Description
A tangy and chewy twist on the classic soft pretzel using sourdough discard for a deeper flavor profile.
Ingredients
Scale
- 1 cup sourdough discard
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1 tbsp honey
- 3 tbsp unsalted butter, melted
- 3-3.5 cups all-purpose flour
- 1.5 tsp sea salt
- 1/2 cup baking soda
- 1 egg
- Coarse pretzel salt
Instructions
- Activate yeast in warm water and honey.
- Mix yeast with sourdough discard, butter, salt, and flour to form a dough.
- Knead for 5-7 minutes and let rise until doubled.
- Roll dough into ropes and cut into 1-inch bites.
- Boil bites in a water and baking soda bath for 60 seconds.
- Brush with egg wash and sprinkle with salt.
- Bake at 425°F for 12-15 minutes until golden brown.
Notes
Reduces food waste, rich in fermented flavor, and provides a superior chewy texture compared to traditional pretzels.
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210 kcal