I used to feel so guilty every time I had to pour my sourdough discard down the drain. It felt like I was throwing away all the hard work I put into my starter. One afternoon I decided I was done with the waste and tossed that bubbly discard into a batch of pretzel dough. It was a total game changer. Now these pretzels are a permanent fixture in my kitchen. The discard adds this incredible tangy depth that makes regular pretzels taste a bit boring. You really have to try this because it turns a chore into the best snack you have ever had.

Why You Will Love These Sourdough Discard Pretzels

You are going to obsessed with the texture of these pretzels. They have that classic chewy pull on the outside but stay wonderfully soft in the middle. It is honestly the best way to use up that jar of starter sitting in your fridge. The best part is that you do not have to wait all day for the dough to ferment like you do with a big loaf of bread. The prep time is actually pretty short which makes it the perfect project for a lazy weekend afternoon when you want something salty and warm.

Ingredients for Your Sourdough Discard Pretzels

Gather these simple items from your pantry to get started. Most of this is probably already in your kitchen waiting for you.

One cup of warm water
Two teaspoons of active dry yeast
One tablespoon of honey or sugar
One cup of sourdough discard
Three and a half cups of all purpose flour
One teaspoon of salt
Half a cup of baking soda for the boiling water
Coarse sea salt for sprinkling on top

If you want a dipping sauce to go with these I highly recommend making a quick cheese dip. You can use milk and a splash of beef broth to give it a really savory kick without needing any fancy ingredients.

Step-by-Step Guide to Making Sourdough Discard Pretzels

Start by mixing your warm water yeast and honey in a large bowl. Let it sit for about five minutes until it looks foamy. Stir in your sourdough discard until it is mostly combined. Gradually add the flour and salt while stirring with a wooden spoon. Once the dough comes together turn it out onto a floured surface. Knead the dough for about five to eight minutes until it feels smooth and elastic. Place it in a lightly oiled bowl and cover it with a towel. Let it rise in a warm spot for about an hour or until it has doubled in size.

Shaping Your Sourdough Discard Pretzels

Once your dough has puffed up punch it down and divide it into eight equal pieces. Take one piece and roll it into a long rope about twenty inches long. If the dough keeps shrinking back on you just stop and let it rest for five minutes. This gives the gluten a chance to relax so you can stretch it further. Form the rope into a U shape then cross the ends over each other twice. Flip the twisted part down onto the bottom of the U and press the ends in to seal them. Now you have a perfect pretzel shape.

The Secret Baking Soda Bath

This is the most important part of the whole process. Bring a large pot of water to a boil and carefully stir in the baking soda. Drop each pretzel into the boiling water for exactly thirty seconds. Use a slotted spoon to flip them halfway through. This bath is what creates that beautiful dark brown crust and the signature chewy bite. Do not leave them in too long or they will end up with a weird metallic taste. After thirty seconds lift them out and place them on a parchment lined baking sheet.

Tips for the Best Sourdough Discard Pretzels

Make sure your discard is at room temperature before you mix it in so the dough rises evenly. If you find the dough is too sticky while you are kneading it just add a tiny bit more flour at a time. For the toppings you do not have to stick to salt. You can brush them with melted butter and dip them in cinnamon sugar for a sweet treat. They are also amazing with a little garlic powder and dried herbs sprinkled on before baking.

Frequently Asked Questions

I get asked all the time if the discard needs to be freshly fed for this recipe. The answer is no. You can use discard that has been sitting in your fridge for a few days because the commercial yeast handles the rising. Another common question is about freezing. You can totally freeze these after they are baked. Just let them cool completely and then pop them in a freezer bag. When you want one just toast it in the oven for a few minutes and it will taste as good as new.

Nutritional Information for Sourdough Discard Pretzels

Here is what you can expect for one serving of these delicious snacks.

Calories: 210 kcal
Total Fat: 1g
Sodium: 450mg
Total Carbohydrates: 42g
Protein: 6g