Easy Sourdough Discard Pretzel Recipe: A Delicious Way to Use Up Your Leftover Starter
If you’re a sourdough enthusiast, you likely face the delightful dilemma of what to do with your sourdough discard. Instead of throwing away that precious starter, why not transform it into something delicious?
Enter sourdough discard pretzels – a savory snack that’s easy to make and incredibly satisfying. In this blog post, we’ll guide you through the process of making these tasty treats, from start to finish.
Why Make Sourdough Discard Pretzels?
Using sourdough discard is a fantastic way to reduce waste in the kitchen. Not only does it help you make the most of your ingredients, but it also imparts a unique tangy flavor to your pretzels that you just can’t get with regular dough. Plus, making pretzels is a fun activity that can be enjoyed by the whole family.
Easy Sourdough Discard Pretzel Recipe
Ingredients and Equipment
For this sourdough discard pretzel recipe, you’ll need:
- 3/4 cup sourdough discard (unfed, straight from the fridge is fine)
- 31/2-4 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon brown sugar
- 1 pkg yeast (2-1/4 tsp)
- 2 teaspoons salt
- 4 tablespoons melted butter
- 1 tablespoon baking soda (for boiling)
- Coarse salt (for topping)
You’ll also need:
- A large mixing bowl
- A wooden spoon or dough hook
- A pot for boiling
- A baking sheet lined with parchment paper
Step-by-Step Instructions
1. Preparing the Dough
Add the warm water and brown sugar to the bowl of a stand mixer fitted with the dough hook attachment.
Sprinkle the yeast on top and let sit for 5 minutes (the yeast will begin to foam)
After 5 min add the sourdough discard, flour, and salt, mix on low.
While the mixer is going, pour in the melted butter.
Mix on low until combined. Once combined adjust to medium speed and allow mixer to knead 4-5 mins until a smooth dough forms (can be done by hand as well.)
The dough should be fairly sturdy, smooth and will not be sticky.
2. First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
3. Shaping the Pretzels
Once the dough has risen, preheat your oven to 450°F . Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches in length, and shape it into a traditional pretzel form.
4. Boiling the Pretzels
In a large pot, bring about 8 cups of water to a boil and add the baking soda. Carefully drop the pretzels into the boiling water, one at a time, and boil for about 30 seconds on each side. This step is crucial for achieving that classic pretzel texture and flavor.
5. Baking the Pretzels
Using a slotted spoon, remove the pretzels from the boiling water and place them on a baking sheet lined with parchment paper. Brush each pretzel with melted butter and sprinkle with coarse salt. Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Tips and Tricks for Perfect Pretzels
- Consistency: If your dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a bit more water.
- Resting Time: Allowing the dough to rest between steps helps improve the texture and makes it easier to shape.
- Flavor Variations: Experiment with different toppings like sesame seeds, poppy seeds, or even a sprinkle of garlic powder for a unique twist.
Serving and Enjoying
There’s nothing quite like a warm, freshly baked pretzel straight from the oven. These sourdough discard pretzels are perfect on their own, but they’re also fantastic with a variety of dips. Try them with mustard, cheese sauce, or even a sweet dip like chocolate or caramel for a delightful contrast.
Frequently Asked Questions
Can I Freeze Sourdough Discard Pretzels?
Absolutely! Once baked and cooled, these pretzels can be frozen in an airtight container for up to 3 months. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
What Else Can I Make with Sourdough Discard?
Sourdough discard is incredibly versatile. In addition to pretzels, you can make pancakes, waffles, crackers, and even brownies. It’s a great way to add a subtle tang and complexity to your baked goods.
Making sourdough discard pretzels is a fun and rewarding way to use up leftover starter. With their crispy exterior and soft, chewy interior, these pretzels are sure to become a favorite snack in your household. Give this recipe a try and enjoy the unique flavors that only sourdough can bring. Happy baking!
By following these steps and tips, you’ll be well on your way to creating delicious homemade sourdough discard pretzels that everyone will love. Plus, you’ll feel great knowing you’re putting your sourdough discard to good use. Enjoy!
Easy Sourdough Discard Pretzel Recipe
Easy Sourdough Discard Pretzel Recipe
Ingredients
- 1 cup sourdough discard (unfed, straight from the fridge is fine)
- 31/2 - 4 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 4 tablespoons melted butter
- 1 tablespoon baking soda (for boiling)
- Coarse salt (for topping)
Instructions
- Add the warm water and brown sugar to the bowl of a stand mixer fitted with the dough hook attachment.
- Sprinkle the yeast on top and let sit for 5 minutes (the yeast will begin to foam)
- After 5 min add the sourdough discard, flour, and salt, mix on low.
- While the mixer is going, pour in the melted butter.
- Mix on low until combined.
Once combined adjust to medium speed and allow mixer to knead 4-5 mins until a smooth dough forms (can be done by hand as well.) The dough should be fairly sturdy, smooth and will not be 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 – do not add more flour nor oil.
- Shape dough into a circle.
Divide into 8 equal-size pieces: - Form a circle. Cut in half. Cut the halves in half. Cut those halves in half and you will have 8 pieces.
- Roll each piece into a 22-24-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 parchment lined baking sheet.
- Cover with plastic wrap or a clean kitchen towel to rise slightly while you prepare to boil and bake.
- Preheat the oven to 450°F.
- Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
- Once boiling, place a pretzel in the boiling water it should float, if its doesn’t see notes below.
- Once floating add them to the water, 1 or 2 at a time for about 15 seconds on each side.
- The longer you boil the thicker the crust, do not exceed 25 seconds per side.
- 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 (see notes on making them cinnamon sugar). - Bake until golden brown, approximately 13-15 minutes.
- Transfer to a cooling rack to cool fully.
- Serve with your favorite dipping sauce.