I love a good soft pretzel. Whenever I’m at a movie theater or food court that offers them, I tend to buy at least one to munch on. I can never seem to get enough of the texture or the flavor.
And now I’ve discovered something even better that ordinary soft pretzels: sourdough pretzels.
Sourdough discard pretzels have all the same chewy delightful texture as regular pretzels, but they also have a tangier flavor that pairs beautifully with mustard. And now that I’ve created a good recipe, I can make these tasty treats anytime I want.
No need to go to the fair to get one.
Another great thing about sourdough discard soft pretzels is that they’re a breeze to make. You don’t have to wait hours for it to rise only to punch it down and let it rise more.
Rather, you just let it rest 45 minutes and you’re ready to shape. Once you’ve got that pretzel twist technique down, you can make a large batch in a little over an hour.
Although these pretzels taste best when warm out of the oven, you can bag them and keep them fresh on the counter for a few days thanks to the preserving nature of sourdough.
Sourdough Discard Soft Pretzels
- 360 Grams Warm Water (1 1/2 Cups)
- 6.4 Grams Dry Active Yeast (2 1/2 Teaspoons)
- 226 Grams Sourdough Starter Discard (1 Cup)
- 690 Grams All-Purpose Flour or Bread Flour (5 3/4 Cup)
- 6 Grams Table Salt (1 Teaspoon)
- 12.5 Grams White Granulated Sugar (1 Tablespoon)
- 13.6 Grams Vegetable Oil (1 Tablespoon)
- 1 Large Egg, Beaten
- 12 Grams Sea Salt or Pretzel Salt To Taste
- In the bowl of a standing mixer, combine the warm water and the dry active yeast and let side for 10 minutes to proof.
- Add the sourdough starter discard and stir until it dissolves into the yeast mixture.
- In a separate mixing bowl, combine the flour, sugar, and salt. Pour into the standing mixer bowl and start mixing on low.
- Add the vegetable oil and continue to mix until the dough pulls away from and cleans the sides of the bowl.
- Turn out dough onto a lightly greased surface and shape into a ball.
- Transfer the dough to a lightly greased container. Cover and let rest for 45 minutes.
- Turn the dough out onto a lightly greased surface and divide into 12 pieces, about 107 grams per piece.
- Shape each piece into an 18-inch long rope and then twist the rope into a pretzel shape.
- Place each pretzel onto a lightly greased parchment paper on a baking sheet.
- Brush beaten egg over the pretzels, and sprinkle with sea salt or pretzel salt according to taste.
- Preheat the oven to 350° F (176° C) and bake for 25 to 30 minutes.
- Place pretzels on wire cooling rack to cool.
Did You Try It?
I love making these pretzels, and I love how fast they come together. But what do you think of the recipe? Is the sourdough flavor too much? Would you prefer a cinnamon sugar variation?
Let me know how to improve the recipe in the comments below.