Sourdough Discard Soft Pretzel Recipe

4.95 from 18 votes

Sourdough Discard Soft Pretzel Recipe

Baking these Sourdough Discard Soft Pretzels will make your kitchen smell like heaven. Sourdough discard in the dough and a coating of melted butter after baking make these pillowy pretzels extra special.

Prep Time15

Cook Time15

Rest Time45

Course: Sides

Cuisine: American

Servings: pretzels

Calories: 233kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale

Ingredients

Dough

226 grams whole milk
75 grams sourdough discard
50 grams brown sugar
7 grams instant yeast 1 packet
390 grams bread flour
28 grams unsalted butter softened
8 grams salt

Baking Soda Bath

20 grams baking soda
452 grams water hot

Toppings

20 grams pretzel salt
42 grams unsalted butter softened

Metric - US Customary

Instructions

Prep: Preheat the oven to 475 F. Line two 18-by-13 inch baking sheets with parchment paper.
Scald the milk: Heat milk in a small saucepan to about 180 F, or until tiny bubbles form on the edges. Transfer milk to a large bowl and let it cool completely before proceeding.
226 grams whole milk
Make the dough: Whisk the sourdough discard, instant yeast and sugar into the cooled milk until completely dissolved.
75 grams sourdough discard, 50 grams brown sugar, 7 grams instant yeast
Fold the bread flour and salt into the mixture until all of the flour is hydrated.
390 grams bread flour, 8 grams salt
Knead the butter into the dough one tablespoon at a time. Your dough will gradually feel less oily as the butter is absorbed.
28 grams unsalted butter
Strengthen the dough: Turn the dough out on a clean, lightly-floured work surface and knead for 5 to 10 minutes. Developing gluten is key for smooth and shiny pretzels so make sure your dough is completely smooth before you stop kneading.
Bulk fermentation: Round the dough into a tight ball and place it in a clean, lightly-oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place, untouched for 20 minutes. Your dough should be slightly puffy but not doubled in volume.
Preshape the dough: Turn the dough out on a clean work surface and divide it into 10 equal portions. Round each piece of dough into a tight ball. Cover the dough with a large piece of plastic wrap.
Working with 1 piece at a time, lightly coax the dough into a 4-inch baton. Cover the preshaped dough with plastic wrap, let them rest for 15 minutes.
Shape pretzels: Working with one portion of dough at a time, roll it into an 24 to 30-inch rope with tapered ends.
Grab the tips and form a U shape. Twist the ends twice, and flip them over.
Tack the ends to the sides and place the shaped dough on a baking sheet.
Place shaped dough on baking sheets. Freeze the shaped dough for 10 minutes.
Baking soda bath: In a large glass or stainless steel bowl, dissolve baking soda in hot water.
20 grams baking soda, 452 grams water
Working with one portion of dough at a time, carefully submerge frozen dough in the baking soda bath for 1 minute. Transfer to a wire rack to drain.
Return pretzel dough to baking sheets. Sprinkle pretzel salt on pretzels while the surface of the dough is still wet.
20 grams pretzel salt
Bake: Bake for 10 to 15 minutes or until the pretzels are evenly browned. Transfer the pretzels to a wire rack.
Brush warm pretzels with butter.
42 grams unsalted butter
Enjoy: These are best eaten fresh from the oven the day they are baked. Enjoy them on their own or with a side of mustard.
Store: Store any leftover pretzels in an airtight container for up to 3 days.

Video

Notes

When in doubt, use gram over volume measures.

If your dough is too sticky, let it rest for a few minutes before continuing. You can also oil your hands and your work surface to knead your dough.

If the dough springs back when you try to roll it out, let it rest before continuing. Do not force your dough to stretch or it may rip.

Enjoy: These are best eaten fresh from the oven the day they are baked. Enjoy them on their own or with a side of mustard.

Nutrition