There’s something kinda magical about turning leftover sourdough discard into soft, chewy pretzels that taste like they came straight out of a mall bakery—but better, because you made them at home. These sourdough discard pretzels are golden on the outside, pillowy inside, and have that classic deep flavor with just a hint of tang from the discard. Perfect for snacking, dipping, or honestly just devouring warm off the tray.
Why You’ll Love This Recipe
If you’re anything like me, tossing sourdough discard feels like throwing away flavor. This recipe fixes that real quick. No long fermentation, no complicated steps—just simple ingredients and a little hands-on fun. Plus, your kitchen will smell insanely good.
Ingredients
For the dough:
- 1 cup sourdough discard (unfed, straight from the fridge)
- 2 ¼ teaspoons instant yeast
- 1 tablespoon sugar
- ¾ cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter
For the baking soda bath:
- 8 cups water
- ⅓ cup baking soda
For topping:
- Coarse salt
- 1 egg (for egg wash)
Instructions
Step 1: Make the Dough
In a large bowl, mix your warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets foamy—this means your yeast is alive and ready to roll.
Add the sourdough discard, melted butter, and salt. Stir it all together, then gradually add the flour until a soft dough forms. It should be slightly tacky but not sticky enough to cling to your hands like glue.
Step 2: Knead and Rise
Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. If you’ve got a stand mixer, you can totally let it do the work.
Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size. Don’t rush this step—it’s what gives you that soft texture.
Step 3: Shape the Pretzels
Punch down the dough (super satisfying, not gonna lie). Divide it into 8–10 equal pieces.
Roll each piece into a long rope—about 20–24 inches. Twist into that classic pretzel shape: make a U, cross the ends, twist once more, and fold them down onto the bottom of the U. Boom, pretzel magic.
Step 4: Baking Soda Bath
Preheat your oven to 425°F (220°C). Bring 8 cups of water and baking soda to a gentle boil.
Carefully drop each pretzel into the water for about 20–30 seconds. This step is what gives pretzels their signature chewy crust, so don’t skip it.
Use a slotted spoon to remove them and place on a parchment-lined baking sheet.
Step 5: Egg Wash & Salt
Brush each pretzel with beaten egg and sprinkle generously with coarse salt. If you like things a little extra, you can add garlic powder or even shredded cheese here.
Step 6: Bake
Bake for 12–15 minutes or until deeply golden brown. Keep an eye on them toward the end—they go from perfect to overdone pretty quick.
Serving Ideas
These pretzels are next-level when served warm. Pair them with:
- Cheese sauce (classic move)
- Honey mustard
- Spicy mayo
- Even Nutella if you’re feeling wild
Tips for Success
- Don’t skip the baking soda bath—it’s the secret to that authentic pretzel texture.
- If your dough feels too sticky, add a little flour—but don’t overdo it or your pretzels will be dense.
- Want softer pretzels? Brush them with melted butter right after baking.
Storage
Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to bring them back to life.
