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Sourdough Soft Pretzels

This delicious homemade Sourdough Soft Pretzels are easy to make and are a great way to use up some of your sourdough discard!

Course Appetizer, Dinner, Lunch, Snack
Keyword Soft Pretzel Recipe, Sourdough Discard Recipe, Sourdough Soft Pretzels
Author Sunup to Sundown

Ingredients

For the Dough:

  • 1 cup + 2 Tablespoons warm water
  • 1 tbsp brown sugar
  • 1 1/4 tsp active dry yeast
  • 200 grams (about 3/4 cup) sourdough discard unfed, at room temperature
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 4 tbsp butter melted

For Boiling:

  • 10 cups water
  • 2/3 cup baking soda

For Topping:

  • 1 egg yolk beaten with 1 Tablespoon water for egg wash
  • Flaky sea salt or coarse kosher salt

Instructions

  1. Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.

  2. Add the sourdough discard, flour and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).

  3. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth and not sticky.

  4. Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.

  5. Line 2 baking sheets with parchment paper or a baking mat (such as a Silpat mat) and set aside.

  6. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide the dough into 8 equal-size pieces (this doesn't need to be exact). Roll each piece into a 24-inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the prepared baking sheet. Cover with a clean kitchen towel while you prepare the next step.

  7. Preheat the oven to 450 degrees F. Bring 10 cups of water and 2/3 cup baking soda to a boil in a large pot. Make sure to add the baking soda to the water before it boils to avoid a bubbly mess!

  8. Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. A longer boil will create a thicker crust. The pretzels should float (called "passing the float test").

  9. Remove the pretzels from the water using a slotted spatula and shake off excess water. Return the pretzels to the baking sheet. Lightly brush each pretzel with egg wash and sprinkle with flaky salt.

  10. Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.

Recipe Notes

To make Cinnamon Sugar Sourdough Discard Pretzels, omit the egg wash and flaky salt.  Bake as directed above, then let the pretzels cool.  Melt 4 Tablespoons butter.  Stir together 3/4 cup granulated sugar with 2 teaspoons ground cinnamon.   Brush the cooled pretzels with the butter, then sprinkle with the cinnamon sugar mixture.