Deep golden sourdough discard soft pretzels with pretzel salt, shown on a baking sheet with dipping sauces and a torn-open pretzel revealing a chewy interior.

Sourdough Discard Pretzels (Soft, Chewy, and Same-Day)

These soft sourdough discard pretzels are chewy, deeply golden, and ready in about 2 hours—no overnight fermentation required.
They use unfed sourdough discard straight from the fridge, plus a small amount of yeast for reliable rise and timing.

Perfect for:

  • Snack boards & game day
  • Kid-friendly baking projects
  • Pretzel bites for dips

Cinnamon-sugar dessert pretzels

Why This Sourdough Discard Pretzel Recipe Works

Unlike long-fermented sourdough pretzels, this recipe uses discard for flavor and yeast for structure. That gives you:

  • Same-day pretzels
  • Consistent rise (even with weak discard)
  • Classic pretzel chew + subtle sourdough tang
  • No guesswork or starter scheduling

Bottom line: You get better flavor than standard pretzels, without the wait.

Ingredients

Dough

  • 250g sourdough discard (unfed, cold is fine)
  • 240g warm water (100–105°F / 38–40°C)
  • 30g honey or sugar (honey adds deeper flavor)
  • 7g instant yeast (2¼ tsp)
  • 45g unsalted butter, melted (or neutral oil)
  • 10g fine salt (≈ 1¾ tsp)
  • 500g all-purpose flour, plus more as needed

Flour note: Discard hydration varies. Add 10–30g extra flour if needed.
Target dough: soft, smooth, slightly tacky—not sticky.

Pretzel Bath

  • 2 liters water
  • 60g baking soda (≈ ¼ cup)

Topping

  • Pretzel salt or flaky sea salt

Egg Wash

  • 1 egg
  • 1 tbsp water

Equipment

  • Mixing bowl or stand mixer
  • Bench scraper (helpful)
  • Baking sheet + parchment
  • Large pot
  • Slotted spatula or spider

Step-by-Step Instructions

1) Mix the Dough

Whisk together:

  • Warm water
  • Honey (or sugar)
  • Yeast

Rest 2 minutes (instant yeast may not foam much).

Stir in:

  • Sourdough discard
  • Melted butter
  • Salt

Add flour and mix until shaggy. Knead 6–8 minutes until smooth and elastic.
If sticky, add flour 1 tbsp at a time.

2) First Rise

Cover and let rise 45–75 minutes, until puffy and airy.
(It may not fully double—this is normal.)

3) Divide & Shape

Preheat oven to 425°F (218°C). Line a baking sheet with parchment.

  • Divide dough into 8 pieces (~125g each).
  • Roll each into a 20–24 inch rope.
  • Rest dough 5 minutes if it resists stretching.

Shape pretzels:

  1. Form a U
  2. Cross ends twice
  3. Press ends onto the base

4) Baking Soda Bath

Bring 2 liters of water to a boil. Carefully add baking soda.

  • Lower 1–2 pretzels at a time
  • Bathe 20–30 seconds, flipping once
  • Drain briefly and return to tray

Do not exceed 30 seconds—over-bathing causes bitterness.

5) Egg Wash + Salt

Whisk egg + water. Brush lightly. Sprinkle with pretzel salt.

6) Bake

Bake 12–15 minutes, until deeply golden brown.
Cool 5 minutes and eat warm for best texture.

Pretzel Bites Option

  • Roll dough into ropes
  • Cut into 1-inch pieces
  • Bathe 15–20 seconds
  • Bake 10–12 minutes

Perfect for dips.

Dips & Serving Ideas

  • Beer cheese
  • Honey mustard
  • Garlic butter + parmesan
  • Cinnamon sugar
  • Sweet or savory cream cheese dip

Storage & Reheating

  • Best same day
  • Store airtight at room temp up to 2 days

Reheat:

  • 350°F (177°C) for 5–7 minutes

Freeze:

  • Freeze baked pretzels up to 2 months
  • Reheat from frozen at 350°F for 10–12 minutes

Troubleshooting (Quick Fixes)

Dough too sticky
→ Add flour 10g at a time

Dough won’t stretch
→ Rest 5–10 minutes to relax gluten

Pretzels pale
→ Oven too cool, skipped egg wash, or bath too short

Soapy taste
→ Bath too long or too strong
✔ Stick to 60g soda / 2L water, max 30 sec

Variations

Cinnamon Sugar Pretzels

Skip salt. After baking, brush with butter and toss in:

  • 100g sugar
  • 2 tsp cinnamon

Jalapeño Cheddar

Add shredded cheddar + sliced jalapeño after egg wash.

Everything Bagel

Swap salt for everything seasoning (use lightly).

FAQ (Featured-Snippet Optimized)

Can I use sourdough discard straight from the fridge?
Yes. Cold, unfed discard works perfectly.

Do I need yeast for sourdough discard pretzels?
Yes for same-day results. Discard alone is unpredictable.

Can I use whole wheat flour?
Yes—replace up to 20% (100g). Add a splash more water.

Can I make the dough ahead?
Yes. Refrigerate after mixing. Rest 30–60 minutes before shaping.

Gentle CTA (Contextual & Trust-Based)

If your discard smells off, grows mold, or your starter never rises well, it’s often easier to reset with a strong, healthy starter rather than fighting weak fermentation. A good starter improves everything—bread, pizza, pancakes, and even pretzels.

Internal link suggestions:

  • Buy Fresh Sourdough Starter
  • How to Know If Your Starter Is Bad
  • How to Strengthen a Weak Starter

Printable Recipe Card

Sourdough Discard Pretzels
Yield: 8 pretzels | Time: ~2 hours

Dough:
250g discard, 240g warm water, 30g honey/sugar, 7g instant yeast,
45g butter, 10g salt, 500g AP flour

Bath: 2L water + 60g baking soda
Egg wash: 1 egg + 1 tbsp water
Bake: 425°F for 12–15 minutes

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