Sourdough Discard Pretzels
Transform your sourdough discard into a delightful snack with this easy sourdough discard pretzels recipe. These pretzels come out chewy on the inside with a beautiful golden-brown exterior, offering the classic tang of sourdough in every bite.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Kitchen scale
- Wooden spoon or dough whisk
- Parchment-lined baking sheets
- Large pot for boiling water
- Slotted spoon or spider strainer
- Pastry brush
Ingredients
- Sourdough Discard: 240 grams 1 cup
- Warm Water: 360 ml 1 1/2 cups
- Granulated Sugar: 50 grams 1/4 cup
- Salt: 10 grams 1 3/4 teaspoons
- All-Purpose Flour: 600 grams 5 cups
- Baking Soda: 60 grams 1/3 cup for boiling water
- Coarse Salt: for topping
- Melted Butter: 30 grams 2 tablespoons for brushing
Instructions
- Dough Preparation: In a large mixing bowl, combine the sourdough discard, warm water, sugar, and salt. Gradually add the flour, mixing until a dough forms.
- Kneading: Turn the dough onto a floured surface and knead until smooth and elastic.
- Resting: Place the dough in a greased bowl, cover with a towel, and let it rest for 30 minutes.
- Shaping: Divide the dough into 12 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- Baking Soda Bath: Bring a large pot of water to a boil and add baking soda. Boil each pretzel for 30 seconds, then place on a parchment-lined baking sheet.
- Baking: Sprinkle the pretzels with coarse salt. Bake at 425°F (220°C) for 12-15 minutes or until golden brown.
- Finishing Touch: Brush the baked pretzels with melted butter for a glossy finish and extra flavor.
Notes
The dough should be tacky but not overly sticky. Adjust with flour or water as needed.
Boiling in baking soda water gives pretzels their traditional flavor and texture.
Serve with your favorite mustard or cheese dip for an extra tasty treat
Boiling in baking soda water gives pretzels their traditional flavor and texture.
Serve with your favorite mustard or cheese dip for an extra tasty treat
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