The Starter Jar's Best Sourdough Discard Pretzels: A Chewy & Salty Recipe
Transform your sourdough discard into irresistible, chewy, and perfectly salty pretzels with The Starter Jar's easy recipe. Utilize your discard efficiently! — Published June 11, 2026 at 6:06 AM UTC.
Ingredients
- 200g sourdough starter (discard or active, unfed is fine)
- 240g all-purpose flour
- 10g granulated sugar
- 5g fine sea salt
- 5g unsalted butter, melted
- 120ml warm water
- 2L water (for baking soda bath)
- 60g baking soda (for baking soda bath)
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt (for topping)
Instructions
Step 1
In a large mixing bowl, combine the sourdough starter, all-purpose flour, sugar, fine sea salt, melted butter, and warm water. Mix with a sturdy spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
Step 2
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes by hand until smooth and elastic. If using a stand mixer, knead for 3-4 minutes on medium speed.
Step 3
Place the kneaded dough in a lightly oiled bowl, cover it, and let it rest at room temperature for 30-60 minutes. This crucial step allows the gluten to relax, making the dough much easier to shape.
Step 4
While the dough rests, preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or a reliable silicone baking mat for easy cleanup.
Step 5
Divide the rested dough into 8-10 equal pieces. Roll each piece into a long, thin rope, aiming for approximately 20-24 inches (50-60 cm) in length.
Step 6
To shape a classic pretzel, form a U-shape with the rope, then cross the ends over twice. Bring the twisted ends down and press them firmly into the bottom curve of the U to secure the shape.
Step 7
Prepare the essential baking soda bath: In a wide, shallow pot, bring 2 liters of water to a rolling boil. Carefully add 60g of baking soda (it will fizz), then reduce the heat to a gentle simmer.
Step 8
Working with one or two pretzels at a time, gently drop them into the simmering baking soda bath for 20-30 seconds per side. Use a slotted spoon to carefully remove them, allowing any excess liquid to drain.
Step 9
Arrange the boiled pretzels on your prepared baking sheet. Brush each pretzel generously with the beaten egg wash, then immediately sprinkle with coarse sea salt or pretzel salt for that iconic finish.
Step 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until they achieve a deep, golden-brown color. Transfer them to a wire rack to cool slightly before serving for the best texture.
