Discard pretzel

Preparation Time: 1 hour 30 minutes
Cooking Time: 12-15 minutes
Total Time: 1 hour 45 minutes
Servings: Makes 8 pretzels


For the pretzel dough:

  • 1 cup sourdough discard
  • 1/2 cup warm water (about 110°F/45°C)
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted

For boiling and topping:

  • 10 cups water
  • 2/3 cup baking soda
  • Coarse salt, for sprinkling


  1. Activate Yeast:
    • In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
  2. Mix Dough:
    • In a large mixing bowl, combine the sourdough discard, activated yeast mixture, flour, salt, and melted butter. Mix until a dough forms.
  3. Knead Dough:
    • Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
  4. First Rise:
    • Place the kneaded dough in a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
  5. Shape Pretzels:
    • After the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 20 inches long.
  6. Form Pretzels:
    • Take each rope and shape it into a pretzel by forming a U shape. Cross the ends over each other and press them down onto the bottom of the U to form the classic pretzel shape.
  7. Boil Pretzels:
    • Preheat your oven to 450°F (230°C). In a large pot, bring the water and baking soda to a boil. Carefully drop each pretzel into the boiling water and boil for about 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
  8. Sprinkle and Bake:
    • Sprinkle each pretzel with coarse salt while they are still wet from boiling. Bake in the preheated oven for 12-15 minutes, or until golden brown.
  9. Cool and Serve:
    • Allow the pretzels to cool slightly on a wire rack before serving. Enjoy your homemade sourdough discard pretzels warm with mustard or your favorite dipping sauce!
  10. Nutritional Information (per serving):
    • Calories: 230 kcal
    • Protein: 6g
    • Carbohydrates: 44g
    • Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 5mg
    • Sodium: 1320mg
    • Fiber: 2g
    • Sugar: 1g

Feel free to customize your pretzels by adding different toppings such as sesame seeds, poppy seeds, or shredded cheese before baking. Enjoy your delicious sourdough discard pretzels!

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