Sourdough Discard Pretzels
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Rising times
2 hrs
-
Total Time
2 hrs 52 mins
-
Servings
8 pretzels
-
Calories
239 kcal
-
Course
Snacks
-
Cuisine
International
Sourdough Discard Pretzels
Report
These Sourdough Discard Pretzels are deeply golden and chewy, flavored with the tang of sourdough discard, and sprinkled with salt. This is an easy sourdough discard recipe for those of you with sourdough starter, but I've got an easy substitution for you if you want to make soft pretzels and don't have sourdough discard.
Share:
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon (3 grams) instant yeast
- ⅔ cup (160 milliliters) milk whole or 2% works best
- 113 grams unfed sourdough discard 100% hydration (equal weights of flour and water)
- 2 tablespoons (28 grams) butter melted
- 2 tablespoons (42 grams) barley malt syrup
- 2 teaspoons (10 grams) Kosher salt
- 2 to 3 tablespoons baking soda
- 1 egg lightly beaten for the egg wash
- Coarse pretzel salt or flaky sea salt for topping
Add to Shopping List
Instructions
- In a large bowl or the bowl of your stand mixer, mix the flour and yeast. Then add the milk, sourdough discard, melted butter, and malt syrup and stir or use the paddle attachment until combined.
- Add the salt and knead the dough for about 8 to 10 minutes by hand or 5 to 7 minutes with your mixer's dough hook until it is smooth and elastic.
- Cover the bowl with plastic wrap and let the pretzel dough rise in a warm place until doubled in size, about 1 to 2 hours.
- To make the baking soda bath, combine two or three cups of boiling water with a tablespoon of baking soda per cup of water in a pyrex or baking pan big enough to hold the pretzels one at a time. Stir until the baking soda has dissolved.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the pretzel dough into eight roughly equal-sized portions and roll each into a rope 18 to 24 inches in length. If the dough is very elastic and springy, set your rope aside to rest and move onto the next.
- Shape the ropes and put the shaped pretzels onto a baking sheet lined with parchment paper or a silicone mat. They can be spaced relatively closely, but don't let them touch.
- Working one at a time, dip each pretzel into the baking soda bath, flip it over, and then transfer back to the prepared baking sheet. Cover the pretzels loosely with plastic wrap, and heat your oven to 450°F (230°C) while the pretzels are rising, about 30 minutes.
- Right before baking, brush the pretzels once or twice with the egg wash and sprinkle with the coarse salt or flaky sea salt. Bake until deep golden brown, about 12 to 14 minutes.
- Let cool slightly before serving. Enjoy!
Notes
- As written, this recipe will make 8 sourdough discard soft pretzels, but you can divide the dough into smaller or larger amounts to make more or fewer pretzels. You should have just about 720 grams of pretzel dough.
- If you do not have sourdough discard, increase the flour by 57 grams (one-third cup) and the milk by 57 grams (one-quarter cup). If your sourdough starter is not 100% hydration, adjust the flour total to be 432 grams and the liquid to total 217 grams.
- Barley malt syrup gives soft pretzels a classic flavor and color, but you can sub an equal amount of honey or brown sugar for the sweetness.
- Aim to roll your ropes of pretzel dough to be 18 to 24 inches long. The shorter length will give you compact, puffy soft pretzels that you can use for sandwiches. Go longer if you want larger, thinner pretzels with large holes. You can see photos of both in the main post.
- If you are comfortable working with food-grade lye, skip the baking soda bath and create a lye bath instead. Please be sure to use all precautions!
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
10mg
(3%)
Sodium
908mg
(38%)
Potassium
96mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
120IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 908mg | 38% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Dairy-Free Peanut Butter Cold Brew Protein Shake
American, International, Vegetarian, gluten-free
5.0
(9 reviews)
