dough Rest before final shaping: After dividing and pre-shaping, let the dough rest for 10 minutes. This relaxes the gluten, making it easier to roll and shape without springing back.
2. Roll Evenly: When shaping, keep the center of the dough rope slightly thicker and taper the ends. This ensures even baking and the classic chewy texture.
3.  Boil Briefly: Boil each pretzel for only 20-30 seconds (15 seconds per side). Over-boiling can make them gummy or cause them to deflate.
4. Baking Soda Bath: Use the correct amount of baking soda and ensure it’s fully dissolved. This step is key for the pretzels’ signature crust. For a more traditional flavor, you might substitute with food-grade lye—but handle it with utmost caution.
5. Watch the Proofing: Over-proofed dough can collapse during the baking soda bath.
6. Use Parchment Paper to prevent pretzels from deflating: Place proofed pretzels on small parchment squares. Boil them with the paper, which will peel off in the water, preventing the risk of deflation while transferring.

📝Nutrition Facts