Published: by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 8 Comments
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These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
The first time I had homemade soft pretzels was several years ago during a food science course in college. I loved them so much, I started making them at home every few months.
I've been wanting soft pretzels lately and realized it's been forever since I made them. And since I love baking with sourdough these days, I thought I'd try making a soft pretzel recipe using sourdough starter instead.
These soft pretzels are made with sourdough discard and no commercial yeast. They're perfectly soft and chewy and have that classic salted pretzel flavor with a hint of sourdough tang.
Today, I’m walking you through how to make these same day sourdough soft pretzels, including which ingredients to use, tips for success, and some creative topping ideas to help you put your own spin on this homemade snack recipe.
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Why You'll Love This Recipe
- No Yeast- This sourdough pretzel recipe is made with no added yeast.
- Made with Sourdough Discard- Turn your excess sourdough starter discard into a delicious homemade snack.
- Same Day Recipe- Whip up a batch of sourdough discard soft pretzels by the time the kids get home from school with this easy, same day recipe.
- Easy to Handle- The dough in this recipe isn't overly sticky so it's easy to handle and perfect for those new to sourdough.
Tips for Success
- Measure ingredients by weight. This recipe was written and tested using weight measurements (grams) instead of volume measurements (cups). For best results, use a food scale when making these sourdough pretzels.
- Use fresh discard. Since this recipe relies on discard for leavening, I recommend using fresh discard that is ideally less than two weeks old. If your discard is older, opt for active sourdough starter instead.
- Find a warm spot. Yeast thrives in warmth (around 80°F). If your kitchen is cool, place the dough in the oven with the light on during bulk fermentation.
- Handle pretzels with care. Excessive handling before boiling and baking may cause the pretzels to lose their shape.
- Don't overbake. Overbaking can lead to dry, crunchy pretzels. Bake them just until they develop a dark brown crust.
- Make ahead. Shaped pretzels can be covered and refrigerated for up to two days before baking. Alternatively, pause bulk fermentation by sticking the dough in the refrigerator.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- This recipe uses discard from my 100% hydration starter fed with whole wheat flour. Alternatively, you can use an active sourdough starter if preferred. New to sourdough? Check out my guide on how to make sourdough starter from scratch.
- All-Purpose Flour- I prefer using all-purpose flour for soft pretzels as it gives them a softer texture that's easier to tear and chew. If you prefer a slightly chewier texture, you can experiment with bread flour.
- Water- Use warm water (around 80-90°F) to encourage yeast activity.
- Butter- Butter enriches the dough, adding flavor and tenderness to the pretzels.
- Granulated Sugar- Balances the flavor of the pretzels with a hint of sweetness while also providing food for the yeast.
- Kosher Salt- Coarse kosher salt can be used both in the dough and as a seasoning for the pretzels. Pretzel salt also works well for seasoning.
- Baking Soda- Used in the water bath, baking soda helps give the pretzels their characteristic brown color and chewy texture.
- Egg Yolk- An egg yolk wash creates a glossy finish on the pretzels when brushed before baking and helps the salt stick.
How to Make Sourdough Soft Pretzels
Here is how to make sourdough soft pretzels with discard.
Mix the Dough
- In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved.
- Add the flour, butter, and kosher salt and mix until a cohesive dough forms.
Knead the Dough
- Turn the sourdough pretzel dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
Bulk Fermentation
- Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4 hours or until it doubles in size.
Shape the Dough
- Once the dough has risen, turn it out onto a lightly floured surface.
- Divide it into 8 equal pieces (about 130 grams each).
- Roll each piece into a 24-inch rope.
- Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.
🥨 For Sourdough Pretzel Bites:Divide the dough into 4 equal pieces and roll each piece out into a 24-inch rope. Cut each rope into 12 2-inch pieces (about 22 grams each) for a total of 48 pretzel bites. Bake at 400℉ (lower temperature)for 12-15 minutes.
Proof
- Place the shaped pretzels onto a baking sheet lined with parchment paper.
- Cover and let proof for 1 hour.
Boil the Pretzels
- Preheat the oven to 450°F.
- Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.
- Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.
Season the Pretzels
- In a small bowl, whisk together the egg yolk and water to make an egg wash.
- Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.
Bake the Pretzels
- Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.
- Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!
Sample Baker's Schedule
These sourdough discard soft pretzels are ready the same day. Start the dough in the morning and have a delicious, homemade snack by the afternoon!
- 8:00-8:15 AM: Mix the dough and knead for 10 minutes.
- 8:15 AM-12:15 PM: Bulk fermentation.
- 12:15-12:30 PM: Divide and shape into pretzels.
- 12:30-1:30 PM: Let the pretzels proof. In the meantime, preheat the oven and prepare the water bath.
- 1:30-1:45 PM: Boil the pretzels, brush with egg wash, and season with salt.
- 1:45-2:00 PM: Bake the pretzels.
Please note that this timeline is a general guide and may vary based on the temperature of your kitchen and the strength and age of your sourdough starter. Adjust the timeline as needed to fit your schedule.
Topping Ideas
Take these soft sourdough pretzels to the next level by getting creative with toppings. Here are a few of my favorites:
- Everything Bagel Seasoning
- Cinnamon Sugar- brush with melted butter instead of egg wash
- Parmesan Herb
- Jalapeno Cheddar
- Pepperoni Pizza- dip in marinara sauce
How to Store
To store your pretzels, ensure they are completely cooled before placing them in an airtight container. They can be kept at room temperature for up to 3 days or frozen on a baking sheet before transferring to a freezer-safe bag or container for up to 2 months.
Note that the salt on top of the pretzels may cause moisture loss, potentially leading to a soggy texture, so it's best to enjoy them fresh or store them in the freezer.
How to Reheat
You'll get the best results by reheating these homemade sourdough soft pretzels in the oven. Preheat the oven to 350°F, wrap the pretzels in aluminum foil to prevent excessive crisping, and heat until warmed through, approximately 5-10 minutes.
Alternatively, in a pinch, you can use the microwave - wrap the pretzels in a damp paper towel to help retain moisture while reheating. Heat in 15-second intervals until fully warmed through.
Frequently Asked Questions
Why do you boil soft pretzels before baking?
Boiling soft pretzels before baking is the secret to achieving their iconic chewy texture and distinctive brown crust.
How long does sourdough discard last in the refrigerator?
Sourdough discard is best within 1-2 weeks but is still usable afterward. If stored longer, you may notice a gray liquid on top called "hooch." This indicates the yeast is low on food but the discard is still safe to use.
Why didn't my dough rise during bulk fermentation?
If your dough didn't rise during proofing, ensure your sourdough discard is less than two weeks old and that your proofing environment is around 75-80°F. Note that if your sourdough starter is still young, the discard may not be strong enough to rise on its own yet.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it after the bulk fermentation stage or after shaping. Simply allow the dough to come to room temperature before boiling and baking.
More Sourdough Discard Recipes
- Sourdough Discard Garlic Knots (No Yeast)
- Whole Wheat Sourdough Discard Crackers
- Sourdough Discard Cheese Crackers
- The Perfect Sourdough Chocolate Chip Cookies (Soft and Chewy)
📖 Recipe
Sourdough Soft Pretzels
These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
Course Snack
Cuisine German
Prep Time 5 hours hours 45 minutes minutes
Cook Time 15 minutes minutes
Total Time 6 hours hours
Servings 8 pretzels
Calories 343kcal
Author Ashley Petrie, RDN, LDN
Ingredients
Pretzel Dough Ingredients
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (113 grams) sourdough starter discard 100% hydration
- 1 tablespoon (12 grams) granulated sugar
- 4 ¾ cups (565 grams) all-purpose flour
- 4 tablespoons (57 grams) unsalted butter melted
- 1 tablespoon (12 grams) kosher salt
Other Ingredients
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk + 1 tablespoon water for egg wash
- Pretzel salt or coarse kosher salt for sprinkling on top
Instructions
In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved. Add the flour, butter, and kosher salt and mix until a cohesive dough forms.
1 ¼ cups (300 grams) warm water, ½ cup (113 grams) sourdough starter discard, 1 tablespoon (12 grams) granulated sugar, 4 ¾ cups (565 grams) all-purpose flour, 4 tablespoons (57 grams) unsalted butter, 1 tablespoon (12 grams) kosher salt
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.
Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4 hours or until it doubles in size.
Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 130 grams each). Roll each piece into a 24-inch rope. Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.
Place the shaped pretzels onto a baking sheet lined with parchment paper. Cover and let proof for 1 hour.
Preheat the oven to 450°F. Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.
10 cups water, ⅔ cup baking soda
Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.
1 large egg yolk + 1 tablespoon water
Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.
Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!
Notes
- Important Note: This recipe was written and tested using weight measurements (grams) instead of volume measurements (cups). For best results, use a food scale when making these sourdough pretzels.
- For Pretzel Bites: Divide the dough into 4 equal pieces and roll each piece out into a 24-inch rope. Cut each rope into 12 2-inch pieces (about 22 grams each) for a total of 48 pretzel bites. Bake at 400℉ (lower temperature) for 12-15 minutes.
- Storage: Store leftover pretzels in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 1pretzel | Calories: 343kcal | Carbohydrates: 61g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 27mg | Sodium: 843mg | Potassium: 29mg | Fiber: 3g | Sugar: 2g | Calcium: 7mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
More Sourdough
- Sourdough Focaccia Pizza
- Sourdough Discard Focaccia (Same Day or Overnight)
- Sourdough Lemon Cake (Sourdough Lemon Pound Cake)
- Sourdough Hot Dog Buns
Reader Interactions
Comments
JB says
This recipe is great! Made a double batch and froze them, so we just take out a serving at a time. I made pretzel bites and used type OO flour. They were soft and fluffy with the right amount of chew. This is now my go-to recipe.
Reply
Ashley Petrie, RDN, LDN says
Hi JB - so glad you enjoyed them! Great idea to freeze a double batch to have whenever you're in the mood!
Reply
Lisa says
Making a double batch next time they were awesome!Reply
Ashley Petrie, RDN, LDN says
Hi Lisa! So happy you enjoyed them 🙂
Reply
Tabitha says
Can you freeze the dough before you boil and bake ?
Reply
Ashley Petrie, RDN, LDN says
Hi Tabitha! I have not tried freezing the dough before boiling/baking. I imagine that you could as long as you let it come back up to room temperature once you're ready to cook the pretzels. If you do try it, I'd love to hear how it turns out for you! I'll probably experiment with this myself next time I make them.
Reply
laura says
can you use rye sourdough starter?
Reply
Ashley Petrie, RDN, LDN says
Hi Laura! Yes, you can use rye sourdough starter.
Reply
