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Sourdough Discard Soft Pretzels
2 uVoor 8Nutri-Score C€
C
2 u
2 uSourdough Discard Soft Pretzels
wat je nodig hebt
Ingrediënten
sourdough discard (unfed, at room temperature)Vers200 g
all-purpose flour (plus extra for dusting)Granen300 g
warm water (lukewarm)Dranken150 ml
granulated sugarVoorraadkast15 g- instant yeastVoorraadkast7 g
saltKruiden en specerijen6 g
unsalted butter (melted)Zuivel30 g- baking soda (for the water bath)Voorraadkast60 g
- water (for the water bath)Dranken1,5 liter
egg (beaten, for the egg wash)Zuivel1 stuk
coarse salt (for sprinkling)Kruiden en specerijen5 g
per portie
Voedingswaarden
187kcal
- Koolhydraten
- 31 g
- Eiwitten
- 6 g
- Vetten
- 4 g
wat je gebruikt
Keukengerei
Mengkom
Kookplaat- Soeppan
Bakplaat
Schuimspaan
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Stap 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.
- Stap 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.
- Stap 5
Bake
- Brush the pretzels with the beaten egg and sprinkle with coarse salt.
- Bake at 200 °C until deep golden brown.