Homemade sourdough pretzels are soft and chewy with just a hint of sourdough tang. Shape them into the traditional twists, hamburger buns, or sandwich rolls. Easy to make, they're a great way to use unfed sourdough starter!
Jump to:
- Why this recipe works
- Recipe Ingredients
- How to leave out the commercial yeast
- How to make Sourdough Discard Pretzels
- How to make pretzel hamburger buns or sandwich rolls
- Storage and make-ahead instructions
- Questions asked and answered
- More recipes featuring sourdough discard to try
- Good news for sourdough bakers!
- Recipe
- Comments
[February 2022: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Homemade sourdough pretzel dough comes together quickly and doesn't need a long rising time
- You can shape the pretzel dough into twists, hamburger buns, or sandwich rolls
- These pretzels are chewy on the outside, soft on the inside, and easy to make
These soft and chewy sourdough pretzels are reminiscient of those found in the pubs and taverns around New England. They make a great snack, and allows me to use my weekly sourdough starter discard.
It's surprising how easy they are to make. Yes, there are a few steps, but the results are well worth it!
These sourdough pretzels are mind-blowingly good. They're chewy on the outside, soft on the inside, with just of hint of sourness to add interest.
Serve the pretzels with a little mustard on the side (especially if you make your own homemade whole grain dijon mustard), or dip them into a garlic butter sauce or a light dill dip. These bits of pretzel goodness are the perfect afternoon snack.
Sourdough soft pretzels add another layer of flavor to your hamburgers and sandwiches when made as buns or rolls. The chewy texture and sourdough tang make sandwiches more interesting. When I make sourdough hamburger buns or sourdough sandwich rolls, my family knows they're in for a treat!
⭐⭐⭐⭐⭐
These are amazing!! I’ve made them three times this week!
- Sharon
Recipe Ingredients
You'll need the following ingredients to make this Sourdough Discard Pretzels recipe:
Ingredient Notes
The ingredients for a sourdough discard pretzels recipe start like any other bread (and use the 5 : 3 recipe ratio): flour, water, sugar, yeast, and salt.
Sourdough starter discard: Sourdough discard is unfed sourdough starter, i.e. the amount you remove from your crock before feeding the remainder (I do this weekly). Since it's not active starter, it's used for flavor rather than fermentation (you'll need yeast for that).
Here, the unfed starter discard replaces some of the flour and water in a regular homemade pretzel recipe to add a tangy flavor (and uses up that discard).
Yeast: I use instant yeast in all my baking, but you can also use Active Dry yeast. If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.
If you'd like to omit the yeast and just use fed, active sourdough starter, see the instructions below.
Milk: Added to soften the dough (like with English muffins). I use dry milk powder instead of fresh milk, but you can substitute ¾ cup (170 grams) of fresh milk (or milk substitute), scalded and cooled, and omit the water.
Baking soda: The pretzels are pre-cooked in an alkalized bath made of water and baking soda (like with bagels). This helps to gelatinize the outside of the dough, giving the pretzels their characteristic chewiness.
See the recipe card for a full list of ingredients and measurements.
How to leave out the commercial yeast
If you don't want to use commercial yeast in this sourdough pretzels recipe, replace the yeast with ½ cup (114 grams) of active, fed starter, reduce the amount of flour by about ½ cup (57 grams), and reduce the milk by about ¼ cup (57 grams). The rising time will be longer (about double) for both the first and second rises. (Note: there are some rounding inconsistencies here due to the volume vs. weight measurement conversion.)
How to make Sourdough Discard Pretzels
Step 1: Make the dough
Mix the dough ingredients together in a stand mixer or bread machine, then knead to make a cohesive, fairly smooth dough (photo 1). It should be slightly sticky.
The amount of flour or water in your dough will depend on the humidity of your kitchen and the hydration of your starter. As you mix your dough, you might need to add more flour or water in one tablespoon increments to get the dough to the right consistency.
Cover the dough and let it rest for 45 minutes (photo 2). This dough won't rise much, but that's fine.
Step 2: Shape the pretzels
You have many shaping options when you make soft pretzels. Try a traditional pretzel twist, pretzel knot, or a pretzel braid (like when shaping challah). Or, make sourdough pretzel sandwich rolls or sourdough pretzel hamburger buns (see the instructions below).
Here we'll focus on the pretzel twist. Divide the dough into 10 to 12 pieces (photo 3), each weighing about 2½ to 3½ ounces (70 to 100 grams).
Roll each piece of dough into an 18-inch rope, then turn curve the rope into a U-shape (photo 4).
Loop the ends around each other twice, then flip the ends over (photo 5). Press the ends down to seal them.
Step 3: Boil the pretzels
This step pre-cooks the dough before it's baked, giving the pretzel its characteristic chewiness. The same technique is used to make bagels.
Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20 to 30 seconds per side (photo 6), drain them on a paper towel, and put them on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
Step 4: Bake the pretzels
Before baking, brush the boiled pretzels with an egg white mixed with 1 tablespoon of water to give them a glossy shine. Sprinkle them with pretzel salt, if desired. There's no need to let the shaped pretzels rise before baking.
Bake the pretzels at 400˚F for 12 to 15 minutes, until they're a light golden brown (photo 7). Remove the pretzels from the oven, and brush them with melted butter.
How to make pretzel hamburger buns or sandwich rolls
Shaping hamburger buns or sandwich rolls are a bit easier than the traditional twist. And these pretzel buns and rolls are a delicious replacement for traditional buns, like in these Pulled Beef Sliders.
For hamburger buns: Divide the dough into 8 to 10 pieces, each weighing about 3 to 3½ ounces (85 to 100 grams). Roll each piece of dough into a ball, then flatten each ball into a disk about 3- to 3½-inches in diameter.
For sandwich rolls: Divide the dough into 6 to 8 pieces, each weighing about 3½ to 4½ ounces (100 to 135 grams). Roll each piece of dough into a ball, then flatten, fold, and roll each ball into a log.
Boil the buns or rolls as directed above. Deeply slash them with a bread lame or sharp knife. Again, they don't need to rise before baking. Bake the buns or rolls at 400˚F for 20 minutes, or until they're deeply golden brown (photo 8).
After shaping, proceed with the boiling and baking steps above.
Storage and make-ahead instructions
Storage instructions: Homemade pretzels can be kept at room temperature in an airtight container (or individually wrapped with plastic wrap) for up to 3 days. For longer storage, pretzels can be frozen, then defrosted on the counter or overnight in the refrigerator.
If you've salted your pretzels, the salt will melt away over time, giving the pretzel a wrinkled look. If you want to replace the salt, lightly spray the pretzels with water, sprinkle them with pretzel salt, and reheat at 300 °F for 3 to 5 minutes.
Make-ahead instructions: You can make the pretzel dough the night before you want to bake. Prepare the pretzel dough as directed. Place the dough in an oiled bowl, leave on the counter for about 30 minutes, then transfer to the refrigerator to rise overnight. This slow rise allows the pretzels to develop more flavor. In the morning, allow the dough to come to room temperature for an hour on the counter before continuing with shaping. I don't recommend allowing shaped pretzels to rise overnight as they may puff up too much in the refrigerator.
Questions asked and answered
Here are some questions you might have...
It's boiling in the water bath that gives pretzels (and bagels) their characteristic texture. That's because boiling starts to cook the outside of the dough, tightening its gluten structure, before baking. When baked, the pre-cooked dough on the outside tightens further while it protects the inside, resulting in a chewy outside and tender inside.
Sure! Just substitute your favorite milk alternative in place of the milk powder and water. Use an appropriate butter substitute for brushing after baking, or just omit that step.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes featuring sourdough discard to try
Good news for sourdough bakers!
Discover a new method to feed your starter with less flour, making your baking both sustainable and scrumptious.
Plus, get my bonus recipe for naturally-leavened sourdough bread using unfed starter for fresh bread any time.
Recipe
Sourdough Discard Pretzels
Equipment
Ingredients
For the dough
- 3 cups all-purpose flour, or more as needed, see Recipe Notes
- 1 cup sourdough starter discard, unfed, at room temperature, see Recipe Notes
- ¾ cup water, warmed between 100°F to 110°F, see Recipe Notes
- ¼ cup dry milk powder, see Recipe Notes
- 1 tablespoon granulated sugar, or brown sugar
- 1 tablespoon unsalted butter, melted and cooled, or vegetable oil
- 2 teaspoons instant yeast, or rapid rise, see Recipe Notes
- 1½ teaspoon kosher salt
For the water bath
- 9 cups water
- ¼ cup baking soda
For the toppings
- 1 large egg white, plus 1 tablespoon water, for egg wash
- pretzel salt, or coarse Kosher salt, optional
- 2 tablespoons unsalted butter, melted, optional
- prepared mustard, brown or yellow, for dipping
Instructions
- Make the dough: Using a stand mixer fitted with a dough hook attachment (or a bread machine on the Manual setting), mix the dough ingredients together, then knead to make a cohesive, fairly smooth dough. It should be slightly sticky, so add in additional flour or water in one tablespoon increments to get the dough to the right consistency.
- Shape the dough into a ball and place in a lightly oiled bowl. Cover the bowl and let the dough rest for 45 minutes. in a warm place. This dough won't rise much, but that's fine.
- Towards the end of the rising time, preheat the oven to <strong>400</strong> °F.
- Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it.
- Shape the pretzels: You have several shaping options for pretzels: the traditional twist, a hamburger bun, or a sandwich roll.
- For a traditional pretzel shape: Divide the dough into 10 to 12 pieces, each weighing about 2½ to 3½ ounces (70 to 100 grams). Roll each piece of dough into an 18-inch rope, then turn curve the rope into a U-shape. Loop the ends around each other twice, then flip the ends over. Press the ends down to seal them.
- For hamburger buns: Divide the dough into 8 to 10 pieces, each weighing about 3 to 3½ ounces (85 to 100 grams). Roll each piece of dough into a ball, then flatten each ball into a disk about 3- to 3½-inches in diameter.
- For sandwich rolls: Divide the dough into 6 to 8 pieces, each weighing about 3½ to 4½ ounces (100 to 135 grams). Roll each piece of dough into a ball, then flatten, fold, and roll each ball into a log.
- Continuing: Set aside the shaped pretzels while you start the water bath.
- Boil the pretzels: Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20 to 30 seconds per side, drain them on a paper towel, and put them back on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
- Brush with egg wash: Before baking, brush the boiled pretzels with an egg white mixed with 1 tablespoon of water to give them a glossy shine. Sprinkle them with pretzel salt, if desired. Deeply slash hamburger buns or sandwich rolls with a bread lame or sharp knife. There's no need to let the shaped pretzels rise before baking.
- Bake the pretzels for 12 to 15 minutes (20 minutes for hamburger buns or sandwich rolls), until they're a light golden brown.
- Remove the pretzels from the oven, and brush with melted butter (if desired).
- Serve with brown or yellow mustard for dipping (if desired), or use for your favorite burger or sandwich. Enjoy!
- Storage instructions: Homemade pretzels can be kept at room temperature in an airtight container (or individually wrapped with plastic wrap) for up to 3 days. For longer storage, pretzels can be frozen, then defrosted on the counter or overnight in the refrigerator.
- If you've salted your pretzels, the salt will melt away over time, giving the pretzel a wrinkled look. If you want to replace the salt, lightly spray the pretzels with water, sprinkle them with pretzel salt, and reheat at 300 °F for 3 to 5 minutes.
- Make-ahead instructions: You can make the pretzel dough the night before you want to bake. Prepare the pretzel dough as directed. Place the dough in an oiled bowl, leave on the counter for about 30 minutes, then transfer to the refrigerator to rise overnight. This slow rise allows the pretzels to develop more flavor. In the morning, allow the dough to come to room temperature for an hour on the counter before continuing with shaping. I don't recommend allowing shaped pretzels to rise overnight as they may puff up too much in the refrigerator.
Michelle says
My favorite recipe ever! Always a winner!
Tammy Spencer says
So glad you like it, Michelle! Happy baking 🙂
Kim says
Excellent, easy to follow recipe. I substituted 6 oz evaporated milk for the powder. Thank you!
Kim
Tammy Spencer says
Hi Kim, nice idea! Thanks for sharing 😉
Carolyn says
Quick, easy, and delicious! Thank you!
Tammy Spencer says
Yay! I'm glad you liked them, Carolyn 😉
Inger @ Art of Natural Liivng says
Outstanding! I made 4 ounce pretzel hamburger buns and my husband said they were going to be gone before they ever saw burgers. I just started a round of keto but actually took two bites of these--one for a taste and then a lapse of willpower they were so good! (I know why am I messing with sourdough starter while doing keto)
Tammy says
I'm glad you & your husband are enjoying the pretzel buns! Thanks for sharing 😉
Georgina says
Hello! Thank you for the recipe - I’ve been looking to make pretzels for a while now....
I’m having a small problem though, despite using the gram measurements my dough is not doughy. It’s more like a thick batter. Should I just keep adding flour until it becomes dough-like?
Thank you in advance!
Tammy says
Hi Georgina, Thanks for your question. The amount of flour or water in your dough will depend on the humidity of your kitchen and the hydration of your starter. As you mix your dough, you might need to add more flour or water in one tablespoon increments to get the dough to the right consistency. In your case, I'd add in one tablespoon of flour, knead it in, and then see the texture. I've had to add in up to another half cup of flour at times when I make different types bread dough, so go slowly and work with it until the dough is slightly tacky. Good luck and happy baking! 😉
Lisa says
So delicious! I made half with kosher salt and half with everything seasoning! How would you recommend storing? Thanks
Tammy says
Hi Lisa, so glad you the bagels! As to storing, you can store them for a couple of days in an airtight container at room temperature. Otherwise, I'd freeze them and defrost as needed. Bagels will be ok in the freezer for a couple of months. 😉
Gabriella Felix says
Great recipe! Modified it to make Bantam bagels by rolling the dough in balls and adding my own cream cheese fillings. One churro inspired and one with jalapeno and cream cheese. They didn't make it till morning!
Tammy says
What a great idea, Gabriella! I had to look up what Bantam bagels were, and they look yummy. I also love how to personalized the fillings. Thanks for sharing! 🙂
Chris says
These are delicious-so much tastier than plain pretzels without sourdough! Definitely is the best recipe I've tried using sourdough discard. I cut the recipe in half for our small family and it was the perfect amount. I do think it's a bit labor intensive to roll all the dough ropes, but the hard work paid off in the end. I didn't have any pretzel salt, so after brushing the cooked pretzels with butter, I dipped them into cinnamon sugar. It was the perfect dessert! Thanks for this yummy recipe!
Tammy says
Hi Chris, I love the cinnamon-sugar idea...way to get creative with what you have! 😉
Sharon says
These are amazing!! I’ve made them three times this week!
Tammy says
I'm glad you liked them!
MELINDA KIMLINGER says
I don’t have enough discard for 1cup. Can I save it and combine with discard from the next day? Just now starting my wild sourdough starter that’s why I don’t have a lot of discard yet. Thank you
Tammy says
Hi Melinda, thanks for the question. Yes, you can combine discards. I've saved discard from week-to-week if I don't get around to baking with it. Just refrigerate the discard until you're ready to bake with it, then bring it to room temperature before starting. Happy baking! 😉
Eva says
If you were using fresh starter rather than discard would you omit the yeast? Thanks
Tammy says
HI Eva, thanks for your question. If your starter is fed and active (lots of bubbling), then you can omit the yeast just as you would if you were making sourdough bread. The rising times might be longer, so watch for that. Please let me know how it works for you, and happy baking! 😉
Sandy says
Absolutely delicious recipe! This will be my go to recipe for pretzels, thank you so much!!!!
Tammy says
I'm so pleased you liked it, Sandy! Thanks for the feedback 🙂
Sandy says
Absolutely delicious recipe
Diane says
Should these be bake before freezing or frozen after the bath? Great recipe the water bath makes a big difference .
Tammy says
Hi Diane, thanks for the question! If you want to freeze the pretzels, I recommend either after shaping (and before the water bath), or after baking them. If you were to freeze them after the water bath, you'd loose the benefit of the bath (i.e. an initial cooking of the gluten) and they'd be going in to the freezer wet, not a good solution.
If you're going to freeze the unbaked shaped pretzels, let them defrost for an hour before proceeding with the recipe. Good luck and happy baking!
Erica says
I'm dairy free so I used unsweetened coconut milk in place of the milk/water. I also had to use regular yeast as I rarely have instant on hand. I have to say these came out fantastic. Crispy,chewy and so soft.
Tammy says
Excellent, Erica! It's good when you can adjust a recipe to suit your needs (I do it all the time!). Thanks for letting us know!