Sourdough Discard Pretzels

Sourdough Discard Pretzels are a creative and delicious way to use leftover sourdough starter. Instead of tossing out your discard, you can transform it into these chewy pretzels. The sourdough adds a unique tangy sourdough flavor that compliments the classic pretzel taste. These pretzels are soft on the inside with a crisp, golden brown exterior, making them a satisfying treat for any time of day. Sourdough Discard Pretzels are not only a great way to reduce kitchen waste but also offer a delicious homemade treat.

Sourdough Discard Pretzels are great for snacking or sharing at parties. You can enjoy them with your favorite dips, like mustard or beer cheese dip, or eat them plain – they’re delicious either way. Their unique flavor and satisfying texture make them a hit with both kids and adults.

Making Sourdough Discard Pretzels can be a great family activity. Shaping the dough into pretzels turns baking into a fun and engaging experience. The best part is you’ll have a tasty batch of pretzels that everyone will love, and you’ll be putting your sourdough discard to good use.

What ingredients do I need to make Sourdough Discard Pretzels?

• Warm Water: helps activate the yeast, kickstarting the fermentation process that is needed for the dough to rise. Be sure to use warm water, not hot or cold water. 
• Brown Sugar: feeds the yeast, causing a strong rise, and adds a hint of molasses that enhances the pretzel’s flavor. 
• Active Dry Yeast: is needed for fermentation and creating the fluffy texture of the pretzels. It ferments the sugars in the dough, producing carbon dioxide that causes the dough to rise and become airy.
• Sourdough Discard: adds a tangy flavor to your dough and minimizes waste from starter maintenance.
• All-Purpose Flour: provides the gluten structure and the body of the pretzel dough, making the pretzel chewy. 
• Kosher Salt: enhances flavor and helps tighten the gluten structure, making the texture chewy.
• Unsalted Butter: enriches the dough making it tender and flavorful. Also adds a richness to your pretzels. 
• Water: is necessary for boiling your pretzels and helps give them the chewy crust. 
• Baking Soda: creates an alkaline bath that causes the Maillard reaction which gives your pretzels their deep brown color and unique texture. 
• Egg Wash: provides a glossy finish and helps your toppings stick to your pretzel.
• Kosher Salt (for topping): is used for classic salted pretzels. 
• Cinnamon and Sugar (for topping): adds a sweet and spiced flavor for cinnamon sugar pretzels. 

How do I make Sourdough Discard Pretzels?

Prepare the Dough:

1. In a stand mixing bowl, combine warm water and brown sugar.
2. Sprinkle yeast on top and let sit for 5 minutes until foamy.
3. Add sourdough discard, flour, and salt. Mix on low speed.
4. Gradually pour in melted butter while mixing.
5. Knead on medium speed for 4-5 minutes until smooth and non-sticky (can knead by hand).

First Rise:

1. Transfer dough to a large, oiled bowl.
2. Cover with plastic wrap and let rise for 60-90 minutes until doubled in size.

Shape the Pretzels:

1. Line two baking trays with parchment paper or a baking mat.
2. On a dry surface, shape the dough into a circle and divide it into 8 equal pieces.
3. Roll each piece of dough  into a 22-24 inch rope, shape into a pretzel, and place on the baking sheet.
4. Cover with plastic wrap or a kitchen towel.

Preheat and Boil:

1. Preheat oven to 450°F.
2. Boil 10 cups of water with ⅔ cup baking soda in a large pot.
3. Boil pretzels one or two at a time for 15 seconds per side (no more than 25 seconds).

Bake:

1. Remove pretzels with a slotted spatula, drain excess water, and return to baking sheet.
2. Brush with egg wash and sprinkle with flaky sea salt (for cinnamon sugar pretzels, skip this step and see notes).
3. Bake for 13-15 minutes until golden brown.
4. Cool on a rack and serve with your favorite dipping sauce.

Soft Sourdough Discard Pretzels Recipe Notes

Alternative Method: You can also make the dough in a large bowl with a wooden spoon, then knead by hand. If needed,add more flour or water (1 tablespoon at a time) to reach your desired consistency during the kneading phase.

To Make Sourdough Discard Pretzel Bites: Roll each section of dough into a rope, then use a sharp knife to cut it into 1-inch pieces. Transfer to a parchment paper-lined baking sheet and continue to follow the instructions above.

When You Boil the Sourdough Discard Pretzels: They should float in the water. 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!

Cinnamon Sugar Sourdough Discard Pretzels: Skip the salt stage above. Give it a light egg wash and bake as directed. 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.

How do I shape soft sourdough pretzels? 

1. Divide the Dough: After the first rise, divide the dough into equal portions. Each portion will make one pretzel.
2. Roll the Dough: On a lightly floured surface, roll each portion into a long rope, about 20-24 inches long. If the dough resists stretching, let it rest for a few minutes to relax the gluten, then try again.
3. Form a U-Shape: Take one rope and form a U-shape with it on your work surface.
4. Cross the Ends: Cross the ends of the rope over each other twice to form a twist.
5. Press the Ends: Bring the twisted ends down towards the bottom of the U and press them onto the dough to form the classic pretzel shape.
6. Adjust and Repeat: Adjust the shape as needed, then repeat with the remaining dough portions. With practice, you’ll become more comfortable with shaping the pretzels, and each one will look more consistent. Remember, the key is to have fun and enjoy the process, even if your pretzels don’t look perfect at first.

Why is boiling the Sourdough Discard Pretzels in baking soda necessary?

Boiling pretzels in a baking soda solution is an important step that makes them different from other types of bread. The alkaline environment created by the baking soda bath promotes the Maillard reaction during baking, which is responsible for the pretzels’ deep brown color and unique, slightly crisp crust. This process improves the flavor and gives the pretzels their unique chewiness. If you don’t do this step, the Sourdough Discard Pretzels won’t have the special crust and might have a different texture and look. Using the baking soda bath is what changes plain dough into traditional pretzels with a shiny, dark outside and soft, chewy inside.

Can I skip the egg wash?

Using an egg wash on your Sourdough Discard Pretzels is optional but highly recommended for getting the classic pretzel look. It makes the pretzels glossy and helps toppings like coarse salt or seeds stick better. Without the egg wash, the pretzels will still taste great but won’t have the shiny finish and may not hold toppings as well. If you don’t want to use an egg wash, you can get a similar effect by brushing the pretzels with melted butter after baking. This will give them a nice shine and an additional layer of flavor, although the surface will be softer compared to using an egg wash.

Why do I need to use warm water in the dough?

When making dough, it’s best to use warm water because it helps the yeast become active quickly. Yeast is a living organism that thrives at warmer temperatures. If the water is too cold, the yeast won’t work well and the dough won’t rise properly. On the other hand, if the water is too hot, it can kill the yeast. Using water that is just warm to the touch is ideal for optimal yeast activity and dough development.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. After kneading the dough, cover it tightly with plastic wrap or put it in an airtight container. Then, you can refrigerate it for up to 24 hours. Chilling the dough in the fridge will improve the flavor and texture of the pretzels. When you’re ready to use it, let the dough come to room temperature and allow it to rise until it has doubled in size. This might take an hour or two, depending on how warm your kitchen is. After that, you can shape, boil, and bake the Sourdough Discard Pretzels according to the recipe.

How should I store Sourdough Discard Pretzels?

When storing leftover pretzels, place them in an airtight container at room temperature for up to 2 days. To keep them fresh, put parchment paper between layers to prevent sticking. For longer storage, freeze your Sourdough Discard Pretzels by letting them cool, placing them in a single layer on a parchment-lined baking sheet, freezing until solid, and then transferring them to a resealable plastic bag or airtight container. To reheat, thaw at room temperature and warm in the oven at 350°F for about 5-10 minutes until heated through and slightly crisp.