DELICIOUS SOURDOUGH DISCARD PRETZELS

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Homemade sourdough discard pretzels are a delicious way to use your unwanted sourdough discard. With a soft, chewy interior and a golden, crisp exterior, sourdough discard pretzels are easy to make and customizable. Whether you're a seasoned baker or just starting out, this recipe is a great way to turn your sourdough starter into a tasty treat everyone will love.

In this blog post, we'll guide you step-by-step through the process of making sourdough discard pretzels, from mixing the dough to adding your favorite toppings.

Whether you're new to baking with sourdough or looking to perfect your pretzel-making skills, we've got you covered with easy-to-follow instructions and tips to ensure your pretzels come out perfectly every time.

Why You'll Love This Sourdough Discard Pretzels

• Quick and Easy: This recipe transforms your sourdough discard into delicious, soft sourdough discard pretzels with minimal prep time—just 10 minutes to get started!
• Versatile Toppings: Choose from classic salted, cinnamon sugar, or get creative with your own toppings like cheese or everything bagel seasoning.
• Perfect Texture: A quick boil in baking soda water ensures a chewy interior and golden-brown exterior, just like traditional pretzels.
• Minimal Equipment: No need for fancy tools—a stand mixer is optional, and basic kitchen essentials like baking sheets and parchment paper are all you need.
• Use Up Discard: Put your unfed sourdough starter to good use, reducing waste and creating a tasty snack everyone will love.

Sourdough discard pretzels are a delightful way to put your sourdough starter to good use while indulging in a tasty homemade treat.

If you enjoy baking, you'll love how this recipe allows you to make something delicious from ingredients you might otherwise throw away.

This recipe is also versatile! You can make a classic salted pretzel or cinnamon sugar sourdough discard pretzels.

Equipment Needed to Make Sourdough Discard Pretzels

• Stand Mixer* Preferred not fully necessary
• Large Mixing Bowl if you don't have a Stand Mixer
• Parchment Paper (2)
• Baking Sheets (2)
• Large Stock Pot

Ingredients for Your Sourdough Discard Pretzels

For the Dough

• 1 cup warm water
• 1 tbsp brown sugar
• 1 packet active dry yeast
• ¾ cup sourdough discard (unfed/mature), at room temperature
• 3 ½ – 4 cups all-purpose flour
• 1 tsp kosher salt
• 4 tbsp unsalted butter melted

For Boiling

• 10 cups water (enough to fill a pot)
• ⅔ cup baking soda

For Topping

• 1 egg yolk + 1 tbsp water (egg wash)
• Kosher Salt for salted pretzels
• ½ cup granulated sugar + 1 tbsp cinnamon for cinnamon sugar pretzels

How to Make Sourdough Discard Pretzels

Step 1

Add the warm water and brown sugar to the bowl of a stand mixer fitted with the dough hook attachment. If you don't have a stand mixer, use a large mixing bowl.

Step 2

Sprinkle the yeast on top and let sit for 5 minutes (the yeast will begin to foam).

Step 3

After 5 minutes, add the sourdough discard, flour, and salt, mix on low. 

Step 4

While the mixer is going, pour in the melted butter.

Step 5

Mix on low until combined.  Once combined adjust to medium speed and allow mixer to knead 4-5 mins until a smooth dough forms (can be done by hand as well). 

Step 6

The dough should be fairly sturdy, smooth and will not be sticky.

Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until it's doubled in size.

Step 7

Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside. 

Turn the dough out onto a smooth, dry work surface – do not add more flour or oil.

Shape dough into a circle.  Divide into 8 equal-size pieces and form a circle.  Cut in half.  Cut the halves in half.  

Cut those halves in half and you will have 8 pieces.

If you want to make pretzel bites, keep them in smaller pieces and skip Step 8.

Step 8

Roll each piece into a 22-24 inch rope. 

Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. 

Step 9

Place on the parchment lined baking sheet. 

Cover with plastic wrap or a clean kitchen towel to rise slightly while you prepare to boil and bake.

Step 10

Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. 

Step 11

Once boiling, place a pretzel in the boiling water it should float.

If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again.

If they are not floating, they have not risen long enough and will be dense!  They should float!

Step 12

Once floating, add them to the water, 1 or 2 at a time for about 15 seconds on each side. 

The longer you boil, the thicker the crust. Do not exceed 25 seconds per side.

Step 13 for Salted Sourdough Discard Pretzels (if you want to make Cinnamon Sugar Sourdough Discard Pretzels, see Step 14 below)

Remove the pretzels from the water using a slotted spatula and shake off excess water. Return the pretzels to the baking sheet.

Lightly brush each pretzel with egg wash and sprinkle with flaky sea salt (see Step 14 if you want to make sourdough discard cinnamon sugar pretzels).

Step 14 – Use this Step if you want to make Cinnamon Sugar Sourdough Discard Pretzels

Skip the salt stage above.  Give it a light egg wash and bake as directed above. Let them cool, then add them to a large Ziploc bag.  

Pour melted unsalted butter on them (I used 2 tbsp for ½ the recipe of dough).

Shake the pretzels in the butter inside the bag, then toss them in a cinnamon sugar mixture.  

Step 15

Bake until golden brown, approximately 13-15 minutes. 

Transfer to a cooling rack to cool fully. 

Serve with your favorite dipping sauce. Enjoy!

Popular Substitutions & Additions

If you need to make adjustments to the ingredients or want to add a little extra flair there are plenty of easy subtitutions and additions to make your Sourdough Discard Pretzels turn out exactly how you want them.

Here are some recommended subsitutions and additions:

Dough Substitutions

• Flour: Replace all-purpose flour with whole wheat flour for a heartier flavor, or with bread flour for a chewier texture.
• Sugar: Substitute brown sugar with honey or maple syrup for a different sweetness profile.
• Butter: Use olive oil instead of melted butter for a slightly different flavor and texture.
• Yeast: If you don’t have active dry yeast, you can use instant yeast. Reduce the amount by about 25%.

Boiling Additions

• Baking Soda Alternative: Some people use food-grade lye instead of baking soda for a traditional pretzel crust, but this requires careful handling.
• Molasses or Barley Malt Syrup: Adding a tablespoon to the boiling water can enhance the pretzel’s flavor and color.

Topping Variations

• Everything Bagel Seasoning: Instead of kosher salt, sprinkle everything bagel seasoning on top for a flavorful twist.
• Herbs & Garlic: Add fresh or dried herbs (like rosemary, thyme, or oregano) and minced garlic to the dough or on top after the egg wash for a savory flavor.
• Cheese: Top with shredded cheese (like cheddar or parmesan) for cheesy pretzels.
• Sweet Variations: Drizzle melted chocolate or caramel on top of the baked pretzels for a sweet treat.
• Spices: For a spicy kick, sprinkle cayenne pepper or chili powder along with salt on top.

Frequently Asked Questions (FAQs)

What is sourdough discard?

Sourdough discard is the portion of sourdough starter that you remove before feeding your sourdough starter. It's often unfed and can be used in various recipes like pretzels, pancakes, and more.

Do I need a stand mixer to make sourdough discard pretzels?

While a stand mixer can make the process easier, it's not essential. You can mix and knead the dough by hand with great results.

Can I freeze sourdough discard pretzels?

Yes, you can freeze them! After baking, let the pretzels cool completely, then store them in an airtight container or freezer bag. When ready to enjoy, reheat them in the oven for a few minutes until warm.

What if I don’t have sourdough discard?

If you don’t have sourdough discard on hand, you can substitute with a mix of flour and water (equal parts by weight) to mimic the texture and moisture of the discard, but the flavor will differ slightly.

Can I make these pretzels gluten-free?

Making gluten-free sourdough discard pretzels is challenging because sourdough discard usually contains gluten. However, you can experiment with gluten-free sourdough starters and flour blends, though the texture may differ.

How should I store leftover pretzels?

Store leftover pretzels in an airtight container at room temperature for up to two days. For longer storage, consider freezing them to maintain freshness.

For more delicious recipes, check out our other treats like Harry Potter Sorting Hat Frosting Board, Whipped Kool-Aid, or our Football Charcuterie Board. Enjoy your Sourdough Discard Pretzels!

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