These Sourdough Discard Pretzels make a simple, crowd-pleasing snack or appetizer — great for game day or a casual get-together. The recipe is straightforward and perfect for baking with beginners or kids. Serve with your favorite dips such as beer cheese or honey mustard for extra flavor.
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 ideal for beginner bakers or family baking sessions.
- They freeze well, so you can bake once and enjoy later.
- If you avoid eggs, you can swap the egg wash for melted butter or water and still get good results.
- This recipe is flexible — top with flaky salt, cinnamon sugar, cheese, or your favorite seasoning.
- They make a fantastic party appetizer and are always a hit — plan on serving most of them right away!
Ingredients
Most of these ingredients are pantry staples if you keep a sourdough starter on hand.
- Sourdough discard: Use unfed discard at room temperature. This recipe is based on a 1:1 starter ratio; if your starter uses a different hydration, you may need to adjust flour or water.
- Flaky sea salt: Use flaky sea salt or pretzel salt for finishing.
Full ingredient amounts and the complete recipe are in the recipe card below.
Substitutions & Variations
This dough is adaptable. Here are simple swaps and ideas:
- Active starter instead of discard: Replace the discard with 200g active starter and omit the yeast. Expect longer rise times.
- No egg wash: Use melted butter or water to help toppings stick and to adjust color.
- Different toppings: Try everything bagel seasoning, grated cheese, or cinnamon sugar for a sweet version.
- Make pretzel-wrapped hot dogs or pigs in a blanket: Use the same dough for savory variations.
- Pretzel bites or jumbo pretzels: This dough works for bite-sized pretzels or one large pretzel — adjust shaping and bake time accordingly.
How to Make Sourdough Discard Pretzels
These pretzels come together in a few straightforward steps. The recipe card below has precise measurements and timing.
- Step 1: Proof yeast in warm water with brown sugar until foamy (about 5 minutes).
- Step 2: Mix in sourdough discard, flour, salt, and melted butter. Knead until smooth, about 4–5 minutes in a mixer or by hand.
- Step 3: Let the dough rise in a greased bowl, covered, until doubled (about 60–90 minutes).
- Step 4: Divide the dough into 8 pieces (use a scale if you want uniform pretzels).
- Step 5: Roll each piece into an 18–24 inch rope on a smooth surface.
- Step 6: Shape each rope into a U, cross the ends, twist once, and press the ends into the bottom to form a classic pretzel.
- Step 7: Cover shaped pretzels while you preheat the oven and prepare the boiling water.
- Step 8: Briefly boil each pretzel 20–30 seconds per side in water with baking soda. Shake off excess water and return to a lined baking sheet.
- Step 9: Brush with egg wash (or substitute) and add flaky salt or other toppings.
- Step 10: Bake until golden brown, about 13–15 minutes. Cool on a rack and serve warm.
Variation: Sourdough Discard Pretzel Bites
An easy variation is to make pretzel bites instead of full pretzels. After rolling ropes, cut into 1-inch pieces and follow the same boiling, topping, and baking steps. Watch bake time — bites may finish slightly sooner.
Tip: Space pieces on the sheet so they don’t bake stuck together. If they touch, they will still be tasty but may clump.
Expert Baking Tips
- Knead until smooth: Under-kneaded dough will look shaggy and won’t hold shape well.
- Be patient with rising: Rise time depends on room temperature — warmer rooms shorten the rise, cooler rooms extend it.
- Press the ends firmly: When shaping, press the ends into the bottom of the U so the pretzel won’t unravel during boiling.
- Float test: Boiled pretzels should float. If they sink, let unboiled pieces rest 10 more minutes, then try again.
- Serve with dips: Offer honey mustard, beer cheese, or your favorite sauces for dipping.
Troubleshooting Pretzel Issues
Common issues and simple fixes:
- Sticking to parchment: Shake off excess water after boiling and avoid pooling egg wash beneath pretzels. Use high-quality parchment or a silicone baking mat if sticking persists.
- Metallic taste: A metallic note can come from baking soda or older eggs. Use fresh ingredients and a reliable baking soda brand.
- Pretzels unraveling: Ensure the ends are pressed firmly into the dough when shaping; you can press again after boiling if needed.
Storage
Store at room temperature for short-term use or freeze for longer storage:
Room temperature: Keep in a paper bag for 1–2 days. Reheat in the microwave for 30 seconds to soften if they firm up.
Freezer: Once cooled, freeze in a sealed bag or container for up to 3 months. Reheat in the microwave about 60 seconds or until warm, or warm in the oven for a crisper crust.
Recipe FAQs
Starters vary. Adjust by adding 1 tablespoon of flour at a time if too wet, or 1 tablespoon of water at a time if too dry, until the dough is smooth and not sticky.
Pretzel salt is a good substitute. Fine table salt or kosher salt will dissolve and won’t give the same crunchy finish.
That usually means the dough wasn’t kneaded long enough. Knead until the dough is smooth and elastic.
Press the ends into the base of the pretzel firmly when shaping. If they begin to unravel after boiling, press them together again before baking.
More Sourdough Discard Pretzel Recipes
-
Sourdough Discard Jumbo Pretzel
-
Sourdough Discard Pretzel-Wrapped Hot Dogs
-
Sourdough Discard Cinnamon Sugar Pretzels
-
Sourdough Discard Pretzel Pigs in a Blanket
If you try these Sourdough Discard Pretzels, please leave a star rating and a comment to share how they turned out. Happy baking!
Sourdough Discard Pretzels
Equipment
- Kitchen scale (optional)
- Silicone basting brush
- Half-sheet baking pans
- Parchment paper or silicone baking mat
Ingredients
For the Dough
- 1 cup + 2 Tbsp warm water
- 1 Tbsp light or dark brown sugar
- 1 1/4 tsp active dry yeast
- 200 g (about 3/4 cup) sourdough discard, unfed, at room temperature
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 4 Tbsp unsalted butter, melted
For Boiling
- 10 cups water
- 2/3 cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tbsp water (egg wash), or substitute
- Flaky sea salt for topping
Instructions
- Combine warm water and brown sugar in the bowl of a stand mixer fitted with a dough hook (or a large bowl). Sprinkle yeast on top and let sit 5 minutes until foamy.
- Add sourdough discard, flour, and salt. With the mixer running on low, pour in melted butter and mix until combined. Increase to medium and knead until a smooth dough forms, about 4–5 minutes. Alternatively, mix and knead by hand.
- If needed, adjust consistency by adding 1 tablespoon of flour at a time if too wet, or 1 tablespoon of water at a time if too dry. The dough should be sturdy, smooth, and not sticky.
- Transfer dough to a large oiled bowl, cover, and let rise 60–90 minutes or until doubled.
- Line two half-sheet pans with parchment or a baking mat. Turn dough onto a smooth work surface and divide into 8 pieces. Roll each into a 24-inch rope, shape into pretzels, and place on prepared sheets. Cover while preparing the boiling bath.
- Preheat oven to 450°F. In a large pot, bring 10 cups water and 2/3 cup baking soda to a boil. Add the baking soda before the water boils to avoid an aggressive reaction.
- Boil each pretzel 20–30 seconds per side. Using a slotted spatula, transfer to the lined baking sheet and shake off excess water. Brush with egg wash (or substitute) and sprinkle with flaky salt.
- Bake 13–15 minutes until golden brown. Cool on a rack and serve warm with dips.
Notes
* You can make this dough by hand without a mixer.
* To use active sourdough starter instead of discard, replace discard with 200g active starter and omit the yeast; allow longer rise times.
* For pretzel bites, roll ropes and cut into 1-inch pieces, then proceed with boiling, topping, and baking. For mini pretzels, divide into 24 pieces.
* Passing the float test: boiled pretzels should float. If they sink, let the unboiled pieces rest 10 minutes and try again.
* For cinnamon sugar pretzels: omit egg wash and flaky salt. After baking and cooling, brush with melted butter and toss in cinnamon sugar (¾ cup sugar + 2 tsp cinnamon).
Nutrition
Carbohydrates: 54 g
Protein: 8 g
Fat: 7 g
Sodium: 3338 mg