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Sourdough Discard Pretzel Recipe

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  • Total Time: 2 hours 15 minutes (includes rising)

  • Active Prep Time: 40 minutes

  • Rise Time: 1 hour 15 minutes

  • Bake Time: 12-15 minutes

  • Recipe Intensity: Medium-High (Involves dough shaping and a baking soda bath. Requires attention to detail but is very achievable.)

  • Yield: 8 large classic-style pretzels

Ingredients

For the Pretzel Dough:

  • 1 cup (240g) unfed sourdough starter discard (100% hydration, at room temperature)

  • ¾ cup (180g) warm water (about 95-105°F / 35-40°C)

  • 1 tbsp (12g) light brown sugar or barley malt syrup (for authentic flavor)

  • 2 tbsp (28g) unsalted butter, melted and slightly cooled

  • 1 tsp fine sea salt

  • 3 – 3 ½ cups (360-420g) bread flour, plus more for dusting

  • 2 tsp instant yeast (helps ensure a reliable rise alongside the discard)

For the Baking Soda Bath:

  • 8 cups (2 quarts / 1.9L) water

  • ½ cup (115g) baking soda (not baking powder)

For Topping:

  • 1 large egg, beaten with 1 tbsp water (egg wash)

  • Coarse pretzel salt or kosher salt

  • Optional: Everything bagel seasoning, cinnamon sugar (for sweet pretzels)

Instructions

Part 1: Make and Rise the Dough

  1. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the sourdough discard, warm water, brown sugar, melted butter, and salt. Mix on low for a minute until it forms a slurry.

  2. Add Dry Ingredients: Add 3 cups (360g) of bread flour and the instant yeast. Mix on low speed until a shaggy dough forms.

  3. Knead: Increase speed to medium and knead for 5-7 minutes. The dough should clear the sides of the bowl and form a smooth, slightly tacky ball. If it remains very sticky, add the remaining ¼ to ½ cup of flour, one tablespoon at a time, until it reaches the right consistency. It should be soft and pliable, not dry.

  4. First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 60-90 minutes, or until nearly doubled in size. (The rise time may vary based on the activity of your discard and kitchen temperature).

Part 2: Shape the Pretzels

  1. Preheat & Prep: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease the paper. Set aside.

  2. Divide Dough: Turn the risen dough out onto a very lightly floured surface. Divide it into 8 equal pieces (a kitchen scale helps for uniformity—each piece will be about 100-110g).

  3. Form Ropes: Working with one piece at a time (cover the rest), roll the dough into a long rope, about 20-22 inches long. The key is to roll from the center outward, applying gentle pressure. If the dough springs back, let it rest for 5 minutes before continuing. The middle of the rope should be slightly fatter than the ends.

  4. Create the Pretzel Shape: Form a U-shape with the rope. Cross the ends over each other about 2-3 inches from the tips. Then, fold the crossed section down to the bottom of the U, pressing the ends gently onto the lower curve. You should now have a classic pretzel shape. Place it on the prepared baking sheet. Repeat with remaining dough, spacing pretzels about 2 inches apart.

  5. Brief Rest: Cover the shaped pretzels loosely with a towel and let them rest for 15 minutes while you prepare the baking soda bath. This helps them hold their shape during the bath.

Part 3: The Baking Soda Bath & Bake

  1. Prepare Bath: In a large, wide pot (stainless steel or enameled is best), bring the 8 cups of water to a rolling boil. Carefully and gradually whisk in the baking soda—it will foam up vigorously. Reduce heat to maintain a gentle simmer.

  2. Boil Pretzels: Working with 2-3 pretzels at a time (don’t crowd the pot), use a slotted spoon or spider skimmer to lower each pretzel into the simmering bath. Boil for 30 seconds exactly, flipping once halfway through if needed. The pretzel will puff slightly.

  3. Drain & Place: Carefully remove the pretzel, letting excess water drip off, and return it to the parchment-lined baking sheet. Repeat with all pretzels.

  4. Add Toppings: Brush each boiled pretzel generously with the egg wash. This is essential for the deep brown color. Sprinkle immediately and liberally with coarse salt.

  5. Bake: Bake in the preheated oven for 12-15 minutes, or until the pretzels are a deep, glossy mahogany brown. Rotate the sheets halfway through for even baking.

  6. Cool Slightly: Transfer pretzels to a wire rack. Let cool for at least 5-10 minutes before serving. They are best enjoyed warm the day they are made.

Chef’s Notes & Tips

  • The Bath is Key: The baking soda bath (an alkaline solution) is what gives pretzels their distinctive flavor, chewy crust, and dark color. Don’t skip it! For a more traditional “lye” flavor without using lye, some bakers add 1 tbsp of food-grade lye to the water instead of baking soda, but this requires careful handling. Baking soda is the safe, home-kitchen standard.

  • Shaping Shortcut: If classic pretzel shapes are intimidating, simply roll the dough portions into ropes and form them into pretzel sticks or knots. The taste is identical!

  • Storage & Reheating: These pretzels are best the day they are baked. Store leftovers in an airtight container at room temperature for 1-2 days. Re-crisp in a 350°F (175°C) oven for 5 minutes or in an air fryer for 2-3 minutes. They also freeze beautifully after baking; reheat from frozen.

  • Serving Suggestions: Serve with classic yellow mustard, beer cheese dip, or a sweet honey mustard. For dessert pretzels, omit the salt after the egg wash and sprinkle with cinnamon sugar as soon as they come out of the oven.

Nutrition Information

  • Serving Size: 1 large pretzel (without dip)

  • Calories: ~270 kcal

  • Total Fat: 4g

  • Saturated Fat: 2g

  • Cholesterol: 30mg

  • Sodium: ~1150mg (Note: Sodium content is high primarily due to the baking soda bath and salt topping. This is characteristic of soft pretzels.)

  • Total Carbohydrates: 50g

  • Dietary Fiber: 2g

  • Total Sugars: 2g

  • Protein: 8g

Nutritional information is an estimate calculated using a third-party software tool and may vary based on specific ingredients, brands, and portion sizes used. Values are per pretzel. Sodium can be reduced by using less topping salt.

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