Transform Your Sourdough Discard into Irresistible Homemade Pretzels
Are you a proud sourdough baker often left with a bubbling jar of sourdough discard after feeding your beloved starter? If you’re constantly seeking creative and delicious ways to minimize waste, look no further! These Sourdough Discard Pretzels are not just “pretty good” – they are truly exceptional, offering a chewy texture and a subtle tang that elevates the classic pretzel experience. This recipe was lovingly inspired by the King Arthur Sourdough Starter, which often requires discarding a significant amount of starter (around 113 grams or ½ cup) with every feeding. We understand the “cringe” feeling of tossing perfectly good starter, and we’re thrilled to share a fantastic solution to turn that discard into something truly spectacular. What started as one sourdough discard recipe has happily multiplied into many more exciting creations!
Even if you don’t have any sourdough discard on hand but simply crave a fantastic homemade pretzel, we encourage you to try the original Homemade Pretzels recipe. Both our traditional and sourdough discard versions are designed as small-batch recipes, yielding a manageable four to five perfectly sized pretzels. For a while, we enjoyed making four really large, satisfying pretzels, but we’ve found that five slightly smaller ones are often just right for sharing or enjoying throughout the week. A bonus? These delightful pretzels freeze exceptionally well, meaning you can always have a fresh-baked treat just a reheat away!
Why You’ll Love Baking Sourdough Discard Pretzels
Beyond being an ingenious way to reduce food waste, this sourdough discard pretzel recipe brings a unique depth of flavor and an incredibly satisfying texture. The discard contributes a subtle, characteristic tang that complements the traditional salty, malty pretzel profile beautifully. You’ll achieve a wonderfully chewy interior and a gorgeous, crisp, dark golden-brown crust. It’s a surprisingly straightforward recipe that delivers impressive results, making it perfect for both seasoned bakers and those new to the joys of homemade pretzels.
The Power of High-Gluten Flour for the Ultimate Pretzel Chew
When it comes to achieving that quintessential chewy pretzel texture, your choice of flour makes a significant difference. Before the recent surge in home baking and pantry stocking, finding specialty flours like high-gluten “artisan” flour was perhaps easier. If you happen to have a large bag of high-gluten flour, such as Bob’s brand artisan flour, we highly recommend using it. This type of flour is paramount for creating the best pretzels, yielding a dough that is incredibly sturdy, elastic, and a true pleasure to work with. The higher protein content in high-gluten flour develops a strong gluten network, which is key to a dough that can be rolled thin and still maintain its shape, resulting in that desirable chewy bite.
However, if artisan high-gluten flour is difficult to source, don’t despair! Bread flour is an excellent substitute and will still produce delicious pretzels. While it has a slightly lower protein content than high-gluten flour, it’s significantly better than all-purpose flour for this recipe. All-purpose flour can work in a pinch, but you might find the dough less cooperative and slightly more prone to tearing. The superior elasticity and robustness offered by high-gluten or bread flour simplify the shaping process and contribute directly to the superior texture of the final pretzel. Many home bakers, including us, have achieved fantastic results with good quality bread flour.
Sourdough Discard Pretzel Ingredient Notes and Tips
Understanding each ingredient’s role and how to handle it will ensure your sourdough discard pretzels turn out perfect every time. Here’s a closer look at the key components:
- Sourdough Discard: The star of our recipe! Discard refers to the inactive portion of your sourdough starter, typically removed before feeding. Its moisture content can vary based on your starter’s hydration level and age. When measuring 113 grams (approximately ½ cup), observe its consistency. You may need to adjust the amount of added water in the recipe slightly, using a little more or less, to achieve the perfect dough hydration. Fresher discard (1-2 days old) will offer a milder flavor, while older discard (up to a week old) can impart a more pronounced tangy note.
- Flour: As discussed, bread flour or high-gluten flour is preferred for optimal chewiness and ease of handling. We’ve had great success with King Arthur brand bread flour, known for its consistent quality. If you only have all-purpose flour, it will still yield tasty pretzels, but the texture might be softer, and the dough could be a bit stickier to manage during shaping. Measuring flour by weight (280 grams) is always recommended for accuracy, as volume measurements can be inconsistent.
- Yeast: This recipe calls for instant yeast. We use Platinum brand, which is a fast-acting, quick-rising yeast. Instant yeast can be mixed directly with the dry ingredients without prior proofing, saving you a step. If you’re using active dry yeast, you’ll need to activate it first in a portion of the warm water with a pinch of sugar for about 5-10 minutes until foamy, then add it to your other ingredients.
- Butter and Oil: A combination of melted butter and extra virgin olive oil adds richness, tenderness, and a lovely flavor to the pretzels. You can certainly use all butter if you prefer, or adjust the ratio to your liking. The fat helps to create a softer crumb and contributes to the golden-brown crust during baking.
- Water: The temperature of your water is crucial for activating the yeast. For instant yeast, water around 120°F (49°C) is ideal. It should feel warm to the touch but not hot enough to kill the yeast. A food thermometer is your best friend here. Remember, as mentioned with the discard, you might need to adjust the total water quantity slightly based on your discard’s moisture level and the specific flour you’re using. Start with the recommended amount and add more a tablespoon at a time until the dough reaches the right consistency – cohesive but not overly sticky.
- Sugar: Just a small amount of sugar (6 grams or ½ tablespoon) in the dough provides food for the yeast, helping it to activate and contribute to the browning of the pretzels during baking.
- Salt: Essential for flavor! Beyond the salt in the dough, you’ll also need pretzel salt, kosher salt, or everything bagel seasoning for topping.
Crafting Your Perfect Sourdough Discard Pretzels: A Detailed Process
Baking pretzels is a fun and rewarding process that combines traditional bread-making techniques with a unique boiling step. Here’s a more descriptive walkthrough of what to expect:
Mixing and Kneading the Dough
The journey to perfect pretzels begins with combining your ingredients. Start by weighing your sourdough discard and adding it to the bowl of a stand mixer. Then, incorporate the bread flour, instant yeast, sugar, and salt. Give everything a good stir to evenly distribute the dry ingredients. Next, pour in the melted butter and olive oil. Begin adding the warm water, starting with ¼ cup. Mix until the flour is mostly absorbed, and the dough starts to come together. The goal is a dough that is neither too dry nor excessively sticky. Adjust water content by adding a tablespoon at a time if needed. Once combined, attach the dough hook to your stand mixer and knead for 4 to 5 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl, indicating proper gluten development.
The First Rise: Developing Flavor and Texture
After kneading, cover the bowl tightly with plastic wrap and place it in a warm spot in your kitchen. This is the bulk fermentation stage, where the yeast (and the subtle leavening from the discard) works its magic, developing flavor and giving the dough a light, airy structure. Allow the dough to rise until it has roughly doubled in size, which typically takes between 45 minutes to an hour, depending on the warmth of your environment. This rise is crucial for the pretzel’s final texture.
Preheating and Preparing for Baking
As the dough nears the end of its first rise, preheat your oven to a high 450°F (232°C). This high temperature is key to achieving that signature crispy exterior. Line a half-sheet pan with parchment paper and give it a generous spray with olive oil cooking spray or a light rub with vegetable oil. Pretzels can be surprisingly sticky, even on parchment, so this extra step prevents sticking and ensures easy transfer after boiling.
The Crucial Boiling Solution
Prepare your alkaline bath by combining 5 cups of water and ⅓ cup of baking soda in a 3 ½ quart saucepan. Bring this mixture to a rolling boil. The baking soda solution is what gives pretzels their distinct dark brown, shiny crust and unique flavor. It mimics the effect of a traditional lye bath but is safer and more accessible for home bakers. This step is non-negotiable for authentic pretzels!
Shaping Your Pretzels
While the boiling solution heats up, it’s time to shape your dough. Gently turn the risen dough out onto a lightly floured surface and flatten it into a long rectangle, approximately 5×20 inches. Using a sharp knife or a bench scraper, cut the rectangle into five even, long strips. Working with one strip at a time, gently roll it with your fingers to create a cylindrical rope. Then, shape it into the classic pretzel knot. The trick is to create a U-shape, cross the ends twice, and then bring them down to meet the bottom curve of the U. Place the shaped pretzels on your prepared parchment-lined baking sheet as you finish each one.
The Alkaline Boil and Topping
Once your boiling solution is at a rolling boil, carefully lift each shaped pretzel and gently lower it into the simmering water. Boil each pretzel for approximately 45 seconds. Resist the urge to boil them longer, as this can make them too soft or gummy. Using a slotted spatula, carefully remove the pretzel, allowing any excess water to drip off, and return it to your parchment-lined baking sheet. Repeat this process for all five pretzels. Once all pretzels are boiled and on the baking sheet, use a pastry brush to coat them generously with the beaten egg wash (one large beaten egg mixed with a little water). Finally, sprinkle them liberally with pretzel salt, kosher salt, or everything bagel seasoning for that iconic pretzel finish.
Baking to Golden Perfection
Transfer the baking sheet to your preheated oven and bake until the pretzels achieve a deep, dark golden brown color, which typically takes between 12 to 14 minutes. Keep an eye on them towards the end, as oven temperatures can vary. The rich color is a sign of a perfectly caramelized crust. Once baked, immediately transfer the pretzels to a wire cooling rack and let them cool for at least 5 minutes before serving. This brief cooling period allows the crust to set and the interior to firm up, enhancing their texture.
Serving Suggestions and Storage
Homemade sourdough discard pretzels are best enjoyed warm and fresh from the oven! Serve them with your favorite dipping sauces like tangy mustard (Dijon, grainy, or honey mustard), creamy beer cheese dip, or a simple cheese sauce. They also make a fantastic snack on their own or alongside a hearty soup or stew. To store any leftover pretzels, place them in an airtight container at room temperature for up to 2-3 days. For longer storage, these pretzels freeze beautifully. Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 2-3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for about 5-7 minutes until heated through and crisp again.
More Delightful Sourdough Discard Recipes
If you love the idea of turning your sourdough discard into something delicious, explore these other fantastic recipes:
- Sourdough Discard Scones
- Sourdough Discard Biscotti — Cheddar and Jalapeno
- Lemon Poppy Seed Biscotti
- Small Batch Sourdough English Muffins
- Sourdough Honey Whole Wheat Bread
Printable Sourdough Discard Pretzel Recipe Card
Sourdough Discard Pretzels
Anna
Pin Recipe
Ingredients
- 113 grams sourdough discard (approx. ½ cup)
- 2 cups bread flour (280 grams; high-gluten flour is also excellent)
- 1 ⅛ teaspoon instant yeast
- ½ tablespoon granulated sugar (6 grams)
- 1 teaspoon fine sea salt
- 1 tablespoon melted unsalted butter (14 grams)
- 1 tablespoon extra virgin olive oil
- ¼ to ½ cup warm water (around 120°F/49°C, may need slightly more or less)
For the Boiling Solution & Topping:
- 5 cups water
- ⅓ cup baking soda
- 1 large egg (beaten and mixed with 1 tsp water for egg wash)
- Pretzel salt (or coarse kosher salt, or Everything Bagel seasoning)
Instructions
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In the bowl of a stand mixer, weigh out 113 grams of sourdough discard. Add the 280 grams of bread flour, instant yeast, ½ tablespoon sugar, and salt. Stir these dry ingredients thoroughly. Next, stir in the melted butter and olive oil. Begin by adding ¼ cup of warm water and stir to bring the dough together. Continue adding additional water, about a tablespoon at a time, until most of the flour is absorbed, and the dough forms a cohesive ball that is neither too dry nor too sticky.
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Attach the dough hook to your stand mixer and knead the dough on medium speed until it is smooth, elastic, and pulls away cleanly from the sides of the bowl, typically 4 to 5 minutes. Cover the bowl with plastic wrap and let the dough rest in a warm spot in your kitchen until it has roughly doubled in volume (this usually takes 45 minutes to 1 hour, depending on room temperature).
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Preheat your oven to 450°F (232°C). Line a half-sheet pan with parchment paper and generously spray it with olive oil cooking spray or rub it with vegetable oil. This step is important to prevent the pretzels from sticking.
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In a 3 ½ quart saucepan, bring the 5 cups of water and the ⅓ cup of baking soda to a rolling boil. Keep it at a steady boil while you work.
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Meanwhile, gently turn the risen dough out onto a lightly floured surface. Shape it into a long rectangle, about 5×20 inches. Using a sharp knife or bench scraper, cut the rectangle into 5 even, long strips. Working with one strip at a time, roll each strip between your hands or on the counter to form a cylindrical rope, then carefully shape it into a pretzel. Place the shaped pretzels on the prepared parchment-lined baking sheet as you finish each one.
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Once the boiling solution is ready, carefully lift one pretzel at a time and gently drop it into the gently boiling water. Boil for approximately 45 seconds per side. Using a slotted spatula, lift the pretzel out of the water, allowing any excess to drip off, and place it back on your parchment-lined baking sheet. Repeat this process until all five pretzels have been boiled. With a pastry brush, brush each pretzel generously with the beaten egg wash (egg mixed with a little water) and then sprinkle immediately with pretzel salt, coarse kosher salt, or Everything Bagel seasoning.
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Bake the pretzels in the preheated oven for approximately 12 to 14 minutes, or until they are a beautiful dark golden brown color. Transfer the baked pretzels to a cooling rack and let them cool for at least 5 minutes before serving to allow them to set properly. Enjoy!
Frequently Asked Questions About Sourdough Discard Pretzels
- Can I use active sourdough starter instead of discard?
- While you could technically use active starter, this recipe is specifically formulated for discard, which is less active. Using an active starter might require adjustments to the yeast amount or rise times. For best results and to truly utilize your discard, stick to the recipe as written.
- How old can my sourdough discard be for this recipe?
- You can use sourdough discard that is a few days old, even up to a week, as long as it has been stored in the refrigerator and doesn’t show any signs of mold or off-smells. Older discard tends to have a more pronounced tangy flavor, which can be wonderful in pretzels!
- Can I skip the boiling step for pretzels?
- Technically, you can bake pretzels without boiling them, but they won’t be true pretzels. The alkaline boiling solution (with baking soda) is what creates the unique chewy crust, dark color, and classic pretzel flavor. Skipping this step would result in more of a soft breadstick.
- What if my pretzel dough is too sticky or too dry?
- The hydration of your sourdough discard can vary. If the dough is too sticky, add a small amount of flour (1 teaspoon at a time) until it’s more manageable. If it’s too dry and crumbly, add a tiny bit of warm water (½ teaspoon at a time) until it comes together. The goal is a dough that is firm, elastic, and pulls away from the bowl.
- Can I make these pretzels sweet?
- Absolutely! After baking, instead of salting, you can brush them with melted butter and sprinkle them with cinnamon sugar. For a truly decadent treat, drizzle with a simple glaze made from powdered sugar and milk.
We hope this detailed guide empowers you to bake the most incredible homemade sourdough discard pretzels. It’s a fantastic way to transform something often “discarded” into a truly memorable treat. Happy baking!