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sourdough discard pretzels

Sourdough Discard Pretzels

A recipe for using up sourdough discard.
Course Snack
Cuisine German
Keyword Discard, Pretzels, Sourdough
Prep Time 30 minutes
Cook Time 4 minutes
Rising Time/Boiling Time 1 hour
Servings 5
Author Anna


  • 113 grams discard
  • 280 grams flour bread flour or if you are lucky high gluten “Artisan”
  • 1 1/8 teaspoon instant yeast
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil
  • ¼ to ½ cup maybe more warm water

Boiling Solution

  • 5 cups water
  • 1/3 cup baking soda
  • 1 beaten egg mixed with a little water
  • Pretzel salt Kosher salt or Everything Bagel seasoning


  • Weigh out 113 grams of discard and put it in the stand mixer bowl. Add 280 grams bread flour, the yeast, 1/2 tablespoon sugar and salt. Stir well, then stir in the butter and olive oil. Add ¼ cup of water and stir to soften dough. Continue adding water about a tablespoon at a time until most of the flour has been absorbed and dough doesn’t seem too dry or too sticky.
  • Put bowl with dough on stand mixer, attach dough hook and knead until dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Cover the bowl with plastic wrap and let sit in warm spot in the kitchen until doubled (45 minutes to an hour).
  • Preheat the oven to 450 degrees F. Line a half-sheet pan with parchment paper and spray with olive oil cooking spray or rub with vegetable oil. These pretzels can be sticky, even on parchment.
  • Bring the 5 cups of water and the baking soda to a rolling boil in a 3 1/2 quart saucepan.
  • Meanwhile, turn the dough and shape it into a long rectangle about 5x20 inches. Cut rectangle into 5 long even strips. Working one strip at a time, roll each strip with your fingers to make it cylindrical, then shape into a pretzel. Set the shaped pretzels on the parchment while you are waiting for the water to boil.
  • Once water starts to boil, lift the pretzel and gently drop into the gently boiling water. Boil for about 45 seconds. With a slotted spatula, lift pretzel (letting excess water drip off) and set on your parchment lined baking sheet. Repeat until you have boiled all five pretzels. With a pastry brush, brush with beaten egg and sprinkle with salt or Everything Bagel seasoning.
  • Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.