These Sourdough Discard Cinnamon Sugar Pretzels are a delicious treat or sweet snack! Homemade soft pretzels are wonderful (if you haven't tried my Sourdough Discard Pretzels recipe, you should!). But as a sweet version coated in cinnamon sugar? Even better! This is also a great recipe for beginner bakers or to make with kids!
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Why you'll love this recipe
- Sourdough Discard Cinnamon Sugar Pretzels are easy to make and great for beginner bakers or making with kids and family!
- Try these Sourdough Discard Pretzel Bites and Sourdough Discard Pretzel Buns, too!
- Pretzels freeze well so you can enjoy some now and save some for later.
- The cinnamon sugar topping makes these pretzels into a tasty dessert or sweet treat. You might also love this Sourdough Discard Cinnamon Roll Focaccia.
- This recipe is a great way to use up some sourdough discard. You can also make this with active sourdough starter, if you prefer!
Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed to be made with a starter using a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If you use a different ratio, you may need to modify some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Baking soda: This does not go in the dough, but in the boiling water for boiling the pretzels! This is a crucial ingredient and step to get that classic pretzel crust exterior.
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 use active sourdough starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to adjust the rise times.
- Make pretzel bites - Instead of shaping the dough into a classic pretzel shape, roll the dough into ropes and then cut into bite-size pieces to make pretzel bites.
- Sourdough Discard Pretzels - If you're looking for a classic pretzel recipe, try these Sourdough Discard Pretzels and Sourdough Discard Pretzel Bites.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Cinnamon Sugar Pretzels
This is a very forgiving recipe and great to make with kids! You'll have these Sourdough Discard Cinnamon Sugar Pretzels ready in no time!
- Step 1: Mix all dough ingredients in the bowl of a stand mixer (or in a large bowl with a wooden spoon) until a shaggy dough forms.
- Step 2: Knead for 4-5 minutes until the dough is smooth and soft. The dough should not be sticky.
- Step 3: Cover with plastic wrap and let the dough rise for 60-90 minutes, or until doubled in size.
- Step 4: Divide the dough into 8 equal-sized pieces. This can be approximate, or you can use a kitchen scale if you want them to be perfectly equal.
- Step 5: Roll each piece into a 24-inch rope.
- Step 6: Make a U-shape with the dough rope.
- Step 7: Cross the ends over each other and twist once.
- Step 8: Pull the ends down and press into the bottom of the pretzel.
- Step 9: Boil each pretzel in the water mixed with baking soda for 20-30 seconds on each side. Boiling for a longer time will give you a thicker crust on the final pretzel.
- Step 10: Bake the pretzels and let cool. Then brush with melted butter and sprinkle with cinnamon sugar mixture.
Expert Baking Tips
- Use warm water when making the dough. This is important to help the yeast rise correctly!
- Make sure to knead the dough long enough. You want a smooth, soft dough (not sticky) before it goes into the bowl for the rise.
- Let the dough rise long enough. Dough will take longer to rise in a cooler room and will need less time to rise in a warmer room.
- Let the pretzels cool before sprinkling with cinnamon sugar. If you don't, the sugar will melt right in. It will still be delicious, but won't look as nice!
- If you're looking for other cinnamon sugar sweets, try these Sourdough Discard Cinnamon Rolls and this Sourdough Discard Cinnamon Roll Pull Apart Bread.
Passing the Float Test
An important step in making pretzels is ensuring that your dough passes the float test.
After you have shaped the pretzels, add baking soda to your pot of water and bring to a boil. Add a "test" pretzel to the boiling water. A few things might happen:
- If it floats: If the pretzel floats right away, keep going! The dough has risen enough and will make a light and fluffy pretzel. Continue with boiling the pretzels and baking as directed.
- If it sinks: If the pretzel sinks to the bottom and does not come up to the surface, it has not passed the float test. Cover the unboiled pretzels with plastic wrap or a clean kitchen towel and let rest for an additional 10 minutes, then try again. Often the dough just needs a few more minutes to rise!
- If the dough doesn't float and you continue with boiling and baking, these will be dense, thick pretzels and not as light and fluffy as they should be.
- If it sinks, but then comes up to float: If the pretzel sinks at first but then comes up to float, this counts as floating! Continue boiling and baking the pretzels as directed.
Storage
Room Temperature Storage: If you're going to eat them quickly (in the next day or so), keep the pretzels in a paper bag at room temperature. You can reheat them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Transfer the fully cooled pretzels to a freezer-safe bag or container and freeze for up to 3 months. I like to do this in individual bags so it's easy to take out one pretzel at a time. When you're ready to reheat, place the pretzel in the microwave for about 60 seconds or until soft and warm again.
Recipe FAQs
Yes, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (200g). You will also need to adjust the rise times.
Make sure to press the ends of the dough rope into the bottom of the pretzel when you're shaping - this will help your pretzel hold together. You can also slightly reshape your pretzel after boiling (before baking) if needed.
There are a few things that could cause this. First, make sure to shake off the excess water after boiling the pretzels. Excess water can make the pretzels sticky.
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).
Lastly, some ovens (like mine) heat unevenly and are hotter on the top or the bottom. Make sure to flip and rotate your pans while baking so the bagels on each pan bake evenly!
More Sourdough Discard Pretzel Recipes
If you tried these Sourdough Discard Cinnamon Sugar Pretzels 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 Cinnamon Sugar Pretzels
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon 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
- 4 Tablespoons unsalted butter melted
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with a dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam. If the yeast does not foam, the yeast is dead, and you'll need to start over with fresh yeast.
- 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. Increase 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.
- Transfer the dough in a ball 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 8 equal-sized pieces (this doesn't need to be exact). Roll each piece into a 24-inch rope**. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the prepared baking sheet. Cover with plastic wrap or a clean kitchen towel while you prepare the next step.
- Preheat the oven to 450°F. 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 pretzels in the boiling water, one by one, for 20-30 seconds on each side. A longer boil will create a thicker crust. The pretzels should float (called "passing the float test"); if not, see notes section below. Remove the pretzels from the water using a slotted spatula and shake off excess water. Return the pretzels to the baking sheet.
- Bake until golden brown, approximately 13-15 minutes, then transfer to a cooling rack to cool fully.
- While the pretzels cool, melt the 4 Tablespoons butter for the topping and mix together the granulated sugar and cinnamon in a small bowl. Brush the cooled pretzels with melted butter, then sprinkle with the cinnamon sugar mixture. Serve immediately.
Abby Bruckelmyer says
First time I made these was for a crowd of people and they all loved them including me... i doubled the recipe the first time hoping to freeze the left over pretzels but there wasn't any! Now I'm making them for my second time now and doubling the recipe again because i know they will be a crowd pleaser! Definitely going to be one of my go to desert recipes. (: