Boulangerie
Sourdough Discard Soft Pretzels
2 hPour 8Nutri-Score C€
C
2 h
2 hSourdough Discard Soft Pretzels
ce qu’il vous faut
Ingrédients
sourdough discard (unfed, at room temperature)Produits frais200 g
all-purpose flour (plus extra for dusting)Céréales300 g
warm water (lukewarm)Boissons150 ml
granulated sugarÉpicerie15 g- instant yeastÉpicerie7 g
saltÉpices6 g
unsalted butter (melted)Produits laitiers30 g- baking soda (for the water bath)Épicerie60 g
- water (for the water bath)Boissons1,5 litres
egg (beaten, for the egg wash)Produits laitiers1 morceau
coarse salt (for sprinkling)Épices5 g
par portion
Nutrition
187kcal
- Glucides
- 31 g
- Protéines
- 6 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Saladier
Plaque de cuisson- Marmite
Plaque de cuisson
Écumoire
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Étape 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.
- Étape 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.
- Étape 5
Bake
- Brush the pretzels with the beaten egg and sprinkle with coarse salt.
- Bake at 200 °C until deep golden brown.