There’s something magical about transforming a cup of sourdough starter discard into warm, twisted pretzels with a perfectly chewy crust and a subtle tang that sets them apart from their traditional cousins.
While classic German pretzels require a lye bath for their signature dark exterior, this approachable recipe achieves similar results with a simple egg wash, making it perfect for home bakers.
Originally created by medieval monks as rewards for children who learned their prayers, pretzels have evolved from religious symbols to beloved snacks. This recipe yields pretzels that can be customized with various toppings and paired beautifully with beer cheese dip or honey mustard for the ultimate homemade pretzel experience.
A Brief History of the Pretzel
The pretzel’s story stretches back to medieval times when monks created them as rewards for children who learned their prayers. The distinctive shape was meant to represent arms crossed in prayer. (ref)
By the 1440s, pretzels had become so culturally significant that they appeared in prayer books and were even used as wedding symbols in Switzerland, where couples would pull on opposite ends of a pretzel as a marriage ritual.
Why Sourdough Makes Better Pretzels
The addition of sourdough discard to traditional pretzel dough creates a more complex flavor profile while maintaining that characteristic chewy texture. Unlike traditional pretzels that require a baking soda bath, these sourdough pretzels achieve their beautiful color through a simple egg wash, making them more accessible for home bakers.
Storage & Serving Tips
While these pretzels are best enjoyed fresh from the oven, they can be stored for several days. To maintain freshness, store them in a plastic bag with a paper towel to absorb excess moisture.
For longer storage, avoid adding salt until after reheating, as it can create soft spots. A quick warm-up in the microwave, oven, or air fryer can restore their fresh-baked texture.
Creative Serving Ideas
Classic Dips:
- Beer cheese dip with smoky gouda and crispy bacon
- Honey mustard with a BBQ twist
- Creamy mushroom dip with Italian cheeses
- Horseradish cream cheese blend
- Pimento cheese (Southern-style)
- Dill pickle dip with fresh herbs
- Roasted red pepper and feta sauce
- Spinach artichoke with melted cheese
Sweet Dips:
- Chocolate hazelnut fondue
- Cream cheese cookie dough dip
- Caramel sauce
- Peanut butter dip
- Sweet vanilla glaze
Gourmet Toppings:
- Everything bagel seasoning
- Pepperoni and mozzarella
- Garlic parmesan
- Jalapeño cheddar
- Rosemary and parmesan
- Almond crunch
- Sour cream and onion
- Cinnamon sugar
- Cheddar and bacon bits
Party Presentation Ideas:
- Create a pretzel dipping station with warm and cold dips
- Serve mini pretzel bites in paper cones
- Arrange different flavored pretzels on a tiered platter
- Set up a build-your-own pretzel bar with various toppings
- Pair with local craft beers for an Oktoberfest-style gathering
Troubleshooting Tips
- Let dough rest if it resists rolling
- For softer pretzels, add milk powder to the dough
Sourdough Discard Soft Pretzels
Ingredients
- 1½ cups warm water
- 2½ teaspoons dry active yeast
- 1 cup sourdough starter discard
- 5¾ cups all-purpose flour or bread flour
- 1 teaspoon table salt
- 1 tablespoon white granulated sugar
- 1 tablespoon vegetable oil
- 1 large egg beaten
- Coarse sea salt or pretzel salt to taste
Instructions
- In the bowl of a stand mixer, combine the warm water (it should feel like warm bath water) and yeast. Let this mixture sit for 10 minutes until it becomes foamy – this tells you your yeast is alive and active.
- Add your room temperature sourdough discard to the yeast mixture. Using the paddle attachment, mix on low speed until well combined, about 30 seconds.
- In a separate large bowl, whisk together the flour, table salt, and sugar until evenly distributed.
- Switch to the dough hook attachment. With the mixer running on low speed, gradually add the dry ingredients to the wet mixture, about 1 cup at a time. This prevents flour from flying everywhere.
- Once all flour is incorporated, add the vegetable oil and increase speed to medium-low. Mix for 5-7 minutes until the dough pulls away cleanly from the sides of the bowl and forms a smooth, slightly tacky ball.
- Lightly grease a large bowl with oil. Transfer the dough to this bowl, turning it once to coat with oil. Cover with plastic wrap or a damp kitchen towel.
- Let the dough rest at room temperature for 45 minutes. It won’t double in size but will become slightly puffy.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Turn the dough out onto a clean, unfloured surface. Using a bench scraper or knife, divide the dough into 12 equal pieces (about 3.8 oz each if you’re using a scale).
- Working with one piece at a time, roll each portion into an 18-inch rope. If the dough resists rolling, let it rest for 5 minutes to relax the gluten, then try again. The rope should be about the thickness of your finger.
- To shape each pretzel: Form a U-shape with the rope. Cross the ends over each other twice to form a twist, then bring the twisted end down to meet the bottom of the U. Gently press to seal.
- Place shaped pretzels on the prepared baking sheets, leaving about 2 inches of space between each.
- Beat the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, gently brush each pretzel with the egg wash, making sure to coat all exposed surfaces.
- Sprinkle generously with coarse salt.
- Bake for 25-30 minutes, rotating the pans halfway through, until the pretzels are deep golden brown. They should sound hollow when tapped on the bottom.
- Transfer to a wire rack to cool for at least 5 minutes before serving. They’re best enjoyed warm but will keep in an airtight container for up to 3 days.
Notes
- If your dough is too sticky when shaping, resist adding flour. Instead, lightly oil your hands.
- For even baking, don’t overcrowd the baking sheets.
- The egg wash is crucial for achieving that classic pretzel shine and color.
- If you’re unsure about the water temperature for the yeast, use a thermometer – too hot will kill the yeast, and too cool won’t activate it.
