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.
Damien says
Hello Jess,
Thought I would point out that the grams amount for the flour is incorrect when you switch from US to Metric it says 4 cups of ap flour is 567 grams, that is incorrect. 1 cup of ap flour is 120 grams, therefore 480 grams.
Jessica Vogl says
Hi there! For me, 1 cup of flour is about 140-148 grams, so you see that reflected in the metric measurements across all of my recipes. Measuring flour is one of those things that can vary so greatly - I always recommend metric measurements!
H says
Nutrition facts say over 3k mg of sodium per pretzel. Is this accurate?
Jessica Vogl says
That's a good question. I suspect there is a miscalculation here. Yes, there are 2 tsp of salt in the dough, but the baking soda bath seems to be throwing those numbers off (yes, it's a lot of baking soda, but it doesn't all get absorbed since it's a water bath, etc. so you're not really adding 2/3 cup of baking soda to the recipe, if that makes sense). I have a plugin that helps me calculate nutrition information; I'll reach out to them to see if there is anything they suggest here.
Anna says
How many pretzels is ok to boil in a one portion of water and baking soda? If I'm makig 2 or 3 batches should I change the water and baking soda for every batch?
Jessica Vogl says
You can probably make two batches with the same soda + water mixture, but if you're doing a third, I'd probably swap it out for a fresh pot halfway. You'll notice that the water is evaporating and there is less space for the pretzels to float around, so that's when it's your sign to start fresh there.
Anna says
Thank You 🙂
I also tried the first rise in the fridge but it didn't rise at all. Didn't work for me.
Sandy says
Thanks, Jess! I followed your recipe exactly as written… these pretzels are absolutely delicious and fun to make.
Becky says
This is my go to for discard pretzels. My family absolutely loves them. If you have teenage boys, these aren't going to last long enough to freeze. I also love how this recipe is so forgiving. Sometimes I don't have the amount of discard called for so I just make it up with flour and water and it works beautifully.
Sarah says
This is in my weekly baking rotation.. my son devours them and the rest of us hope to get one out of the batch Passed on the recipe to my grown kiddos and they make them regularly and for friends too!! Easy peasy, and always delicious!
Lisa Gordon says
Can these be frozen after baking? I thank you in advance.
Jessica Vogl says
Yes, they can! They freeze well!
Lisa Gordon says
❤️
J says
After rising, my dough is very sticky and hard to work with. Any way to rescue it?
Jessica Vogl says
I hope you went ahead and baked them anyhow!
Tamara says
Hii I wanted to know what can I use instead of baking soda 🙂
Jessica Vogl says
Hi! You really need the baking soda here to get that classic pretzel exterior. The other option is to use food-grade lye, which is not something you can typically get in a grocery store, and is not something that I have any experience with.
Rebecca F. says
These are great. One question. If I have food grade sodium hydroxide, how much would I use to replace the baking soda?
Thanks
Jessica Vogl says
That's not something I've ever worked with, so I'm not sure!
Donna says
These pretzels are amazingly delicious! If you have any storage tips I would love to hear them!
Jessica Vogl says
There is a section in the post above with storage directions!
Tracy says
I made these last weekend and they were amazing! Making them again today for the Super Bowl. My only flub was not realizing my parchment paper’s max temperature is 400 degrees so I had a smokey kitchen. Now I know for my next batch.
Julie says
When making the bites, do you cut them and then boil them? Or is this step skipped? Thank you!!
Jessica Vogl says
Yes, you would cut and then boil them. If it's easier for you, I have a written out recipe for the bites as well: https://www.thisjess.com/sourdough-discard-pretzel-bites/
Paihe says
I wish I still had my starter. These sound great.
Lindsay says
These were easy to follow instructions and my pretzels came out perfectly. I’m obsessed.
Antoinette says
Wow wow wow! I’m making these for Super Bowl tomorrow and had to sneak a taste once they came out of the oven. These are outstanding!!!! What’s the best way to store them as I made them the day before?
Bernadette O'Connor says
These are delicious and so fun to make! Thanks so much! My husband said that of all my sourdough recipes, this is the best! Going to make them with the grandkids. Do you have any ideas for a gluten free recipe? One of them is gluten intolerant.
Jessica Vogl says
Love that! Unfortunately I don't have any experience with gluten-free recipes, sorry!
Anna says
Can I premake the dough, stick in fridge and boil next day?
Jessica Vogl says
I wouldn't recommend it. If you need more time, you could let the first rise happen in the fridge overnight, then shape / boil / bake the next day.
Anne says
I rarely leave reviews, but I had to with this one because it was that good!! I only made a half batch since i wanted to try it and I made the bites. A half recipe made roughly 90 bites which would be plenty for a group. I also only had the instant yeast, and I’m glad did because it made the recipe even easier. A full recipe would be great for a superbowl party! If you have any sourdough discard, this recipe is a must!! Absolute best!!!
Jessica Vogl says
Thank you so much! So glad you loved them!
Erika Rey says
I followed the recipe to a “T” and they came out PERFECT! I really loved these pretzels and they’re the best I’ve made!! Thank you ♥️
Emily Steen says
Does the all purpose flour have to be unbleached? Also can I use bread flour or no?
Jessica Vogl says
You could use bleached AP flour. If you don't have any AP flour on hand, you could use bread flour, but you'll end up with a crustier / chewier pretzel. It will work, but I'd recommend the AP flour if you have it.
Charlotte says
I feel like 190g of baking soda was way to much! Taste is abit on on the crust but other then that there nice. Going to try with 120g next time and see the results