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.
Kammy says
These are great! I make them often. Thank you for the recipe!
Lauren says
This is my favorite-- the absolute best sourdough discard pretzel recipe. I have tried many and this is my go-to! Thank you sooooo much!
Merci says
it tastes good but my dough is not rising. do you know why this could be?
Jessica Vogl says
Did you use warm water? And is your house cool? The temperature of your room will greatly impact the rise times (dough rises slower in a cooler room, and faster in a warmer room).
Kiki says
I love this recipe and make them all the time! I want to make them tomorrow morning for thanksgiving because they are so good fresh but would like to maybe make the dough tonight. Can the dough sit in the fridge overnight? Thanks 🙂
Jessica Vogl says
You could let the first rise happen in the fridge overnight!
Ashley Hanson says
can i use salted butter instead of unsalted or will that affect it?
Jessica Vogl says
The pretzels will be a bit saltier, but it will work! You could also reduce some of the salt in the recipe since you'll be getting some from the butter.
Shawna says
I'm confused. When is there a second rise??
Jessica Vogl says
It's hardly a rise. After the pretzels have been shaped, you cover and let them rest (i.e. rise) while you preheat the oven and get the water boiling. That is the second rise.
Taylor says
Can I omit the brown sugar for something like honey?
Jessica Vogl says
Yes!
CJ says
4 cups of flour = 480 grams
Jessica Vogl says
In my kitchen, I find 1 cup of flour is more like 148 grams, which is why the recipe is written that way. I recommend following the recipe as written (there are metric measurements there as well for you).
Miranda says
Hi, how do you store them so they don’t go soft? They were perfect when I made them last night but have lost their crispy texture this morning.
Jessica Vogl says
They're definitely best fresh! There are a few suggestions in the "storage" section above, but I like to freeze the pretzels I'm not planning on eating right away, and then reheat them whenever needed.
Kris Goodman says
Hi Jess, I made the pretzels and loved them! If I use Diamond Crystal kosher salt does the amount (2 tsp) change? Thanks
Jessica Vogl says
Ohhh the world of salt! This is a really nice article on the different types (and a great conversion chart) if you want to really get into it: https://www.epicurious.com/expert-advice/prevent-measurement-mishaps-with-this-simple-salt-conversion-chart-article. Short answer for you: if you're using Diamond Crystal Kosher Salt, I'd recommend using the metric measurements - those will still be the same (the volume / teaspoon measurements would be different!).
Becky Liggett says
My first discard recipe and they were AMAZING!!! Starter is 2 weeks old, feeding in the morning to make my first loaf. Will have to choose another discard recipe for tomorrow. I’m thinking your sandwich bread.
Tracy says
My pretzels turned out amazing! However, I had a chemical "explosion" I my kitchen with the baking powder and water. I forgot to add the powder in initially so I added it when the water was boiling, and it foamed up and overflowed on everything! It's funny now that it's all been cleaned up though.
Ch yu says
hello! I hope you mean baking soda instead of powder!
Lesley says
Amazing. Worked like a charm and so tasty.
Can you make the dough in advance and bake from the fridge or frozen, by chance?
Jessica Vogl says
I'll have to do some testing on that. Activated yeast dies when frozen, so I'm worried that if you freeze the dough, your pretzels won't rise appropriately when you're ready to boil / bake them. One thing I do often: bake the pretzels and then freeze, so you can pull one out to eat any time!
Rachel says
These turned out beautifully!They were fun and easy to make too! I may use less baking soda in the water next time to lessen that flavor on the pretzels, but otherwise I would absolutely make these again!
Kels says
Made this recipe today. The pretzels were so delicious!! Thank you for sharing this recipe!!
Lauren says
If using active sourdough starter - how long do you recommend leaving it to rise? Until its doubled/bubbly or for the recommended 60-90 minutes like if using yeast?
Jessica Vogl says
You would let it rise until it's doubled in size (this will be longer than the 60-90 minutes for the yeast version of the recipe).
Kari says
I made too much dough. Am I able
To freeze half of the dough?
Jessica Vogl says
I'd recommend baking as directed, and then freezing the final pretzels!
Wren says
oh my gods these are so good! they're super airy but still have substance to them, and the boiling and egg wash combo really bring the "pretzel" part of it to life. 10/10 recommend
Heley says
I don't have a standing mixer - can I do it all by hand? If so, how long do I need to knead the dough for to get it ready?
Jessica Vogl says
Yes, you can! Just mix the dough in a large mixing bowl with a wooden spoon, then knead by hand.
Daisy says
Can I use bread flour too?
Jessica Vogl says
It will work, but the texture would be very different (more chewy). I'd recommend using AP flour!
Melissa says
These are so amazing! Made them 3 times already and come out perfect each time! Thank you!
Darlene says
So glad I found your blog I made the pretzels, they were wonderful!
Meagan Agnew says
I tried to make this using my gluten free starter and GF 1:1 flour. It was a mega fail. All I got was mini chunks of hard sourdough. Do you have any suggestions or tips?
Jessica Vogl says
I haven't tried to make these gluten free, so unfortuantely this isn't something I can help with!
Cameron Bellestri says
I made them gluten free and they turned out amazing! I used Better Batter GF Bread Flour. It’s amazing! Only substitution you do is you add 50% more water. Good luck!
Jessica Vogl says
Ohhh good to know! Glad that worked out for you!
Joe says
Didn't float even though I followed the directions and the note. Came out very dense. I weighed out the ingredients and the dough didn't turn out as it should have. All around just not what I hoped
Jessica Vogl says
Hi Joe. I'm sorry to hear these didn't work out for you! There are a few things that could've happened, but I appreciate your feedback.
Kimmie says
Love this recipe! It is my go to recipe for pretzel bites! I have been using this recipe since last Thanksgiving both me and my sister returned back to it every time!
Shanna says
Way too much baking soda in the water. My 13-year-old followed instructions perfectly—they look great, but are inedible. Oh, the tears, after all that work! Her surprise for Dad turned into a scolding for not following instructions, although she did. Please correct it for the sake of others. I’m going to try to convince her to try another recipe with 1 tbsp of soda in the water so she won’t lose her boldness in the big projects. (And it would happen to the most sensitive, most dramatic, least confident girl in the house. Poor kid.) How did it work so well for other people?
Jessica Vogl says
I guarantee you that the amount of baking soda listed in this recipe is correct. It should be 2/3 cup of baking soda in the water for the boiling step. I'm sorry to hear they didn't work out for you! What is the brand of baking soda that you used? And was it new or had it been in the pantry for quite a while? Just trying to figure out what could've made a difference here! Also, if the pretzels were tasting alkaline, it could be the eggs in your egg wash. Eggs get more alkaline as they sit, so it's best to use fresh eggs (rather than eggs that have been in your fridge for a while). And make sure to whisk up the egg wash really well!
Angie says
I make these weekly and use the 2/3 cup. Baking soda is powerful, you can also add 2Tbls of brown sugar, honey or whatever sweetener you prefer to offset some of the soda taste. 1 spoon will not get you that taste of a fresh stadium pretzel.