Description
Soft, chewy, and perfectly golden, these Sourdough Discard Pretzels are a delicious way to use up extra sourdough starter. They’re easy to make and perfect as a snack, appetizer, or game day treat!
Instructions
Prepare Dough:
In a large bowl, combine sourdough discard, warm water, brown sugar, and yeast. Stir until mixed. Add salt and gradually mix in flour until a soft dough forms.Knead:
Knead the dough for 6–8 minutes until smooth and elastic. Add more flour if needed.First Rise:
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.Shape Pretzels:
Punch down the dough. Divide into 8 pieces. Roll each into a rope and shape into a classic pretzel form.Boil Pretzels:
Bring water and baking soda to a gentle boil. Carefully drop pretzels in (1–2 at a time) for 20–30 seconds. Remove and place on a lined baking sheet.Egg Wash & Bake:
Brush with beaten egg and sprinkle with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes or until golden brown.
Notes
- The sourdough discard adds a tangy flavor but doesn’t require fermentation.
- You can use whole wheat flour for a healthier twist.
- These freeze well – just reheat in the oven for 5–7 minutes at 350°F.
- Want cinnamon-sugar pretzels? Skip the salt topping and brush with butter + cinnamon-sugar after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Sourdough discard, soft pretzels, easy pretzels, homemade pretzels, snack, sourdough recipe, yeast baking, German pretzels, discard recipe