Description
A sustainable and delicious way to use sourdough discard, these homemade soft pretzels combine the tangy flavor of sourdough with the classic chewy texture of a traditional pretzel. Perfect for snacks or entertaining, they’re versatile and can be topped with various seasonings.
Ingredients
Scale
- 1 cup + 2 tablespoons warm water
- 1 tablespoon dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
- 567 grams (about 4 cups) all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- ⅔ cup baking soda (for boiling)
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
- Flaky sea salt, for topping
Instructions
- Activate yeast in warm water with sugar. Add sourdough discard, flour, salt, and melted butter. Knead until smooth.
- Let dough rise until doubled. Shape into pretzels.
- Boil each pretzel in baking soda water, then bake until golden.
- Brush with egg wash and sprinkle with sea salt.
Notes
- Egg wash can be substituted with melted butter or water for a vegan option.
- Ensure the dough is kneaded well for a smooth texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 980mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg