Quick Sourdough Discard Pretzels with Added Yeast

Perfect for beginners, this recipe yields sourdough discard pretzels that are golden, chewy, and not tangy at all. And it uses up sourdough discard!

They are easy to make and perfect for those times when you're looking for something quick yet satisfying.

– sourdough discard – warm water – bread flour – all-purpose flour


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.

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 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.

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