Description
Delicious and fluffy sourdough discard soft pretzels with a chewy texture and lightly salted crust, perfect for snack time.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup sourdough discard
- 1/4 cup warm water
- 1 tablespoon baking soda
- 1 egg (for egg wash)
- Coarse salt (for sprinkling)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the flour, salt, and sugar.
- Add the sourdough discard and warm water, stirring until a dough forms.
- Knead the dough for about five minutes until it becomes smooth and elastic.
- Divide the dough into equal pieces and shape them into pretzels.
- Boil water in a large pot and add baking soda.
- Boil each pretzel for about 30 seconds, then transfer them to a lined baking sheet.
- Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes until golden brown.
Notes
Ensure that your sourdough discard is active for the best flavor. Experiment with different shapes and toppings for personal flair.