Craving Bavarian-style pretzels without the hassle of working with lye? These lye-free Sourdough Discard Pretzel Knots got you covered. The recipe uses baking soda to achieve that iconic pretzel crust, bringing you the look and taste similar to the Bavarian original.
This recipe uses a spiked sourdough discard dough to expedite the rising process and infuse an extra layer of flavor. Despite sourdough purists frowning upon the use of commercial yeast, in moderation, it does add a pleasing flavor that gives the pretzel a little something extra!
If you tried this recipe, give me a tag on Instagram! I love seeing all your bakes.
Looking for more sourdough recipes? You might like these!
Sourdough Discard Pretzel Knotes
Sourdough Discard Pretzel Knots: Transform your sourdough discard into irresistible pretzel knots! These soft and chewy knots are twisted to perfection, with a delightful tang from the sourdough discard. A quick and easy recipe that's perfect for snacking or as an appetizer, these pretzel knots are sure to be a crowd-pleaser. Enjoy them warm, dipped in your favorite sauce, for a delicious twist on traditional pretzels.
Servings: 8 pretzel knots
Ingredients
Pretzel dough
- 40 g water
- 3 g brown sugar
- 100 g sourdough discard or starter
- 120 g all purpose flour
- 14 g unsalted butter or oil
- 1/2 tsp salt
- 1/8 tsp active dry yeast
Baking soda bath
- 10 cups water
- 160 g baking soda
Egg wash
- 1 egg
- 1 tbsp water
Topping
- coarse or flakey salt
Instructions
- Dissolve brown sugar in water and then add the active dry yeast and let sit for 5 minutes to activate.
- Stir in sourdough discard (or starter) and then add melted butter, salt, and flour.
- Knead the dough until it is smooth and elastic. Cover and let rise for about 3-4 hours in a warm place until the dough is almost doubled.
- Divide the dough into 8 pieces. Stretch and roll the dough into a rope about 8" long and twist and shape it into a knot. Seal the ends by stretching and pinching them together. Place the knots seam-side down on a baking mat linned baking tray and repeat with the rest of the pieces. Cover and let the knots rise for 30 minutes.
- Preheat the oven to 450F.
- In a large pot, add water and baking soda and bring it to a boil. Add the pretzel knots into the water and boil for 45 seconds on one side before flipping and boiling for another 45 seconds on the other side. Then, transfer the pretzel knots to a baking sheet.
- Make the egg wash by combing egg with water. Brush the tops of the pretzel knots with the egg wash and sprinkle with salt. Bake the pretzels for about 15-20 minutes or until the pretzels are deep brown. Make sure to rotate the baking sheet half way for even cooking.
- Remove the pretzel knots from the oven and let it cool. Enjoy immediately or store it in a zip lock bag for up to three days at room temperature.
