Description
Warm and soft pretzels made with sourdough discard, perfect for snacking or dipping.
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, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- ⅔ cup baking soda
- 1 egg yolk, beaten with 1 tablespoon water for an egg wash
- Flaky sea salt, for topping
Instructions
- Combine warm water and brown sugar in a stand mixer bowl. Sprinkle yeast on top and let sit for 5 minutes until foamy.
- Add sourdough discard, flour, and kosher salt. While mixing on low speed, pour in melted butter until combined. Increase speed to medium and knead dough for 4-5 minutes.
- Transfer dough to a large oiled bowl, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.
- Preheat the oven to 450°F (232°C).
- Line two baking trays with parchment paper.
- Turn out the dough onto a surface, divide into 8 pieces, and roll each into a 24-inch rope. Shape each rope into a U, twist the ends together, and press down.
- In a large pot, bring water and baking soda to a boil. Place pretzels in boiling water for 20-30 seconds per side. Remove with a slotted spatula, brush with egg wash, and sprinkle with flaky salt.
- Bake for 13-15 minutes or until golden brown. Transfer to a cooling rack.
Notes
For thicker crusts, boil pretzels longer than the suggested time. Adjust moisture by adding flour or water as needed.
