Sourdough Discard Christmas Pretzels
Jump to VideoPerfect for beginners, this recipe yields sourdough discard pretzels that are golden, chewy, and not tangy at all. And it uses up sourdough discard!
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Equipment
- 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.
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Nutrition
Serving: 1pretzel | Calories: 329kcal | Carbohydrates: 59g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 1459mg | Potassium: 80mg | Fiber: 2g | Sugar: 9g | Vitamin A: 189IU | Calcium: 21mg | Iron: 2mg
