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.
Ellie Fenyohazi says
Just made the sourdough discard pretzels, they came out awesome
Thank you Jess for this recipe, took a picture of them, not sure how I can include in the post
Liana says
Hi. Is the sugar necessary for the pretzels? Can I skip it?
Jessica Vogl says
You need the sugar to feed the yeast.
Carrie Luikku says
Love this recipe! They turned out perfectly chewy and soft. I even tried a few additions like jalapeño and garlic flakes and dried herbs. I ran out of butter after the first batch but butter Crisco worked just as well. Thanks!
Dawn says
First time making a homemade pretzel! I got to use up a lot of my sourdough discard and they were delish!! Need to work on my pretzel shaping skills though!
Kathy says
Delicious, easy to follow directions. Thank you!
Rebekah says
Not sure if anyone has pointed this out, and I’m sure it’s not a big deal for the most part, but one of your instructions just before dividing the dough into 8 parts, it’s says transfer to an “oiled boil” instead of “oiled bowl.”
I looked right over it haha, but thought you may want to know. 🙂
Jessica Vogl says
thanks for flagging!
Kalyn says
Is it possible to make this recipe without the yeast, since there is quite a bit of starter in it? Perhaps let it rise for 24 hours? Any breads or baked goods I eat need to be fermented and without yeast. Thanks in advance!
Jessica Vogl says
You can (using active sourdough starter instead of discard and no yeast) but I haven’t tested it, so I’m not sure what the rise times would be.
Jodi says
I know this is late from when you commented but I wanted to let you know I made without the added yeast and from my discard and it rose perfectly fine. Followed recipe and let sit on counter until doubled them out into the fridge overnight. Turned out amazing.
Jessica Vogl says
Love to hear! Glad it worked well!
Gina says
Would quick rise yeast work as well?
Jessica Vogl says
Yes. You won't need to let the yeast bloom on the water - you can just add it and immediately mix in with the dough ingredients.
Debra says
These are fantastic!! Oh my I did make a mess with the baking soda and water. I’ll use a bigger kettle next time. Also I’m looking for a another way to store them other than a paper bag. Has anyone tried anything else? I don’t like re-toasting them and I made too many to keep them all to myself and will share in a few days after I made them.
Jessica Vogl says
I highly recommend freezing them! You can microwave them to reheat, and they'll be warm and soft again!
John Tenny says
A bit confusing. Are the 20 ounces of flour measured by volume or weight? Desired dough consistency -- what does that look like? {I mixed until it pulled away from the sides of the bowl} Sourdough discard - isn't that the same as the rest of my sourdough?
Jessica Vogl says
20 ounces by weight. Sourdough discard is not the same as active sourdough starter. Sourdough discard is what is leftover after you feed your sourdough starter (it's not active). This post might be helpful for you: https://www.thisjess.com/how-to-use-sourdough-discard/
Ruthann says
Can I omit the brown sugar? I don’t like any kind of sweet breads!
Jessica Vogl says
It’s only a small amount to feed the yeast. You could use granulated sugar or honey instead, but you will need a small amount for the yeast.
Laura Rodriguez says
I made once and they got very soggy, this time around I made them in to balls instead of the square cut. And they came out super crunchy and hard ! Why did that happen?
Jessica Vogl says
I’m not sure, but it sounds like you might have boiled too long / baked too long!
Brant says
These were delicious!!! Thank you! One thing that happened that was weird is that some of the edges turned green?!? I think it could be from the egg?! Thoughts! Thanks again for sharing. I will make these again! My son said this tastes like a real pretzel! Hahah!
Jessica Vogl says
Interesting! I think you might be right and that could just be some pooling from the egg wash (you can go light on the egg). Glad they were delicious!
Kimberly says
is there an ingredient i can use in lieu of butter?
Jessica Vogl says
I would recommend a non-dairy butter alternative. The butter is adding flavor, liquid, and also fat content (in a good way) to this recipe.
Carolyn says
I have made 2 batches of these and they are a HIT with my family! Great recipe and delicious pretzels! Thank you!