Sourdough Discard Cinnamon Sugar Pretzels

UPDATE: This post was updated on March 10, 2025 to include conversions for metric measurements and nutrition information.

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! These Sourdough Discard Cinnamon Sugar Pretzels are a delicious treat or sweet snack. It's also a great recipe for beginner bakers or to make with kids!

If you're interested in other pretzel recipes, try these Sourdough Discard Pretzel Bites and these Sourdough Pretzel Buns.

And if you're looking for other sourdough discard recipes, check out these recipes for Sourdough Discard Cinnamon Rolls, Sourdough Discard Pumpkin Bread, and Sourdough Discard Garlic Pull Apart Bread.

If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.

Ingredients

There are only a few key ingredients you'll need to bring this recipe together.

• Dark brown sugar: This will help feed the yeast, but also adds a little bit of nice molasses flavor. You can also use regular brown sugar.
• Active dry yeast: Even though we are using sourdough discard, we still need to use a leavening agent (in this case, yeast) to make the dough rise predictably.
• 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.
• Unsalted butter: Melted butter adds some much-needed moisture, flavor, and fat content to the dough of the pretzels.
• 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.
• Granulated sugar mixed with ground cinnamon: This will be the topping that goes on the finished pretzels!

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 (1:1 substitute). You may 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.

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!

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.

Knead for 4-5 minutes until the dough is smooth and soft. The dough should not be sticky.

Cover with plastic wrap and let the dough rise for 60-90 minutes, or until doubled in size.

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.

Roll each piece into a 24-inch rope.

Make a U-shape with the dough rope.

Cross the ends over each other and twist once.

Pull the ends down and press into the bottom of the pretzel.

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.

Transfer the pretzels to a parchment paper-lined baking sheet and bake for 13-15 minutes.

Let the pretzels cool (this part is important), then brush with melted butter.

Sprinkle with the cinnamon sugar mixture and serve.

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, boil the water with the baking soda. 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 them 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.

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