Sourdough Discard Soft Pretzels Recipe

A Happy Accident

I almost poured my sourdough starter down the drain one day. My grandson stopped me. He said, Don’t throw that away, Nana! So we found a use for it. We made these soft pretzels.

That discard is too good to waste. It gives the pretzels a little tang. It makes them special. Using it up feels smart and thrifty. That matters in a kitchen.

Let’s Make the Dough

First, we wake up the yeast. Mix it with warm water. Let it sit for five minutes. It will get all bubbly and happy. Doesn’t that smell amazing?

Then, add the flour, sourdough discard, honey, and salt. Your mixer with a dough hook does the hard work. Or you can knead it by hand. I like the feel of the dough. It’s soft and alive.

The Magic of the Twist

Shaping pretzels is my favorite part. Roll a piece of dough into a long rope. Make a U-shape. Cross the ends and press them down. It’s like giving the dough a little hug.

I still laugh at that one time I made a knot instead of a pretzel. It still tasted wonderful. What’s the silliest shape you’ve ever made with dough? Tell me about it.

The Secret Bath

Here is the big secret. You must give the pretzels a quick bath. Boil water and add baking soda and brown sugar. This bath is what makes the crust chewy and dark.

Fun fact: The baking soda bath is what makes a pretzel taste like a pretzel! It’s a very old trick. Doing this step matters. It gives you that classic flavor and texture we all love.

Time to Bake

After their bath, brush them with an egg wash. This makes them shiny. Sprinkle on some coarse salt. Then they go into a hot oven.

Watch them turn a deep, golden brown. The smell fills your whole house. It’s the best smell. Do you like your pretzels with just salt, or with a dip like mustard?

Why We Cook Together

Making these pretzels takes time. But that time is a gift. You are slowing down. You are creating something with your own hands.

That feeling matters more than the recipe. It connects us to everyone who has baked before. What is a recipe that makes you feel happy and connected? I would love to know.

Ingredients:

Ingredient	Amount	Notes
active dry yeast	3 teaspoons (9g)
water	1 cup (236 g)
sourdough discard	1 cup (285 grams)
honey	2 tablespoons (42 g)
salt	2 teaspoons (14 g)
unbleached all purpose flour	4 cups (560 g)
water (for boiling)	2 quarts
baking soda	1 tablespoon	For the boiling water bath
brown sugar	1 tablespoon	For the boiling water bath
egg yolk	1 large	For the egg wash
water (for egg wash)	1 tablespoon	Mixed with the egg yolk

My Sourdough Pretzel Twist

Hello, my dear! Let’s make some soft pretzels. This recipe is perfect for using that sourdough discard. I always hate wasting it. It gives the pretzels a lovely little tang.

My grandson, Leo, calls these my “magic knots.” He loves to watch the dough puff up. It always reminds me of my own Oma’s kitchen. She taught me that baking is about sharing love. Now, let’s get our hands a little floury, shall we?

Step 1: Pour your warm water into a big bowl. Sprinkle the yeast on top. Let it sit for five minutes with a cloth over it. You will see it get all frothy and bubbly. It’s like a tiny science experiment! I still love watching it wake up.

Step 2: Now, add your flour, sourdough discard, honey, and salt. Mix everything together on a low speed. If you are kneading by hand, just push and fold the dough. (A hard-learned tip: Don’t add too much extra flour. A slightly sticky dough makes softer pretzels!)

Step 3: Put your dough ball into a greased bowl. Cover it up with a cozy tea towel. Let it rest for about an hour or two. It needs to get nice and puffy. What’s your favorite thing to do while waiting for dough to rise? Share below!

Step 4: Punch the air out of the dough. Then, divide it into fifteen little pieces. Roll each piece into a long, skinny rope. Shape it into a “U,” then cross the ends. Press the ends onto the bottom to make the classic pretzel shape.

Step 5: Let your shaped pretzels rest again. They will get a bit puffy. Meanwhile, get a big pot of water boiling. Stir in the baking soda and brown sugar. This is the secret for that chewy, shiny crust! Doesn’t that smell amazing?

Step 6: Gently boil each pretzel for thirty seconds per side. Use a slotted spoon to take them out. Place them on a baking sheet. Brush them with a little egg wash and sprinkle on salt. Then, bake until they are a beautiful golden brown.

Cook Time: 15 minutes
Total Time: About 3 hours
Yield: 15 pretzels
Category: Snack, Baking

Fun Flavor Twists

Once you master the classic, you can get creative. Here are a few of my favorite ways to mix things up. They are all so simple and fun.

Cinnamon Sugar Sweetness. After baking, brush with melted butter. Roll them in cinnamon and sugar. It’s like a doughnut, but better!

Everything Bagel Savory. Skip the coarse salt. Sprinkle on an “everything bagel” seasoning mix before baking. So delicious with cream cheese.

Cheesy Garlic Delight. Mix grated parmesan and a pinch of garlic powder. Sprinkle it on with the salt. Your kitchen will smell like a pizzeria.

Which one would you try first? Comment below!

Serving Your Pretzels

Nothing beats a warm pretzel right from the oven. Tear one open and watch the steam come out. For a real treat, serve them with a side of spicy mustard for dipping. A simple cheese sauce is also wonderful. It makes for a perfect cozy snack.

For a drink, a cold glass of apple cider is just right. The tangy sweetness pairs so well. For the grown-ups, a crisp lager beer is a classic match. It cuts through the soft, chewy dough beautifully.

Which would you choose tonight?

Keeping Your Pretzels Perfect

Let’s talk about keeping your pretzels tasty for later. They are best eaten the same day. But you can store them for a quick snack tomorrow.

Let them cool completely first. Then put them in a bag or container. They will stay soft on your counter for two days.

You can also freeze them for a month. I wrap each one tightly in plastic wrap. My grandson loves finding them in my freezer for an after-school treat.

To reheat, just warm them in a 350°F oven for five minutes. This brings back their soft, warm magic. Batch cooking saves you time on a busy week.

It means a fresh, homemade snack is always close by. Have you ever tried storing it this way? Share below!

Pretzel Problems and Simple Fixes

Sometimes baking does not go as planned. Do not worry. Every cook faces these little problems.

Is your dough not rising? Your yeast might be old. Test it in warm water with a pinch of sugar first. I once used old yeast and my dough just sat there.

Are your pretzels pale? The baking soda bath is the key. It gives them that beautiful brown color and classic crust. This step matters for both looks and taste.

Are the pretzels tough? You might have over-kneaded the dough. Just mix until it is smooth and soft. Handling dough gently makes it tender and delicious.

Getting this right builds your cooking confidence. You learn a little more each time. Which of these problems have you run into before?

Your Pretzel Questions Answered

Q: Can I make these gluten-free?

A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still tasty.

Q: Can I make the dough ahead?

A: You can shape the pretzels and keep them in the fridge overnight. Bake them fresh in the morning.

Q: What if I don’t have honey?

A: Maple syrup or white sugar works just fine. The yeast just needs a little sweet food.

Q: Can I make a smaller batch?

A: Absolutely. Just cut all the ingredients in half. This is great for trying the recipe first.

Q: Any fun topping ideas?

A: Try everything bagel seasoning or cinnamon sugar. Fun fact: The first pretzels were made by monks as a reward. Which tip will you try first?

Happy Baking from My Kitchen to Yours

I hope you love making these soft pretzels. It is a wonderful way to use your sourdough discard.

Seeing your creations would make my day. I have a board on Pinterest just for reader recipes.

Have you tried this recipe? Tag us on Pinterest! I would be so thrilled to see your beautiful pretzels. Happy cooking!

—Fiona Brooks.