These Sourdough Discard Halloween Pretzel Bones are fun, easy to make, and a perfect Halloween treat (that isn't candy)! It's a very forgiving recipe and a great baking project with kids, too! Serve them with your favorite dipping sauce for a spooky Halloween snack.
Why you'll love this recipe
- These pretzel bones are easy and fun to make. They're a great baking project with kids, too!
- These are a great Halloween treat that isn't candy or a sweet.
- Serve these pretzel bones with your favorite sauce: ketchup (something red!), Beer Cheese dipping sauce, or Honey Mustard Dipping Sauce.
- This recipe is a variation of my Sourdough Discard Pretzels recipe, which is a reader favorite all year round!
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Ingredients
There are only a few key ingredients you'll need to bring these pretzel bones together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Flaky sea salt: Maldon Sea Salt is my favorite flaky sea salt for finishing the pretzels. You can also use pretzel salt!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- Omit the egg wash: If you're not baking with eggs, you can use melted butter or even water in place of the egg wash. The purpose here is to help the salt stick to the pretzels and also give the pretzels some of their classic color.
- Use different toppings: Flaky salt is the classic pretzel topping, but you could also top these with everything bagel seasoning or another topping of your choice!
- Interested in other pretzel variations? Try these Sourdough Discard Pretzel Bites and these Sourdough Discard Pretzel Pigs in a Blanket!
How to Make Sourdough Discard Halloween Pretzel Bones
There are only a few key steps to bring this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine warm water, brown sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until the yeast is foamy (if it doesn't foam, your yeast is dead and you'll need to start over with fresh yeast).
- Step 2: Add the sourdough discard, flour, salt, and butter, and mix until combined. Change speed to medium and knead until dough is smooth, 4-5 minutes. You can also knead by hand.
- Step 3: Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise 60-90 minutes, or until doubled in size.
- Step 4: Divide the dough into 16 equal-sized pieces (this doesn't have to be precise, but if you prefer, you can use a kitchen scale so the pretzels are exactly the same size).
- Step 5: On a smooth work surface (you'll need some traction), roll each piece into a rope, approximately 14-16 inches long.
- Step 6: Tie a soft knot in one end of the rope. You don't need to have any tension on the dough. Tie another soft knot on the other end of the rope, making your bone shape. The knots will be about 3-4 inches apart. Repeat with the remaining dough.
- Step 7: Cover the pretzel bones with plastic wrap and let rise for 20 minutes while you prepare the boiling step.
- Step 8: Boil the pretzels for about 45 seconds, dunking as they boil to make sure they're evenly coated in the water.
- Step 9: Shake off excess water, and transfer to a parchment paper-lined baking sheet with a slotted spoon or spatula.
- Step 10: Lightly brush the pretzel bones with egg wash. Sprinkle with flaky sea salt.
- Step 10: Bake until golden brown, then serve with your favorite dipping sauce.
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- Make sure to knead the dough long enough! If your pretzels are looking shaggy or not smooth, it's likely you didn't knead the dough until it was completely smooth.
- Be patient with the rise. Rise times will vary depending on the temperature of your room. If your room is warmer, you may need less rise time. If your room is colder, you may need more rise time.
- You don't need to create any tension on the dough when you're shaping the bones - a loose knot is perfect.
- Make sure the pretzels pass the float test. When you boil the pretzels, they should float. If they do not, cover the unboiled dough with plastic wrap and let rest for 10 minutes, then try again.
- Looking for more Halloween treats? Try these Sourdough Discard Halloween Kitchen Sink Cookie Bars.
Troubleshooting Pretzel Issues
Below are a few common challenges that come up when baking soft pretzels, and notes on how to overcome them.
- Pretzels are sticking to the parchment paper:
- Make sure to shake off the excess water after the boiling step before transferring to the baking sheet. Excess water can make the pretzels sticky.
- If you have excess egg wash pooling beneath the pretzels, this can make them sticky. You only need to use enough egg wash for the toppings to stick to the pretzels.
- Check the type of parchment paper you're using. Some are not designed for higher baking temperatures (and we're baking at a high temperature for this recipe!). I recommend using this parchment paper or a silicone baking mat (such as a Silpat mat).
- Pretzels have a metallic taste: If your pretzels have a metallic taste, this could be from the baking soda in the boiling step (don't skip this step, you need it!). You may want to try a different kind of baking soda (I use Arm & Hammer Baking Soda). But it could also be from your egg wash! Make sure you're using fresh eggs (eggs that have been sitting in your fridge for longer can have a more alkaline taste) and whisk your egg wash thoroughly before brushing it on the pretzels.
Storage
There are easy options for either room-temperature or freezer storage.
Room Temperature Storage: If you're going to eat them quickly (the next day or so), keep them in a paper bag at room temperature. If they harden, you can put them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Once fully cooled, transfer the pretzels to a freezer-safe bag or container and freeze for up to 3 months. When you're ready to reheat, place them in the microwave for about 60 seconds or until they're soft and warm again.
Recipe FAQs
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
Every sourdough starter is different. You may need to adjust the flour or water content of the recipe to reach the right dough consistency. If your dough is too wet, add 1 Tablespoon of flour at a time, mixing thoroughly, until you reach the desired consistency. If your dough is too dry, add 1 Tablespoon of water at a time, mixing thoroughly, until you reach the desired consistency.
If you don't knead your dough long enough, it will look like it's not completely smooth. That will lead to shaggy-looking pretzels.
When you're shaping the bones, you do actually want to create a knot. You don't need to put any tension in that knot, but the dough should actually be tied (not just placed). If needed, you can reshape your pretzels a bit after the boiling step (just wait until they're cool enough to handle).
More Sourdough Discard Halloween Recipes
If you tried these Sourdough Discard Halloween Soft Pretzel Bones or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Halloween Pretzel Bones
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon light or dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- Flaky sea salt for topping
Instructions
- Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
- Add the sourdough discard, flour, and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).
- If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth, and not sticky.
- Shape the dough into a ball and transfer to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
- Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 16 equal-size pieces (this doesn't need to be exact). Roll each piece into a 14-16 inch rope.
- Tie a soft knot at the end of the rope. There doesn't need to be any tension on the dough. Tie another soft knot at the other end of the rope. The two knots will be about 3-4 inches apart. Place the bones on the parchment paper-lined baking sheet. Continue with the remaining dough until all the bones have been shaped. Cover the pretzel bones with plastic wrap or a clean kitchen towel for 20 minutes while you prepare the next step.
- Preheat the oven to 450°F (230℃). Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda to the water before it boils to avoid a bubbly mess!
- Place the pretzel bones in the boiling water for about 45 seconds, dunking them occasionally, so they're coated on all sides. You'll likely be able to boil several pretzel bones at once, but make sure they have enough room to float freely. The pretzels should float (called "passing the float test"); if not, see notes section below. Remove the pretzel bones from the water using a slotted spoon or spatula and shake off excess water. Return the pretzel bones to the baking sheet. Lightly brush each pretzel bone with egg wash and sprinkle with flaky sea salt.
- Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.
Jessica Vogl says
So fun and so cute! I love making these for Halloween parties!