Panadería
Sourdough Discard Soft Pretzels
2 hPara 8Nutri-Score C€
C
2 h
2 hSourdough Discard Soft Pretzels
lo que necesita
Ingredientes
sourdough discard (unfed, at room temperature)Fresco200 g
all-purpose flour (plus extra for dusting)Cereales300 g
warm water (lukewarm)Bebidas150 ml
granulated sugarDespensa15 g- instant yeastDespensa7 g
saltEspecias6 g
unsalted butter (melted)Lácteos30 g- baking soda (for the water bath)Despensa60 g
- water (for the water bath)Bebidas1,5 litros
egg (beaten, for the egg wash)Lácteos1 pieza
coarse salt (for sprinkling)Especias5 g
por ración
Nutrición
187kcal
- Carbohidratos
- 31 g
- Proteínas
- 6 g
- Grasas
- 4 g
lo que usará
Utensilios
Bol
Placa de cocina- Olla
Bandeja de horno
Espumadera
Pincel de cocina
paso a paso
Preparación
- Paso 1
Make the dough
- In a mixing bowl, combine the sourdough discard, warm water, sugar and instant yeast.
- Add the flour and salt, then mix until a shaggy dough forms.
- Knead in the melted butter until the dough is smooth and slightly tacky.
- Paso 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Paso 3
Shape the pretzels
- Divide the dough into equal pieces and roll each into a long rope.
- Shape each rope into a pretzel knot and place on a lined baking tray.
- Paso 4
Baking soda bath
- Bring the water to a boil in a stockpot and stir in the baking soda.
- Lower each pretzel into the bath and cook briefly, then lift out with a slotted spoon.
- Paso 5
Bake
- Brush the pretzels with the beaten egg and sprinkle with coarse salt.
- Bake at 200 °C until deep golden brown.