How to Make Sourdough Discard Pretzels with Salt Topping

You toss out sourdough discard every week — or you used to. What if that extra cup could become soft, golden pretzels with flaky salt on top? This sourdough discard pretzels with salt topping recipe turns waste into snackable bliss. You’ll learn what ingredients to gather, how to shape classic pretzels, and how to get that glossy, salted finish. Ready to bake? Let’s make pretzels you’ll want to pin.

What You’ll Need (Ingredients + Tools)

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• Ingredients
  • 1 cup room-temperature sourdough discard
  • 1–1¼ cups all-purpose flour (plus more for dusting)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp instant dry yeast
  • 2 tbsp olive oil
  • For the bath: 4 cups water + ¼ cup baking soda
  • Topping: coarse sea salt or pretzel salt
• Tools
  • Mixing bowl, wooden spoon, bench scraper
  • Baking sheet, parchment, slotted spoon
  • Oven preheated to 425°F (220°C)

Quick tip: use instant yeast to speed the process. If your discard is cold, let it sit 20 minutes.

Preparing the Dough (Getting Started)

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1. In a bowl, combine 1 cup discard, 1 tbsp sugar, 1 tsp yeast, and 2 tbsp olive oil. Stir.
2. Add 1 cup flour and 1 tsp salt. Mix until a shaggy dough forms.
3. Add up to ¼ cup more flour if dough is sticky. Knead on the board 5–7 minutes until smooth and slightly elastic.
4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 30–45 minutes until slightly puffy.

Warning: if dough is very sticky, flour lightly; avoid adding too much flour or pretzels will be dense.

Step-by-Step Instructions: Shaping, Bathing, and Baking

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• Shape
  1. Divide dough into 6 equal pieces (about 70–80g each).
  2. Roll each into a 20–22 inch rope. Form the classic pretzel twist and press ends to seal.
• Baking soda bath
  1. Bring 4 cups water to a simmer. Add ¼ cup baking soda slowly.
  2. Boil each pretzel 30–45 seconds per side. Use a slotted spoon to lift.
• Bake
  1. Place prepped pretzels on parchment. Brush with egg wash or water for a matte finish.
  2. Sprinkle coarse salt.
  3. Bake at 425°F for 12–15 minutes, until deep golden brown.

Pro tip: boiling gives pretzels that chewy crust. Don’t skip it. If you like a darker crust, bake an extra 2–3 minutes and watch closely.

Serving, Storage, and Troubleshooting Tips

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• Serve warm with mustard, cheese dip, or butter.
• Storage
  • Keep baked pretzels in an airtight container for 2 days at room temp.
  • Freeze baked pretzels up to 1 month; reheat at 350°F for 8–10 minutes.
  • For make-ahead: shape pretzels, flash-freeze on a tray, then store in a bag. Bake from frozen, adding a few minutes.
• Troubleshooting
  • Dough too sticky: chill 10–15 minutes, or add 1 tbsp flour at a time.
  • Pretzels spread: make tighter twists and ensure the boil was long enough.
  • Pale crust: brush with egg wash or bake slightly longer.

Variation ideas: brush with melted butter and garlic, or swap sea salt for everything bagel seasoning for extra crunch.

You just turned extra sourdough discard into a batch of golden, salted pretzels. Pin this sourdough discard pretzels with salt topping recipe for your next baking day and save time by prepping dough ahead. Which tip will you try first — the baking soda bath or the everything bagel twist? Ready to make this happen? Let’s do it!