Bakery
Sourdough Discard Soft Pretzels
2 hServes 8Nutri-Score C€
C
2 h
2 hSourdough Discard Soft Pretzels
what you need
Ingredients
sourdough discard (unfed, at room temperature)Fresh200 g
all-purpose flour (plus extra for dusting)Grains300 g
warm water (lukewarm)Beverages150 ml
granulated sugarPantry15 g- instant yeastPantry7 g
saltSpices6 g
unsalted butter (melted)Dairy30 g- baking soda (for the water bath)Pantry60 g
- water (for the water bath)Beverages1.5 litres
egg (beaten, for the egg wash)Dairy1 piece
coarse salt (for sprinkling)Spices5 g
per serving
Nutrition
187kcal
- Carbs
- 31 g
- Proteins
- 6 g
- Fat
- 4 g
what you’ll use
Tools
Mixing bowl
Stovetop- Stockpot
Baking tray
Slotted spoon
Pastry brush
step by step
Method
- Step 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.
- Step 2
Let the dough rise
- Cover the bowl and let the dough rise until doubled in size.
- Step 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.
- Step 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.
- Step 5
Bake
- Brush the pretzels with the beaten egg and sprinkle with coarse salt.
- Bake at 200 °C until deep golden brown.