Sourdough Discard Soft Pretzels
Equipment
- 2 large mixing bowls
- 1 Small bowl
- 1 dough whisk or wooden spoon
- 1 kitchen scale (optional)
- 1 measuring cup set
- 1 measuring spoon set
- 1 stand mixer with dough hook (optional)
- 2 baking sheets
- 2 sheets parchment paper
- 1 Large pot
- 1 slotted spoon
- 1 pastry brush
- 1 sharp knife or bench scraper
- 1 clean kitchen towel
Ingredients
- 240 gram sourdough discard unfed 100% hydration
- 240 gram all-purpose flour
- 120 gram bread flour
- 10 gram granulated sugar
- 8 gram fine sea salt
- 6 gram instant yeast
- 30 gram unsalted butter melted and cooled slightly
- 180 gram warm water about 40°C
- 2 liter water for boiling
- 60 gram baking soda for boiling water
- 1 large egg
- 15 gram water for egg wash
- 10 gram coarse salt for topping
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, bread flour, sugar, salt, and instant yeast.
- Add the sourdough discard, warm water, and melted butter to the dry ingredients and stir until a shaggy dough forms.
- Knead the dough by hand for 8–10 minutes or in a stand mixer for 5–6 minutes until smooth, elastic, and slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise at warm room temperature for about 60 minutes or until nearly doubled.
- Line two baking sheets with parchment paper and lightly grease the parchment.
- Turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces.
- Roll each piece into a rope about 20–24 inches long, tapering the ends slightly.
- Shape each rope into a U, cross the ends twice, then fold the twisted ends down to the bottom of the U to form a pretzel shape and press to seal.
- Place the shaped pretzels onto the prepared baking sheets, cover with a kitchen towel, and let rest for 15 minutes while you prepare the baking soda bath.
- Preheat the oven to 220°C (425°F).
- In a large pot, bring 2 liters of water to a boil, then carefully stir in the baking soda until dissolved.
- Gently place 2–3 pretzels at a time into the simmering baking soda bath and boil for 20–30 seconds.
- Use a slotted spoon to lift the pretzels from the water, let excess water drip off, and return them to the baking sheets.
- In a small bowl, whisk together the egg and 15 g water to make an egg wash.
- Brush each pretzel generously with the egg wash and sprinkle with coarse salt.
- Bake the pretzels for 10–12 minutes, rotating the pans halfway through, until deep golden brown.
- Transfer the baked pretzels to a wire rack to cool slightly before serving.
Notes
For best texture, keep the dough slightly tacky rather than adding too much extra flour, as this helps achieve a chewy interior and soft crust. If your kitchen is cool, the rise may take longer than an hour, so go by the dough’s volume rather than the clock. The baking soda bath is key for color and flavor, but avoid overcrowding the pot so pretzels don’t lose their shape. You can swap the egg wash for melted butter after baking if you prefer a softer, richer crust, and for added variety, try toppings like sesame seeds, everything seasoning, or cinnamon sugar (skip the coarse salt if going sweet).
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