Description

There’s something magical about the aroma of freshly baked pretzels filling the kitchen. These Sourdough Soft Pretzels have that perfect chewy texture, a golden-brown crust, and a slight tang from the sourdough discard—no yeast needed! Whether enjoyed warm with mustard, cheese sauce, or just a little butter, they’re a treat worth making. Who’s ready to bake?

Ingredients

Scale

Pretzel Dough:

1 ¼ cups warm water (80-90℉)
½ cup sourdough starter discard
1 tbsp granulated sugar
4 ¾ cups all-purpose flour
4 tbsp unsalted butter, melted
1 tbsp kosher salt

Other Ingredients:

10 cups water
⅔ cup baking soda
1 egg yolk + 1 tbsp water (egg wash)
Pretzel salt or coarse kosher salt

Instructions

Mix water, sourdough discard, and sugar in a bowl. Add flour, butter, and salt. Mix into a dough.
Knead for 8-10 minutes until smooth. Let rise for 4 hours.
Divide into 8 pieces, roll each into a 24-inch rope, and shape into pretzels. Let proof for 1 hour.
Preheat oven to 450°F. Boil water and baking soda. Boil each pretzel for 30 seconds.
Place on a baking sheet, brush with egg wash, and sprinkle with salt.
Bake for 12-15 minutes until golden brown. Enjoy warm!

Notes

Turn them into pretzel bites for a fun snack—just cut the dough into small pieces before baking!