SOURDOUGH DISCARD PRETZELS
Got extra sourdough discard? Don’t let it go to waste. Turn it into these delicious sourdough discard homemade pretzels! With a soft, chewy center and a perfectly golden crust, these pretzels are easy to make and can be customized with your favorite toppings.
Equipment
- Stand Mixer* Preferred not fully necessary
- Large Mixing Bowl if you don't have a Stand Mixer
- Parchment Paper (2)
- Baking Sheets (2)
- Large Stock Pot
Ingredients
For the Dough
- 1 cup warm water
- 1 tbsp brown sugar
- 1 packet active dry yeast
- ¾ cup sourdough discard unfed/mature, at Room Temperature
- 3 ½ - 4 cups all-purpose flour
- 1 tsp kosher salt
- 4 tbsp unsalted butter melted
For Boiling
- 10 cups water enough to fill a pot
- ⅔ cup baking soda
For Topping
- 1 egg yolk + 1 tbsp water egg wash
- Kosher Salt for salted pretzels
- ½ cup granulated sugar + 1 tbsp cinnamon for cinnamon sugar pretzels
Instructions
- Add the warm water and brown sugar to the bowl of a stand mixer fitted with the dough hook attachment.
- If you don't have a stand mixer, use a large mixing bowl.
- Sprinkle the yeast on top and let sit for 5 minutes (the yeast will begin to foam).
- After 5 minutes, add the sourdough discard, flour, and salt, mix on low.
- While the mixer is going, pour in the melted butter.
- Mix on low until combined.
- Once combined adjust to medium speed and allow mixer to knead 4-5 mins until a smooth dough forms (can be done by hand as well).
- The dough should be fairly sturdy, smooth and will not be sticky.
- Transfer the dough in a ball to a large, oiled bowl.
- Cover with plastic wrap and let sit for 60-90 minutes, or until it’s doubled in size.
- Line 2 half-sheet baking trays with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Turn the dough out onto a smooth, dry work surface – do not add more flour or oil.
- Shape dough into a circle.
- Divide into 8 equal-size pieces and form a circle.
- Cut in half.
- Cut the halves in half.
- Cut those halves in half and you will have 8 pieces.
- Roll each piece into a 22-24-inch rope.
- Make a U-shape with the rope, then cross the ends of the rope over each other like a heart.
- Twist the ends together and push down at the bottom of the U.
- Place on the parchment lined baking sheet.
- Cover with plastic wrap or a clean kitchen towel to rise slightly while you prepare to boil and bake.
- Preheat the oven to 450°F.
- Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
- Once boiling, place a pretzel in the boiling water it should float.
- If your pretzels do not float, cover the unboiled pretzels with platic wrap and let rise for another 10 minutes, then try again.
- If they are not floating, they have not risen long enough and will be dense!
- They should float!
- Once floating add them to the water, 1 or 2 at a time for about 15 seconds on each side.
- The longer you boil, the thicker the crust. Do not exceed 25 seconds per side.
- Remove the pretzels from the water using a slotted spatula and shake off excess water.
- Return the pretzels to the baking sheet. Lightly brush each pretzel with egg wash and sprinkle with flaky sea salt (see below if you want to make them cinnamon sugar).
- To make cinnamon sugar sourdough discard pretzels, skip the salt stage.
- Give it a light egg wash and bake as directed above. Let them cool, then add them to a large Ziploc bag.
- Pour melted unsalted butter on them (I used 2 tbsp for ½ the recipe of dough).
- Shake the pretzels in the butter inside the bag, then toss them in a cinnamon sugar mixture.
- Bake until golden brown, approximately 13-15 minutes.
- Transfer to a cooling rack to cool fully.
- Serve with your favorite dipping sauce.
- Enjoy!
Notes
You can also make the dough in a large bowl with a wooden spoon, then knead by hand.
If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency during the kneading phase.
To make Sourdough Discard Pretzel Bites:
Roll each section of dough into a rope, then use a sharp knife to cut it into 1-inch pieces. Transfer to a parchment paper-lined baking sheet and continue to follow the instructions above.
When you boil the pretzels, they should float in the water:
If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense! They should float!
If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency during the kneading phase.
To make Sourdough Discard Pretzel Bites:
Roll each section of dough into a rope, then use a sharp knife to cut it into 1-inch pieces. Transfer to a parchment paper-lined baking sheet and continue to follow the instructions above.
When you boil the pretzels, they should float in the water:
If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense! They should float!