Description
Delightful sourdough discard pretzels with a crisp exterior and chewy inside, perfect for snacking or as an appetizer.
Ingredients
- 1 cup + 2 tablespoons warm water
- 1 tablespoon light or dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about 3/4 cup) sourdough discard (unfed, at room temperature)
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter (melted)
- 10 cups water
- â…” cup baking soda
- 1 egg yolk (beaten with 1 tablespoon water for an egg wash)
- Flaky sea salt (for topping)
Instructions
- In the bowl of a stand mixer, combine the warm water and brown sugar. Sprinkle the yeast on top and let it sit for 5 minutes.
- Add the sourdough discard, flour, and kosher salt. As the mixer runs on low, pour in the melted butter. Increase the speed to medium and knead the dough for about 4-5 minutes, adjusting with flour or water as necessary.
- Transfer the dough to an oiled bowl, cover it, and let it rise for 60-90 minutes until doubled in size.
- Preheat the oven to 450°F and line baking sheets with parchment.
- After the dough has risen, turn it out onto a floured surface. Divide it into manageable portions and shape each piece into a 24-inch rope.
- Boil 10 cups of water and add the baking soda. Drop the pretzels into the boiling water, cooking them for 20-30 seconds on each side.
- Remove the pretzels and brush them with the egg wash. Sprinkle flaky sea salt on top, then bake for 13-15 minutes until golden brown.
- Allow the pretzels to cool completely on a rack.
Notes
For variations, you can incorporate spices and cheese into the dough. Serve warm with dips like mustard or cheese sauce.