Soft & Chewy Sourdough Discard Pretzels (Easy Recipe)

There is something undeniably nostalgic about the smell of a soft pretzel baking. Whether you associate it with the mall, the ballpark, or a cozy German bakery, that distinct, chewy crust and soft interior is a universal favorite.

If you have a jar of sourdough starter sitting in your fridge, you are halfway to making the best batch of pretzels you’ve ever tasted. This is the ultimate "Skyscraper" guide to making Soft Sourdough Discard Pretzels.

We have synthesized data from top-ranking bakers to bring you a recipe that is reliable, reduces food waste, and serves as the perfect fun weekend project for kids. Whether you want 8 large traditional twists for Game Day or 60 bite-sized snacks for a party, this guide has you covered.

Why These Sourdough Discard Pretzels Will Be Your New Favorite Snack

Unlike complex sourdough breads that take days to ferment, this recipe uses a "hybrid" method. By combining your sourdough discard with commercial instant yeast, you get the best of both worlds: the complex, tangy flavor of sourdough and the reliable, quick rise of commercial yeast.

Here is why this specific method wins:

• Zero Waste: It utilizes about 145g of sourdough discard, preventing you from throwing away flour and water.
• Speed: From mixing to eating, this takes roughly 2 hours. (Prep: 15 mins, Rise: 90 mins, Cook: 8 mins).
• Kid-Friendly: Sourdough dough is tactile and forgiving. Shaping pretzels is like playing with Play-Doh, making it an engaging activity for children.
• Versatility: You can make savory salted pretzels, cinnamon-sugar dessert bites, or cheesy pepperoni pizza knots.

Ingredients & The Science Behind Achieving Perfect Pretzel Texture

To get that authentic "chew," you need specific ingredients. Based on the consensus of top recipe developers, here is what you need to know about what goes into the bowl.

The Flour Strategy

While you can use All-Purpose flour, Bread Flour is highly recommended if you want that authentic, chewy pretzel texture. Bread flour has a higher protein content, which develops stronger gluten strands.

• Note: The hydration of your specific starter matters. You may need to adjust the flour amount slightly. If your dough is too sticky, add flour 1 tablespoon at a time.

The Sourdough Discard

"Discard" is simply the unfed starter you remove before feeding your mother culture. For this recipe, it does not need to be bubbly or active. It is here for flavor, not lift.

• Quantity: You will use approximately 145g (about ½ to ¾ cup) of discard.

The Leavening Agent (Yeast)

Because discard is "tired" yeast, we need Instant Yeast (approx. 8g) to do the heavy lifting. This ensures your dough doubles in size within 60 to 90 minutes rather than taking all day.

The Baking Soda Bath (Crucial Step)

You cannot skip this. Boiling the dough in water mixed with baking soda replicates the traditional "lye bath" used by professional bakeries.

• The Reaction: This alkaline bath gelatinizes the starch on the surface of the dough immediately. This creates the deep golden brown color and that signature shiny, "pretzel-y" crust once baked.

Step-by-Step Sourdough Pretzel Instructions

Phase 1: Mix and Knead

1. Warm Your Liquids: Combine 175g lukewarm water (about 110°F) with 5g sugar and 8g instant yeast. Let it sit for 5 minutes until foamy.
2. Combine: In the bowl of a stand mixer, add your yeast mixture, 145g sourdough discard, 285g flour (Bread or AP), 6g salt, and 55g melted butter.
3. Knead: Mix on low speed until combined, then increase to medium-low. Knead for 5–7 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl.
   • Manual method: If you don't have a mixer, knead by hand on a lightly floured surface for 10 minutes.

Phase 2: The Rise

4. Lightly grease a bowl. Place the dough inside, turning it once to coat it in oil.
5. Cover with plastic wrap or a damp towel.
6. Place in a warm spot for 60 to 90 minutes, or until the dough has doubled in size.

Phase 3: Shape and Rest

This is where you can get the kids involved! Punch down the dough to release air.

• For Traditional Pretzels: Divide dough into 8 equal pieces. Roll each piece into a long rope (about 20-22 inches). Make a U-shape, twist the ends around each other twice, and bring them down to the bottom of the U. Press firmly to seal.
• For Pretzel Bites: Divide the dough into smaller sections, roll into ropes, and cut into 1-inch nuggets. This method yields about 60 pretzel bites, perfect for parties.

Pro Tip: Let the shaped pretzels rest for 10–15 minutes while you boil the water. This "bench rest" helps them puff up slightly.

Phase 4: The Soda Bath & Bake

7. Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
8. Bring a large pot of water to a boil. Carefully add ½ cup (approx. 100g-120g) of baking soda. Caution: It will bubble vigorously.
   • Sensitivity Note: If you are sensitive to baking soda, some research suggests substituting brown sugar, though you will lose some of that traditional pretzel crust texture.
9. Boil: Drop pretzels into the boiling water (do not overcrowd). Boil for 30 seconds per side.
10. Remove with a slotted spoon and place on the baking sheet.

Phase 5: Topping & Baking

11. The Wash: While wet, the toppings will stick, but for extra shine, brush with an egg wash (1 egg beaten with 1 tbsp water).
    • Egg-Free? You can simply brush with melted butter or even water.
12. Season: Sprinkle generously with coarse sea salt or pretzel salt.
13. Bake: Bake for 12–15 minutes until deep golden brown.

Variations: Sweet, Savory & Spicy Sourdough Pretzels

One of the best arguments for making this at home is adaptability.

• Cinnamon Sugar: Skip the coarse salt before baking. After baking, brush the hot pretzels with melted butter and dunk them into a bowl of cinnamon sugar (60g sugar + 1 tbsp cinnamon).
• Parmesan Garlic: Top with grated Parmesan and garlic powder before baking.
• Everything Bagel: Brush with egg wash and sprinkle with Everything Bagel seasoning.

Troubleshooting & Expert Tips for Sourdough Pretzels

• Dough won't stretch? If the dough keeps shrinking back when you try to roll ropes, the gluten is too tight. Cover it and let it rest for 5 minutes, then try again.
• Pretzels look wrinkled? This happens if they sit in the water bath too long. Keep it to 30 seconds max.
• Soggy bottoms? Make sure you let the excess water drip off the pretzel before placing it on the baking sheet.
• Plastic Wrap Trick: During the second rise (after shaping), lightly spray plastic wrap with oil before covering the pretzels so they don't stick to the cover.

Storage, Freezing & Reheating Your Sourdough Pretzels

Research confirms that soft pretzels freeze beautifully, making them a great make-ahead snack.

• Room Temperature: Store cooled pretzels in a brown paper bag or linen bag for up to 3-4 days. Plastic bags can make them soft and soggy; paper allows them to breathe.
• Freezing: Place cooled pretzels in an airtight container or freezer bag. They stay fresh for up to 3 months.
• Reheating:
  • From Room Temp: Microwave for 15-20 seconds or warm in a toaster oven.
  • From Frozen: Bake at 350°F for 10 minutes or until warm. Spritz with a little water before heating to revive the crust.

Nutrition Snapshot

Frequently Asked Questions About Sourdough Discard Pretzels

• Question: What should I do if my sourdough pretzel dough won't stretch? Answer: If your dough keeps shrinking back when you try to roll ropes, the gluten is too tight. Cover it and let it rest for 5 minutes, then try again.
• Question: Why do my pretzels look wrinkled? Answer: Pretzels look wrinkled if they sit in the water bath too long. Keep the boiling time to 30 seconds maximum per side.
• Question: How do I prevent soggy bottoms on my pretzels? Answer: Make sure you let the excess water drip off the pretzel thoroughly before placing it on the baking sheet after the soda bath.
• Question: How should I store soft sourdough discard pretzels? Answer: Store cooled pretzels in a brown paper bag or linen bag at room temperature for up to 3-4 days. Avoid plastic bags, as they can make the pretzels soft and soggy.
• Question: Can I freeze homemade sourdough pretzels? Answer: Yes, soft pretzels freeze beautifully. Place cooled pretzels in an airtight container or freezer bag for up to 3 months.
• Question: What's the best way to reheat frozen sourdough pretzels? Answer: From frozen, bake at 350°F (175°C) for about 10 minutes, or until warm. For best results, spritz them lightly with water before heating to revive the crust.

Whether you are prepping for the Super Bowl, looking for a rainy day activity with the kids, or just trying to use up that sourdough discard, this recipe checks every box. Get baking!