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

Easy Sourdough Discard Soft Pretzels

These soft sourdough pretzels are the ultimate way to use your sourdough discard. Featuring a classic chewy texture, a deep golden-brown crust, and that signature tangy flavor, this recipe is easier than you think. Perfect for game day snacks or a fun weekend baking project!
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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.
  10. Shape into classic pretzels or twists.
  11. Place on parchment-lined baking sheets.
  12. Let shaped pretzels rest 20–30 minutes (they’ll puff slightly).
  13. Preheat oven to 425°F .
  14. Baking soda bath (don’t skip!)
  15. Bring water + baking soda to a gentle boil.
  16. Dip each pretzel 20–30 seconds, flip once.
  17. Remove with slotted spatula and return to sheet.
  18. Brush with egg wash. Sprinkle with flaky salt.
  19. Bake 12–15 minutes until deep golden brown.
  20. Right out of the oven: Brush generously with melted butter, Let cool 5 minutes (this locks in softness)

Notes

 

  • Starter: Use an active, bubbly sourdough starter for the best rise and flavor. Discard will work in a pinch, but the pretzels may be slightly denser.
  • Milk temperature: Warm milk should be warm to the touch, not hot. Overheating can slow fermentation.
  • Flour adjustments: Start with 2½ cups flour and add more as needed. The dough should be soft but not sticky.
  • Baking soda bath: This step is essential for classic pretzel flavor and that deep golden crust. Don’t skip it.
  • Shaping tip: If the dough resists stretching, let it rest for 5 minutes, then try again.