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These delicious Sourdough Discard Pretzels are a great way to use up some of your sourdough discard to make a tasty treat. They're fun and easy to make, and great to bake with beginner bakers like kids or family members! I also love to freeze them so you can reheat a pretzel to eat any time. And game day? Don't even get me started! These are a wonderful party appetizer that is always a show-stopper!
These pretzels are delicious to serve with Honey Mustard Dipping Sauce or your other favorite dipping sauces!
If you're looking for more sourdough discard recipes, try these Sourdough Discard Bagels, these Sourdough Discard Garlic Rolls, or these Sourdough Discard Cinnamon Rolls.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Jump to:
- Why you'll love this recipe
- Ingredients
- Substitutions
- How to make Sourdough Discard Pretzels
- Variation: Sourdough Discard Pretzel Bites
- Expert Baking Tips
- Troubleshooting Pretzel Issues
- What is sourdough discard?
- Equipment
- My Favorite Baking Sheets
- Storage
- Recipe FAQ
- Sourdough Discard Pretzels
Variation: Sourdough Discard Pretzel Bites
An easy variation of this recipe is to make Sourdough Discard Pretzel Bites.
Instead of shaping the dough into the classic rounded pretzel, follow the below directions for delicious pretzel bites.
Roll each piece of dough into an 18-24 inch rope.
Use a sharp knife to cut each rope into 1-inch pieces. They don't have to be perfect!
Boil the pieces for 30 seconds.
Transfer the boiled pieces to a parchment paper-lined baking sheet and separate into individual pieces so they don't stick together. Brush with egg wash and sprinkle with flaky sea salt.
You will bake the pretzel bites in the same way as the regular pretzels. Just keep an eye on the time as they may not need quite as much baking time.
Tip: If you don't separate the pieces of dough on the baking sheet, they will start to stick to each other as they're baking. It's not a bad thing and they'll be delicious, but they will clump together, so try to spread them out so they have some room on the baking sheet.
What is sourdough discard?
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard this (compost or throw it away), or you can use it in sourdough discard recipes like this one!
Make sure your sourdough discard is unfed and at room temperature for this recipe. This recipe also uses yeast to ensure that the dough rises predictably. There are alternatives in the substitutions section above if you would rather use active sourdough starter (and no yeast). Don't worry, these pretzels will still have a sourdough flavor!
If you are new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard and tips for struggling sourdough starter.
Storage
There are easy options for either room temperature or freezer storage. I like to save a few pretzels to eat same day, and then freeze the rest to enjoy later!
Room Temperature Storage: If you're going to eat them quickly (the next day or so), keep them in a paper bag at room temperature. If they harden, you can put them in the microwave for about 30 seconds to make them soft and warm again.
Freezer Storage: Once fully cooled, transfer the pretzels to a freezer-safe bag or container and freeze for up to 3 months. When you're ready to reheat, place them in the microwave for about 60 seconds or until they're soft and warm again.
Sourdough Discard Pretzels
Jessica Vogl
An easy and delicious recipe for Sourdough Discard Pretzels, and a great way to use up some of your sourdough discard!
5 from 106 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Rise Time 1 hour hr 50 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Ingredients
For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- Flaky sea salt for topping
Instructions
Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
Add the sourdough discard, flour, and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).
If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth and not sticky.
Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside.
Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-size pieces (this doesn't need to be exact). Roll each piece into a 24-inch rope**. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the prepared baking sheet. Cover with plastic wrap or a clean kitchen towel while you prepare the next step.
Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. A longer boil will create a thicker crust. The pretzels should float (called "passing the float test"); if not, see notes section below. Remove the pretzels from the water using a slotted spatula and shake off excess water. Return the pretzels to the baking sheet. Lightly brush each pretzel with egg wash and sprinkle with flaky sea salt***.
Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.
Notes
* You do not need to use a stand mixer to make this recipe. You can also make the dough in a large bowl with a wooden spoon, then knead by hand.
** To make Sourdough Discard Pretzel Bites, roll each section of dough into a 24-inch rope, then use a sharp knife to cut it into 1-inch pieces. Transfer to a parchment paper-lined baking sheet (you can also use a baking mat) and continue to follow the instructions above.
** To make Mini Sourdough Discard Pretzels, divide the dough into 24 equal-size pieces, then continue with the recipe as written.
Passing the float test: When you boil the pretzels, they should float in the water. If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense (which is why they sink).
*** To make Cinnamon Sugar Sourdough Discard Pretzels, omit the egg wash and flaky sea salt. Bake as directed above, then let the pretzels cool. Melt 4 Tablespoons unsalted butter. Stir together ¾ cup granulated sugar with 2 teaspoons ground cinnamon. Brush the cooled pretzels with the butter, then sprinkle with the cinnamon sugar mixture.
Keyword pretzel, sourdough, sourdough discard
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