Same Day Sourdough Discard Soft Pretzels

Soft, golden pretzels made with sourdough discard, ready the same day with no overnight wait. These are one of my favorites to have prepped for game day, and they're just as good for the kids after school or for movie night. We almost always end up dipping them in honey mustard or a cheesy queso.

Why You'll Love This Recipe

• Ready the same day, no overnight wait required

• That classic deep-brown, chewy crust from a real baking soda bath

• A fun baking project for the whole family

Servings: 8 large (or 12 small)

Prep Time: 20 minutes (+ rise & rest)

Total Time: About 2.5 hours

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Ingredients

For the Dough:

• 240g (1 cup) warm water

• 13g (1 Tbsp) dark brown sugar

• 7g (2¼ tsp or 1 packet) active dry yeast

• 200g (about ¾ cup) sourdough discard, room temperature

• 570g (about 4¾ cups) all-purpose flour

• 15g (2½ tsp) fine salt

• 57g (4 Tbsp) unsalted butter, melted

For the Baking Soda Bath:

• 2.4L (10 cups) water

• 170g (⅔ cup) baking soda

For the Toppings:

• 1 large egg, whisked

• Flaky sea salt or pretzel salt

• Optional: 28-42g (2-3 Tbsp) melted butter for brushing after baking

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Instructions

1. Activate the Yeast: Combine the warm water, brown sugar, and yeast. Let stand for 5 minutes until foamy.

2. Mix the Dough: Add the sourdough discard, flour, salt, and melted butter. Knead until smooth and elastic, about 6–8 minutes in a stand mixer or 8–10 minutes by hand.

3. First Rise: Cover and let rise for 1-2 hours, or until doubled.

4. Divide & Shape: Divide into 8 pieces (135–140g each) or 12 pieces (90–95g each). Roll into long ropes and shape into pretzels.

5. Rest: Cover loosely and let the shaped pretzels rest for 20-30 minutes while you prepare the baking soda bath.

6. Prepare the Bath: Bring the water to a boil and stir in the baking soda.

7. Boil: Boil each pretzel for 30 seconds total, then transfer to a parchment-lined baking sheet.

8. Top: Brush with egg wash and sprinkle with salt.

9. Bake: Bake at 450°F (230°C) for 12–15 minutes, until golden brown.

10. Serve: Brush with melted butter, if desired, and serve warm.

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Additional Tips

• Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 350°F oven for 5–7 minutes or microwave for 15–20 seconds until warmed through.

• Freezer Instructions: Allow the pretzels to cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F oven for 8–10 minutes until soft and warmed through.

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Storing Instructions:

Pretzels are best the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, sprinkle lightly with water and bake at 350°F (175°C) for about 5 minutes. They also freeze well for up to 3 months, reheat from frozen at 350°F (175°C) for 8 to 10 minutes.

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Ingredient Notes

• Sourdough discard: Provides flavor here rather than rise, since this is a same-day recipe.

• Baking soda bath: This is what creates the classic pretzel exterior, the alkaline surface browns deeply and gives that distinctive taste.

• All-purpose flour: Gives pretzels their signature chew.

• Coarse salt: Add it right after the bath while the surface is still tacky, or it will not stick.

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Troubleshooting Tips

• My pretzels came out pale instead of deep brown. That color comes from the baking soda bath, make sure the water is at a rolling boil and each pretzel gets the full dip before baking.

• My pretzels were dense instead of soft and chewy. This usually means the dough didn't rise long enough before shaping and boiling. Look for the dough to be puffy, not just bigger.

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What to Serve This With

Serve warm with honey mustard or a cheesy queso for dipping.

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More Recipes You'll Love

• Sourdough Discard Hamburger Buns

• Sourdough Discard Hot Dog Buns

• Sourdough Discard Garlic Knots