Small batch sourdough discard German pretzel recipe.
Prep Time25 minutesmins
Cook Time25 minutesmins
Rest Time4 hourshrs
Course: Appetizer, Side Dish, Snack
Cuisine: German
Keyword: sourdough, sourdough discard
Servings: 6Pretzels
Ingredients
Pretzel dough
120gwaterwarm
6gbrown sugar
120gsourdough starter or discard
280gbread flour
28gunsalted butteror oil
1tspkosher salt
1/4tspactive dry yeastoptional
Baking soda solution
10cupswater
160gbaking soda
Egg wash + salt topping
1eggor your milk of choice
1tbspwateromit if using milk instead of egg above
kosher salt
Instructions
Stir brown sugar into warm water until dissolved. If you are adding active dry yeast, now is the time to add it. Stir in sourdough starter or discard and then add melted butter, salt, and finally flour.
Knead until a smooth and elastic dough forms– approx 5-10 minutes by hand. Cover and let rise for about 3-4 hours in a warm place until almost doubled.
Divide out the dough into about 6-8 pieces. Stretch and twist into pretzels. Let rest for 30 minutes.
Preheat the oven to 450F. In a large pot, add water and baking soda and bring to a boil. Add the pretzel dough into the water and boil for 45 seconds on one side before flipping and boiling for another 45 seconds on the other side. Remove and place on a baking sheet.
Brush with egg wash (1egg + 1 tbsp water), sprinkle on salt and pop into the oven to bake for about 15-20 minutes.
Notes
active dry yeast: spike the dough with it to help it leaven quicker