Sourdough Discard Soft Pretzels

Welcome to The Don’t Settle Recipe Box — a simple collection of recipes made for real life, real homes, and the kind of gatherings that make Missouri living feel special.

Some recipes are worth keeping because they taste good.

Others are worth keeping because they turn an ordinary afternoon into something people remember.

These sourdough discard soft pretzels did both.

They are warm, chewy, salty, and surprisingly fun to make. They work for game days, movie nights, cozy weekends, after-school snacks, or those days when you want something homemade without making a full meal out of it.

And if you already have sourdough discard sitting on the counter, this is a pretty fantastic way to use it.

Sourdough Discard Soft Pretzels

These soft pretzels use sourdough discard, yeast, flour, butter, and a quick baking soda boil to create that classic chewy pretzel texture. They are finished with egg wash and flaky salt, then baked until golden.

An Extra Note from Amanda

This is a fantastic recipe. I’ve only made it twice now, and will be making it again. I didn’t take any pictures of the first batch, but I will be takinga picture of the third batch…I skipped a very important step:

Adding baking soda to the boiling water.

As you can see, the pretzel doesn’t have that classic pretzel color/crust, and I’m assuming that was the skipped step, so follow the directions carefully. When I make these again, I’ll try to remember to take a picture and have them right next to each other so you can see the difference…still GREAT flavor though!

Recipe note: This pretzel recipe was adapted from This Jess Cooks’ sourdough discard soft pretzel recipe. I rewrote the instructions and added my own notes, serving ideas, and Recipe Box styling here because this one was easy, fun, and a hit at home.

Ingredients

For the Dough

• 1 cup plus 2 tablespoons warm water
• 1 tablespoon brown sugar
• 1 ¼ teaspoons active dry yeast
• 200 grams sourdough discard, unfed and at room temperature
• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 4 tablespoons unsalted butter, melted

For Boiling

• 10 cups water
• ⅔ cup baking soda

For Topping

• 1 egg yolk beaten with 1 tablespoon water
• Flaky sea salt or pretzel salt

Instructions

1. In the bowl of a stand mixer, combine the warm water and brown sugar.
2. Sprinkle the yeast over the top and let it sit for about 5 minutes, until the yeast looks foamy.
3. Add the sourdough discard, flour, and kosher salt.
4. Begin mixing on low speed with the dough hook.
5. Slowly pour in the melted butter while the mixer is running.
6. Increase to medium speed and knead for about 4 to 5 minutes, until the dough looks smooth and sturdy. If the dough feels too wet, add flour 1 tablespoon at a time. If it feels too dry, add water 1 tablespoon at a time.
7. Transfer the dough to a lightly oiled bowl.
8. Cover and let it rise for 60 to 90 minutes, or until doubled in size.
9. Line two baking sheets with parchment paper or silicone baking mats.
10. Turn the dough onto a smooth, dry work surface.
11. Divide it into 8 equal pieces.
12. Roll each piece into a rope about 18 to 24 inches long.
13. Shape each rope into a U.
14. Cross the ends over each other, twist once, then press the ends into the bottom of the U to form a pretzel shape.
15. Place the shaped pretzels on the prepared baking sheets and cover them while you prepare the boiling water.
16. Preheat the oven to 450°F.
17. In a large pot, combine 10 cups of water and ⅔ cup baking soda, then bring it to a boil.
18. Boil each pretzel for 20 to 30 seconds per side.
19. Remove each pretzel with a slotted spatula or spoon, letting the extra water drip off before placing it back on the baking sheet.
20. Brush each pretzel with the egg wash.
21. Sprinkle with flaky sea salt or pretzel salt.
22. Bake for 13 to 15 minutes, or until golden brown.
23. Move the pretzels to a cooling rack.
24. Serve warm with your favorite dipping sauce.

Make It Your Own

This recipe is easy to adjust once you have the basic pretzel method down.

Brush the baked pretzels with melted butter for a richer finish.

Use everything bagel seasoning instead of flaky salt.

Make pretzel bites by cutting the dough ropes into small pieces before boiling.

Serve them with cheese dip, honey mustard, ranch, or your favorite dipping sauce.

Turn a few into cinnamon sugar pretzels by skipping the salt, brushing the baked pretzels with melted butter, and adding cinnamon sugar.

Make a double batch and freeze extras for another day.

Perfect For

These sourdough discard soft pretzels are a great fit for game days, movie nights, weekend baking, cozy afternoons, casual get-togethers, or anytime you want a homemade snack that feels a little more special than opening a bag of chips.

What to Serve With It

These soft pretzels pair well with:

• Beer cheese or queso
• Honey mustard
• Ranch
• Spicy mustard
• Soup or chili
• BBQ pulled pork sliders
• A simple snack board
• Apple slices or grapes

Storage & Reheating

These pretzels are best the day they are made, especially when served warm.

If you have extras, store them in a paper bag or loosely covered container at room temperature for about a day.

To soften them back up, warm one pretzel in the microwave for about 20 to 30 seconds.

You can also freeze fully cooled pretzels in a freezer-safe bag and reheat them later when you want a quick homemade snack.

Why This Recipe Works for Missouri Living

There is something about homemade pretzels that makes the house feel instantly warmer.

They are not fancy, but they feel like an event.

They work for a weekend at home, a game on TV, a pot of chili on the stove, a rainy afternoon, or a casual get-together where everyone keeps wandering back through the kitchen.

That is why this recipe belongs in The Don’t Settle Recipe Box.

It is simple.

It is useful.

And it turns an ordinary day at home into something worth remembering.