Soft Sourdough Discard Pretzels

If there’s one snack our whole family can agree on, it’s soft sourdough pretzels. Twisted, golden brown, salty, chewy on the outside and soft on the inside – honestly, nothing beats a warm pretzel fresh from the oven!

And for me, pretzels are a tasty treat, but they’re also a full-circle moment. I actually worked in a pretzel shop as a teen, and I loved every second of it. Rolling long ropes of dough, shaping them into perfect pretzel shapes, and sprinkling them with coarse salt was so satisfying. Even better is that I met my now-husband there! Who knew pretzels would bring me both a career and a love story?

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These sourdough discard pretzels are my homemade twist on that nostalgic classic. It’s the perfect easy recipe for anyone looking for delicious ways to use up sourdough discard.

Whether you’re making them for movie night, game day, or just because you’re craving something carby, these taste just like the good soft pretzels from the mall, only better (and without all the extra junk). You’ll find yourself coming back to them again and again. And if bite-sized snacks are more your thing, don’t miss my sourdough pretzel bites. Same dough, just shaped differently!

Why You’ll Love These Sourdough Discard Pretzels

• Soft, chewy, golden brown perfection: Everything you love in a good pretzel, with a shiny crust and pillowy center.
• Great way to use up sourdough discard: Adds a boost of flavor without needing a full sourdough rise.
• Faster than traditional sourdough pretzels: Thanks to a little yeast, the dough rises in under an hour.
• Customizable: Sprinkle with pretzel salt, flaky sea salt, cinnamon sugar, or your favorite bagel seasoning.
• Perfect for dipping: Serve them with mustard, hummus, cheese sauce or my personal favorite: pizza sauce.
• Same dough, two ways: Make classic pretzel shapes or turn them into sourdough pretzel bites for snacking! If you want a little bit of both, you can do that as well!

Ingredients You’ll Need

For the Dough:

• Warm water: Helps activate the yeast and bring the dough together.
• Instant yeast or active dry yeast: Gives the dough its rise. Either type works! Commercial yeast is the leavening agent for this dough since we are using discard.
• Granulated sugar: Just a touch to feed the yeast and balance the salt.
• Sourdough discard: Use unfed discard at room temperature. I tend to use discard that is less than a few days old.
• Table salt
• Unsalted butter, melted: Adds richness and softness to the dough.
• All-purpose flour: Easy to work with and gives a soft texture.

For the Baking Soda Bath:

• Water
• Baking soda: Essential for that shiny crust and signature pretzel flavor. Don’t skip this step!

Pretzel Topping:

• Pretzel salt, kosher salt, or flaky sea salt. Or any other toppings you’d like!

How to Make Sourdough Discard Pretzels

Step 1: Mix the dough

In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, yeast, and sugar. Let it sit for about 5 minutes until it looks foamy and bubbly on top. This means your yeast is active and ready to go.

Add the sourdough discard, table salt, melted butter, and flour to the bowl. Mix on low speed for about 2 minutes, pausing to scrape the sides of the bowl if needed.

Step 2: Knead and rest

Continue kneading the dough in the mixer for 5 full minutes. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for 5 minutes, adding just a little flour at a time if it sticks. The dough should feel soft and slightly tacky, but not wet.

If the dough feels too sticky after 5 minutes, add a tablespoon of flour at a time and keep mixing. If it feels dry or stiff, you can splash in a teaspoon or two of water.

Once it’s smooth and elastic, shape the dough into a loose ball and cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 15 to 20 minutes. This quick rest helps the gluten relax so it’s easier to shape later.

Step 3: Get your oven and pans ready

Preheat your oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper. If using parchment, make sure to grease it. Otherwise the pretzels may stick after the baking soda bath.

Step 4: Shape the pretzels

Turn the rested dough onto a clean work surface and divide it into 6 equal pieces for jumbo pretzels, or 12 for smaller ones. Roll each piece into a long rope, about 20 – 24 inches. If the dough keeps snapping back, let it rest for 10 minutes before continuing.

To shape the pretzels, lay a rope into a U-shape. Cross the ends over each other twice, then fold them down to press onto the bottom of the U-classic pretzel twist! Make sure you press down on the ends of the rope, otherwise they will come untwisted during the water bath. Transfer shaped pretzels to your baking sheets.

Step 5: Give them a quick baking soda bath

Bring 8 cups of water to a boil in a large pot, then carefully stir in the baking soda (it’ll bubble up, so go slow!). Working one or two pretzels at a time, gently lower them into the boiling water and let them cook for 10 to 15 seconds. Use a slotted spoon or spider strainer to lift each one out and let any excess water drip off before placing them back on the baking sheet.

While the pretzels are still damp, sprinkle the tops with pretzel salt, kosher salt, or flaky sea salt so it sticks. If you are planning on using cinnamon sugar, don’t add salt.

Step 6: Bake until golden brown

Bake for 12 – 15 minutes or until the pretzels turn a deep golden brown and your kitchen smells amazing.

Step 7: Serve warm & store any leftovers

Serve your homemade sourdough pretzels warm, either straight off the pan or brushed with a little melted butter for that mall-pretzel flavor. Store leftovers in an airtight container at room temp for up to 2 days. A quick zap in the microwave or warm-up in the oven helps bring back that soft texture.

Expert Tips for Soft & Chewy Sourdough Discard Pretzels

Lightly flour your work surface if necessary

Use just enough flour to keep the dough from sticking but don’t go overboard. Too much flour dries out the dough and makes it harder to shape. A slightly sticky surface actually helps the dough stay soft and pliable while you roll. If you don’t need flour, then don’t add any!

Keep the boiling time short

Boil each pretzel for just 10 to 15 seconds to get that perfect glossy crust. Boiling longer can give your pretzels an unpleasant, metallic bitterness. Definitely not what we want!

Measure ingredients for consistent dough

Using a kitchen scale is the best way to get your flour and other ingredients just right. If you don’t have a scale, then use the spoon-and-level method to avoid packing in too much flour and ending up with dry dough.

Adjust dough moisture as needed

If your dough feels sticky or wet, add flour a tablespoon at a time. If it’s dry or crumbly, add small splashes of water, mixing well after each addition, until the dough feels soft and workable. We are aiming for slightly tacky dough after kneading. You do not want your dough to be wet or dry.

Press the pretzel ends firmly when shaping

Make sure to press the ends of the rope tightly. This helps the pretzel hold shape during the baking soda bath. If the ends do come apart, don’t worry, you can still gently press and reshape them before baking.

Don’t skip the baking soda bath

This step is key for that iconic pretzel crust and chew. Use about half a cup of baking soda in 8 cups of boiling water. 

Why This Recipe Uses Both Sourdough Discard and Yeast

Sourdough discard on it’s own doesn’t always have the rising power you need. Especially when it hasn’t been freshly fed. That’s where a little commercial yeast comes in.

By adding instant yeast or active dry yeast, you get the best of both worlds: using up sourdough discard and a quick rise that gives the pretzels their soft texture and chewy bite. It’s also a great choice if you’re baking for kids or just want something more predictable and easy to fit into your day.

How to Serve These Sourdough Discard Pretzels

Warm pretzels are a family favorite around here, and they’re perfect on their own or as a crowd-pleasing snack board centerpiece. After baking, brush them with melted butter and add your favorite seasoning if using. Pair with spicy mustard, cheese dip, or even pizza sauce for dipping!

Want something sweet instead? Skip the salt before baking and go the cinnamon sugar route. As soon as they come out of the oven, brush them generously with melted butter and toss them in the cinnamon-sugar mix below. For an extra treat, drizzle on the simple vanilla glaze or use the sweet glaze as a dipping sauce. These delicious sourdough discard pretzels are a huge hit every time.

Cinnamon Sugar Topping

• ½ cup granulated sugar (100g)
• 1 tablespoon ground cinnamon

Sweet Glaze

• 2 cups powdered sugar (240g)
• 2 tablespoons melted butter (29g)
• 1 teaspoon vanilla extract
• 3 – 4 tablespoons milk, dairy or non-dairy (45 – 60ml)

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!