These Sourdough Discard Pretzels are a fun and easy appetizer or snack, and perfect for a game day spread! This is also an easy recipe that is great to make with beginner bakers like kids or family members. Serve them with Beer Cheese (for Pretzels), Honey Mustard Dipping Sauce, or your other favorite dipping sauces!
I love this recipe so much! I've made them several times now. They're easy to make, look great, and every time I bite into one, I'm amazed all over again at how tasty they are.
- Nadine
Why you'll love this recipe
- Sourdough Discard Pretzels are easy to make and great for beginner bakers or making with kids and family!
- Pretzels freeze well so you can enjoy some now and save some for later.
- If you're not baking with eggs, you can easily replace the egg wash with melted butter or even water.
- This recipe is very adaptable; you can easily top with cinnamon sugar, cheese, or your other favorite topping.
- Try these Sourdough Discard Cinnamon Sugar Pretzels, too!
- Thse pretzels are a great appetizer for game day or a party! They're always a huge hit (be prepared: you won't have any leftovers!).
- Looking for other sourdough discard snacks? Try these Sourdough Discard Bagels and Sourdough Discard Garlic Knots, too!
Ingredients
As long as you have sourdough discard, you likely have everything you need!
- 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 sourdough starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to modify 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 there are a few simple substitutions you can make:
- 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 sourdough 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!
- Pair with sausages or hot dogs: Try these Sourdough Discard Pretzel Pigs in a Blanket and these Sourdough Discard Pretzel-Wrapped Hot Dogs.
- Interested in other pretzel variations? Try these Sourdough Discard Pretzel Bites and this Sourdough Discard Jumbo Pretzel, too!
How to Make Sourdough Discard Pretzels
These Sourdough Discard Pretzels come together in just a few easy steps. 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 8 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 18-24 inches long.
- Step 6: Create a U shape with the dough.
- Step 7: Fold the ends of the rope over like a heart, make one twist, the press the ends into the bottom of the pretzel. Cover the pretzels while you preheat the oven and prepare the boiling water.
- Step 8: Boil each pretzel for 20-30 seconds on each side. Shake off excess water, and transfer to a parchment paper-lined baking sheet with a slotted spoon or spatula. This boiling step helps create the pretzel crust and is crucial! The longer the boil, the thicker the crust.
- Step 9: Lightly brush each pretzel with egg wash.
- Step 10: Sprinkle with flaky sea salt (or your chosen toppings) and bake until golden brown.
Variation: Sourdough Discard Pretzel Bites
An easy variation of this recipe is to make Sourdough Discard Pretzel Bites or Sourdough Discard Cinnamon Sugar Pretzel Bites.
Instead of shaping the dough into the classic rounded pretzel, follow the below directions for delicious pretzel bites.
- Shaping step 1: Roll each piece of dough into an 18-24 inch rope.
- Step 1: Use a sharp knife to cut each rope into 1-inch pieces. They don't have to be perfect!
- Step 3: Boil the pieces for 30 seconds.
- Step 4: Transfer the boiled pieces to a parchment paper-lined baking sheet and separate into individual pieces so they don't stick together. Brush with egg wash and sprinkle with flaky sea salt.
You will bake the pretzel bites in the same way as the regular pretzels. Just keep an eye on the time as they may not need quite as much baking time.
Tip: If you don't separate the pieces of dough on the baking sheet, they will start to stick to each other as they're baking. It's not a bad thing and they'll be delicious, but they will clump together, so try to spread them out so they have some room on the baking sheet.
Expert Baking Tips
- 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.
- Press the ends of the pretzels into the bottom of the U when shaping. You don't want to just lay the dough on top of itself - this will unravel. Really press the ends of the pretzel into the bottom of the pretzel shape.
- 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.
- Pretzels might float immediately, or they may initially sink, then rise to the top to float. Either way, this is floating!
- If the pretzel sinks to the bottom and does not come up, or sticks to the bottom, they need more time to rise.
- Serve with your favorite dips, like this Honey Mustard Dipping Sauce or this Beer Cheese (for Pretzels)!
Troubleshooting Pretzel Issues
There are a few issues that can come up when making pretzels. Below are a few ways to work through those challenges!
- Pretzels are sticking to the parchment paper: There are a few things that could cause this.
- 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 bites.
- 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.
- Pretzels are unraveling and not holding their shape: Make sure you knead the dough until it is smooth. As you're shaping the pretzels, really push the ends of the pretzels in the bottom of the U-shape. It shouldn't just be laying on top - you want to truly push these together!
Storage
There are easy options for either room temperature or freezer storage. I like to save a few pretzels to eat same day, and then freeze the rest to enjoy later!
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
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.
You can use pretzel salt, too (of course!), but regular kosher salt or table salt is too fine and will melt right into the dough.
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.
If your pretzels unravel when you boil them, you didn't press the ends into the bottom of the U-shape enough when shaping them (you can press hard!). After they're boiled, you can still shape and press them together if you need to!
More Sourdough Discard Pretzel Recipes
If you tried these Sourdough Discard 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 Pretzels
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.
- 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-size 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. Lightly brush each pretzel 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.
Charlie D says
Delicious! Is there a way to have the pretzels keep their shape while I transfer to the water pot? Maybe I made mine wrong, just a little sticky and went a bit gooey in the transition.
Jessica Vogl says
When you're shaping them, make sure to really push the ends into the bottom of the pretzel (don't just "lay" them on top). That should really help. And before the dough goes in the boiling water, it shouldn't be sticky at all, so it sounds like there might be a bit too much liquid in your dough!
Nadia says
These came out amazing. My 4 year old and I baked them together and he had fun shaping the pretzels.
Jessica Vogl says
Love that! Soft pretzels are so great for baking with kids!
Tracy Hutchinson says
I read what feels like a million recipes and settled on this one and it didn’t disappoint. The only thing I changed out was barley malt syrup in place of the brown sugar. They came out beautiful and dark, and I love that the dough doubles quickly.
Gayla says
This is the easiest and fastest recipe! Love it! To make the dough more sour, once the dough is done kneading can this be put in the fridge to sour the dough up for 24 hours and then let it double at room temperature and continue on with the recipe?
Jessica Vogl says
You could! Or you can let the discard sit in the fridge for a few days to make it more sour before making the recipe.
Erin says
Going in my sourdough circulation... first time ever making pretzels, my son's (13) first time eating them... He raved about them in mock frustration that he had never had had one before and they were the best thing ever! 🙂 made into 5 pretzels and the rest into bites. Either way, they won't disappoint!
Rebecca W says
Oh my gosh these are AMAZING! I wish I could post a picture but I loved this recipe so much
Jessica Vogl says
Thank you so much!! Love to hear it!
Kristen says
Is it really supposed to be 2/3 CUP baking soda? That seemed like a lot and my water kept trying to boil over and it was hard to even see the pretzels in the pot because of all the bubbles. The pretzels taste great but I think I would cut down the baking soda to a tablespoon or two next time.
Jessica Vogl says
2/3 cup is correct! If it gets super bubbly, you can turn down the heat (doesn’t need to be a very hard boil). The baking soda is important to give the pretzels their flavor and exterior texture otherwise it just tastes like bread.
Ashley says
Is it necessary to use 10 cups of water?
Jessica Vogl says
It doesn't have to be exactly 10 cups. The point is that you want the pretzels to be able to float in the boiling water freely. I find that 8-10 cups is generally what you'll need (but you don't need to measure it precisely). If you try to use substantially less water, the pretzels won't float as well and there will also be a higher concentration of baking soda in the water, which you don't want.
Cortney says
So delicious and easy! Did a little melted butter baste after the oven, not too sour. Really good.
Amanda says
This recipe is delicious! Now I just have to work on shaping my ropes. Thankfully my shaping doesn’t effect how they taste!
Kayla L says
They came out amazing!! My family was excited to have something fair food style. The instructions we super easy to follow without fail. I appreciate the information!! I do have a question could you boil the pretzels then freeze, dethaw ,and then bake??
Also if you wanted to prep them for a party and bake them later do they turn out okay??
Jessica Vogl says
Glad to hear it! You could freeze the dough in an airtight container before shaping it (so this would be after the rise, but before boiling). When you're ready to bake them, thaw the dough overnight in the refrigerator, then let it come to room temperature for a few hours (this will help it get puffy again). Shape the pretzels, then boil as listed in the directions.
If you want to pre-make the pretzels (for example, in the morning before an evening party), you could shape the pretzels, then put them on a baking sheet covered with a kitchen towel in the refrigerator. You want to keep them from drying out. About an hour before you're ready to finish them, bring them back to room temperature, then boil and continue with the directions.
S says
I'm a HUGE pretzel fan and I can't believe I was able to make them myself! Thanks so much for this recipe!
Jessica Vogl says
Yay! Congrats!
Grace says
If I wanted crunchy pretzel bites would I just bake them longer? Have you tried this? I’m thinking snacks for my kids to have in hand. And they would store longer.
Jessica Vogl says
These are soft pretzels so they won’t get crunchy really, but if you want a thicker crust / chewier pretzel, you just boil them longer (60 rather than 30 seconds, for example).
Amy says
I wasn't clear if I should bake these on the parchment paper. I did and its difficult to separate from the paper once finished. Can you clarify?
Btw, they taste amazing!!
Jessica Vogl says
Glad they taste good! Yes, you're supposed to bake them on the parchment paper. Are you certain you used parchment paper and not wax paper? Wax paper has a lower melting point, which would stick to the pretzel. It's possible they're sticking due to the egg wash if you were really generous with the egg and that got on the paper, but that should still come off pretty easily. The last thing I can think of is if the dough was a bit soft (more water), that might have caused some sticking. Hopefully some of that helps!
olivia says
Delicious! I am also new to sourdough. This was an easy recipe to follow and they taste great.
Jasmine Lewis says
10 cups or water? That’s a lot. Dough turned out water
Jessica Vogl says
Hi Jasmine! The 10 cups is for boiling the pretzels (the 1 cup + 2 Tbsp is for mixing in the dough), but I can see how that is confusing. I'm updating the post now!
Diane Kalkman says
The 10 cups of water go into a pot with the 2/3 cup baking soda then bring to a boil for dunking the pretzels in. Sometimes it helps to read the instructions through before starting.
Sheila F says
Great recipe for someone like me new to the sourdough world. A fun easy recipe that is beautiful and tasty.