Sourdough Discard Soft Pretzels
Really good soft pretzels, made using sourdough discard. These are so easy (and fun!) to make, you might not be able to stop.Makes 8 large soft pretzels.
Ingredients
For the Dough
- 230 grams warm water
- 200 grams sourdough discard
- 16 grams sugar
- 4 grams (1 heaping teaspoon) active dry yeast
- 570 grams all purpose flour
- 4 tablespoons unsalted butter, melted (see note)
- 10 grams kosher salt
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg beaten with 1 tablespoon water
- Flaky sea salt
Instructions
- Combine the water, discard, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Add the flour, butter, and salt and mix on low speed until combined. Continue kneading on low speed (not past 2) for 4-5 minutes, until the dough begins to look smooth. Shape into a ball, cover the bowl with plastic wrap, and let rise in a warm spot until the dough looks much lighter and airier - about 1 to 1 ½ hours. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Add the water and baking soda to a large pot and bring to a boil. Meanwhile, shape the dough. Turn it out onto an unfloured worksurface and divide into 8 pieces. Roll each piece into a roughly 20-inch rope. Form the pretzels by curving both rope ends upward on your work surface for form a U, turn each end downward toward the base of the U, crossing the ends. Press the ends of the rope into the bottom of the pretzel to seal. (See the blog post for step-by-step photos of this process!)Once all the pretzels are shaped, boil in batches in the water+baking soda for 30 seconds, then remove to the prepared baking sheet using a slotted spoon or spatula. Brush with the egg wash and sprinkle with coarse salt. Bake 12-15 minutes, until golden brown and cooked through. Serve warm.
Notes
The butter - I love the flavor of butter in a soft pretzel, but you can substitute a neutral oil if you prefer.