There’s something truly special about fresh, warm pretzels straight out of the oven. These Sourdough Discard Pretzels are a delightful marriage of crispy and chewy, with a rich, golden crust that crackles beneath your teeth, revealing a wonderfully soft interior. Just imagine sinking your teeth into one—it’s a blessing to both your taste buds and your kitchen! I often whip these up for weekend gatherings or cozy movie nights, making them a comforting staple in my home.
What I adore about these pretzels is how quickly they come together. You don’t need to spend all day in the kitchen to enjoy these crunchy delights; they’re surprisingly fast to make. Perfect for busy weekends or entertaining friends, they’re incredibly versatile too. Serve them alongside tangy mustard, decadent cheese dips, or simply enjoy them plain. And don’t worry about leftovers—if you have any, they taste just as wonderful the next day!
WHY I LOVE SOURDOUGH DISCARD PRETZELS
Sourdough Discard Pretzels
I can’t sing enough praises for these pretzels! They hit that sweet spot between simplicity and indulgence, making them incredibly easy and undeniably delicious. I love how they incorporate that sourdough tang, giving every bite a depth of flavor that elevates them beyond your typical snack. It’s a true winner at my table!
SOURDOUGH DISCARD PRETZELS INGREDIENTS
The magic of these pretzels truly lies in the harmony of ingredients working together to create that perfect texture and flavor. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 cup + 2 Tablespoons warm water: This helps activate the yeast, kickstarting the magic!
- 1 Tablespoon light or dark brown sugar: Adds a touch of sweetness and complexity to the flavor.
- 1 ¼ teaspoons active dry yeast: Our rising agent, giving those soft and chewy structures.
- 200 grams (about 3/4 cup) sourdough discard (unfed, at room temperature): This is where the character comes from—its tangy depth is essential!
- 4 cups all-purpose flour: The backbone of our pretzels, giving them that lovely chewy texture.
- 2 teaspoons kosher salt: Balances the sweetness and elevates the flavor overall.
- 4 Tablespoons unsalted butter (melted): For richness and that irresistible, golden crust.
- 10 cups water: A crucial component for boiling the pretzels, creating that beautiful outer texture.
- ⅔ cup baking soda: This is what gives them that signature browning and flavor when boiled.
- 1 egg yolk (beaten with 1 Tablespoon water to make an egg wash): For a shiny, golden finish.
- Flaky sea salt (for topping): Because who can resist a sprinkle of salty goodness?
SUBSTITUTIONS AND TIPS
Need a swap? If you’re looking to mix things up, here are some suggestions:
- Flour: Feel free to use whole wheat flour instead of all-purpose for a nuttier flavor. It will yield a denser pretzel, though!
- Butter: If you’re dairy-free, you can substitute with coconut oil or vegan butter for a similar richness.
- Salt: You can replace kosher salt with table salt, but use a bit less since table salt is finer and more concentrated.
Here’s a practical tip: If you find yourself short on time, you can always let the dough rise in the fridge overnight. This adds even more flavor and makes your morning minimal effort!
KITCHEN TOOLS YOU’LL NEED
- Stand mixer (or a big bowl and your hands)
- Dough hook attachment (if using a mixer)
- Large mixing bowl
- Parchment paper or baking mat (like Silpat)
- Large pot for boiling
- Slotted spatula
- Baking sheets (2 half-sheet trays)
HOW TO MAKE SOURDOUGH DISCARD PRETZELS
Let’s dive into creating these delicious Sourdough Discard Pretzels. I’ve broken down the process into simple steps. Follow along, and you’ll have a tasty batch ready in no time. We’re aiming for that perfect balance of crispy exterior and soft interior!
Combine Ingredients for the Dough
First, combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle the yeast on top and let it sit for about 5 minutes or until it starts to foam—this tells you that your yeast is lively and ready!
Mix in Sourdough and Dry Ingredients
Next, add the sourdough discard, flour, and salt into the bowl. Mix on low speed until everything is combined. While your mixer is working, pour in the melted butter and watch as the dough comes together!
Knead Until Smooth
Now it’s time to change to medium speed and knead the dough until it becomes smooth—about 4-5 minutes will do it. The dough should be sturdy and not sticky; if it’s too wet, add more flour, one tablespoon at a time until you’re happy with the texture.
Let the Dough Rise
Once kneaded, transfer the dough to a large, oiled bowl. Cover it with plastic wrap and let it sit for 60-90 minutes, or until it’s doubled in size. This step is crucial for that lovely fluffy texture!
Shape the Pretzels
Line two half-sheet baking trays with parchment paper or a baking mat and set them aside. Now, gently turn the dough out onto a dry surface (no need to flour it!), and divide it into 8 equal-sized pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, cross the ends like a heart, twist, and tuck them under the U. Place on the prepared baking sheet, covering with a kitchen towel.
Boil for Perfect Texture
Preheat the oven to 450°F. It’s now time to bring 10 cups of water and ⅔ cup baking soda to a rolling boil in a large pot—make sure to add the baking soda before the water boils to avoid a bubbly mess! Once boiling, place the pretzels in, one-by-one, for 20-30 seconds on each side. Remember, a longer boil creates that thicker crust, and you’ll know they’re ready when they float!
Egg Wash and Salt
Once boiled, remove the pretzels using a slotted spatula and let them shake off any excess water before placing them back on the baking sheet. Lightly brush each pretzel with the egg wash and sprinkle with flaky sea salt. This is where the magic happens!
Bake to Perfect Golden-Brown
Finally, bake until golden brown—approximately 13-15 minutes. You want that perfect brown hue! Once baked, transfer them to a cooling rack for full cooling.
HOW TO STORE SOURDOUGH DISCARD PRETZELS
If you happen to have any leftovers (which is rare!), these pretzels are still fantastic the next day. Room temperature storage is fine for about 1-2 days. For longer storage, pop them in the fridge in an airtight container for 3-4 days. You can also freeze them for 2-3 months—just make sure to thaw them in the fridge, then reheat in the oven to bring back that soft, chewy goodness.
TIPS FOR SUCCESS
- Let the dough rise until it’s clearly doubled in size; this is key for a light pretzel.
- Ensure the water is boiling before adding the baking soda—this keeps your pretzels from getting rubbery.
- If boiling for the first time, try a test pretzel to see if it floats—if not, boil a little longer!
- For the egg wash, make sure it’s mixed well for an even coating.
- Experiment with different toppings—everything from sesame seeds to garlic powder can jazz things up!
SERVING SUGGESTIONS
- Serve with delicious mustard for a tangy kick.
- Pair with a cheese dip for a luscious treat.
- Enjoy simply with a sprinkle of flaky sea salt on top.
- Offer a side of warm beer cheese sauce for the ultimate comfort food experience.
- Make them a centerpiece on your snack table during movie night!
With these Sourdough Discard Pretzels, your next gathering will be a hit! Enjoy the aroma filling your kitchen as they bake, and watch your loved ones savor every bite. Happy munching!
