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 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.
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. Also try these Sourdough Discard Pretzel Bites!
- 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!).
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.
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
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.
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!
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!
What is sourdough discard?
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard this (compost or throw it away), or you can use it in sourdough discard recipes like this one!
Make sure your sourdough discard is unfed and at room temperature for this recipe. This recipe also uses yeast to ensure that the dough rises predictably. There are alternatives in the substitutions section above if you would rather use active sourdough starter (and no yeast). Don't worry, these pretzels will still have a sourdough flavor!
If you are 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.
Equipment
I like to make the dough in a KitchenAid 5-Quart Stand Mixer, but this is optional. You can also make this recipe with a large bowl and a wooden spoon, then knead the dough by hand. I recommend using a kitchen scale to measure your sourdough discard.
You'll need a large pot (I use a Staub Cocotte) for boiling the pretzels, a slotted spatula or spoon, and two half-sheet baking pans lined with parchment paper or a baking mat (like these Silpat Baking Mats). Use a silicone brush for the egg wash. Let the pretzels cool on a cooling rack.
kitchen essentials
My Favorite Baking Sheets
The perfect baking sheets for pretzels, bagels, pizza night and more!
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 FAQ
You can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (in a 1:1 substitution). You will also need to adjust the rise times.
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!
Yes! And yes, you really need ⅔ cup opf baking soda in 10 cups of water. This is what gives the pretzels their signature crusty exterior. If you skip this step, they turn out like bread rolls in the shape of a pretzel.
Sourdough Discard Pretzels
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon 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.
- 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.
Barbara says
I love these…made them a few times now! Question tho would it make a difference using bleached or unbleached flour? I use unbleached for my sourdough but I have some bleached on hand and just wondering…
Jessica Vogl says
It shouldn't make a difference! I typically use unbleached, but either should be fine here.
Kelly P says
Want to try this as I make sourdough items all the time. What brand of Kosher salt are you using, Diamond Crystal or Morton since Morton?
Jessica Vogl says
I use Morton!
MJ says
Hi I made these the other day and they were so soft,great and easy recipe.however I found they lacked a bit in flavour and had a metallic taste on the outside would you be able to advise me on how to rectify this and improve for next time? Thanks
Jessica Vogl says
Hi there! There is a troubleshooting section in the blog post above that can help with some of those issues!
MJ says
i was also wondering could i use bread flour instead of plain flour or would this change the texture too much?
Jessica Vogl says
Hi! All-purpose flour will give you more of a soft pretzel texture. Bread flour could work in a pinch, but the pretzels will be chewier. I wouldn't recommend it!
Katy says
I made mine with bread flour & they turned out great. I didn’t even see you recommend using all purpose until I had already baked them.
Rebecca says
If I am using active starter do I also omit the water used to activate the yeast?
Thanks!
Jessica Vogl says
No, you'll still need the water for the dough. If you're using active starter, you'll omit the yeast and replace the discard with active starter (1:1 substitute). You'll also need to adjust the rise times.
Kristy says
Made these as directed and they came out perfect. Texture and taste were just as expected. I froze those that we didn’t eat right away. They reheated perfectly in the air fryer straight from the freezer. Will definitely make again!
Ileya says
Made these a few days ago and my entire family loved them! And the instructions were single and easy to follow.
Laura says
I saw this called for sourdough discard that came from a starter using the 1:1 ratio. My sourdough discard has came from a starter that was fed using the 1:3 ratio (1 part starter/3 equal parts water and flour). Has anyone tried making this recipe with that type of discard to know if any of the above ingredients need to be altered at all?
Jessica Vogl says
If you're using equal parts water and flour, it still has a 1:1 ratio. You can use the recipe as written!
Nicole says
These are absolutely amazing! Thank you so much for sharing this recipe! I followed the recipe exactly. I finished half with salt and the other half without salt so I could put cinnamon and sugar on them
Heidi Needles says
Any luck with prepping dough the night before, holding it in the fridge until ready to bake the next morning?
Jessica Vogl says
You could let the first rise happen in the fridge overnight, and then shape / boil / bake the next day!
Melissa Blackwell says
This recipe is excellent.
I had a bit softer dough & my little cabin range doesn’t quite get to robust boil so they were a bit difficult to remove from the pot.
This caused them to be a bit misshapen.
Sprayed my parchment paper with Pam because others said they had difficulty with them sticking.
Didn’t have pretty salt. Used pink salt. It was fine.
Excellent recipe. Will be making again soon.
Ann says
My husband and I are pretzel snobs. This was so simple and easy - and they tasted AMAZING. 10/10!
Preethi B Rao says
the pretzels came out amazing!
Stacy says
I made these today. Even though I am a pretty educated chef, baking was not my forte.
The recipe was easy to follow taste is spot on. My initial baking I didn't get enough water so they did stick but 2nd baking was perfect.
Nadine says
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. These are a favorite of my oldest teenager, who never really expresses preferences for any baked goods.
Lisa says
These are so delicious! Thank you for a great recipe!
Nicole says
Could I use light brown sugar?
Jessica Vogl says
Yes, you can!
Deanna Patterson says
They came out great except that they stuck to the parchment paper. Any idea why that would happen? I’ve never had something stick to it before. It didn’t keep us from eating them. Tasted good!
Jessica Vogl says
There is a troubleshooting section in the post above that talks about this! 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!). You can also bake them on a silicone baking mat (like a Silpat mat).
Lisa says
LOVED them!! Just wondering if anyone has had any luck freezing and reheating fully cooked ones? I’d love to make a large batch.
Jessica Vogl says
I love to freeze them! Put them in a freezer-safe bag and freeze for up to 3 months. Reheat them in the microwave for 45-60 seconds when you're ready to eat (so they'll be warm and soft again).
Jenae Bauer says
I’ve reheated in an air fryer too! Like 5 minutes with a fresh sprinkle of water and salt
Ellie says
I love soft pretzels and was happy to try this recipe. I am pleasantly surprised with the results. I made a batch this past weekend (along with the bagels). The recipe perfectly resulted in 8 pretzels. I baked (4) at a time. The first (4) I put through the water exactly as the instructions indicated. Those 4 resulted in a nice pretzel look, but more of a bread taste. The other (4) I ran through the water, but left in a bit longer [instructions said longer in the water would result in a thicker crust]. However, that resulted in the opposite, the crust was incredibly soft and the pretzel flatter than the first four. BUT, they actually tasted like pretzels. I'm thinking, perhaps it may have been the butter wash I used instead of egg wash. I didn't have any eggs so I used some butter instead. Either way I'll definitely make these again!.
David says
Got a call and need to leave soon, which doesn’t work with my plan. The dough is in the bowl for the rise, so I am going to put it in the fridge and see what happens tomorrow.
Any words of advise?
Jessica Vogl says
You can let the dough rise in the bowl in the fridge overnight. When you're ready the next day, let it come to room temperature and then continue with the recipe as written.
Brittany says
These are a best seller for me!! I was wondering if I can make this with starter instead of discard? This is such a great recipe I just want to steer away from using yeast.
Jessica Vogl says
You can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You may need to adjust the rise times as well.
Brittany says
Hi! I am making a large batch of these and will be freezing them (fully cooked) until I need them. Instead of using the microwave I want to reheat in the oven. Do you know what temperature and for how long I would need to do that? Thank you!
Haley Cole says
This recipe is AMAZING! The dough is soft and fun to work with especially when kneading by hand ✨ i wish we could upload pictures i made some topped with jalapenos and cheddar before baking and they came out soo good! The dough is so soft and pillowy! 10-10 recommend trying this recipe, its deff one for the books!
Victoria T says
I am loving your recipes, thanks for sharing 🙂 some feedback, I’d LOVE to see the steps written with the ingredient amounts so I don’t have to scroll up and down, for example: mix 200g sour dough starter with 1/2c of water.
Also, id love if your ingredient also had weights listed 🙂
Jessica Vogl says
Great feedback, thank you! I appreciate it!
Marissa Weaver says
I second this comment! Thank you so much the recipe! My pretzels are rising now waiting to pass the float test! Woo hoo!
Allison says
Do you have to use AP flour or would Bread flour be okay as well ? I appreciate it
Jessica Vogl says
AP flour is ideal, but bread flour will work in a pinch. The pretzels will be a bit more crusty, rather than as soft as they would be with AP flour.
Lindsay says
I made these tonight and my tipsy from a concert husband couldn’t stop going on and one about how they were the greatest pretzels he’s ever had with the outside and inside texture. He wasn’t found of my shaping but he kept saying they were perfect! I also used them as an excuse to get myself a stand mixer which I’ve wanted since I was 16 Thanks for sharing this!
Jessica Vogl says
This is adorable haha congrats on the new stand mixer!