Sourdough Discard Pretzels are a delightful treat that make excellent use of your sourdough discard. This simple recipe yields soft, chewy pretzels that are perfect for snacking or serving at gatherings.
Why make this recipe
Making Sourdough Discard Pretzels is a fantastic way to reduce food waste by using your sourdough discard. Plus, these pretzels have a wonderful flavor and texture, making them a delicious alternative to store-bought options. Enjoy them warm from the oven, and they’ll surely become a household favorite!
How to make Sourdough Discard Pretzels
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
- ⅔ cup baking soda
- 1 egg yolk (beaten with 1 Tablespoon water to make an egg wash)
- Flaky sea salt (for topping)
Directions:
- Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top and let it sit for 5 minutes or until the yeast begins to foam.
- Add the sourdough discard, flour, and salt, and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Switch to medium speed and knead until a smooth dough forms, about 4-5 minutes. Kneading by hand is also an option if preferred.
- If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be sturdy, smooth, and not sticky.
- Transfer the dough into a large, oiled bowl and cover it with plastic wrap. Let it sit for 60-90 minutes, or until it doubles in size.
- Line 2 half-sheet baking trays with parchment paper or a baking mat and set aside.
- Turn the dough onto a smooth, dry work surface (no need to flour or oil). Divide it into 8 equal-size pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, cross the ends over each other like a heart, twist the ends together, and push down at the bottom of the U. Place on the prepared baking sheet and cover with plastic wrap or a kitchen towel while preparing the next step.
- Preheat the oven to 450°F. In a large pot, bring 10 cups of water and ⅔ cup baking soda to a boil. Add the baking soda to the water before it boils to avoid a bubbly mess.
- Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. A longer boil creates a thicker crust. The pretzels should float; if they do not, see the notes section below. Remove the pretzels using a slotted spatula and shake off the excess water. Return them to the baking sheet. Lightly brush each pretzel with egg wash and sprinkle with flaky sea salt.
- Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.
How to serve Sourdough Discard Pretzels
Serve Sourdough Discard Pretzels warm. They pair well with mustard, cheese sauce, or homemade dips. These pretzels also make a great snack at parties and gatherings.
How to store Sourdough Discard Pretzels
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat in the oven for the best texture.
Tips to make Sourdough Discard Pretzels
- Make sure your sourdough discard is at room temperature for easier mixing.
- Knead your dough to the right consistency; it should be smooth but not sticky.
- Be careful when boiling the pretzels to prevent them from losing shape.
- Use different toppings like seeds or cheese for added flavor.
Variation
Try adding herbs or spices to the dough for flavored pretzels, or experiment with different toppings like sesame seeds or garlic salt for a tasty twist.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but you may need to adjust the amount of flour and water in the recipe.
How can I make gluten-free pretzels?
You can substitute the all-purpose flour with a gluten-free blend. Be sure to check that all other ingredients are gluten-free.
What should I do if my pretzels don’t float?
If the pretzels don’t float in the boiling water, they may need a longer rest time before boiling. Ensure your dough has properly risen.