These homemade sourdough discard soft pretzels are easy to make, so delicious and such a fun way to use your extra sourdough discard! They are also a fast sourdough recipe (can be done in under 2 hours!), plus I show you how you can make them vegan, egg-free and dairy-free. Perfect for game nights, snacking and even to make sandwiches!
Making homemade sourdough discard soft pretzels is easier than it seems and makes for the most delicious savory treat your whole family will LOVE!
And this recipe uses some dry yeast in addition to sourdough starter, which speeds up the rising process. They can be made in under 2 hours!
They are perfect for game nights, late-night snacks, as a side dish for soups or even for breakfast! Our kids also love them in their lunch boxes and they are great to use for making delicious sandwiches.
Pair them with sweet mustard sauce, beer sauce, hummus or your favorite cheese sauce, they sure will disappear fast!
New to sourdough baking? Check out this post on how to make your own sourdough starter from scratch and learn more about what sourdough discard is!
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❤️ Why you will love this recipe
- Amazing and fun way to use your extra sourdough discard
- Delicious traditional pretzel flavor
- Nice soft interior with a perfectly chewy and shiny crust
- Easy recipe that can be done fast
- This is an egg-free sourdough bread recipe, and also completely vegan and dairy-free (by using vegan butter)!
- Great to make ahead and freeze well!
🗒 Ingredient notes (+ substitutions)
- Sourdough starter: you can use active sourdough starter or unfed sourdough discard, both work just the same as long as it is 100% hydrated.
- Flour: I have made this recipe with both all-purpose flour and bread flour, and they both work fine.
- Dry active yeast: speeds up the rising process and helps make for soft and tender pretzels!
- Sugar: helps with flavor and it feeds the yeast for fast and efficient rising.
- Butter: I used vegan butter, but regular butter works.
⭐️ Full list of ingredients down below in the recipe card!
📝 Variations
- Shaping the pretzels: you can make mini pretzels (up to 16) and even make pretzel bites. You can also do braids, sticks or rings, although you might have to adjust baking time accordingly.
- Change up the toppings: coarse or flaky salt (or even better, pretzel salt!) is a classic topping for pretzels, but you can have fun and change up the garnishing of your pretzels! Try sprinkling cinnamon sugar for a sweet version or go for everything seasoning or sesame seeds.
- Brushing the pretzels: I like brushing the pretzels with vegan butter for extra flavor, but you can also use an egg wash (if you are not vegan), milk or oat milk (for dairy-free pretzels) or even water.
🍽 How to make sourdough discard soft pretzels
Step 1: Combine the sourdough discard, water and sugar in a large mixing bowl or container. Then, sprinkle the dry yeast over and let it sit for 5 minutes (it should create some foam), then stir.
Step 2: Add the melted butter and stir.
Step 3: Add the flour and salt.
Step 4: Then stir until a shaggy dough forms and there are no dry spots of flour.
Step 5: Knead the dough for a few minutes. I like to do this right into the bowl (the dough is a little sticky and it is best to avoid adding more flour, so you might want to avoid kneading on the counter). Then, cover and let the dough rise for 1-2 hours in a cozy spot (it should almost double).
Step 5: Divide the dough into 8 equal portions, then roughly shape them into balls.
Step 7: One ball at a time, use your hands to roll them into a long tube (avoid using flour, you need a little traction).
Step 8: Then, fold it into a large upside down "U".
Step 9: Fold the tips of the dough.
Step 10: Then twist once more.
Step 11: Bring the twisted tips over the base of the "U" and gently press so they stick together. Keep going with all the balls of dough and transfer them to a baking sheet covered with parchment paper.
Step 12: Combine the baking soda and cold water in a large pot, then bring to a boil. Then boil each pretzel for 30 seconds on each side. You can boil them 2-3 at a time depending on the size of your pot.
Step 13: Brush the pretzels with melted butter or oat milk and sprinkle with coarse or pretzel salt.
Step 14: Bake until golden brown (you might need 2 baking sheets and bake in 2 batches so they don't touch each other). Enjoy!
⭐️ Detailed recipe (+ video) down below in the recipe card!
💡Helpful baking tips (+ troubleshooting)
- Rising time may vary depending on the temperature of your house, so you might need to be patient! Usually when adding some dry yeast, the dough is ready within 2 hours.
- Avoid using flour when kneading the dough so the pretzels are soft and not dry. That's why I like to knead that dough right in the container: the dough is a little sticky, but manageable without adding extra flour if kneaded right in the bowl.
- Also avoid adding flour on the counter when rolling the dough into tubes, you will need a little traction!
- Don't skip adding baking soda to your water, which gives the pretzels a characteristic flavor and coloring. Using good quality and fresh baking soda will help have a delicious pretzel flavor that is not metallic!
- The longer you boil the pretzel dough, the tougher the crust will be, so adjust accordingly to what you want. I like to do 30 seconds on each side.
- Press the folded tips of the dough well enough so the pretzels do not unravel when boiling or baking.
❗️ Storage tips
They are amazing when enjoyed right from the oven and still warm, but they are also great to make ahead! You can keep them in a paper bag for 24-48 hours for optimal texture. I also transfer them to an airtight container so they can last a little longer, although it does change the texture a little and the salt tends to get into the pretzels.
If they harden over time, then you can briefly microwave them so they are softer and warmer.
For longer storage, I recommend freezing them! You can make a double batch so you have some ready to go at any time!
❓ FAQs
No, you need it for a classic pretzel flavor and to create a nice coloration + shiny finish on the crust. Classic pretzel uses lye, but when making them yourself at home, baking soda is usually recommended instead and is easier to work with (and safer).
A few things could be the cause, but to ensure you create soft and pillowy pretzels, then 1- make sure to knead the dough for at least 3-5 minutes until it is smooth and 2- ensure your dry active yeast is active (it should foam after a few minutes when in contact with sugar + water).
This could be related to your starter being of a different consistency (or how old your discard is). You can adjust the dough by adding a little more flour or water. Make sure to check out the in-process pictures (within the post) and video (at the end of the recipe card) for a better visual on how the dough should look.
Sourdough starter is a mix of flour, water and natural yeast that is used to rise and flavor bread without using commercial yeast. Sourdough discard is the portion you do not use when feeding your starter. Instead of throwing it away, you can use your discard to make all sorts of sourdough discard recipes!
🍞 Similar sourdough discard recipes to try
I hope you enjoyed this sourdough discard soft pretzel recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!
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📖 Recipe
Sourdough Discard Soft Pretzels
Equipment
- Large mixing bowl
- Mixing whisk
- Baking sheet (+ parchment paper)
- Large pot
Ingredients
- 200 g sourdough discard 100% hydration (200g = about ¾ cup)
- 240 g warm water (240g = about 1 cup)
- 16 g sugar (any granulated sugar is fine) (16 grams = about 1½ tablespoons)
- 60 g butter melted, (about ¼ cup), I used vegan butter
- 1¼ teaspoon dry active yeast
- 500 g all-purpose flour or bread flour (500g = about 4 cups)
- 12 g salt (12 g = about 2 teaspoons)
To boil
- 10 cup water
- ⅔ cup baking soda
To garnish
- milk or melted butter to brush, I used vegan butter
- coarse or pretzel salt enough to sprinkle, I used pretzel salt
Instructions
- In a large mixing bowl, combine the sourdough discard, warm water and sugar. Then, sprinkle the yeast over and let it sit for about 5 minutes (it should create foam on top). Then, mix in the melted butter.
- Add the flour and salt, and mix until a shaggy dough forms. You can start with a hand mixer, but then use your hand and mix/knead right in the bowl until smooth. Knead for about 3-5 minutes. You can also use an electric mixer.
- Cover the bowl and let the dough sit for about 1-2 hours in a cozy area. It should double in size.
- Transfer the dough to a clean surface (no flour) and divide into 8 equal portions. Then roughly shape into balls (keep them covered with a towel while you work so they don't dry).
- Preheat the oven to 425ºF. Transfer the 10 cup of water + ⅔ cup of baking soda to a large pot and bring to a boil.
- One ball at a time, use the palm of your hand to roll into a long tube (20-24 inches), then shape the tube into a "U", cross the tips, and flip them over the "U" (it should look like a heart!) and twist the tips once more, then gently press them together over the base of the "U" so they stick. Transfer over a baking sheet covered with parchment paper and cover with a towel or plastic cling.
- Keep going with the rest of the dough to make a total of 8 pretzels. You might need 2 baking sheet.
- One or two pretzels at a time, boil them for about 25-30 seconds on each side (longer boil = thicker crust), then remove them using a slotted spoon. Remove the excess water and place them back on the prepared baking sheet. Keep going until you boil all the pretzels.
- Brush the surface with melted butter or oat milk and sprinkle with the salt. Bake for about 13-15 minutes or until golden brown, then transfer to a cooling rack. Enjoy!
Video
Notes
- Rising time may vary depending on the temperature of your house, so you might need to be patient! Usually when adding some dry yeast, the dough is ready within 2 hours.
- Avoid using flour when kneading the dough so the pretzels are soft and not dry. That's why I like to knead that dough right in the container: the dough is a little sticky, but manageable without adding extra flour if kneaded right in the bowl.
- Also avoid adding flour on the counter when rolling the dough into tubes, you will need a little traction!
- Don't skip adding baking soda to your water, which gives the pretzels a characteristic flavor and coloring. Using good quality and fresh baking soda will help have a delicious pretzel flavor that is not metallic!
- The longer you boil the pretzel dough, the tougher the crust will be, so adjust accordingly to what you want. I like to do 30 seconds on each side.
- Press the folded tips of the dough well enough so the pretzels do not unravel when boiling or baking.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
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