These soft sourdough discard pretzels are chewy, golden, and packed with tangy flavor perfect for snacking, dipping, or entertaining.

Scale

1 cup sourdough discard (unfed)

1 ½ cups all-purpose flour

½ tsp salt

½ tsp sugar

½ tsp baking powder

⅓–½ cup water (as needed)

¼ cup baking soda (for bath)

Coarse salt (for topping)

Optional: melted butter for brushing

1. Mix discard, flour, salt, sugar, and baking powder.

2. Add water gradually until dough forms.

3. Knead until smooth; rest 30 minutes.

4. Divide and shape into pretzels or bites.

5. Bring water to boil, add baking soda.

6. Boil pretzels 20–30 seconds each.

7. Place on parchment-lined tray, sprinkle salt.

8. Bake at 425°F for 15–18 minutes until golden.

Try topping with cinnamon sugar after baking for a sweet twist.

Freeze shaped dough raw or baked pretzels for later use.

No yeast needed sourdough discard brings the flavor and rise.

Keywords: sourdough discard recipes pretzels, soft pretzels, baking soda bath