A Happy Way to Use Your Discard
My sourdough starter is like a pet. It needs to be fed. But that leaves me with extra discard. I used to feel bad throwing it away.
Then I found this pretzel recipe. It gives that discard a wonderful new life. This matters because it teaches us not to waste good food. We can make something delicious from what seems like leftovers.
Let’s Make the Dough
First, we wake up the yeast. Mix it with warm water. Watch it get bubbly after five minutes. It is alive and ready to work.
Now, add your sourdough discard, honey, salt, and flour. The honey makes the yeast happy. The dough will be a little sticky. That is just fine. Knead it until it feels smooth.
The Magic of Rising
Put the dough in a greased bowl. Cover it with a cloth. Find a warm spot for it. I like to put it near my sunny window.
Now, we wait. Let it rest for about an hour. It will grow to twice its size. This waiting matters. It lets the flavors develop and makes the pretzels soft. What is your favorite cozy spot in your kitchen?
Shaping Our Pretzels
This is the fun part. Divide the dough into little pieces. Roll each one into a long rope. Then, make a U-shape with it.
Cross the ends over each other twice. Then press them down onto the bottom. It looks like a pretzel now. I still laugh at my first one. It looked more like a knot than a pretzel.
The Secret Bath
Here is the big secret. We boil the pretzels first. We add baking soda and brown sugar to the water. This gives them their classic dark, shiny crust.
Fun fact: This boiling step is what makes a pretzel a pretzel. It is called a lye bath. But we use baking soda for safety. Doesn’t that smell amazing? It reminds me of a real pretzel shop.
Time to Bake
After their bath, place them on a baking sheet. Brush them with an egg wash. This makes them turn a beautiful golden brown. Then, sprinkle on some coarse salt.
Bake them until they are perfect. The smell will fill your whole house. It is the best smell in the world. What is your favorite smell from the oven?
Your Pretzel Story
Making these pretzels connects us to bakers from long ago. They are simple, hearty food. Sharing them with friends makes them taste even better.
I love hearing how your baking adventures turn out. Did your family like the pretzels? Tell me, what is your favorite thing to dip a warm pretzel in? Mustard or cheese?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Active dry yeast | 3 teaspoons (9g) | For the dough |
| Water | 1 cup (236 g) | Warm, for the dough |
| Sourdough discard | 1 cup (285 grams) | For the dough |
| Honey | 2 tablespoons (42 g) | For the dough |
| Salt | 2 teaspoons (14 g) | For the dough |
| Unbleached all purpose flour | 4 cups (560 g) | For the dough |
| Water | 2 quarts | For boiling the pretzels |
| Baking soda | 1 tablespoon | For boiling the pretzels |
| Brown sugar | 1 tablespoon | For boiling the pretzels |
| Large egg yolk | 1 | For egg wash |
| Water | 1 tablespoon | For egg wash |
My Sourdough Pretzels: A Little Taste of Home
Hello, my dear. Come sit with me in the kitchen. I want to share my sourdough pretzel recipe. It is a wonderful way to use that extra starter. I love the smell of yeast and honey in my kitchen. It reminds me of my own grandma’s house.
We are going to make something truly special today. These pretzels are soft, a little chewy, and so satisfying. You can almost taste the love in them. I still laugh at the first time I tried to shape one. It looked more like a grumpy snail! Do not worry, we will get it right together.
- Step 1: First, we wake up the yeast. Mix it with some warm water in a big bowl. Let it sit for five minutes. You will see it get all bubbly and happy. This is my favorite part. It means our dough is going to be perfect.
- Step 2: Now, add your sourdough discard, honey, salt, and flour to the bowl. The honey makes the crust a lovely golden brown. My friend Sarah always forgets the salt. (A hard-learned tip: Do not forget the salt! It makes all the flavors sing.)
- Step 3: Time to mix everything. Use your mixer with a dough hook. Let it beat on low for two minutes. Or, you can knead it by hand on a floured counter. I like using my hands. It feels so good and connects me to the food.
- Step 4: Put your dough in a greased bowl and cover it. A wet tea towel works just fine. Let it rest in a warm spot. It needs to grow until it is double its size. This takes about an hour. What is your favorite cozy spot for dough to rise? Share below!
- Step 5: Now for the fun part. We shape our pretzels. Divide the dough into fifteen little pieces. Roll each one into a long, thin rope. Then, make a U-shape with it. Twist the ends together twice and press them down. Make sure you pinch them well so they do not come undone.
- Step 6: Let the shaped pretzels get puffy for another half hour. Then, we give them a quick bath. Boil some water with baking soda and brown sugar. This is the secret to that classic pretzel crust. Boil each one for thirty seconds per side. Doesn’t that smell amazing?
- Step 7: Last step. Brush them with an egg wash and sprinkle on some coarse salt. Then, bake them until they are a beautiful, deep gold. The wait is the hardest part. But it is so worth it for that first warm, soft bite.
Cook Time: 15 minutes
Total Time: About 3 hours
Yield: 15 pretzels
Category: Snack, Baking
Let’s Get Creative with Your Pretzels!
Once you master the basic pretzel, you can have so much fun. Try rolling the dough ropes in different toppings before you shape them. It is a lovely way to make them your own. My grandchildren love helping me with this part.
- Cinnamon Sugar Swirl: Roll the dough in melted butter and cinnamon sugar. So sweet and cozy.
- Everything Bagel: Press the dough into an “everything” seasoning mix. It is savory and so delicious.
- Cheesy Garlic: Sprinkle with garlic powder and grated parmesan cheese. Perfect for a snack.
Which one would you try first? Comment below!
The Perfect Pretzel Plate
A warm pretzel is a joy all on its own. But I love making a little plate for them. It turns a simple snack into a tiny feast. This is how I like to serve them to guests.
For dipping, a grainy mustard is classic. A warm cheese sauce is also heavenly. For a sweet treat, a bowl of vanilla icing for dipping is pure joy. I like to add some apple slices on the side for a fresh crunch.
To drink, a cold glass of apple cider is wonderful. For the grown-ups, a dark amber ale pairs beautifully. The malty taste loves the salty pretzel. Which would you choose tonight?
Keeping Your Pretzels Perfectly Fresh
Let’s talk about keeping your pretzels soft. They are best eaten the day you make them. But they freeze beautifully for a happy future snack.
Just let them cool completely after baking. Then pop them into a freezer bag. They will keep for about three months.
I once forgot a batch on the counter overnight. They were a bit tough in the morning. Now I always freeze what we won’t eat right away.
To reheat, warm frozen pretzels in a 350-degree oven for ten minutes. This brings back their soft, chewy magic. A microwave can make them rubbery.
Batch cooking saves time and reduces waste. It means a homemade treat is always close by. This matters for busy families.
Have you ever tried storing it this way? Share below!
Easy Fixes for Pretzel Problems
Sometimes our baking does not go as planned. Do not worry. Most problems have a simple fix.
If your dough won’t rise, check your yeast. Your water might have been too hot. Yeast is a living thing and hot water can hurt it.
I remember when my first pretzels unraveled in the water. I did not pinch the ends hard enough. Press them firmly to the U-shape.
If the pretzels taste bitter, you used too much baking soda. Be sure to measure the soda for the boiling water exactly. This ensures that classic pretzel flavor.
Fixing small mistakes builds your cooking confidence. You learn more each time you try. Understanding why things happen makes you a better baker.
Which of these problems have you run into before?
Your Pretzel Questions, Answered
Q: Can I make these gluten-free?
A: You can try a 1-to-1 gluten-free flour blend. The texture might be a little different.
Q: Can I make the dough ahead?
A: Yes. Let the dough do its first rise in the fridge overnight.
Q: What can I use instead of honey?
A: Maple syrup or white sugar will work just fine. The honey gives a lovely golden color.
Q: Can I make mini pretzels?
A: Absolutely. Just divide the dough into more, smaller pieces. Watch them closely in the oven.
Q: Do I need to do the egg wash?
A: No, but it makes them shiny and helps the salt stick. You can use just milk or cream.
Which tip will you try first?
Share Your Kitchen Creations
I hope you have fun making these pretzels. The kitchen is my favorite place for making memories. I love hearing about your cooking adventures too.
It brings me so much joy to see your results. Your photos and stories make my day. Please share them with our little community.
Have you tried this recipe? Tag us on Pinterest! I would love to see your golden, twisted masterpieces. Happy cooking!
—Elowen Thorn.
Sourdough Discard Soft Pretzels Recipe
Description
A perfect way to use your sourdough discard to create deliciously soft and chewy homemade pretzels.
Ingredients
Instructions
- Whisk the warm water and yeast together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. It should get nice and bubbly.
- To the bowl of a stand mixer with the dough hook attachment, add the sourdough discard, honey, salt and flour.
- Beat on low speed for 2 minutes. Alternatively, you can turn the dough out onto a lightly floured surface and knead the dough by hand for 5-10 minutes.
- Place the dough in a large mixing bowl that has been lightly greased.
- Cover the bowl with aluminum foil, a beeswax wrap, plastic wrap, or a wet tea towel.
- Let the dough rise at room temperature for 60-90 minutes, or until doubled in size.
- Divide the dough into 15 equal pieces.
- Roll each piece into a 18-inch rope and then create a U-shape.
- Take the two ends of the rope and create a twist with the dough.
- Twist it twice and then press the ends of the dough into the bottom of the U-shape. Make sure to pinch the dough together well to prevent the dough from unraveling during the boiling process.
- Cover with a tea towel and let the dough rest in a warm place for 30 minutes to one hour, or until puffy.
- Preheat the oven to 425 degrees F.
- Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
- Add the pretzels to the boiling water and boil for 30 seconds on each side, being careful not to overcrowd.
- Using a slotted spoon, remove the pretzels and place on a parchment lined baking sheet.
- Brush each pretzel with egg wash and sprinkle with coarse salt or pretzel salt.
- Bake for 15 minutes, or until golden brown.
Notes
- Make sure to pinch the ends of the pretzel dough well to prevent them from unraveling during the boiling process. For a deeper color, you can brush with an egg wash made from a whole egg instead of just the yolk.