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Freshly baked golden-brown sourdough pretzels with coarse sea salt on a counter.
Summer Dempsey

Easy Sourdough Discard Soft Pretzels

Soft, chewy sourdough pretzels with a deep golden crust and classic flavor—made with simple ingredients and finished with a baking soda bath for that authentic pretzel texture.
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Prep Time 10 minutes
Cook Time 12 minutes
Bulk Fermentation 3 hours
Total Time 3 hours 22 minutes
Servings: 8
Course: Breads
Cuisine: American, Homestyle
Calories: 255

Ingredients
  

Dough
  • 1 cup active sourdough starter (bubbly, recently fed)
  • 1 cup 240 g warm whole milk (not hot)
  • 2 tablespoon brown sugar
  • 4 tablespoon unsalted butter melted
  • 2 ½ –3 cups bread flour (regular flour works too)
  • 1 ½ teaspoon fine sea salt
Baking soda bath
  • 8 cups water
  • ½ cup baking soda
Topping
  • 1 egg yolk + 1 tablespoon milk (for shine)
  • Flaky salt

Equipment

  • Stand Mixer
  • Cookie Sheet

Method
 

  1. In a stand mixer mix: Starter, warm milk, brown sugar and melted butter
  2. Add: Flour (start with 2 ½ cups), Salt
  3. Mix until a soft, slightly tacky dough forms.
  4. Knead by hand or mixer 5–7 minutes until smooth and elastic.
  5. It should feel pillowy, not stiff. Add flour sparingly.
  6. Bulk ferment : Cover and let rise- 3–4 hours at room temp until ~50% bigger
  7. OR Overnight in the fridge (8–12 hours) for deeper flavor
  8. Divide into 8 equal pieces.
  9. Roll each into a 20–22 inch rope. Shape into classic pretzels or twists.
  10. Place on parchment-lined baking sheets. Let shaped pretzels rest 20–30 minutes (they’ll puff slightly).
  11. Preheat oven to 425°F . While oven is preheating, whisk egg yolk + milk together for the egg wash (set aside).
  12. Baking soda bath (don’t skip!) Bring water + baking soda to a gentle boil.
  13. Dip each pretzel 20–30 seconds, flip once. Remove with slotted spatula and return to sheet.
  14. Brush with egg wash. Sprinkle with flaky salt.
  15. Bake 12–15 minutes until deep golden brown.
  16. Right out of the oven: Brush generously with melted butter, Let cool 5 minutes (this locks in softness)

Notes

Dough Texture Matters
Your dough should feel soft and slightly tacky, not dry. If it’s too stiff, your pretzels will bake up dense instead of pillowy.
Don’t Skip the Baking Soda Bath
This is what gives pretzels their signature chewy crust and deep golden color. Even a quick dip makes a big difference.
Overnight Option = Better Flavor
Letting the dough rest in the fridge overnight develops a deeper, slightly tangy sourdough flavor and improves texture.
Shaping Tip
Roll ropes evenly (about 20–22 inches) for consistent baking. If the dough springs back, let it rest 5–10 minutes, then continue rolling.
For Extra Shine
The egg wash creates that glossy bakery-style finish—don’t skip it if you want that classic look.