Sourdough Discard Soft Pretzels

A homemade vegan soft pretzel made with sourdough discard placed on a cooling rack.

5 from 2 votes

Sourdough Discard Soft Pretzels

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!

Prep Time15

Cook Time15

Rising time (approx)1 30

Course: bread

Cuisine: American

Keyword: sourdough discard recipes, sourdough pretzels

Servings: large pretzels

Calories: 311kcal

Author: Jessica Laroche

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.

Nutrition