Sourdough Discard Pretzels
These soft, golden-brown pretzels have that classic chewy bite, a deep savory crust, and a subtle tang from the discard that you simply cannot get from a standard pretzel dough.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl for hand kneading
- Large pot - for the baking soda bath
- Large baking sheets - 2 recommended
- Parchment paper or silicone baking mats
- Kitchen scale - highly recommended for accurate dough division
- Slotted spoon or spider strainer - for the boiling bath
- Pastry brush - for the egg wash
- Sharp knife or bench scraper - for dividing the dough
- Plastic wrap or a damp towel - for covering the dough during rising
Ingredients
- 3 cups all-purpose flour - 360g, plus more for dusting
- 1 cup sourdough discard - 240g, unfed, room temperature
- 3/4 cup whole milk - 180ml, warm, about 110°F / 43°C
- 2 teaspoons instant yeast - or active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter - melted and slightly cooled
For the Baking Soda Bath
- 8 cups water - 2 liters
- 1/3 cup baking soda - 80g
For Finishing
- 1 large egg - beaten with 1 tablespoon water (egg wash)
- coarse pretzel salt - or flaky sea salt, for topping
Instructions
- Combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add sourdough discard, melted butter, salt, and most of the flour. Mix until a smooth, firm dough forms.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 60-90 minutes until doubled.
- Bring water to a boil, then slowly add baking soda. Reduce to a steady medium boil.
- Punch down dough and divide into 8 equal pieces. Roll each into a 22-24 inch rope.
- Form each rope into a U-shape, twist the ends twice, and fold down to seal.
- Boil pretzels in the baking soda bath for 30 seconds per side, then transfer to baking sheets.
- Brush with egg wash and sprinkle with coarse salt. Bake at 425°F for 12-16 minutes until deep golden brown.
Notes
- Use room-temperature discard. Cold discard straight from the fridge can inhibit yeast activity and make the dough harder to work with. Let it sit on the counter for 30 minutes before using.
- Don't skip the baking soda bath. This step is what makes a pretzel a pretzel. The alkaline bath chemically transforms the dough surface, producing that dark, chewy crust.
- Roll on a bare counter. Flour on the work surface when rolling the ropes will cause the dough to slip instead of grip, making it harder to roll out to the right length.
- Pinch the ends firmly. When attaching the twisted ends to the bottom of the pretzel shape, press hard. If the seam is weak, the pretzel can open up during boiling.
- Don't overboil. 30 seconds per side is plenty. Longer than that and you risk a metallic or soapy taste from excess baking soda.
- Keep the baking soda bath at a medium boil. A violent boil can break the shaped pretzels apart.
- Bake until deeply golden. Pale pretzels lack that distinct pretzel flavor. The Maillard reaction (browning) is where the flavor lives.
- Store cooled pretzels in an airtight container at room temperature for up to 2 days. Freeze for up to 2 months.
- For sweet pretzels, skip the salt and add cinnamon sugar right after baking.
- Try variations like pretzel bites, everything bagel pretzels, or cheese-stuffed pretzels.