I turned my sourdough discard into soft pretzels in a surprisingly simple Discard Pretzel Recipe that pairs nicely with a smear of mustard.

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I adore soft pretzels, but I had no idea how much I loved them until I turned my sourdough starter discard into warm, chewy twists. This is the kind of Discard Pretzel Recipe that feels a little naughty, because you’re using something you’d toss, and it comes out way better than it has any right to.

The tang from the sourdough starter discard gives them depth, and a quick baking soda bath makes the crust glossy and bold. I still mess up the braids sometimes, but honestly those imperfect ones are the best, they taste like you actually tried.

Ingredients

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Sourdough starter discard: Adds tangy sour flavor, little protein, some B vitamins and lively fermentation
All purpose flour: Main carbs for chewy pretzel, provides gluten for structure, low fiber unless whole grain
Baking soda: Creates that bronze pretzel crust, neutralizes acidity, not a nutrient source
Unsalted butter: Adds richness and tender crumb, provides fat and calories, brush for glossy finish
Sugar: Feeds yeast for rise, gives slight sweetness and browning, small amount only
Coarse sea salt: Sprinkled on top for salty crunch, no big vitamins, enhances flavors big time
Egg wash: Adds shine and deep color, mostly fat and protein, optional if vegan

Ingredient Quantities

1 cup (227 g) active sourdough starter discard, 100% hydration if possible

1 tsp instant yeast (optional, helps it rise)

1 tbsp granulated sugar or light brown sugar

1/2 cup (120 ml) warm water, about 100 to 110°F

3 to 3 1/4 cups (360 to 390 g) all purpose flour, plus more for dusting

1 tsp fine sea salt

2 tbsp unsalted butter, melted, plus extra for brushing

1 large egg (for egg wash)

1 tbsp water (to mix with the egg for wash)

10 cups (2.4 L) water

2/3 cup baking soda

1 to 2 tbsp coarse sea salt or pretzel salt for sprinkling

How to Make this

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1. In a large bowl stir together 1 cup active sourdough discard, 1 tsp instant yeast (optional), 1 tbsp sugar and 1/2 cup warm water (100 to 110°F) until combined, then stir in 2 tbsp melted butter; if using yeast let it sit 5 to 10 minutes to wake up, if not just proceed.

2. Add 3 to 3 1/4 cups all purpose flour and 1 tsp fine sea salt, mix until a shaggy dough forms, then turn out onto a floured surface and knead about 5 to 7 minutes until smooth and elastic, adding a little flour if too sticky.

3. Put the dough in a lightly oiled bowl, cover and let rise: if you used yeast let it double about 1 to
1.5 hours, if no yeast just cover and rest 30 to 60 minutes to relax the gluten.

4. Punch the dough down, divide into 8 to 10 equal pieces depending how big you want them, roll each piece into a long rope about 18 to 24 inches long and shape into classic pretzels.

5. Preheat oven to 425°F (218°C) and line a baking sheet with parchment or a silicone mat.

6. In a large pot bring 10 cups water and 2/3 cup baking soda to a boil, then reduce to a gentle boil/simmer; working one or two at a time, carefully lower each pretzel into the bath for about 30 seconds per side, then lift with a slotted spatula and place on the prepared sheet.

7. Whisk 1 large egg with 1 tbsp water and brush each pretzel with the egg wash, this gives that shiny deep brown crust.

8. Sprinkle each pretzel with 1 to 2 tbsp coarse sea salt or pretzel salt while the egg wash is still wet so it sticks.

9. Bake for about 12 to 15 minutes until deep golden brown and smelling amazing, ovens vary so keep an eye in the last few minutes.

10. Remove, brush with a little extra melted butter, let cool a few minutes on a wire rack and serve warm with mustard or your favorite dip.

Equipment Needed

1. Large mixing bowl (4 qt or bigger)
2. Measuring cups, measuring spoons and a kitchen scale (optional but useful)
3. Rubber spatula or wooden spoon for stirring
4. Bench scraper and a floured work surface or pastry board for kneading and dividing
5. Rolling pin or just your hands to roll ropes, youll see which you prefer
6. Large pot for the baking soda bath and an instant read thermometer (optional)
7. Slotted spatula or spider/skimmer to lift pretzels from the bath
8. Baking sheet lined with parchment or a silicone mat and a wire rack for cooling
9. Pastry brush and a small bowl for the egg wash, plus a clean towel to cover the dough

FAQ

Q: Can I use starter thats not 100% hydration?

A: Yes. If your discard is thicker than a batter add a few tbsp warm water until it feels like thick pancake batter. If it's very runny, cut back on the 1/2 cup water or add 1-3 tbsp flour. The dough should be tacky not dry.

Q: Is the instant yeast really necessary?

A: No its optional. The 1 tsp yeast just speeds up rise and makes lighter pretzels. Without it you'll need a longer rest 3-6 hours at room temp or overnight in the fridge and the result will be chewier and more sour.

Q: Why do we boil the pretzels in baking soda water?

A: Baking soda alkalizes the surface which gives the pretzels the shiny deep-brown crust and that classic pretzel taste. Boil 10 cups water with 2/3 cup baking soda, dunk each pretzel about 20-30 seconds per side, dont overcrowd the pot.

Q: My shaped ropes keep springing back, how do I fix that?

A: Let the dough rest 10-15 minutes after rolling, that relaxes the gluten so it wont shrink. Also try rolling evenly about 1/2 inch thick and dont add too much extra flour while shaping.

Q: How do I store and reheat leftovers?

A: Store at room temp in an airtight bag 1-2 days. For longer keep baked pretzels in the freezer up to 2 months. Reheat in a 350 F oven for 5-10 minutes to crisp them up, microwave will make them soggy.

Q: Can I make these ahead or freeze the dough?

A: Yes. You can refrigerate shaped pretzels overnight for more flavor, then boil and bake next day. To freeze, freeze shaped unboiled pretzels on a tray then transfer to a bag; bake from frozen, add a few extra minutes in the oven.

Q: Why did my pretzels turn out dense and heavy?

A: Common causes: underproofed dough, too much flour, or starter and water too cold. Let the dough rise longer in a warm spot, avoid adding extra flour unless needed, and make sure you knead enough for some gluten development.

Sourdough Discard Soft Pretzels Recipe Substitutions and Variations

1 cup active sourdough starter discard: swap with 1 cup plain yogurt or buttermilk, use whole-milk yogurt (not super thick Greek). If dough feels too wet add 1 to 2 tbsp flour. It’s tangy but won’t give quite as much wild-yeast lift.
1 tsp instant yeast (optional): use 2 1/4 tsp active dry yeast, proof in about 1/4 cup warm water with a pinch of sugar for 5 to 10 minutes. Or leave yeast out and let the dough ferment longer in the fridge for a slower rise.
1 tbsp granulated or light brown sugar: substitute 1 tbsp honey or maple syrup (reduce the warm water by about 1 tbsp if you use liquid sweetener), or use 1 tsp molasses for a deeper, darker flavor.
2 tbsp unsalted butter, melted: use 2 tbsp neutral oil like vegetable, canola, or light olive oil, or equal amount melted coconut oil. For brushing after baking you can also use a little melted ghee or extra oil if you dont want dairy.

Pro Tips

1) Weigh things when you can. A cup of flour can mean a lot of different things depending how you scoop it, and sourdough discard hydration changes dough feel — aim for a slightly tacky, not wet, dough and add the extra flour gradually.

2) Cold retard for bigger flavor and easier shaping. Let the shaped or bulk dough rest in the fridge for 8-18 hours, it develops that deeper tang and the dough firms up so your ropes hold their shape better (just bring it back to room temp before the soda bath).

3) Don’t rush the soda bath but don’t overdo it either. A gentle simmer, flipping so both sides get equal exposure, gives the Maillard-friendly alkaline surface you want; if you want darker crust, add a few extra seconds in the bath rather than cranking the oven temp. Use a slotted spatula and give each pretzel room on the sheet so steam can escape.

4) Little finishing touches matter. Brush with melted butter right out of the oven for a softer bite and shine, weigh or mark pieces so they’re even, and sprinkle the coarse salt while the wash is still tacky so it sticks — helps them look pro even if you didn’t get the twist perfect.

Sourdough Discard Soft Pretzels Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turned my sourdough discard into soft pretzels in a surprisingly simple Discard Pretzel Recipe that pairs nicely with a smear of mustard.

Servings

servings

Calories

284

kcal

Equipment: 1. Large mixing bowl (4 qt or bigger)
2. Measuring cups, measuring spoons and a kitchen scale (optional but useful)
3. Rubber spatula or wooden spoon for stirring
4. Bench scraper and a floured work surface or pastry board for kneading and dividing
5. Rolling pin or just your hands to roll ropes, youll see which you prefer
6. Large pot for the baking soda bath and an instant read thermometer (optional)
7. Slotted spatula or spider/skimmer to lift pretzels from the bath
8. Baking sheet lined with parchment or a silicone mat and a wire rack for cooling
9. Pastry brush and a small bowl for the egg wash, plus a clean towel to cover the dough

Ingredients

1 cup (227 g) active sourdough starter discard, 100% hydration if possible
1 tsp instant yeast (optional, helps it rise)
1 tbsp granulated sugar or light brown sugar
1/2 cup (120 ml) warm water, about 100 to 110°F
3 to 3 1/4 cups (360 to 390 g) all purpose flour, plus more for dusting
1 tsp fine sea salt
2 tbsp unsalted butter, melted, plus extra for brushing
1 large egg (for egg wash)
1 tbsp water (to mix with the egg for wash)
10 cups (2.4 L) water
2/3 cup baking soda
1 to 2 tbsp coarse sea salt or pretzel salt for sprinkling

Directions

In a large bowl stir together 1 cup active sourdough discard, 1 tsp instant yeast (optional), 1 tbsp sugar and 1/2 cup warm water (100 to 110°F) until combined, then stir in 2 tbsp melted butter; if using yeast let it sit 5 to 10 minutes to wake up, if not just proceed.
Add 3 to 3 1/4 cups all purpose flour and 1 tsp fine sea salt, mix until a shaggy dough forms, then turn out onto a floured surface and knead about 5 to 7 minutes until smooth and elastic, adding a little flour if too sticky.
Put the dough in a lightly oiled bowl, cover and let rise: if you used yeast let it double about 1 to
5 hours, if no yeast just cover and rest 30 to 60 minutes to relax the gluten.
Punch the dough down, divide into 8 to 10 equal pieces depending how big you want them, roll each piece into a long rope about 18 to 24 inches long and shape into classic pretzels.
Preheat oven to 425°F (218°C) and line a baking sheet with parchment or a silicone mat.
In a large pot bring 10 cups water and 2/3 cup baking soda to a boil, then reduce to a gentle boil/simmer; working one or two at a time, carefully lower each pretzel into the bath for about 30 seconds per side, then lift with a slotted spatula and place on the prepared sheet.
Whisk 1 large egg with 1 tbsp water and brush each pretzel with the egg wash, this gives that shiny deep brown crust.
Sprinkle each pretzel with 1 to 2 tbsp coarse sea salt or pretzel salt while the egg wash is still wet so it sticks.
Bake for about 12 to 15 minutes until deep golden brown and smelling amazing, ovens vary so keep an eye in the last few minutes.
Remove, brush with a little extra melted butter, let cool a few minutes on a wire rack and serve warm with mustard or your favorite dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.