Sourdough Discard Recipes Pretzels: Easy & Delicious Ideas

If you’re an avid sourdough baker, chances are you have some sourdough discard piling up after each feeding. Instead of tossing it out, why not transform that discard into a delicious snack?

Sourdough discard pretzels are a fantastic way to use up your extra starter while creating a soft, chewy, and flavorful treat that’s perfect for any time of the day. These pretzels have a wonderful tang from the discard combined with a golden crust that’s sprinkled with coarse salt, making them irresistibly tasty.

Whether you’re new to sourdough or an experienced baker, this recipe is approachable and yields bakery-quality pretzels right at home. Plus, it’s a great way to reduce waste and make the most out of your starter.

Ready to impress your family and friends with homemade sourdough discard pretzels? Let’s dive right into this fun and rewarding recipe!

Why You’ll Love This Recipe

Sourdough discard pretzels offer a perfect balance of tangy flavor and satisfying chewiness. They’re easier to make than you might think, requiring minimal ingredients and simple techniques.

Plus, this recipe:

• Reduces waste: Put your sourdough discard to delicious use instead of throwing it away.
• Delivers bakery-quality results: Achieve a golden crust with that classic pretzel bite.
• Is versatile: Customize with toppings like sesame seeds, everything bagel seasoning, or cinnamon sugar for a sweet twist.
• Perfect for snacks or meals: Serve as a fun appetizer, party snack, or alongside soups and salads.

Ingredients

• 1 cup sourdough discard (unfed, room temperature)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• ¼ cup warm water (about 110°F / 43°C)
• 2 tablespoons baking soda (for boiling water bath)
• Coarse sea salt (for sprinkling)
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning, or cinnamon sugar

Equipment

• Large mixing bowl
• Wooden spoon or dough hook (if using a stand mixer)
• Measuring cups and spoons
• Large pot for boiling water
• Slotted spoon or spider strainer
• Baking sheet lined with parchment paper or silicone mat
• Pastry brush
• Kitchen towel or plastic wrap

Instructions

1. Mix the dough: In a large bowl, combine the sourdough discard, warm water, sugar, instant yeast, and salt. Stir until combined.
2. Add flour: Gradually add the all-purpose flour, mixing until a shaggy dough forms. You can use a wooden spoon or a stand mixer fitted with a dough hook for this step.
3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-7 minutes on medium speed.
4. First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Divide and shape: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 18-20 inches), then shape each rope into a classic pretzel form by making a U-shape, crossing the ends twice, and pressing them onto the bottom of the U.
6. Prepare baking soda bath: Bring a large pot of water to a boil and carefully add the baking soda. Reduce heat to maintain a gentle boil.
7. Boil pretzels: Using a slotted spoon, gently lower two or three pretzels at a time into the boiling water for 30 seconds. Flip halfway through to ensure even coating. Remove and place on the prepared baking sheet.
8. Add toppings: Brush the pretzels with a little water or melted butter, then sprinkle with coarse sea salt or your choice of toppings.
9. Bake: Preheat your oven to 450°F (230°C). Bake the pretzels for 12-15 minutes, or until deep golden brown.
10. Cool and enjoy: Remove from the oven and let cool on a wire rack for a few minutes before serving warm.

Tips & Variations

“For the best pretzel texture, don’t skip the baking soda bath – it’s what creates that signature chewy crust and deep color.”

• Use whole wheat flour: Swap half the all-purpose flour for whole wheat for a nuttier flavor and added nutrition.
• Make mini pretzels: Divide the dough into smaller pieces and shape for bite-sized snacks perfect for parties.
• Sweet pretzels: Brush baked pretzels with melted vegan butter and sprinkle with cinnamon sugar for a sweet treat.
• Garlic and herb: Add garlic powder and dried herbs like rosemary or thyme to the dough for savory variation.
• Freeze for later: After boiling but before baking, freeze pretzels on a baking sheet. Once frozen, transfer to a freezer bag and bake directly from frozen, adding a few extra minutes.

Nutrition Facts

Serving Suggestions

Sourdough discard pretzels are incredibly versatile. Serve them warm with a side of mustard or your favorite dipping sauce like cheese dip or a tangy beer mustard.

They pair beautifully with hearty soups and stews, making them an excellent accompaniment for cozy meals.

For a lighter option, enjoy them alongside a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas. If you’re looking for more ways to use your sourdough discard, explore other creative recipes like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or for a quick, flavorful meal, check out the Budget Bytes Recipe Thai Noodles Vegetarian and Delicious.

Conclusion

Transforming your sourdough discard into delicious pretzels is a rewarding way to reduce waste and enjoy a freshly baked treat any time. This recipe is straightforward, requiring just a few pantry staples and minimal prep time.

The result is soft, chewy pretzels with a perfect golden crust and that unmistakable tangy flavor that only sourdough can deliver. Whether you enjoy them plain, with salt, or topped with fun seasonings, these pretzels are sure to become a favorite snack or appetizer.

Next time you have sourdough discard, give this recipe a try and impress your loved ones with your baking skills!

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