Sourdough Discard Pretzels
Transform your leftover sourdough discard into a mouthwatering masterpiece with this easy sourdough discard pretzel recipe! Imagine sinking your teeth into a warm, golden-brown pretzel with a soft, chewy interior and a hint of tangy sourdough flavor. These pretzels are the perfect snack for any occasion—whether you’re hosting a gathering, treating yourself, or simply looking for a fun baking project.
Ingredients
- 500 g All purpose flour (≈ 4 cups)
- 100 g sourdough discard (≈ ⅓ cup + 1 tbsp)
- 1 teaspoon Active dry yeast
- 25 g light brown sugar (≈ 2 tbsp)
- 25 g Oil (2 tbsp)
- 12 g Sea salt ≈ 2 tsp (retain some for sprinkling on pretzels)
- 280 g Water (≈ 1 ⅙ cups (a little over 1 cup))
- 32 g Baking soda + 4 Cups of water
Instructions
Combining Ingredients
- Add warm water to the bowl of your stand mixer. The water should be comfortably warm—not hot—to keep the yeast active.
- Incorporate room-temperature sourdough discard and gently mix it in with a whisk or spatula.
- Add light brown sugar, oil, and active dry yeast into the mixture.
- Stir lightly to combine, then let the mixture rest briefly until it becomes slightly frothy and releases a yeasty aroma.
Knead the Dough
- Once the yeast is activated, mix in all-purpose flour and sea salt. The salt enhances flavor and strengthens gluten.
- If using a stand mixer, attach the dough hook and mix on low speed until the dough starts to form, then increase the speed and knead until the dough is smooth, elastic, and just tacky (but not sticky).
- For hand kneading, turn the dough onto a lightly floured surface and use the heel of your hand to push and fold the dough repeatedly until it reaches the same smooth, elastic consistency.
- Remember: thorough kneading is essential for developing the dough’s structure.
Bulk Fermentation
- Transfer the kneaded dough into a lightly greased bowl.
- Cover the bowl with a damp kitchen towel or plastic wrap, and let the dough rest at room temperature until it nearly doubles in size.
- For cooler kitchens, allow extra time, or refrigerate overnight for a slower rise that deepens the sourdough flavor.
Pre-Shaping Pretzels
- Turn the risen dough onto a clean, lightly floured surface.
- Divide the dough into equal pieces for consistent results, and roll each piece into a smooth ball.
- Gently flatten each ball into a strip shape.
- Cover the dough strips with a damp towel for a short rest to relax the gluten, which makes shaping easier and prevents the dough from springing back.
Shape Pretzels
- Roll each dough strip into a long, thin rope, keeping the center a bit thicker while tapering the ends.
- Form the rope into a U shape.
- Twist the ends twice near the top of the U.
- Bring the twisted ends down and press them onto the bottom curve to create the signature pretzel shape.
- If needed, wet the ends slightly to help them adhere.
- Repeat with all remaining pieces of dough.
Proof Shaped Pretzels
- Arrange the formed pretzels on a greased baking tray, ensuring there’s enough space between them for expansion.
- Cover the tray tightly with plastic wrap or a damp towel.
- Allow the pretzels to proof in the refrigerator overnight; this cold fermentation enhances the flavor, adds a slight tang, and yields a chewy crumb.
- Alternatively, if you’re short on time, proof them at room temperature until they puff slightly—but note that this may compromise their ability to hold up during the water bath.
Give Baking Soda Bath
- Preheat the oven to Preheat your oven to 4500 F (2320 C).
- Add 4 cups of water to a pot and bring it to a boil.
- Carefully add baking soda to the boiling water (expect some fizzing).
- With a greased spatula, gently transfer each pretzel into the boiling water.
- Boil the pretzels for 15-20 seconds on each side to ensure even cooking, which develops their signature chewy crust and deep coloration.
- Use a slotted spoon to move the pretzels back onto the baking tray.
Bake
- Sprinkle the boiled pretzels with coarse salt or your preferred toppings (such as sesame seeds, everything bagel seasoning, or cinnamon sugar).
- Place them in the preheated oven for 14-16 minutes, or until the pretzels are deep golden brown. Rotate the baking tray halfway through for even coloring. Watch them closely towards the end to avoid over-baking.
- Watch them closely towards the end to avoid over-baking.
- Once ready, transfer the pretzels to a wire rack to cool slightly before serving.
Notes
- Let the Dough Rest before final shaping: After dividing and pre-shaping, let the dough rest for 10 minutes. This relaxes the gluten, making it easier to roll and shape without springing back.
- Roll Evenly: When shaping, keep the center of the dough rope slightly thicker and taper the ends. This ensures even baking and the classic chewy texture.
- Boil Briefly: Boil each pretzel for only 20-30 seconds (15 seconds per side). Over-boiling can make them gummy or cause them to deflate.
- Baking Soda Bath: Use the correct amount of baking soda and ensure it’s fully dissolved. This step is key for the pretzels’ signature crust. For a more traditional flavor, you might substitute with food-grade lye—but handle it with utmost caution.
- Watch the Proofing: Over-proofed dough can collapse during the baking soda bath.
- Use Parchment Paper to prevent pretzels from deflating: Place proofed pretzels on small parchment squares. Boil them with the paper, which will peel off in the water, preventing the risk of deflation while transferring.
📝Nutrition Facts
Nutrition
Calories: 327kcal
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