Sourdough Discard Soft Pretzels

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There’s nothing like a warm, freshly baked pretzel—the golden, chewy crust, the soft, pillowy inside, and that perfect salty finish. These sourdough discard soft pretzels take it to the next level by adding a touch of tangy depth from the discard. Whether you’re dipping them in mustard, cheese sauce, or even going for a sweet cinnamon-sugar twist, these homemade pretzels are guaranteed to impress!

Why You’ll Love This Recipe

  • Incredible Flavor: The sourdough discard adds a subtle tang that enhances the rich, buttery dough.

  • Soft & Chewy Texture: A crisp, golden crust with a perfectly tender center.

  • Easy to Make: No complicated shaping—just roll, twist, and bake!

  • Versatile: Enjoy them classic and salty or brush them with butter and cinnamon sugar for a sweet treat.

What Do Sourdough Discard Pretzels Taste Like?

These pretzels have the perfect balance of chewiness, softness, and crunch. The sourdough discard gives them a slight tang, while the baking soda bath creates that signature deep brown crust. They’re just as good (if not better!) than your favorite mall pretzels.

Ingredients

For the Dough:

  • 1 cup sourdough discard (100% hydration)

  • 2 ½ cups all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 2 teaspoons instant yeast

  • ¾ cup warm water

  • 2 tablespoons unsalted butter, melted

For the Baking Soda Bath:

  • 4 cups water

  • ¼ cup baking soda

For Topping:

  • 1 egg yolk + 1 tablespoon water (for egg wash)

  • Coarse salt (for sprinkling)

Tools You’ll Need

  • Large mixing bowl

  • Wooden spoon or stand mixer

  • Measuring cups and spoons

  • Baking sheet

  • Parchment paper

  • Saucepan

  • Slotted spoon

  • Pastry brush

Ingredient Substitutions and Additions

  • Flour Alternative: Use bread flour for an even chewier texture.

  • Yeast-Free Option: Let the dough ferment overnight in the fridge with just the sourdough discard for leavening.

  • Sweet Version: Skip the salt, brush with melted butter, and roll in cinnamon sugar.

  • Cheesy Twist: Add shredded cheddar or Gruyère to the dough or sprinkle on top before baking.

Sourdough Discard Soft Pretzels

How to Make Sourdough Discard Soft Pretzels

1. Make the Dough

In a large bowl, combine sourdough discard, flour, sugar, salt, yeast, warm water, and melted butter. Stir until a dough forms.

2. Knead the Dough

Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5–6 minutes.)

3. Let It Rise

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise for 1 hour until slightly puffy.

4. Preheat the Oven

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

5. Shape the Pretzels

Divide the dough into 8 equal pieces. Roll each into a 20-inch rope, then shape it into a classic pretzel twist.

6. Prepare the Baking Soda Bath

In a saucepan, bring 4 cups of water to a boil and stir in the ¼ cup baking soda.

7. Dip the Pretzels

Using a slotted spoon, dip each pretzel in the baking soda bath for 30 seconds. This step gives them that signature golden-brown color and chewy texture. Transfer to the lined baking sheet.

8. Egg Wash & Salt

Brush each pretzel with the egg wash and sprinkle with coarse salt.

9. Bake Until Golden

Bake for 12–15 minutes or until the pretzels are deep golden brown and crisp on the outside.

10. Serve & Enjoy

Let the pretzels cool slightly, then serve warm with mustard, cheese sauce, or butter.

What to Serve with Soft Pretzels

  • Classic Mustard: A sharp, tangy dip that enhances the pretzel’s flavor.

  • Warm Cheese Sauce: Creamy, melty cheddar or Gruyère pairs beautifully.

  • Cinnamon Sugar: For a dessert-style treat, brush with melted butter and coat in cinnamon sugar.

  • Pretzel Sandwich: Slice and fill with ham and cheese for a fun snack.

Tips for the Best Pretzels

  • Roll Evenly: Keep the dough ropes uniform for even baking.

  • Baking Soda Bath is Essential: This gives pretzels their signature chew and golden crust.

  • Egg Wash for Shine: Helps achieve that glossy bakery-style look.

  • Best Fresh: Enjoy warm for the best texture, but they can be reheated!

How to Store & Reheat

  • Room Temperature: Store in an airtight container for up to 2 days.

  • Freezing: Freeze baked pretzels for up to 3 months. Reheat at 350°F (175°C) for 5–7 minutes.

  • Re-Crisping: If they soften, bake at 300°F (150°C) for 5 minutes to restore crunch.

Frequently Asked Questions

Can I Make These Without Yeast?

Yes! Let the dough ferment overnight in the fridge using just the sourdough discard for natural leavening.

Can I Use Active Sourdough Starter Instead of Discard?

Absolutely! Just use an equal amount of active sourdough starter. You may need to adjust rise times slightly.

Can I Skip the Baking Soda Bath?

You can, but your pretzels won’t get that classic deep brown color or signature pretzel texture.

More Sourdough Discard Recipes

Looking for more ways to use your sourdough discard? Try these next:

Final Thoughts

These sourdough discard soft pretzels are a fun, delicious way to use up excess sourdough starter while making an irresistible snack. Whether you enjoy them salty with mustard or sweet with cinnamon sugar, they’re sure to be a hit!

Have you tried this recipe? Let me know in the comments! And don’t forget to check out the other sourdough discard recipes linked above for more delicious ideas.

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