Sourdough Discard Pretzels

December 4, 2024

45 mins + 1 hour (rise time)

easy

8 large pretzels

With its iconic twist, golden-brown crust, and soft, chewy interior, the pretzel is a delicacy that has been favorite of many for centuries. Originating in Europe, these knot-shaped pretzels are today enjoyed around the world, and you can find them from the bustling street vendors in Germany or ballparks and bakeries in the USA.

A sprinkle of coarse salt gives pretzels their signature savory kick, but they’re also quite versatile. Whether you prefer a classic salted pretzel, a sweet cinnamon-sugar coated pretzel or a stuffed pretzel filled with cheese or chocolate, this treat will definitely become one of your favorites.

Making pretzels at home might seem intimidating, but it’s easier than you think. In this recipe, we’ll show you how to create soft pretzels that are as good as those from your local bakery.

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Ingredients:

Adjust Servings

	1 cup sourdough discard (unfed starter, 100% hydration)
	1/2 cup warm water
	2 1/4 cups teaspoons (1 packet) instant yeast
	1 tablespoon sugar or honey
	2 1/2 cups all-purpose flour
	1 tablespoon salt
	2tablespoons unsalted butter, melted
	Coarse salt, for sprinkling

For the baking soda:

	8 cups water
	1/4 cup aking soda

Directions

1.

1. Make the dough:

In a large bowl, combine the sourdough discard, warm water, yeast and sugar. Mix and let the mixture stand for 5 minutes until it foams. Then add the flour, salt, and melted butter. Mix until the dough is well combined. Knead the dough on a floured surface for about 10 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a cloth and let it rise in a warm place for 1 hour, or until the dough has doubled in size.

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2.

2. Shape the pretzels:

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper. Divide dough into 8 equal pieces. Roll each piece into a rope about 20 inches long. Shape into a pretzel shape by crisscrossing, twisting, and pressing into the loop.

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3.

3. Prepare the baking soda:

Bring 8 cups of water to a boil in a large pot. Stir in baking soda. Carefully drop each pretzel into the boiling water, one at a time, for 20-30 seconds. Remove with a slotted spoon and place back on the baking sheet.

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4.

4. Bake the pretzels:

Sprinkle the cooked pretzels with coarse salt. Bake for 12-15 minutes or until golden brown. Optional: Brush with melted butter after baking for extra flavor.

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