Sourdough Discard Pretzels

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours 15 minutes

Ingredients

1 cup + 2 Tablespoons warm water

1 Tablespoon light or dark brown sugar

1 ¼ teaspoons active dry yeast

200 grams (about 3/4 cup) sourdough discard (unfed, at room temperature)

4 cups all-purpose flour

2 teaspoons kosher salt

4 Tablespoons unsalted butter (melted)

10 cups water

⅔ cup baking soda

1 egg yolk (beaten with 1 Tablespoon water to make an egg wash)

Flaky sea salt (for topping)

Directions

Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.

Add the sourdough discard, flour, and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).

If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth and not 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 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 (no need to flour or oil, you'll want some traction). Divide into 8 equal-size pieces (this doesn't need to be exact). Roll each piece into a 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 prepared baking sheet. Cover with plastic wrap or a clean kitchen towel while you prepare the next step.

Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda to the water before it boils to avoid a bubbly mess!

Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. A longer boil will create a thicker crust. The pretzels should float (called "passing the float test"); if not, see notes section below. 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***.

Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.

Notes

Expert Baking Tips

Make sure to knead the dough long enough! If your pretzels are looking shaggy or not smooth, it's likely you didn't knead the dough until it was completely smooth.

Be patient with the rise. Rise times will vary depending on the temperature of your room. If your room is warmer, you may need less rise time. If your room is colder, you may need more rise time.

Press the ends of the pretzels into the bottom of the U when shaping. You don't want to just lay the dough on top of itself - this will unravel. Really press the ends of the pretzel into the bottom of the pretzel shape.

Make sure the pretzels pass the float test. When you boil the pretzels, they should float. If they do not, cover the unboiled dough with plastic wrap and let rest for 10 minutes, then try again.

Pretzels might float immediately, or they may initially sink, then rise to the top to float. Either way, this is floating!

If the pretzel sinks to the bottom and does not come up, or sticks to the bottom, they need more time to rise.

Serve with your favorite dips, like this Honey Mustard Dipping Sauce or this Beer Cheese (for Pretzels)!

Nutrition

• Calories: 315 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Cholesterol: 39 mg
• Sodium: 3338 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 8 g