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From Waste to Taste: Soft Sourdough Discard Pretzels

Posted by Daisy FU on
From Waste to Taste: Soft Sourdough Discard Pretzels

These sourdough discard soft pretzels are delightfully fluffy, satisfyingly chewy, and perfectly salted.

This recipe is designed to be both simple and quick. By incorporating instant yeast, the process is expedited, while the sourdough discard contributes a rich depth of flavor without necessitating a prolonged fermentation period. With a bit of practice, you'll be twisting pretzels like a seasoned baker in no time.

Credit for this recipe goes to LANON's friend-Mirada(IG @breadandhappiness).

 

 

Ingredients

 

Dough

 

500g flour

 

220g water

 

200g sourdough discard

 

50g butter

 

25g brown sugar

 

12g instant yeast (or 200g of active sourdough starter)

 

10g sea salt

Boiling

 

16 cups (2 Litres) boiling water

 

1/3 cup baking soda

Topping

 

1 egg mixed with a splash of water

 

Finishing pretzel salt (or flaky sea salt)

 

 

 

Instructions

    1. Add all dough ingredients to the bowl of a stand mixer and mix on low-medium speed until dough is silky smooth. This is a very low hydration dough so be careful not to overwork your stand mixer. This takes about 5 mins in the Bosch Universal Mixer.
    2. Shape the dough into a ball, cover, and let it rest until it has doubled in size. Approximately 60 mins.
    3. Remove the dough from the bowl and divide into 12 portions. If you'd like to make mini pretzels, divide the dough into 24 portions instead.
    4. Roll the dough into a long rope and twist it into a pretzel shape. You can turn them into knots, little bite size balls or let your creativity flow.
    5. Place each shaped pretzel on a piece of parchment paper and cover with a towel to finish proofing. This will take 20-40 mins.
    6. While pretzels are proofing, prepare your baking soda bath and preheat your oven to 450°F/250°C. Add the baking soda to the water before it boils to keep it from making a mess.
    7. Drop each proofed pretzel into the water and boil for 20-30 seconds on each side. The longer you boil them the thicker the crust will be.
    8. Wear LANON heat-resistant liquid silicone gloves to transfer the boiled bagels to a baking sheet, brush with the egg wash and sprinkle with salt.
    9. Bake at 450°F/250°C for 12-15 mins (depending on size) or until they are golden brown.

    Enjoy baking and savoring these delightful pretzels!

     

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