Sourdough Discard Soft Pretzels
Chewy soft pretzels with that classic pretzel flavor. Made with sourdough discard and baked, not boiled.
These soft pretzels are chewy, salty, and utterly addictive. The sourdough discard adds subtle complexity while the baking soda bath creates that distinctive pretzel flavor and dark golden crust.
Serve warm with mustard, cheese sauce, or enjoy plain with coarse salt.
Instructions
- 1
Make Dough
In a large bowl, combine discard, flour, sugar, salt, baking powder, butter, and warm water. Mix until a dough forms, then knead for 5-7 minutes until smooth and elastic.
- 2
Rest
Cover dough and let rest for 15 minutes. This makes shaping easier.
- 3
Prepare Bath
Bring 1L water and baking soda to a gentle simmer in a wide pan. Preheat oven to 220°C (425°F) and line a baking sheet with parchment.
- 4
Shape
Divide dough into 8 equal pieces. Roll each into a rope about 50cm long. Form into pretzel shape: make a U, cross the ends, twist once, then fold down to the bottom of the U and press to seal.
- 5
Dip
Carefully dip each pretzel into the simmering baking soda water for 30 seconds. Flip and dip for another 30 seconds. Remove with a slotted spoon and place on prepared baking sheet.
- 6
Top
Brush pretzels with beaten egg and sprinkle generously with coarse salt.
- 7
Bake
Bake for 12-15 minutes until deep golden brown. The darker color is normal and desirable for authentic pretzel flavor.
- 8
Serve
Serve warm with mustard, cheese sauce, or your favorite dips.
Tips & Notes
- The baking soda bath is essential - it creates the pretzel color and flavor
- Do not skip the dip - it transforms regular bread dough into pretzel
- Use coarse salt, not table salt, for proper pretzel texture
- Pretzels are best eaten within a few hours of baking
- Reheat in oven at 175°C for 5 minutes to refresh day-old pretzels
The Baking Soda Secret
Traditional pretzels are dipped in lye solution, which is caustic and requires careful handling. The baking soda bath is a safer alternative that gives similar results - that distinctive dark color and slightly chewy, tangy crust.
Shape Variations
Classic Pretzel
The traditional twisted pretzel shape as described above.
Pretzel Bites
Cut dough ropes into 2cm pieces instead of shaping. Dip in batches.
Pretzel Sticks
Roll into straight sticks about 15cm long. Easier for dipping.
Stuffed Pretzels
Wrap dough around cheese sticks or hot dogs before shaping.
Dipping Sauces
- Spicy mustard: Classic pairing
- Beer cheese: Melted cheese with beer and spices
- Honey mustard: Sweet and tangy
- Cream cheese: Sweet or savory versions
- Cinnamon sugar butter: For a sweet treat
Sweet Pretzel Option
Skip the salt topping. After baking, brush with melted butter and roll in cinnamon sugar. Serve with cream cheese frosting or chocolate sauce for dipping.