22/10/2025
Whoever recommended the discard pretzel recipe, thank you!!! 😭
They are everything I wanted and more and my kiddos even loved them. Literally tastes like those hot and delicious mall pretzels.
For the Dough:
1 cup + 2 Tablespoons warm water
1 Tablespoon dark brown sugar
1½ teaspoons active dry yeast
200 grams (about ½ cup) sourdough discard unfed, at room temperature
567 grams (about 4 cups) all-purpose flour
2 teaspoons kosher salt
4 Tablespoons unsalted butter melted
For Boiling:
10 cups water
2/3 cup baking soda
For Topping:
1 egg yolk beaten with 1 Tablespoon water to make an egg wash
Flaky sea salt for topping
1. Combine the warm water (1 cup + 2 Tbsp) and brown suga in the bowl of a stand mixer. Sprinkle the yeast on top an let sit for 5 minutes or until the yeast begins to foam.
2. Add the sourdough discard, flour, salt, and butter, and mim using the dough hook attachment until well-combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).
3. If needed, add more flour or water (1 Tablespoon at a time to reach your desired consistency. The dough should be fairly sturdy, smooth and not sticky.
4. Oil a large bowl and transfer the dough in a ball to the bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
5. Preheat the oven to 450°F, Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and 2/3 cup baking soda to a boil in a large pot.
6. In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction), Divide into 8 equal pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U Place on the parchment-lined baking pan.
7. Place the pretzels in the boiling water, one by one, for 20-30 seconds on each side. The pretzels should float (called "passing the float test"): if not, see notes section below. Remove the pretzels from the water using a slotted spatula and return to the baking sheet. Brush each pretzel with egg wash and sprinkle with flaky sea salt".
8. Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
Credit by Stefanie Lowry
