Sourdough Discard Pretzels

These delicious Sourdough Discard Pretzels are a great way to use up some of your sourdough discard to make a tasty treat. They're fun and easy to make, and great to bake with beginner bakers like kids or family members! I also love to freeze them so you can reheat a pretzel to eat any time. And game day? Don't even get me started! These are a wonderful party appetizer that is always a show-stopper!

These pretzels are delicious to serve with Beer Cheese (for Pretzels), Honey Mustard Dipping Sauce, or your other favorite dipping sauces!

If you're looking for more sourdough discard recipes, try these Sourdough Discard Bagels, these Sourdough Discard Garlic Rolls, or these Sourdough Discard Cinnamon Rolls.

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

Ingredients

As long as you have sourdough discard, you likely have everything you need!

• Sourdough discard: You will need unfed sourdough discard 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.
• Active dry yeast: Even though we're using sourdough discard, this recipe still uses a leavening agent (in this case, yeast) to ensure the dough rises predictably. Don't worry, the pretzels will still have a sourdough tang!
• Dark brown sugar: This is to feed the yeast. You could also substitute this with light brown sugar, granulated sugar, or honey. The dark brown sugar gives a nice depth of flavor.
• All-purpose flour: This is the base of our pretzel dough and will make a nice, soft pretzel.
• 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

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 (in a 1:1 substitution). You may need to adjust the rise times as well, so keep an eye on the dough as it's rising.
• Omit the eggs: 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.
• 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!
• Make the pretzels larger or smaller: To make mini pretzels, divide the dough into 24 pieces, rather than 8 for full-size pretzels. If you want to make jumbo pretzels, try dividing the dough into 4 or 6 pieces.

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 Pretzels

These Sourdough Discard Pretzels come together in just a few easy steps. The full recipe card with measurements is at the bottom of this post!

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).

Add the sourdough discard, flour, salt, butter, and water and mix until well combined. Change speed to medium and knead until dough is smooth, 4-5 minutes. You can also knead by hand.

Transfer the dough to a large, oiled boil and cover with plastic wrap. Let rise 60-90 minutes, or until doubled in size.

Divide the dough into 8 equal pieces (this doesn't have to be precise, but if you prefer, you can measure the pieces so they're all the same).

On an ungreased work surface (you'll need some traction), roll each piece into a rope, approximately 18-24 inches long.

Create a U shape with the dough.

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.

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.

Lightly brush each pretzel with egg wash.

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.

Instead of shaping the dough into the classic rounded pretzel, follow the below directions for delicious pretzel bites.

Roll each piece of dough into an 18-24 inch rope.

Use a sharp knife to cut each rope into 1-inch pieces. They don't have to be perfect!

Boil the pieces for 30 seconds.

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.

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.

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