Sourdough Discard Pretzels

Yield: 8 Large Pretzels | Active Time: 45 minutes | Total Time: 2 hours (including proofing) | Difficulty: ★★★☆☆ (Intermediate)

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Waste not, want not! Transform your tangy sourdough discard into the ultimate bakery treat: chewy, golden-brown, perfectly salted soft pretzels. This recipe honors the traditional lye-bath method for that iconic dark crust and complex flavor, but uses a more accessible baking soda “bath” for safety and ease. The result is a satisfyingly dense crumb with a subtle sourdough tang—the perfect vehicle for grainy mustard or a simple swipe of melted butter.

Ingredients

For the Dough:

• 1 cup (240g) active sourdough discard (100% hydration, unfed)

• ¾ cup (180ml) warm water (about 95°F/35°C)

• 1 tablespoon (12g) granulated sugar

• 2 ¼ teaspoons (7g) instant yeast (or one ¼ oz packet)

• 2 ½ cups (300g) bread flour, plus more for dusting

• 1 teaspoon (5g) fine sea salt

• 2 tablespoons (28g) unsalted butter, softened

For the Baking Soda Bath:

• 8 cups (2 liters) water

• ½ cup (100g) baking soda

For Finishing:

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

• Coarse pretzel salt or flaky sea salt

Equipment

• Stand mixer with dough hook (or a large bowl and sturdy spatula)

• Large, wide pot (stainless steel or enameled, not aluminum)

• Parchment-lined baking sheets

• Slotted spoon or spider strainer

• Kitchen timer

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Method

Step 1: Activate & Combine (10 minutes)

In the bowl of your stand mixer, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy—this proves your yeast is active. Add the sourdough discard, bread flour, salt, and softened butter.

Step 2: Knead to Perfection (8-10 minutes)

Using the dough hook attachment, mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 7-8 minutes. The dough should be smooth, slightly tacky (but not sticky), and pull away cleanly from the sides of the bowl. If kneading by hand, turn onto a floured surface and knead vigorously for 10-12 minutes until smooth and elastic.

Pro Tip: Perform the “windowpane test”: stretch a small piece of dough. If it stretches thin enough to let light through without tearing, it’s ready.

Step 3: First Proof (1 hour)

Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot until nearly doubled in size, about 1 hour. The sourdough discard will not create a wildly puffy rise like commercial yeast alone; look for a definite increase in volume (about 1.5x).

Step 4: Shape the Pretzels (20 minutes)

1. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

2. Turn the proofed dough onto a clean, unfloured surface. Divide it into 8 equal pieces (about 85g each).

3. Roll each piece into an 18-20 inch rope. The key is to roll from the center outward, applying gentle pressure, and taper the ends slightly.

4. Form the classic pretzel shape: Take the rope, form a U-shape. Cross the ends over each other twice about 3 inches from the tips. Then, bring the crossed ends down and press them onto the bottom curve of the U. Place on the prepared baking sheets.

Step 5: The Crucial Bath & Bake (15 minutes active, 15-18 minutes bake)

1. Prepare the Bath: In your large pot, bring the 8 cups of water to a gentle boil. Carefully add the baking soda—it will foam up! Reduce to a steady simmer.

2. Boil the Pretzels: Working with 2-3 pretzels at a time, gently lower them into the simmering bath using your slotted spoon. Boil for 30 seconds per side. The pretzels will puff slightly.

3. Finish & Bake: Carefully remove the pretzels, let excess water drip off, and place them back on the parchment-lined sheets. Immediately brush each generously with the egg wash and sprinkle liberally with coarse salt.

4. Bake for 15-18 minutes, rotating the pans halfway through, until the pretzels are a deep, glossy mahogany brown.

Step 6: Cool & Serve

Transfer the pretzels to a wire rack. Let cool for at least 10 minutes. They are best eaten the day they are made, warm from the oven. For leftovers, reheat in a 350°F (175°C) oven for 5 minutes to restore the crust.

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Baker’s Notes & Flavor Twists

• Cheese Everything: After the egg wash, skip the salt and sprinkle with an “everything” bagel blend or grated sharp cheddar.

• Sweet Cinnamon Sugar: Omit the salt bath egg wash. After baking, brush warm pretzels with melted butter and roll in a mix of cinnamon and sugar.

• Storage: Store completely cooled pretzels in an airtight container at room temperature for up to 2 days, or freeze for up to a month.

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Nutritional Information (Per Pretzel)

• Calories: 215 kcal

• Carbohydrates: 39g

• Protein: 7g

• Fat: 3.5g (Saturated Fat: 1.8g)

• Fiber: 1.5g

• Sugars: 2g

• Sodium: ~1250mg (Note: Sodium is high primarily from the baking soda bath and salt topping. For less sodium, reduce or omit the finishing salt.)

Nutritional values are estimates calculated using a standard ingredient database. Values may vary based on specific brands and measurements used.