Sourdough Discard Christmas Pretzels
Pretzels are a holiday favorite in our house, but adding sourdough discard gives them a slightly richer, more complex flavor. These sourdough discard pretzels are a classic Christmas treat. They pair wonderfully with Christmas meals, hot chocolate, or even just as a snack while wrapping presents.
You can easily give these sourdough discard pretzels a festive twist that's great for Christmas bake sales. Try rolling the shaped pretzels in a mixture of cinnamon and sugar before the baking soda bath for a sweet holiday flavor, or sprinkle crushed peppermint candies on top after brushing with egg wash for a fun, colorful touch.
Try also my Sourdough Christmas Sugar Cookies and Sourdough Christmas Cake with Dried Fruits for more Christmas baking treats!
Jump to:
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Pretzels
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQ
- Other Delicious Recipes
- Sourdough Discard Christmas Pretzels
- Other Sourdough Recipes You'll Love
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
- Sourdough Ciabatta Bread
Important Ingredients
- Sourdough discard: Utilizes leftover sourdough discard, without affecting their taste. When it comes to pretzels, I like them soft and almost sweet and salty, without the tang.
- Warm water: essential for hydrating the dough and activating the yeast.
- Instant dry yeast: Ensures that our pretzels rise perfectly. Because sourdough discard is inactive, we're relying solely on yeast for the rise.
- Bread flour and all-purpose flour: This mix makes pretzels with the perfect chewy yet tender texture.
- Brown sugar: Sweetens slightly and contributes to a lovely golden color.
- Salt: Brings out the depth of flavors, making every bite just right.
- Butter: Adds richness and a soft texture to the pretzel dough. Also makes it keep the softness a bit longer.
- Baking soda: Creates that classic pretzel texture and deep golden color of the crust.
See recipe card for quantities.
Substitutions & Variations
- Sourdough discard: Don't have discard? An active sourdough starter works just as well, especially since we're using commercial yeast to help these pretzels rise. Active starter or discard, both will give you great results.
- Flour: You can go all in with either bread flour or all-purpose flour, depending on what you have. Bread flour gives a chewier texture, while all-purpose will yield soft sourdough pretzels.
- Brown sugar: Swap out with white sugar. The color difference is minimal.
- Butter: Whether it's unsalted or salted, both work. If using salted, just cut back a bit on the added salt.
- Baking soda: For a milder flavor, reduce the amount slightly. It's key for that pretzel crust but can be adjusted to taste.
- Toppings: Beyond coarse salt, try sesame seeds, poppy seeds, or everything bagel seasoning for a fun twist.
- Dips: Pair your pretzels with mustard, cheese sauce, or even a sweet chocolate dip to mix things up.
I do have another pretzel recipe that you might want to try, too! Here's an Easy Sourdough Pretzel Bites Recipe for Christmas snacks!
How to Make Sourdough Discard Pretzels
STEP 1. Begin by mixing warm water and brown sugar in a bowl of a stand mixer. Sprinkle instant yeast on top and let it sit until it becomes foamy, about 5 minutes. This step is crucial for activating the yeast.
STEP 2. Add both types of flour, salt, and softened butter to the bowl. Start mixing with a dough hook attachment on low speed until everything is combined.
Then, add the sourdough discard and mix on medium speed until the dough becomes smooth, which should take about 10-15 minutes. If you prefer to knead by hand, work the dough by pulling, folding, and pushing it with the heel of your hand for at least 10 minutes, aiming for a smooth texture.
STEP 3. If the dough feels too sticky or too dry, adjust its consistency by adding flour or water, one tablespoon at a time. Perform the "window-pane test" by stretching a small piece of dough; it should form a thin, translucent membrane without tearing when it's ready.
STEP 4. Shape the dough into a ball and place it in a greased bowl, covering it with plastic wrap. Let it undergo bulk fermentation at room temperature for 60-90 minutes, until it doubles in size.
STEP 5. Preheat your oven to 450°F (232°C). Line two half-sheet trays with parchment paper. In a large pot, bring 10 cups of water to a boil and dissolve baking soda and brown sugar.
STEP 6. On a clean surface, divide the risen dough into 8 equal pieces.
Roll each part into a 24-inch (60cm) rope. Form each rope into a circle, twist the ends together, and fold them down to create a pretzel shape. Place formed pretzels on the prepared baking sheet to rise for another hour.
STEP 7. Boil each pretzel for 1 minute on each side, ensuring they float. If they don't float immediately, let the remaining pretzels rise a bit longer before boiling. Use a slotted spoon to transfer boiled pretzels back to the baking sheets.
STEP 8. Brush the pretzels with egg wash and sprinkle with coarse salt as desired. This will give them a shiny finish and a flavorful crust.
STEP 9. Bake in the preheated oven for about 17 minutes, or until they turn golden brown. The baking soda bath will create a dark, shiny crust characteristic of traditional pretzels. Allow them to cool on a wire rack before enjoying.
Hint: Brush the egg wash lightly on the pretzels to avoid thick spots; too much can mess up the taste and look of the crust. A thin, even coat makes the pretzels shiny and tasty.
Baking Schedule
Morning Bake Schedule
- 8:00 AM: Mix dough.
- 9:00 AM: First rise.
- 10:00 AM: Shape pretzels. Boil them right after.
- 10:30 AM: Bake.
- 11:00 AM: Out of the oven, brush with butter, cool.
Afternoon Bake Schedule
- 12:00 PM: Prepare dough.
- 1:00 PM: Let it rise.
- 2:00 PM: Shape and boil pretzels.
- 2:30 PM: Start baking.
- 3:00 PM: Finish, brush with butter, serve.
💭Crucial Success Tips
- Yeast activation: Make sure your instant dry yeast is active by looking for foam after mixing it with warm water. This ensures your pretzels will rise.
- Knead/mix well: Proper kneading ensures your pretzels are chewy and light. Go for a smooth, elastic dough, whether by stand mixer or hand.
- Boiling time: Don't skip or rush the boiling step. Each pretzel should float and boil for 1 minute per side for that classic pretzel texture, or you'll end up with pretzel-shaped bread, not actual pretzels.
Recipe FAQ
Let the dough rise until it's twice its size, about 1 to 1.5 hours. A warm spot helps the dough get bigger and tastier faster because the yeast likes it warm.
Yes, brushing your pretzels with melted butter before baking is a great alternative for eg wash and it also helps the salt or other toppings stick to the surface.
Boiling pretzels gelatinizes the starches on the surface, creating a chewy exterior and the classic pretzel texture. It's a crucial step for achieving that distinctive pretzel crust and deep, golden-brown color.
To bring down the tangy flavor, use sourdough discard that was fed within the last week. This fresher discard is less acidic than older discard, resulting in pretzels that are tang-free!
Other Delicious Recipes
- Hamburger and Potato Soup
- Sourdough Germknödel with Vanilla Sauce
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried this Sourdough Discard Christmas Pretzels or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Discard Christmas Pretzels
Jump to VideoEquipment
- 1 stand mixer with a dough hook attachment optional, but it it easier than kneading by hand!
- 1 slotted spoon or spider strainer
- 1 bench craper or a very sharp knife
Ingredients
- 150 grams sourdough discard
- 250 grams warm water
- 300 grams bread flour
- 200 grams all-purpose flour
- 40 grams brown sugar
- 8 grams salt
- 50 grams butter
- 4 grams instant dry yeast
Baking Soda Bath
- water 1.9 liters approximately
- 30 grams baking soda
- 30 grams brown sugar
Egg Wash
- 1 egg yolk
- 5 ml water
- coarse salt to taste for topping
Instructions
- Begin by mixing warm water and brown sugar in a bowl of a stand mixer. Sprinkle instant yeast on top and let it sit until it becomes foamy, about 5 minutes. This step is crucial for activating the yeast.
- Add both types of flour, salt, and softened butter to the bowl. Start mixing with a dough hook attachment on low speed until everything is combined.Then, add the sourdough discard and mix on medium speed until the dough becomes smooth, which should take about 10-15 minutes. If you prefer to knead by hand, work the dough by pulling, folding, and pushing it with the heel of your hand for at least 10 minutes, aiming for a smooth texture.
- If the dough feels too sticky or too dry, adjust its consistency by adding flour or water, one tablespoon at a time. Perform the "window-pane test" by stretching a small piece of dough; it should form a thin, translucent membrane without tearing when it's ready.
- Shape the dough into a ball and place it in a greased bowl, covering it with plastic wrap. Let it undergo bulk fermentation at room temperature for 60-90 minutes, until it doubles in size.
- Preheat your oven to 450°F (232°C). Line two half-sheet trays with parchment paper. In a large pot, bring 10 cups of water to a boil and dissolve baking soda and brown sugar.
- On a clean surface, divide the risen dough into 8 equal pieces.Roll each part into a 24-inch (60cm) rope. Form each rope into a circle, twist the ends together, and fold them down to create a pretzel shape. Place formed pretzels on the prepared baking sheet to rise for another hour.
- Boil each pretzel for 1 minute on each side, ensuring they float. If they don't float immediately, let the remaining pretzels rise a bit longer before boiling. Use a slotted spoon to transfer boiled pretzels back to the baking sheets.
- Brush the pretzels with egg wash and sprinkle with coarse salt as desired. This will give them a shiny finish and a flavorful crust.
- Bake in the preheated oven for about 17 minutes, or until they turn golden brown. The baking soda bath will create a dark, shiny crust characteristic of traditional pretzels. Allow them to cool on a wire rack before enjoying.
Video
Notes
- Brush the egg wash lightly on the pretzels to avoid thick spots; too much can mess up the taste and look of the crust. A thin, even coat makes the pretzels shiny and tasty.
- Make sure your instant dry yeast is active by looking for foam after mixing it with warm water. This ensures your pretzels will rise.
- Proper kneading ensures your pretzels are chewy and light. Go for a smooth, elastic dough, whether by stand mixer or hand.
- Don't skip or rush the boiling step. Each pretzel should float and boil for 1 minute per side for that classic pretzel texture, or you'll end up with pretzel-shaped bread, not actual pretzels.
