There is nothing quite like a warm, freshly baked soft pretzel with a deep mahogany crust, a chewy bakery pull, and a shower of coarse pretzel salt. These soft sourdough discard pretzels take the classic Bavarian street food staple to the next level by infusing the dough with the subtle tang and complex aroma of sourdough discard.
With an easy 30-second baking soda water bath, you achieve that iconic glossy, crackled pretzel crust without dealing with hazardous food-grade lye.
The Secret to Authentic Chewy Pretzel Texture
- The Alkaline Baking Soda Dip: Dipping the shaped pretzels in boiling water with baking soda gelatinizes the surface starches. This allows the exterior to brown rapidly in the oven while locking in the soft, chewy bread interior.
- Sourdough Fermentation Flavor: Even unfed discard adds subtle lactic acid notes that perfectly complement coarse salt and rich melted butter.
- Fast Same-Day Bake: Because a touch of instant yeast gives reliable rise, you can shape, boil, and bake a dozen fresh pretzels in under 90 minutes.
Ingredients (Grams & Cups)
- Sourdough Discard (120g / 1/2 cup): 100% hydration discard.
- Warm Water (240g / 1 cup): Around 100°F–105°F (38°C).
- Instant Yeast (7g / 2 1/4 tsp): Gives reliable rise alongside the discard.
- Brown Sugar or Barley Malt (25g / 2 tbsp): Feeds the yeast and enhances deep pretzel flavor.
- Bread Flour or All-Purpose Flour (360g / 3 cups): Bread flour gives a firmer, chewier pull.
- Unsalted Butter (30g / 2 tbsp, softened) & Fine Salt (1 tsp).
- For the Water Bath: 8 cups water + 1/2 cup (120g) baking soda.
- For Topping: Coarse pretzel salt and 4 tbsp melted butter for brushing.
Step-by-Step Shaping & Baking Method
- Knead Dough: In a stand mixer, mix water, yeast, brown sugar, sourdough discard, flour, butter, and salt. Knead on medium speed for 5–7 minutes until smooth and elastic. Cover and rest for 45 minutes until puffed.
- Shape Pretzels: Divide dough into 8 equal pieces (approx. 95g each). Roll each piece into a 24-inch long rope. Form a U-shape, cross the ends twice, and flip the ends down onto the bottom of the loop to form a classic pretzel knot.
- The 30-Second Soda Bath: Bring 8 cups of water and 1/2 cup baking soda to a gentle boil. Drop 2 pretzels at a time into the simmering bath for 30 seconds. Lift with a slotted spatula and place on a parchment-lined baking sheet.
- Salt & Bake: Sprinkle immediately with coarse pretzel salt. Bake at 425°F (220°C) for 12 to 15 minutes until deep mahogany brown.
- Butter Glaze: Brush hot pretzels generously with melted butter as soon as they exit the oven. Serve warm with stone-ground mustard or melted cheese dip!
🥖 Free Sourdough Troubleshooting Guide
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Soft Sourdough Discard Pretzels
Golden-brown Bavarian soft pretzels made with sourdough discard, an easy baking soda bath, and salted melted butter.
Ingredients:
- 120g sourdough starter discard (1/2 cup)
- 240g warm water (1 cup)
- 7g instant yeast (1 packet)
- 25g brown sugar (2 tbsp)
- 360g bread flour or AP flour (3 cups)
- 30g softened unsalted butter (2 tbsp)
- 1 tsp fine sea salt
- Water bath: 8 cups water + 1/2 cup baking soda
- Topping: Coarse pretzel salt and melted butter
Instructions:
- Knead ingredients into a supple dough; rest covered for 45 minutes.
- Divide into 8 pieces and roll into 24-inch ropes; twist into classic pretzel shapes.
- Dip each pretzel in boiling baking soda water for 30 seconds; transfer to baking sheet.
- Sprinkle with coarse salt and bake at 425°F (220°C) for 12–15 minutes until deep mahogany.
- Brush generously with melted butter while piping hot.
Explore More Savory Discard Recipes
Love savory bakes? Try our sourdough discard flatbread, our famous homemade sourdough discard tortillas, and our crispy sourdough discard crackers.