Name: Sourdough Soft Pretzels
Prep time: 345 min
Cook time: 15 min
Total time: 360 min
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; 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)

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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.

A plate of sourdough soft pretzels with honey mustard dipping sauce.

The first time I tried homemade soft pretzels was several years ago in a food science class in college. I loved them so much, I started making them at home.

Lately, I’ve been craving pretzels and realized it’s been ages since I last made them. Since I’ve been baking with sourdough a lot these days, I thought it’d be fun to try using some in my favorite soft pretzel recipe.

These sourdough soft pretzels are made with either active starter or discard - no yeast needed. They’re perfectly soft and chewy, with that classic salty pretzel flavor and just a hint of sourdough tang.

The best part? These pretzels can be made the same day or fermented overnight in the refrigerator for even more flavor and convenience.

Stick to the classic salted pretzel or get creative with toppings like cinnamon sugar or everything bagel seasoning - you really can't go wrong.

I hope you give this recipe a try and enjoy it as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Use fresh (less than a week old) sourdough discard or active starter for the best results.
All-Purpose Flour- Provides a soft texture, making the pretzels easy to tear and chew. For a chewier texture, try bread flour or a small amount of whole wheat flour (you may need to adjust hydration slightly).
Water- Warm water (around 80-90°F) helps make the yeast more active.
Butter- Adds a rich flavor and tenderness to the dough.
Granulated Sugar- Balances flavor with a hint of sweetness and feeds the yeast. You can swap this with an equal amount of brown sugar or honey if desired.
Kosher Salt- I use Diamond Crystal Kosher Salt. If substituting with table salt or Morton's in the dough, use half the volume or measure by weight. Pretzel salt or coarse kosher salt works well for seasoning.
Baking Soda- Used in the water bath to help the pretzels achieve their brown color and classic flavor.
Egg Yolk- A light brush of egg yolk before baking gives the pretzels a glossy finish and helps the salt stick.

The ingredients to make sourdough discard soft pretzels. Each ingredient is labeled with text. They include egg yolk, sugar, baking soda, kosher salt, butter, sourdough discard, water, and all-purpose flour.

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 - serve with basil pesto
Jalapeno Cheddar
Pepperoni Pizza- dip in marinara sauce

Tips for Success

Measure ingredients by weight. This recipe was tested with weight measurements (grams). For best results, use a food scale.
Use fresh discard. For the best rise, use discard that's less than one week old. If yours is older, go with active starter instead.
Find a warm spot. Yeast loves warmth. If your kitchen's cool, place the dough in the oven with the light on during bulk fermentation.
Handle shaped pretzels gently. Avoid excessive handling before boiling and baking to help them keep their shape.
Don't overbake. Aim for a dark brown crust, but don’t let them get too crunchy or dry.

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.

Water, sourdough discard, and sugar whisked together in a blue mixing bowl.

Sourdough soft pretzel dough in a blue mixing bowl.

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.

Sourdough soft pretzel dough on a lightly floured counter before being kneaded.

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.

Soft sourdough pretzel dough in a blue mixing bowl after being kneaded.

Sourdough discard soft pretzel dough after rising in a blue mixing bowl.

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.

A rope of sourdough soft pretzel dough in a U-shape on a counter.

A rope of sourdough soft pretzel dough with the ends twisted around each other to look like a ribbon.

Sourdough soft pretzel dough shaped into a pretzel on a counter.

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.

A soft pretzel boiling in a baking soda water bath.

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.

Boiled soft pretzels brushed with egg yolk wash and sprinkled with salt on a parchment-lined baking sheet.

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!

Baked sourdough soft pretzels on a parchment-lined baking sheet.

Baker's Timeline

Here’s an example of a schedule you can follow to make these sourdough soft pretzels the same day!

8:00-8:15 AM: Mix the dough and knead for 10 minutes.
8:15 AM-12:15 PM (Varies): 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.

Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.

How to Store

Let your pretzels cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for up to 3 days or can be frozen for up to 2 months.

Note that the salt on top can draw moisture from the air and melt, making the pretzels soggy. For the best texture, enjoy them fresh or freeze them.

Leftover pretzels can be refreshed by reheating them in the oven at 350°F for a few minutes to restore their crispness.

A piece of a sourdough soft pretzel being dipped in a small bowl of honey mustard.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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